Tuesday, November 3, 2009

Pumpkin dip

8 oz. cream cheese ( softened)
2 C. powdered sugar
14 oz. pumpkin puree
1/2 tsp. cinnamon
1/2 tsp. orange extract

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.

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