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Spice Cookies w/Pumpkin Dip




Source of Recipe


Low-Fat Country Cooking – K. McNeal; Famous Horserace KS
Spice Cookies w/Pumpkin Dip

Plan ahead...cookies need to chill overnight.
Yield 10 dozen cookies (3 cups dip)

3/4 c. margarine, softened
1 c. sugar
1 egg
1/4 c. molasses
2 c. flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. salt

Pumpkin Dip:
1 8-oz. pkg. light cream cheese softened
1 18-oz. can pumpkin pie mix
2 c. confectioners’ sugar
1/2 tsp. cinnamon
1/4 tsp. ginger

In a mixing bowl, cream margarine and sugar. Add egg and beat well. Add molasses, mix well. Combine remaining 6 dry ingredients; add to creamed mixture; mix well. Chill overnight. Shape into1/2-in. balls, place 2-in. apart on ungreased baking sheets. Bake at 375º for 6 minutes or until the edges begin to brown. Cool for 2 minutes before removing to a wire rack.
For dip: Beat cream cheese in a mixing bowl until smooth. Add pumpkin pie mix; beat well. Add remaining ingredients; beat until smooth. Serve with cookies. Store leftover dip in the refrigerator.

3 cookies and 1 T. dip equals: 129 calories…5 gm fat (1 gm saturated)…8 mg cholesterol…174 mg sodium…21 gm carbohydrate…2 gm protein