2 cups powdered sugar
8 oz. cream cheese
15 oz. can pumpkin
1/2 t. ground cinnamon
1/4 t. ground ginger
Mix sugar and cream cheese together beating until well blended.
Beat in remaining ingredients.Store in airtight container in
refrigerator. Serve with gingersnap cookies and apples.
*You could also serve the dip in a small pumpkin.
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