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Spice Cookies with Pumpkin Dip Recipe

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This recipe for Spice Cookies with Pumpkin Dip is from Silva's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 1½ cups butter or margarine, softened
2 cups sugar
2 eggs
½ 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
Additional sugar

Pumpkin Dip:
1 package (8 ounces) cream cheese, softened
1 can (18 ounces) pumpkin pie mix
2 cups confectioners' sugar
½ to 1 teaspoon ground cinnamon
¼ to ½ teaspoon ground ginger
Directions:
Directions:
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 creamed mixture and mix well.

Chill overnight.

Shape in ½-inch balls; roll in sugar.

Place 2-inches apart on ungreased baking sheets.

Bake at 375ºF 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.

Note: ½ the recipe and make tiny balls placed far apart!
Personal Notes:
Personal Notes:
Cousin Pam's Recipe

 

 

 

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