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    Pumpkin Dip for Ginger snap Cookies

    List of Ingredients




    Pumpkin Dip 4 cups confectioners sugar, sifted 2 packages (8ozs each) cream cheese, softened 1 can (30 oz)pumpkin pie filling mix 2 teaspoons ground
    cinnamon 1 teaspoon ground ginger

    In large bowl, combine sugar and cream cheese beating until well blended. Beat in remaining ingredients. Store in airtight container in refrigerator. Serve
    with gingersnaps. Makes about 7 cups Looks good served in scooped out small pumpkin

    Recipe
 

 

 

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