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Spice Cookies with Pumpkin Dip
Soft and chewy molasses spice cookies flavored with cinnamon, ginger, and cloves, rolled in sugar and served with a sweet and creamy pumpkin cream cheese dip. This delicious fall treat makes approximately 6 dozen cookies and is perfect for parties, Thanksgiving, and holiday gatherings!
Servings: 72 cookies
Calories: 103kcal
Ingredients
Cookie Ingredients
- 1 1/2 cups butter softened
- 2 cups sugar plus additional sugar for rolling dough
- 2 large 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
Pumpkin Dip Ingredients
- 4 ounces Cream Cheese softened
- 1 1/4 cup canned Pumpkin Puree
- 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.
Notes
- Chill the dough: Refrigerate the cookie dough overnight before baking, as directed in the recipe.
- Don't overbake: For soft and chewy spice cookies, remove them from the oven when the edges just begin to brown. Let them cool on the baking sheet for 2 minutes before transferring to a wire rack.
- Pumpkin Pie Spice Swap: For a fun twist, replace the 1 teaspoon of cinnamon and ¼ teaspoon of ginger in the pumpkin dip with 1¼ teaspoons of my Homemade Pumpkin Pie Spice. It's an easy substitution that adds a little extra warm spice flavor to the dip!
- Make ahead: The cookies can be baked ahead of time and stored in an airtight container for 4 to 5 days. Prepare the pumpkin dip a day in advance and refrigerate until serving.
- Freezing: The baked cookies freeze beautifully for up to 3 months. Thaw at room temperature before serving.
- Storing the dip: Keep the pumpkin cream cheese dip covered in the refrigerator for up to 3 to 4 days. Stir before serving.
- Nutrition: Nutrition information is an estimate based on one cookie and 1/72 of the pumpkin dip recipe. Actual values will vary depending on how much dip is served with each cookie.
Nutrition
Serving: 1cookie | Calories: 103kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 132mg | Potassium: 57mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 809IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 1mg