4 c. powdered sugar, sifted
2 - 8 oz. package cream cheese, softened
1 can (30 oz) pumpkin pie filling mix
2 tsp. ground cinnamon
1 teas. ground ginger
In a large mixing bowl, combine sugar and cream cheese, beating until well
blended. Beat in remaining ingredients. Store in airtight container in
refrigerator. Serve with gingersnap cookies.
2 3/4 cups self-rising flour -- soft wheat preferred
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
1 cup brown sugar -- firmly packed
3/4 cup margarine -- softened
1/4 cup light molasses
Combine flour, soda, and spices in a bowl and set aside. Cream sugar and
margarine. Beat in egg and molasses until light and fluffy. Stir in flour
mixture just until blended. Chill for 2 hours or more. Preheat oven to 375
Shape dough into 3/4-inch balls, roll in granulated sugar, and place on lightly
greased baking sheets about 2 inches apart. Flatten each ball with the bottom of
a glass dipped in sugar. Bake about 8 to 10 minutes, until set.
Makes 8 dozen cookies.