This recipe is a Jeanne Marie special and I’ve been told it makes a great dessert dip paired with gingersnaps and other cookies.
JM’s Spiced Pumpkin Dip
- 1 (8oz) packaged cream cheese softened
- 2 cups confectioner’s sugar
- 1 (15oz) can pumpkin puree
- 1 Tbsp pumpkin pie spice
- 1 tsp pure orange extract
- 1/2 tsp ground ginger
- Gingersnap cookies
Blend cream cheese and confectioner’s sugar until smooth in a mixer or food processor. Add remaining ingredients. Blend thoroughly.
Chill 30 minutes or until ready to serve. Serve with gingersnap cookies.