- 8 ounces cream cheese (room temperature)
- 2 cups powdered sugar
- 14 ounces pumpkin puree
- 1/2 teaspoon cinnamon
- 1 teaspoon orange zest
- Gingersnap cookies
In a medium bowl combine powdered sugar and cream cheese. Blend until smooth. Add the pumpkin puree along with the cinnamon and the orange zest and blend until creamy.
Place several gingersnap cookies in a plastic bag and crumble them using a rolling pin. Sprinkle the gingersnaps over the pumpkin dip.
Serve with gingersnap cookies.