1 - 3 oz package softened cream cheese
1/4 cup powdered sugar
1/2 cup canned pumpkin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Dash of cloves
1 - 8 oz package Cool Whip, thawed
Beat cream cheese and sugar until well blended. Stir in all remainin ingredients except Cool Whip. Fold in Cool Whip. Refrigerate until ready to use. Makes approximately 2 1/2 cups.
This quick and easy dip is wonderfully spiced and is delicious with gingerbread cookies and gingersnaps!