Courtesy of Taste of Home. 32 Servings
- 1 package (8 ounces) Philadelphia Cream Cheese, softened
- 2 cups – confectioners’ sugar
- 1 cup – canned pumpkin
- 1 tsp – ground cinnamon
- 1 tsp – pumpkin pie spice
- 1/8 tsp – ground ginger
- 1 tsp – vanilla extract
- Gingersnap cookies
In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Beat in the pumpkin, cinnamon, pumpkin pie spice, ginger and vanilla extract until blended. Refrigerate. Serve with gingersnaps.