Pumpkin Pie Dip
- 1 package (8 ounces) cream cheese, softened
- 2 cups confectioners’ sugar
- 1 cup canned pumpkin
- ½ cup sour cream
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground ginger
- Gingersnap cookies
In a large bowl, beat cream cheese and confectioners’ sugar until smooth.
Beat in pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended.
Serve with gingersnaps. Refrigerate leftovers.