Spice Cookies And Pumpkin Dip Food

PUMPKIN DIP

Steps:

• 1. In a large bowl, combine pumpkin purée, vanilla pudding, 1 1/2 teaspoons pumpkin pie spice, and marshmallow fluff. 2. Using a hand mixer or a whisk, blend until ingredients are incorporated and smooth. 3. Add the Cool Whip and fold until pumpkin mix is completely combined with the Cool Whip. Give it a taste test and see if you would like to add another 1/2 teaspoon pumpkin pie spice to dip. 4. Serve immediately, or cover and allow to set in refrigerator for up to 24 hours before serving.

PUMPKIN DIP

Steps:

• Put the pumpkin puree, light brown sugar, cream cheese, pumpkin pie spice and salt in a large bowl and beat with an electric mixer on medium-high speed until completely smooth. Add the heavy cream and continue to beat on medium-high until very thick and fluffy. Transfer to a dip bowl and keep refrigerated until ready to serve. Right before serving, garnish with a border of ginger snaps. Serve with dippers.

SPICE COOKIES WITH PUMPKIN DIP

Steps:

• In a large mixing bowl cream butter,sugar.
• Add eggs one at a time, beating well.
• Add molasses mix well.
• Combine flour,soda,pumpkin spice and salt.
• Add to creamed mixture and mix well.
• Chill overnight.
• Shape into 1/2 in.
• balls, roll in sugar.
• Place on ungreased baking sheet.
• Bake 375 for 6 minutes or till edges are brown.
• FOR DIP:Beat cream cheese till smooth,add pumpkin mix beat well,add sugar and spices beat untill smooth.
• store leftover dip in the refrigerator.
• Makes 3 cups dip.

PUMPKIN FLUFF DIP

Steps:

• Mix pumpkin, dry pudding mix and spice in large bowl with whisk until blended.
• Stir in COOL WHIP.
• Refrigerate 1 hour.

PUMPKIN SPICE COOKIES

Steps:

• Preheat oven to 350°. Combine cake mix, oats and pie spice. In another bowl, beat pumpkin, egg and oil; stir into dry ingredients just until moistened., Drop by 2 tablespoonfuls onto baking sheets coated with cooking spray; flatten with the back of a spoon. Bake until edges are golden brown, 18-20 minutes. Remove to wire racks to cool. , For frosting, combine confectioners' sugar, orange zest and enough orange juice to achieve desired consistency. , Spread over cooled cookies.

SUPER EASY PUMPKIN SPICE DIP

Steps:

• Soften the cream cheese and thaw cool whip.
• With a mixer on medium speed, blend the cool whip, cream cheese, and gradually blend in the pudding mix and eggnog.
• If it seems a little thick use a few more tablespoons of eggnog, milk, or half-n-half to thin it down to a good dipping consistency.
• Can be served within minutes!
• Serve with crisp pear and apple slices, ginger snaps, vanilla wafers, etc.
• Other variations: Try the recipe with vanilla pudding and pie filling, milk instead of eggnog, and two tablespoons of peanut butter--serve with apple slices and celery sticks.
• Or use butterscotch pudding and pie filling,, or pistachio pudding and pie filling,, nix the eggnog and use milk to thin the dip.
• You could even double the recipe and fold this into a cooked pie crust, chill 1/2 hour, and serve.

PUMPKIN SPICE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Beat pumpkin, butter, white sugar, and brown sugar together using an electric mixer in a mixing bowl until creamy. Beat in eggs.
• Sift flour, cinnamon, ginger, nutmeg, baking soda, baking powder, salt, and cloves together in a separate bowl. Stir into pumpkin batter. Refrigerate dough for 1 hour.
• Roll dough into 1-inch balls and place on ungreased baking sheets. Flatten each ball using a fork, making a crisscross pattern.
• Bake in the preheated oven until cookies are golden and edges are set, about 10 minutes, making sure not to overbake.

PUMPKIN SPICE PUDDING COOKIES

Steps:

• Heat oven to 375°F.
• Mix flour, dry pudding mix and baking soda until blended. Beat butter, sugars and vanilla in large bowl with mixer until blended. Add eggs; mix well. Gradually add flour mixture, mixing well after each addition. Stir in morsels.
• Drop tablespoons of dough, 2 inches apart, onto baking sheets.
• Bake 8 to 10 min. or until edges are golden brown. Cool on baking sheet 3 min. Remove to wire racks; cool completely.