Molasses cookies with Pumpkin Dip

Cookies:
3/4 c. butter
3/4 c. Crisco
2 c sugar
2 eggs
1/2 c. molasses
4 c. all purpose flout
1 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. allspice
3/4 tsp. salt
- additional sugar

In mixing bowl cream butter, Crisco and sugar together. Add eggs, one at a time, mixing well after each addition. Add molasses; mix. Combine flour, soda and baking powder, spices and salt. add to creamed mixture and mix. Shape into small balls; roll in sugar. Place 2 inches a par on ungreased baking sheet. Bake at 375º for 6-7 min. Cool 2 minutes before removing to wire rack. Serve with pumpkin dip.

Pumpkin Dip
1/4 Dark brown sugar, packed
2 Tbsp sugar
1/4 c water
1/2 tsp allspice
1/2 cinnamon
1/4 tsp. ginger
1/4 tsp. cloves

Combine the sugars, water, and spices in 1 qt. glass measure. Mix well and microwave on high for 2-3 minutes, stir. Add pumpkin and mix well. Microwave on high 3-5 minute, cool in refrigerator. (This part is called Pumpkin butter and can be kept in fridge for several weeks.)

To complete the Dip
Add 1-8 oz. packager cream cheese
1/4 c. sugar
1/2 tsp. vanilla
Mix well and fold in 1 - 8 oz. Cool Whip.