spice cookies with pumpkin dip
Want to make something extra special for the holidays?
Well, let me suggest these!!
I love gingersnaps, always have. Pair it with pumpkin and I am SOLD.
I got this recipe a long time ago from my friend, Tonja,
She made them and I was in LOVE.
This year I made them again, and my kid were in LOVE.
Trust me friends they are the best of both worlds!!
what a perfect fall treat, paired with a nice spiced chai
Spice Cookies with Pumpkin Dip
1 1/2 cups butter softened
2 cups sugar
1/2 cup molasses
4 cups flour
4 t. baking soda
2 t. cinnamon
1 t. ground ginger
1 t. cloves
1 t. salt
Pumpkin Dip Ingredients
1 package (8 oz) Cream Cheese
1 can (18 oz) Pumpkin
2 cups powdered sugar
1 t. cinnamon
1/2 t. ginger
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 1/2 inch balls and roll in sugar, place 2' apart on an ungreased baking sheet.
aren't they pretty?? you will be able to fit 20 to a cookie 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.
For the dip, cream the cream cheese with a mixer until smooth. Add pumpkin and beat well. Add dry ingredients and beat until smooth.