Spice Cookies with Pumpkin Dip
from: Stephanie Thomas
Chattanooga, TN

1 ½ cups butter, softened
2 cups sugar
2 eggs
½ cup molasses
4 cups all-purpose flour
4 t. Baking soda
2 t ground cinnamon
1 t ground ginger
1 t cloves
1 t salt

Pumpkin Dip:
1 pkg (8 oz.) Cream cheese, softened
1 can pumpkin pie mix
2 cups confectioners sugar
1 t cinnamon
½ t ginger

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 to creamed mixture and mix well. Chill overnight. Shape into 1/2-in balls; roll in sugar. 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. Serve with cookies. Store leftover dip in the refrigerator.