Spice Cookies With Pumpkin Dip

• 1-1/2 cups butter, softened
• 2 cups sugar
• 2 large eggs, room temperature
• 1/2 cup molasses
• 4 cups all-purpose flour
• 4 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon salt
• Additional sugar
• 1 package (8 ounces) cream cheese, softened
• 2 cups canned pumpkin pie mix
• 2 cups confectioners' sugar
• 1/2 to 1 teaspoon ground cinnamon
• 1/4 to 1/2 teaspoon ground ginger

1. 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.
2. Shape into 1/2-in. balls; roll in additional sugar. Place 2 in. apart on ungreased
3. . Bake at 375u0b0 until edges begin to brown, about 6 minutes. Cool 2 minutes before removing to a wire rack.
4. 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.

butter, sugar, eggs, molasses, allpurpose, baking soda, ground cinnamon, ground ginger, ground cloves, salt, sugar, cream cheese, pumpkin pie mix, sugar, ground cinnamon, ground ginger

Taken from www.tasteofhome.com/recipes/spice-cookies-with-pumpkin-dip/ (may not work)