INGREDIENTS
3/4 tsp
Ginger
1/2 cup
Pumpkin, canned
1
Egg, large
1/4 cup
Molasses
2
pkgs. (3.4 oz each) butterscotch instant pudding and pie filling
2
containers (8 oz. each) whipped topping, whipped
2 cups
All-purpose flour
2 tsp
Baking soda
1 tsp
Cinnamon
3/4 tsp
Cloves
1 1/2 cups
Powdered sugar
1 tsp
Pumpkin pie spice
1/2 tsp
Salt
3/4 cup
Shortening
1 cup
Sugar
24
Gingerbread cookies
8 oz
Cream cheese
4 cups
Milk