Pumpkin Dip and Ginger Cookies

This is probably one of my favorite fall recipes.  Pumpkin Dip served with Green Apple Slices and Homemade Ginger Cookies.  You can always replace the Ginger Cookies with some store bought Gingersnaps. 

Pumpkin Dip

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 2 cups confectioners' sugar
• 1 (15 ounce) can solid pack pumpkin
• 1 tablespoon ground cinnamon
• 1 tablespoon pumpkin pie spice
• 1 teaspoon frozen orange juice concentrate

Directions

1. In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving.

Ginger Cookies

Ingredients

• 2/3  cup  plus 3 tablespoons sugar, divided
• 1/4  cup  plus 2 tablespoons stick margarine, softened
• 1/4  cup  molasses
• 1  large egg
• 2  cups  all-purpose flour
• 2  teaspoons  baking soda
• 1  teaspoon  ground ginger
• 1  teaspoon  ground cinnamon
• 1/2  teaspoon  ground mace
• Cooking spray

Preparation

Preheat oven to 350°.
Beat 2/3 cup sugar and margarine at medium speed of a mixer until well-blended. Add molasses and egg; beat well.
Combine flour, baking soda, ginger, cinnamon, and mace; gradually add to sugar mixture. Stir until well-blended. Divide in half. Wrap each portion in plastic wrap; freeze for 30 minutes.
Shape each portion of dough into 26 (1-inch) balls; roll in 3 tablespoons sugar. Place, 2 inches apart, on baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned. Remove from sheets; let cool on wire racks. Store in an airtight container.