Ingredients
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
Directions
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.
Recipe Courtesy Of
Taste of Home
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