Spice Cookies with Pumpkin Dip
Indulge in cozy autumn flavors with this irresistible recipe for Spice Cookies with Pumpkin Dip. These soft and chewy cookies are infused with warm spices like cinnamon, ginger, and cloves, offering the perfect balance of sweetness and spice. Paired with a velvety pumpkin dip made from cream cheese, pumpkin puree, and a touch of cinnamon, this duo is a festive treat that's ideal for holiday gatherings, dessert boards, or a cozy night in. With a prep time of just 25 minutes, this recipe comes together quickly, while the enticing aroma of the cookies baking will fill your kitchen with seasonal cheer. Perfect for sharing or savoring solo, these spice cookies and creamy pumpkin dip are a match made in fall-flavor heaven!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground cloves
- 0.25 teaspoon ground nutmeg
- 0.75 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 large egg
- 0.25 cup molasses
- 1 teaspoon vanilla extract
- 0.25 cup granulated sugar (for rolling cookies)
- 8 ounces cream cheese, softened
- 1 cup pumpkin puree
- 0.5 cup powdered sugar
- 0.5 teaspoon ground cinnamon (for dip)
- 0.25 teaspoon ground nutmeg (for dip)
- 1 teaspoon vanilla extract (for dip)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and nutmeg. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using a hand or stand mixer.
Add the egg, molasses, and vanilla extract to the butter mixture, beating until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Scoop out 1-inch dough balls and roll them in the granulated sugar (set aside for rolling). Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
Flatten each ball slightly with the bottom of a glass or your palm.
Bake the cookies for 10–12 minutes, or until the edges are just set. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
While the cookies are cooling, prepare the pumpkin dip. In a medium bowl, beat the cream cheese until smooth and creamy.
Add the pumpkin puree, powdered sugar, cinnamon, nutmeg, and vanilla extract to the cream cheese. Mix until fully combined and no lumps remain.
Transfer the dip to a serving bowl and refrigerate for at least 20 minutes to chill.
Serve the spice cookies alongside the pumpkin dip, and enjoy!
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 273 mg | 12% | |
| Total Carbohydrate | 82.4 g | 30% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 55.8 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 297 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
