By Chef K.T. Murphy

INGREDIENTS:
1 (8 ounces) package cream cheese, softened
2 cups confectioners’ sugar
1 (15 ounces) can pumpkin puree
1 tablespoon Pumpkin Pie Spice
1 teaspoon pure Orange Extract
1/2 teaspoon Ground Ginger
gingersnap cookies

soup on white ceramic soup bowl
Photo by Pixabay on Pexels.com

DIRECTIONS:
Blend cream cheese and confectioners sugar until smooth in a food processor. Remove cover, add pumpkin and remaining ingredients. Blend thoroughly. Chill 30 minutes or until ready to serve. Serve with Gingersnap cookies.

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