Spice Cookies with Pumpkin Dip

These cookies are so delicious your family will eat the first batch warm from the oven before the second is even done. Everyone loves the pumpkin dip with these cookies.


20 dozen and 3 cups dip

Cookie Ingredients

1 1/2 cups butter, room temperature
2 cup granulated (white) sugar
2 eggs
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon each ground ginger and cloves
1 teaspoon salt

Pumpkin Dip Ingredients

1 (8 ounce) package cream cheese, room temperature
2 cups pumpkin pie filling
2 cups confectioners' (powdered) sugar
1/2 to 1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground ginger


In a 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.

Preheat the oven to 375°F (191°C). Shape dough into 1/2-inch balls; roll in sugar. Place 2 inches apart on ungreased baking sheets.

Bake for 6 minutes or until edges begin to brown. Cool for 2 minutes before removing to a wire cooling rack.

For dip: Beat cream cheese in a 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.

Nutritional Information

1 serving (3 each) equals 108 calories, 5 g fat (3 g saturated fat), 18 mg cholesterol, 147 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.

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