Spice Cookies w/Pumpkin Dip

Flora Fisk


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 votes

20 doz. cookies/3 c dip
5 Min


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  • 1 1/2 c
    butter, softened
  • 2 c
  • 2
  • 1/2 c
  • 4 c
    all purpose flour
  • 4 tsp
    baking soda
  • 2 tsp
    ground cinnamon
  • 1 tsp
    ground ginger
  • 1 tsp
    ground cloves
  • 1 tsp
  • ·
    additional sugar

  • 1
    (8oz.) pkg. cream cheese, softened
  • 2 c
    canned pumpkin pie mix
  • 2 c
    confectioners' sugar
  • 1/2-1 tsp
    ground cinnamon
  • 1/4-1/2 tsp
    ground ginger

How to Make Spice Cookies w/Pumpkin Dip


  1. In 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.
  2. For 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.

Printable Recipe Card

About Spice Cookies w/Pumpkin Dip

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American

Show 2 Comments & Reviews

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