Spice Cookies Wpumpkin Dip Recipes

Steps:

• 1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each edition. Add molasses; mix well.Combine flour, baking soda, cinnamon, ginger, cloves, and salt; add to creamed mixture and mix well. Refrigerate overnight. Shape into 1/2 inch balls; roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 375 degrees for 6 minutes or until edges begin to brown. Cool for 2 minutes before removing to wire rack.
• 2. For dip; beat cream cheese in a mixing bowl until smooth. Add pumpkin pie mix and beat well. Add sugar, cinnamon, and ginger; beat until smooth. Serve with cookies. Store leftover dip in the refrigerator.

Steps:

• In a large mixing bowl cream butter,sugar.
• Add eggs one at a time, beating well.
• Add molasses mix well.
• Combine flour,soda,pumpkin spice and salt.
• Add to creamed mixture and mix well.
• Chill overnight.
• Shape into 1/2 in.
• balls, roll in sugar.
• Place on ungreased baking sheet.
• Bake 375 for 6 minutes or till edges are brown.
• FOR DIP:Beat cream cheese till smooth,add pumpkin mix beat well,add sugar and spices beat untill smooth.
• store leftover dip in the refrigerator.
• Makes 3 cups dip.

Steps:

• Preheat oven to 350°. Combine cake mix, oats and pie spice. In another bowl, beat pumpkin, egg and oil; stir into dry ingredients just until moistened., Drop by 2 tablespoonfuls onto baking sheets coated with cooking spray; flatten with the back of a spoon. Bake until edges are golden brown, 18-20 minutes. Remove to wire racks to cool. , For frosting, combine confectioners' sugar, orange zest and enough orange juice to achieve desired consistency. , Spread over cooled cookies.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Beat pumpkin, butter, white sugar, and brown sugar together using an electric mixer in a mixing bowl until creamy. Beat in eggs.
• Sift flour, cinnamon, ginger, nutmeg, baking soda, baking powder, salt, and cloves together in a separate bowl. Stir into pumpkin batter. Refrigerate dough for 1 hour.
• Roll dough into 1-inch balls and place on ungreased baking sheets. Flatten each ball using a fork, making a crisscross pattern.
• Bake in the preheated oven until cookies are golden and edges are set, about 10 minutes, making sure not to overbake.