PUMPKIN DIP
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Go BackIngredients:
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
Directions:
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.
About this Recipe:
This quick and easy dip is wonderfully spiced and is delicious with gingerbread cookies and gingersnaps!
