SPICE COOKIES WITH PUMPKIN DIP
Make and share this Spice Cookies with Pumpkin Dip recipe from Food.com.
Provided by CORRIN
Categories Dessert
Time 1h6m
Yield 20 serving(s)
Number Of Ingredients 14
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.
SPICE COOKIES WITH PUMPKIN DIP
My husband and two kids are sure to eat the first dozen of these cookies, warm from the oven, before the next tray is even done. A co-worker gave me the recipe for the pumpkin dip, which everyone loves with the cookies. -Kelly McNeal, Derby, Kansas
Provided by Taste of Home
Categories Appetizers Desserts
Time 30m
Yield about 20 dozen (3 cups dip).
Number Of Ingredients 17
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.
Nutrition Facts : Calories 108 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 147mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
PUMPKIN SPICE COOKIES
Yummy pumpkin spice cookies (similar to peanut butter cookies, but with pumpkin!) Great for Thanksgiving dessert or gift baskets!
Provided by Anna Monteil
Categories Fruits and Vegetables Vegetables Squash
Time 1h25m
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 197.7 calories, Carbohydrate 29.5 g, Cholesterol 35.8 mg, Fat 8.4 g, Fiber 1.3 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 200.2 mg, Sugar 18 g
SPICE PUMPKIN COOKIES
These soft cookies are almost like little pieces of cake. With chopped pecans sprinkled over a confectioners' sugar frosting, they're a pretty addition to a dessert table. -Bev Martin, Hardin, Montana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5-1/2 dozen.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 108 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 79mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
SPICE COOKIES W/PUMPKIN DIP
I make these cookies every year during the holidays and my friends and family rave about them. One of my daughters begs me to make them and she tells all of her friends how delicious they really are. You can serve the dip chilled or warm. It's your preference. I think your family will rave about them as much as mine does. Enjoy!
Provided by Flora Fisk @Floluvsspring
Categories Cookies
Number Of Ingredients 17
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.
SUPER EASY PUMPKIN SPICE DIP
This recipe is absolutely fabulous! It's easy, quick, and inexpensive to make. And it's easy to alter the recipe as the seasons change by using a different flavor of pudding and pie filling mix. See other variations at the end of the directions.. The ingredients can be modified to make the recipe virtually fat free by using fat free products or sugar free, by using sugar free products.
Provided by Stoblogger
Categories < 15 Mins
Time 15m
Yield 20 , 20 serving(s)
Number Of Ingredients 4
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.
PUMPKIN SPICE COOKIES
Jack-o-lanterns on doorsteps and piles of leaves are sure signs of fall, but the most welcome sign? That would have to be a plate of warm pumpkin spice cookies! Let your family know the season has arrived by baking this pumpkin cookie recipe! It's a weeknight-easy way to turn out soft and chewy seasonal cookies. A clever shortcut, your box of Betty's yellow cake mix, cuts prep down to only 10 minutes. And with a tub of Betty Crocker's™ Rich and Creamy vanilla frosting on hand, these cookies will be ready to eat in just over an hour.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 30
Number Of Ingredients 6
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.
Nutrition Facts : Calories 130, Carbohydrate 24 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 170 mg, Sugar 15 g, TransFat 1/2 g
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