Ginger Cookies with Pumpkin Dip

This recipe is from my friend Candice Beckelmen and so yum!

2 cups flour
2 1/2 teaspoons of ginger
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1 cup dark brown sugar
1/2 cup margarine
1/4 cup butter 
1 egg
1/4 cup molasses

Combine first six ingredients in a bowl and set aside. Meanwhile, with a mixer: beat the butter, margarine, and sugar until fluffy. Add the egg and vanilla and beat well. Add the flour and spice mix until it is all well blended. Cover and refrigerate for one hour. With wet hands roll the dough into 1 inch balls and roll in sugar to coat completely. Bake two inches apart for 10-12 minutes (at 350)look for cracks to form on the top of cookies. Let the cookies rest at least one minute on the cookie sheet when they are removed from over. 

Pumpkin pie dip for cookies:
8 oz. cream cheese
2 cups powdered sugar
15 oz can of pumpkin pie filling
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg

Beat cream cheese and powdered sugar together. Add spices. Finally add the pumpkin pie mix. Serve with apple slices and ginger cookies.