Recipe Pumpkin Dip Gingersnap Cookies

Sprinkle the gingersnaps over the pumpkin dip.

Recipe pumpkin dip gingersnap cookies. In a medium bowl combine powdered sugar and cream cheese. Using an electric mixer whip together the cream cheese powdered sugar and heavy whipping cream for about 2 3 minutes. Combine flour baking powder baking soda salt ginger cinnamon and cloves in a large bowl and mix until very fluffy.

1 teaspoon ground cinnamon. Add a drizzle of maple syrup and crushed gingersnap crumbs on top for looks. Serve with gingersnap cookies.

Add the pumpkin puree along with the cinnamon and the orange zest and blend until creamy. Fold in pumpkin and cinnamon and mix well. In a small bowl beat the cream cheese confectioners sugar and pumpkin pie spice until fluffy.

Add to the butter and sugar mixture the eggs molasses lemon extract. This sweet dip recipe is beyond easy to make. The ingredient list now reflects the servings specified.

1 15 ounce can solid pack pumpkin. Stir in the flour mixture until blended. In a large mixing bowl combine sugar and cream cheese beating until well blended.

Add all ingredients to shopping list. 2 7 ounce jars marshmallow creme. Be sure to buy pumpkin puree not pumpkin pie filling.