1 1/2 c Butter or margarine; softene 2 c Sugar 2 Eggs 1/2 c Molasses 4 c All-purpose flour 4 ts Baking soda 1 ts Each: ground ginger and clov 1 ts Salt Additional sugar Pumpkin dip: 8 oz Cream cheese; softened 18 oz Pumpkin pie mix 2 c Confectioner's sugar 1/2 ts Ground cinnamon; 1/2 - 1 tsp 1/4 ts Ground ginger; 1/4 - 1/2 tsp Recipe by: TASTE OF HOME - OCT/NOV 95 -----
How To make Spice Cookies with Pumpkin Dip's Videos
Pumpkin Dip Made with Cream Cheese
Make this easy pumpkin cream cheese dip to bring to a holiday gathering or to treat yourself! This pumpkin cream cheese dip recipe comes together in only 5 minutes and tastes just like pumpkin cheesecake. You can easily make this pumpkin cream cheese dip recipe lower in fat by using a reduce fat cream cheese. Pumpkin cream cheese dip pairs perfectly with cookies, graham crackers, gingersnaps, and apples.
Ingredients: 8 oz package of cream cheese (room temperature) 1 1/2 cups confectioner sugar (sifted) 1 15 oz can pure pumpkin puree (do not use pumpkin pie filling) 1 tsp vanilla extract 1/2 tbsp pumpkin pie spice 1/2 tsp cinnamon
Directions 1. In a large bowl of a hand or stand mixer, add 1-8 oz. package of room temperature cream cheese mixing until it is light and fluffy. 2. In a small bowl, sift confectioner sugar to remove any sugar lumps. Fold in the confectioner sugar to the cream cheese and use a hand or stand mixer and mix until all the confectioner sugar is combined. Use a spatula to get all of the confectioner sugar into the mixture and continue mixing until all of the ingredients are combined. 3. Add pure pumpkin puree, vanilla extract, ground cinnamon, and pumpkin pie spice and mix into the cream cheese mixture until combined. Store this pumpkin dip in an air tight container for up to 1 week in the refrigerator.
Other Videos To Watch!
Homemade Pumpkin Pie Spice-
Homemade Cinnamon Sugar-
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Pumpkin Spice Cookie Dough - Recipe
Ingredients: 1 cup almond flour 1 1/2 cup brown sugar 1/2 cup chocolate chips 2 tsp salt 2 tsp vanilla extract 2 sticks butter (at room temperature) 2 tbsp pumpkin puree mix ------------- SUBSCRIBE so we can cook together!
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1/2 c. butter, room temperature 1 c. sugar 1 1/2 c. canned pumpkin 1 tsp. pure vanilla extract 1 1/4 c. all-purpose flour 2 tsp. pumpkin pie spice Pinch kosher salt 1 c. mini chocolate chips
DIRECTIONS 1. In a large bowl, combine butter and sugar. Using a hand mixer, cream together until smooth and fluffy. Add pumpkin and vanilla and mix again until smooth. 2. Add flour and pumpkin pie spice, and season with a pinch of kosher salt. Mix until smooth. 3. Fold in chocolate chips and place in a bowl for serving.
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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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Pumpkin spice cookies: the perfect treat for fall
Pumpkin spice cookies: the perfect treat for fall
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