Spice Cookies and Pumpkin Dip


These are definitely one our of family’s holiday favorites! One batch of the dough makes like a billion bite-sized cookies so you will have plenty in your holiday cookie jar and plenty to share.

Note: This recipe can be made gluten-free by simply substituting the flour with all-purpose gluten free flour.

Spice Cookies and Pumpkin Dip
submitted by Andrea Stunz (recipe from a friend, Teresa W.)

1 1/2 cups butter or margarine (softened) – conversion chart if you need it for grams

2 cups granulated sugar

2 eggs

1/2 cup molasses

4 cups all-purpose flour (or substitute all-purpose gluten-free flour)

4 teaspoons baking soda

2 tsp ground cinnamon

1 tsp each ground ginger and cloves

1 tsp salt

additional sugar

PUMPKIN DIP (I don’t advise doubling. Even though it’s delicious, the cookies always disappear faster than the dip)

1 pkg 8 oz Cream Cheese (softened)

1 can pumpkin pie mix (18 oz)

2 cups conf. sugar

1/2 tsp ground cinnamon

1/4 tsp ground ginger

In a mixing bowl, cream butter and sugar. Add eggs one at a time, beating well after each addition. Add molasses and other ingredients; mix well. Chill overnight. Shape into 1/4 inch balls; roll in sugar or cinnamon sugar. Place 2 inches apart on ungreased baking sheets. Bake at 375 degrees Fahrenheit (190 Celsius) for about 6 minutes or until edges begin to brown. Cool for 2 minutes before removing to wire rack.

For dip, beat softened cream cheese till smooth. Add pumpkin pie mix; beat well with electric mixer. Add sugar, cinnamon, and ginger; beat till smooth. Serve with cookies. Store leftover dip in the refrigerator.

Makes about 20 dozen cookies and 3 cups dip.

ENJOY!!!!!

 

Note: These amazing little dough balls can be made ahead and frozen or kept in the fridge for a while until you need them for a party or gathering.

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