Ginger Snaps with Pumpkin Dip

Cookies:
1 1/2 c. butter, softened
1 3/4 c. sugar
2 eggs
3/4 c. molasses
4 c. flour
4 tsp. baking soda
2 tsp ginger
1 1/2 tsp ground cloves
1 tsp salt

Dip:
8 oz. soft cream cheese
2 c. powdered sugar
1 (15 oz.) can pumpkin
1 tsp. cinnamon
1/4 tsp. ginger

Mix butter, sugar, egg, and molasses. Add remaining ingredients. Refrigerate 1/2 our. Roll into balls. Roll in sugar. Bake at 375 for 10 minutes.
Dip: Mix cream cheese and powdered sugar until fluffy. Add pumpkin, cinnamon and ginger.

My friend Jenny makes these and they are sooo good. Great fall dessert.