spice cookies w/pumpkin dip
(2 ratings)
I make these cookies every year during the holidays and my friends and family rave about them. One of my daughters begs me to make them and she tells all of her friends how delicious they really are. You can serve the dip chilled or warm. It's your preference. I think your family will rave about them as much as mine does. Enjoy!
►
(2 ratings)
yield
20 doz. cookies/3 c dip
cook time
5 Min
method
Bake
Ingredients For spice cookies w/pumpkin dip
-
1 1/2 cbutter, softened
-
2 csugar
-
2eggs
-
1/2 cmolasses
-
4 call purpose flour
-
4 tspbaking soda
-
2 tspground cinnamon
-
1 tspground ginger
-
1 tspground cloves
-
1 tspsalt
-
additional sugar
- PUMPKIN DIP
-
1(8oz.) pkg. cream cheese, softened
-
2 ccanned pumpkin pie mix
-
2 cconfectioners' sugar
-
1/2-1 tspground cinnamon
-
1/4-1/2 tspground ginger
How To Make spice cookies w/pumpkin dip
-
1In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each edition. Add molasses; mix well.Combine flour, baking soda, cinnamon, ginger, cloves, and salt; add to creamed mixture and mix well. Refrigerate overnight. Shape into 1/2 inch balls; roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 375 degrees for 6 minutes or until edges begin to brown. Cool for 2 minutes before removing to wire rack.
-
2For dip; beat cream cheese in a mixing bowl until smooth. Add pumpkin pie mix and beat well. Add sugar, cinnamon, and ginger; beat until smooth. Serve with cookies. Store leftover dip in the refrigerator.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT