Wednesday, November 18, 2020

Spice Cookies with Pumpkin Dip


Spice Cookies with Pumpkin Dip

My husband and two kids are sure to eat the first dozen of these cookies, hot from the oven, before the next platter is even ready.



  • 2 eggs
  • 4 cups of flour
  • 2 teaspoons of cinnamon
  • 1/2 cup molasses
  • 1 teaspoon of ground ginger
  • 2 cups of sugar
  • 1 teaspoon of cloves
  • 1 teaspoon of salt
  • 1 1/2 cup softened butter
  • 4 teaspoons of baking soda
  • extra sugar for rolling out the dough


  • 1 cup of powdered sugar
  • 1/4 teaspoon of ginger
  • 1 1/4 cups canned pumpkin
  • 4 ounces of cream cheese, softened
  • 1 teaspoon of cinnamon


To make the cookies: 

First, cream the butter and sugar then add the eggs one at a time, beating well after each. Add molasses, mix well.

Then, combine the dry ingredients and add to the creamy mixture, mix well and refrigerate overnight.

Shape into ½ inch balls and roll in sugar, place 2 feet apart on an ungreased baking sheet. Bake at 350 degrees for 6 minutes or until edges start to brown.

Don't overcook, or they won't be chewy. Let cool for 2 minutes before placing on a cooling rack.

To make the dip :

Cream the cream cheese with a mixer until smooth. Add the pumpkin and beat well. Add the dry ingredients and beat until smooth. Happy Cooking Time.