Ginger Spice Cookies with Pumpkin Dip

Preheat oven 375ºF.

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 375ºF for 6 minutes or until edges are browned (I always take them 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. Chill until ready to serve.

This recipe makes a HUGE batch of cookies! The smaller the better in my opinion, so you can make up to 100 cookies with this recipe!