PUMPKIN SPICE HALLOWEEN COOKIES AND CREAM CHEESE COOKIE DIP
Pumpkin Spice Halloween Cookies and Cream Cheese Cookie Dip
- Cooking Time: 15-25 minutes
- Servings: 12-24 cookies
- Preparation Time: 15 minutes
- Pumpkin Spice Halloween Cookies
- 1 cup butter
- 1 egg
- ½ cup molasses
- ¼ cup dark brown sugar
- ½ cup canned pumpkin
- 2 tsp vanilla
- ½ cup sugar
- ¼ tsp salt
- 4 cups flour (plus additional)
- 2 tsp cinnamon
- ½ tsp cardamom
- ½ tsp allspice
- ½ tsp ginger
- ½ tsp clove
- ¼ tsp nutmeg
- Cream Cheese Cookie Dip
- 1 heaping Tbsp cream cheese
- 1 cup confectioner’s sugar
- 2 tsp vanilla
- 3-4 tsp milk or cream
Pumpkin Spice Halloween Cookies
Melt butter in microwave for one minute intervals at half power. Add molasses, brown sugar, pumpkin and vanilla. Beat egg in a separate bowl, then blend into the above ingredients.
In a separate, larger bowl, whisk together sugar, salt, flour and spices. Add the wet ingredients and blend.
Add additional flour until you have a smooth, workable dough (amount depends on moisture content of your pumpkin). It will be soft and feel a bit sticky. Chill dough for about ½ hour before molding cookies.
If your cookies are thick, heat oven to 350° F (177° C) and drop to 300° F (149° C) after putting them into the oven. Bake for 15 to 20 minutes, or until edges are starting to brown.
If your cookies are thin, bake at 350° F (177° C) for 10 to 15 minutes or until edges have browned.
Cream Cheese Cookie Dip
Blend cream cheese, sugar and vanilla. Add milk or cream a teaspoon at a time until smooth and creamy. Put in small individual bowls for dipping the cookies.
This recipe was designed for using cookie molds and cutters, as it will hold its shape when baked and makes a soft, cake-like cookie. I developed this recipe using Anne L. Watson’s book ‘Baking with Cookie Molds’. She gives the basic framework to develop your own recipes for molded cookies. It’s a very informative book and I highly recommend it.