8 oz. cream cheese ( softened)
2 C. powdered sugar
14 oz. pumpkin puree
1/2 tsp. cinnamon
1/2 tsp. orange extract
Gingersnaps
In a medium bowl combine powdered sugar and cream cheese. Blend on medium speed until smooth. Add the pumpkin puree along with the cinnamon and the orange extract. Blend until smooth and creamy.
Place several gingersnap cookies in a plastic bag and crumble them using a rolling pin. Sprinkle the gingersnaps over the pumpkin dip. Serve with gingersnap cookies.
About Me
- Tara
- I am blessed to be a mother to a wonderful 7 year old girl. I am also a wife to my amazing husband of almost 8 years. We like to always have fun as a family and travel. I also like to cook and scrapbook as well.
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