Spice Cookies And Pumpkin Dip Recipes

SPICE COOKIES WITH PUMPKIN DIP

Steps:

• Cream butter and granulated sugar until light and fluffy. Beat in eggs and molasses. Combine next 6 ingredients; add to creamed mixture and mix well. Chill overnight. , Shape into 1/2-in. balls; roll in additional sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° until edges begin to brown, about 6 minutes. Cool 2 minutes before removing to a wire rack. , For dip, beat cream cheese until smooth. Beat in pumpkin pie mix. Add confectioners' sugar, cinnamon and ginger; mix well. Serve with cookies. Refrigerate leftover dip.

SPICE COOKIES WITH PUMPKIN DIP

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.

SUPER EASY PUMPKIN SPICE DIP

Steps:

• Soften the cream cheese and thaw cool whip.
• With a mixer on medium speed, blend the cool whip, cream cheese, and gradually blend in the pudding mix and eggnog.
• If it seems a little thick use a few more tablespoons of eggnog, milk, or half-n-half to thin it down to a good dipping consistency.
• Can be served within minutes!
• Serve with crisp pear and apple slices, ginger snaps, vanilla wafers, etc.
• Other variations: Try the recipe with vanilla pudding and pie filling, milk instead of eggnog, and two tablespoons of peanut butter--serve with apple slices and celery sticks.
• Or use butterscotch pudding and pie filling,, or pistachio pudding and pie filling,, nix the eggnog and use milk to thin the dip.
• You could even double the recipe and fold this into a cooked pie crust, chill 1/2 hour, and serve.

SPICE PUMPKIN COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, beat cream cheese and sugars until smooth. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Combine the dry ingredients; gradually add to pumpkin mixture and mix well., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool., For frosting, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough water to achieve frosting consistency. Frost cookies; sprinkle with pecans.

SPICE COOKIES W/PUMPKIN DIP

Steps:

• 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.
• 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.

PUMPKIN SPICE PUDDING COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, pudding mix, baking soda, pumpkin pie spice, and salt in a bowl.
• Combine butter, pumpkin, white sugar, and brown sugar in a large bowl; beat with an electric mixer until fluffy. Beat in eggs, honey, and vanilla extract until incorporated. Mix in the dry ingredients slowly, being careful not to overmix. Stir in the white chocolate chips and pumpkin spice-flavored candies by hand. Drop tablespoonfuls of dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until edges are browned and set, about 10 minutes. Cool on the baking sheets for 3 to 4 minutes before removing to a wire rack to cool completely.

PUMPKIN SPICE COOKIES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans). Lightly grease or spray cookie sheet.
• In large bowl, beat cake mix, pumpkin pie spice, pumpkin and butter with electric mixer on low speed 1 minute. Stir in raisins.
• On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart.
• Bake 10 to 13 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Frost with frosting. Store loosely covered.