Pumpkin Dip

Pumpkin dip

¼ cup brown sugar

2 T. sugar

¼ cup water

½ teas. Allspice

½ teas. Cinnamon

¼ teas. Ginger

¼ teas. Cloves

¼ teas. Nutmeg

1 ½ cups pumpkin (15 oz. can)

8 oz. cream cheese

8 oz. cool whip

¼ cup sugar

½ teas. Vanilla

Combine first 8 ingredients and microwave on high for 2 to 3 minutes. Stir. Add pumpkin and stir. Microwave for 3-5 minutes. Let cool in fridge for ½ hour or so. Combine cream cheese, sugar, and vanilla until smooth. Add pumpkin mixture. Fold in cool whip. And refrigerate until ready to serve.

Ginger cookie

2 ¼ cup flour

2 teas. Ginger

1 teas. Soda

¾ teas. Cinnamon

½ teas. Cloves

¼ teas. Salt

¾ cup butter

1 cup sugar

1 egg

1 T. water

¼ cup molasses

Roll cookies in sugar and gently flatten before baking. Bake at 350° for 8-10 minutes.