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
|
|