How To make Spice Cookies with Pumpkin Dip

Pumpkin Dip - Lakeland Cooks!

Ingredients:

1 (15-ounce) can 100% pure pumpkin (not pumpkin pie filling)
2 cups powdered sugar
1 (8-ounce) package cream cheese
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg


Directions:

Combine all ingredients in large bowl, beating with electric mixer until light and fluffy. Serve with ginger cookies and apple slices for dipping.


Sue's Tips:

Packed in small jars, this dip makes a nice gift with a package of store-bought ginger cookies or your own homemade ginger cookies. Add a few apples and place it all in a basket. Use your own pureed cooked pumpkin in place of the canned variety.

No need to sift the powdered sugar before adding to the mixture. Just beat until all the little bits are mixed in. If you have pumpkin pie spice, use 3 teaspoons to replace the cinnamon, ginger and nutmeg.


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This weekly version of our popular cooking show airs every Wednesday night as part of Lakeland News at Ten. Join host Sue Doeden as she provides cooking tips and techniques and some quick, easy recipes.

Blast from the Past - Paula Deen's Pumpkin Spice Cookies

In today's blast from Paula and her son Jamie reminisce about friends and family over a traditional fall pumpkin spice cookie recipe!
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Ingredients
1 cup softened, plus 1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1/2 teaspoon rum extract
3 1/4 cups plus more for dusting all purpose flour
2 teaspoons baking powder
1 tablespoon plus 1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
8 oz softened cream cheese
3 cups powdered sugar

Directions
1. Preheat the oven to 350 °F. Line 2 baking sheets with parchment paper.
2. In a large bowl, beat 1 cup butter and granulated sugar at medium speed with a mixer until creamy. Add the eggs, vanilla extract and rum extract, beating until combined.
3. In a medium bowl, combine the flour, baking powder, 1 teaspoon pumpkin pie spice and salt. Gradually add the flour mixture to the butter mixture, beating until combined.
4. Wrap the dough in heavy-duty plastic wrap and chill for 1 hour.
5. On a lightly floured surface, roll the dough to 1/4-inch thickness. Use a 4-inch pumpkin cookie cutter to cut out the dough.
6. Place the dough on the prepared baking sheets. Bake until the edges are very lightly browned, 8 to 10 minutes.
7. Let the cookies cool on the pans for 2 minutes. Then remove and cool completely on wire racks. Spread the Cinnamon Cream Cheese frosting on the cookies if using. Garnish with sprinkles.

Cinnamon Cream Cheese Frosting:

1. In a medium bowl, whisk together cream cheese, 1/2 cup butter and 1 tablespoon pumpkin pie spice with an electric mixer.
2. Add in the powdered sugar in thirds. Makes about 1 1/2 cups frosting.