Shelly's Recipe

SPICE COOKIES WITH PUMPKIN DIP

Category: Cookies

1 1/2 cups butter, softened
2 cup sugar
2 eggs
1/2 cup molasses
4 cups flour
4 tsp baking soda
2 tsp ground cinnamon
1 tsp each ground ginger and cloves
1 tsp salt

Pumpkin Dip
1 (8 oz) pkg cream cheese, softened
2 cups pumpkin pie filling
2 cups confectioners sugar
1/2 to 1 tsp ground cinnamon
1/4 to 1/2 tsp ground ginger

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add molasses; mix well. Combine flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well. Chill overnight.

Shape into 1/2 inch balls; roll in sugar. Place 2 inches 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 mixing bowl until smooth. Add pumpkin pie mix; beat well. Add sugar, cinnamon and ginger; beat until smooth. Serve with cookies. Store leftover dip in the refrigerator. Makes about 20 dozen and 3 cups dip.