2 (8 ounce) packages
cream cheese, softened
powdered sugar, sifted
1 (16 ounce) cans
gingersnaps, for serving
- Let cream cheese stand at room temperature until softened. In a large bowl beat the cream cheese at medium speed of an electric mixer until creamy.
- Gradually add the powdered sugar, beating well.
- Stir in pumpkin, cinnamon and nutmeg.
- Serve immediately with gingersnaps for dipping, or cover and chill.