Spice Cookies with Pumpkin Dip
Soft and chewy spice cookies surround a bowl of pumpkin dip -- perfect for fall entertaining.
Servings: 6 dozen
Calories: 117kcal
Ingredients
Cookie Ingredients
- 1 1/2 cups butter softened
- 2 cups sugar
- 2 eggs
- 1/2 cup molasses
- 4 cups flour
- 4 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon cloves
- 1 teaspoon salt
- additional sugar for rolling dough
Pumpkin Dip Ingredients
- 4 ounces Cream Cheese softened
- 1 1/4 cup canned Pumpkin
- 1 cup powdered sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
Instructions
- To make the cookies: Cream butter and sugar then add eggs one at a time, beating well after each one. Add molasses, mix well.
- Combine dry ingredients and add to creamed mixture, mix well and chill overnight.
- Shape into ½ inch balls and roll in sugar, place 2′ apart on an ungreased baking sheet. Bake at 350 degrees for 6 minutes or until edges begin to brown.
- Do Not over bake, or they won’t be chewy. Cool 2 minutes before removing to cooling rack.
- To make the dip: , cream the cream cheese with a mixer until smooth. Add pumpkin and beat well. Add dry ingredients and beat until smooth.
Nutrition
Serving: 1g | Calories: 117kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 151mg | Sugar: 9g