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Ingredients
1 (8 oz) Package cream cheese, softened
2 Cups confectioners' sugar
1 Cup canned pumpkin
1/2 Cup sour cream
1 Teaspoon ground cinnamon
1 Teaspoon pumpkin pie spice
1/2 Teaspoon ground ginger
Gingersnap cookies
Instructions
In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers.
Yield: 4 cups