Tuesday, November 23, 2010

Pumpkin Dip for Ginger Snap Cookies

8 oz. cream cheese
2 C. powdered sugar
1 tsp cinnamon
½ tsp. ginger
15 oz. can pumpkin
Pint Whipping cream

Cream cheese and sugar together. Add spices and pumpkin until smooth. Whip the whipped cream until very stiff. Fold into pumpkin mixture. Serve with homemade Ginger Snaps.
(see Ginger Snap Recipe under cookies)

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