SPICE COOKIES WITH PUMPKIN DIP RECIPE

Spice Cookies with Pumpkin Dip Recipe image

Provided by @MakeItYours

Number Of Ingredients 16

Previous Next

1-1/2 cups butter, softened
2 cup sugar
2 eggs
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground Tone's® Ground Cinnamon
1 teaspoon each ground ginger and cloves
1 teaspoon salt
Additional sugar
PUMPKIN DIP:
1 package (8 ounces) cream cheese, softened
2 cups pumpkin pie filling
2 cups confectioners' sugar
1/2 to 1 teaspoon ground Tone's® Ground Cinnamon
1/4 to 1/2 teaspoon ground ginger

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine the flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well. Chill overnight.
Shape into 1/2-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 6 minutes or until edges begin to brown. Cool for 2 minutes before removing to a wire rack.
For dip, beat cream cheese in a large bowl until smooth. Beat in pumpkin pie filling. Add the sugar, cinnamon and ginger and mix well. Serve with cookies. Store leftover dip in the refrigerator.
Yield: about 20 dozen (3 cups dip).
Originally published as Spice Cookies with Pumpkin Dip in Taste of Home
October/November 1995, p25
Nutritional Facts
cookies equals 108 calories, 5 g fat (3 g saturated fat), 18 mg cholesterol, 147 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.
Print
Add to Recipe Box