Ingredients:
1 pkg. (8 oz.) cream cheese, softened
2 c. confectioners' sugar
1 c. canned pumpkin
1/2 c. sour cream
1 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. ground ginger
Gingersnap cookies
Directions:
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.
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