Do you like pumpkin pie?

Do you like amazing cookies that taste exactly like fall/the holidays?

If you answered yes to either of those questions, then you have to make these cookies.

Every time I make them they are a giant hit and people are always asking for the recipe.

I of course got this recipe from my amazing Mother.

Chances are if it’s a delicious recipe it’s either from my Mom or one of my Grandmas!

Starts off like most cookies, by creaming lots of butter and sugar together.

Adding a couple eggs…

Adding some molasses…

Adding some flour, cinnamon, ginger, baking soda and salt…

Taste testing some batter…

Then impatiently waiting for the dough to harden in the fridge/freezer overnight/for an hour…

Once the dough is a firm consistency you can begin.

Grab a small chunk…

Roll it into a ball…

Roll that ball in some sugar…

And place on a cookie sheet…

This recipe makes a GIANT batch of cookies. This is a project too because I make the cookies as small as possible since you want them to be bite size.

Also, this was the first pan I baked and they were too close together. DON’T put your cookies this close together.

They will become one and it will be a waste.

The cookies end up being very thin, like a ginger snap (because that is essentially what these are).

Once done correctly, they will look like these.

And taste really really great.

Now the pumpkin pie dip.

Easy Peasy.

Whip some cream cheese.

Add some pumpkin pie mix…

Cream that together…

Add cinnamon and ginger…

Speaking of ginger…you have probably noticed our little ginger friend hasn’t popped up in any pictures as of late.

Why you ask?

Well it is because he has become a crazy adolescent who tries to jump up onto every surface and/or eat everything in sight.

Without testing the boarders of hot and cold he will forcefully shove his face into whatever it is you have on the counter, in your hand or on the stove.

This behavior has landed him in bedroom lockdown whenever any baking or eating is being had.

Maybe i’ll throw in a picture one of these days so you can see that although insane, he’s still the cutest cat ever!

Some powdered sugar…

Such a simple dip. You can make just the dip and buy store bought cookies (that is terribly lame though) or you can serve it with apple slices.

Anything you dip into this will taste amazing. I promise.

Recipe: Ginger Spice Cookies with Pumpkin Dip

1 1/2 Cups butter, softened

2 Cups sugar

2 Eggs

1/2 Cup Molasses

4 Cups All-Purpose Flour

4 Teaspoons Baking Soda

2 Teaspoons Ground Cinnamon

1 Teaspoon Ground Ginger

1 Teaspoon Salt

Additional Sugar for rolling.

1 8oz Package Cream Cheese, Softened

2 Cups Confectioners Sugar

1 Can (18oz) Pumpkin Pie Mix

1/2 to 1 Teaspoon Ground Cinnamon

1/2 to 1 Teaspoon Ground Ginger

Directions:

For the cookies:

In a large mixing bowl, cream together butter and sugar.

Once combined, add eggs, one at a time, beating well after each addition.

Add molasses and mix well.

In a separate bowl, combine flour, baking soda, cinnamon, ginger and salt.

Add flour mixture slowly in additions to creamed mixture and mix well.

Chill overnight or for at least 2 hours.

Shape chilled dough into 1/2 inch balls, and roll in sugar until coated.

Place 2 inches apart on an ungreased cookie sheet.

Bake at 375 degrees for 6 minutes or until edges are browned (I always take out earlier so they are chewy not crunchy)

For the Dip:

Beat cream cheese in a bowl until smooth and creamy.

Add pumpkin pie mix, and beat well.

Add Sugar, cinnamon and ginger, beating until smooth.