Spice Cookies with Pumpkin Dip

Recipe By :Taste of Home

3 Points Per Serving

****Spice Cookies***

3/4 cup margarine -- softened

1 cup sugar

1 egg

1/4 cup molasses

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

****Pumpkin Dip***

1 package light cream cheese -- (8 oz) softened

1 (18 oz) can pumpkin pie mix

2 cups confectioners’ sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

"My husband and two children like to eat these cookies warm from the oven. Having a dip to go along with the cookies makes this recipe fun for parties. A co-worker gave me the recipe for the pumpkin dip, and everyone loves it."

1. In a mixing bowl, cream margarine and sugar. Add egg and beat well. Add molasses; mix well. Combine flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well. Chill overnight. Shape into 1/2-inch balls; place 2 inches apart on ungreased baking sheets. Bake at 375 ºs F for 6 minutes or until 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 sugar, cinnamon and ginger; beat until smooth. Serve with cookies. Store leftover dip in the refrigerator.

Yield: 10 dozen (3 cups dip).

Serving Size (3 cookies and 1 tablespoon dip)

According to the website: Per serving: Cal 129 (Cal from Fat: 31%), Fat: 5 g (Sat Fat 1g), Chol 8mg, Sod 174mg, Carb 21g, Pro 2g

Source: "Taste of Home's Low-Fat Country Cooking Cookbook"

NOTES : Downloaded from http://www.reimanpub.com/Recipes/Contents/Low_Fat_Recipes.html

Shared by Pamela S.