Instructions: In a mixing
bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add molasses; mix well. Combine flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well.

Chill overnight. Shape into 1/2" balls; roll in sugar.

Place 2" apart on ungreased baking sheets. Bake at 375 degrees for 6 minutes or until edges begin to brown.

Cool for 2 minutes before removing to a wire rack. For dip, beat cream cheese in a mixing bowl until smooth.

Add pumpkin pie mix; beat well. Add sugar, cinnamon and ginger; beat until smooth. Serve with cooking.

Store leftover dip in the refrigerator.

Yield: about
20 dozen (3 cups dip)

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