Ingredients
1 package (8 ounces) cream cheese, softened2 cups confectioners’ sugar1 cup canned pumpkin1/2 cup sour cream1 teaspoon ground cinnamon1 teaspoon pumpkin pie spice1/2 teaspoon ground gingerGingersnap cookies
Preparation
Beat cream cheese and confectioners’ sugar until smooth. Beat in pumpkin, sour cream and spices until blended. Transfer to a bowl; serve with gingersnaps. Refrigerate leftovers.
