Spice Cookies with Pumpkin Dip

Posted November 20, 2012 by admin in

Recipe Facts

Prep Time:: 30 minutes
Cook Time:: 6 minutes
Ready In:: Plan ahead for the next day. Mixture sits overnight in the fridge.
Servings:: 10 Dozen (3 cups of dip)
Goes good with:

These cookies are great for the holidays. Take them to parties at work, church socials and school parties. Yummy!

by admin


3/4 cup margarine, softened
1 cup sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt

Pumpkin Dip:

1 package (8 ounces) light cream cheese, softened
1 can (18 ounces) pumpkin pie mix
2 cups confectioners’ sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
¼ Cup French Vanilla Cool Whip (Optional)


In a mixing bowl, cream margarine and sugar. Add egg and beat well. Add molasses; mix well. Combine flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well. Chill overnight. Shape into 1/2-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 375° 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, then add cool whip and stir until completely mixed, if desired. Serve with cookies. Store leftover dip in the refrigerator, or you can freeze to make it last longer.

Yields 10 dozen (3 cups of dip).