Spice Cookies with Dip

This is a delicious Holiday themed cookie, but I like it all year long.

1 1/2 cups butter
2 cups sugar
2 eggs
1/2 cup molasses
4 cups flour
1 tsp. baking soda
2 tsp. baking powder
2 tsp cinnamon
1 tsp. ground ginger and Cloves
3/4 tsp salt.
Addition sugar for rolling.
Cream butter and sugar. Add eggs one at a time mixing well after each addition. Add molasses; mix well.
Combine flour, baking soda, baking powder, spices and salt. Mix well and then add to creamed
mixture. Shape into small balls and roll in sugar. Bake 375º for 6-7 minutes. Cool for 2 min. before removing to wire rack.

Pumpkin butter/Dip
1/4 cup dark brown sugar, packed
2 tbsp. sugar
1/4 cup water
1/2 tsp allspice
1/2 tsp cinnamon
1/4 tsp. ginger, cloves and nutmeg
1 1 /2 cup pumpkin (one reg. sized can)
Combine the sugars, water and spices in a 1 qt glass container. Mix well and microwave on high for 2-3 minutes. Stir. Add pumpkin and mix well. Microwave on high 3-5 minutes. Let cool and then refrigerate. This keeps several weeks in refrigerator or can be frozen. - (Pumpkin butter)
For the cookie dip add to the pumpkin butter:
1 - 8 oz. pkg cream cheese
1 /3 cup sugar
1/2 tsp. vanilla.
Mix well and then fold in - 1 - 8 oz. cool whip.