This recipe is simple to prepare and is a lovely make-ahead recipe that stores well for up to 10 days in the fridge without any problems.
8 oz. cream cheese at room temperature
2 C. powdered sugar
14 oz. pumpkin puree
1/2 tsp. cinnamon
1/2 tsp. orange extract
Gingersnaps, Teddy Grahams, Etc
Combine powdered sugar and cream cheese, mixing until smooth. Add the pumpkin, cinnamon & orange extract. Continue mixing until smooth and creamy.
Place several gingersnap cookies in a plastic bag and crumble them using a rolling pin. Sprinkle the crumbled gingersnaps over the pumpkin dip. Allow it to set overnight before serving for best flavor.
Serve with gingersnap cookies, teddy grahams, or honey graham crackers.