Yield: 4 cups or 32 Servings
- 1 package (8 ounces) cream cheese, softened
- 2 cups confectioners’ sugar
- 1 cup canned pumpkin
- 1/2 cup sour cream
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground ginger
- Gingersnap cookies
- In a large bowl, beat cream cheese and confectioners’ sugar until smooth.
- Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended.
- Serve with gingersnaps. Refrigerate leftovers.