Ingredients
1-1/2 cups butter, softened2 cups sugar2 large eggs, room temperature1/2 cup molasses4 cups all-purpose flour4 teaspoons baking soda2 teaspoons ground cinnamon1 teaspoon ground ginger1 teaspoon ground cloves1 teaspoon saltAdditional sugarPUMPKIN DIP:1 package (8 ounces) cream cheese, softened2 cups canned pumpkin pie mix2 cups confectioners’ sugar1/2 to 1 teaspoon ground cinnamon1/4 to 1/2 teaspoon ground ginger
Preparation
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.
