Directions:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine the flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well. Chill overnight.
- Shape into 1/2-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° 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 large bowl until smooth. Beat in pumpkin pie filling. Add the sugar, cinnamon and ginger and mix well. Serve with cookies. Store leftover dip in the refrigerator. Yield: about 20 dozen (3 cups dip).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.31 Kcal (709 kJ) | ||
| Calories from fat | 33.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.68g | 6% | |
|---|---|---|---|
| Cholesterol | 13.63mg | 5% | |
| Sodium | 110.12mg | 5% | |
| Potassium | 43.94mg | 1% | |
| Total Carbs | 31.54g | 11% | |
| Sugars | 10.33g | 41% | |
| Dietary Fiber | 0.59g | 2% | |
| Protein | 1.88g | 4% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.2mg | 1% | |
| Calcium | 9.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 284.97 Kcal (1193 kJ) | ||
| Calories from fat | 55.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.19g | 6% | |
|---|---|---|---|
| Cholesterol | 22.95mg | 5% | |
| Sodium | 185.35mg | 5% | |
| Potassium | 73.96mg | 1% | |
| Total Carbs | 53.09g | 11% | |
| Sugars | 17.39g | 41% | |
| Dietary Fiber | 1g | 2% | |
| Protein | 3.16g | 4% | |
| Vitamin C | 0.5mg | 0% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.3mg | 1% | |
| Calcium | 16.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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