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Spice Cookies with Pumpkin Dip



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

Cookie Ingredients

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
additional sugar


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.












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

Cookie Ingredients

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
additional sugar


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.










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