Pumpkin Dip by Joyce Gordon
Ingredients:
1 cup canned pumpkin
1 8 oz. cream cheese softened
2 cups confectioners sugar
1/2 cup sour cream
1 tsp. pumpkin pie spice
1 tsp. cinnamon
1/2 tsp. ground ginger
cool whip
Gingersnap cookies
Directions:
In a large bowl cream the cream cheese and powdered sugar until smooth.
Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice, and ginger until blended.
Swirl some cool whip through the mixture and serve with gingersnaps.
