Cream Cheese Pumpkin DipSeptember 27, 2013 | In honor of Fall and all things pumpkin, I thought that this was the perfect recipe to share with you guys! Honestly, it’s the easiest thing to make and is always a huge hit. Not too sweet, not too pumpkin-y, just perfect…and you HAVE to serve it with the Gingersnaps from World Market. Seriously, those things are so good that they should be illegal. My sweet friend B introduced me to the dip recipe AND the gingersnaps….love her and hate her for this all at the same time. Just kidding, not only is she Superwoman in the kitchen but she’s a great friend…thanks for sharing! Hope that you guys enjoy! PUMPKIN DIP ½ (15-oz.) can pumpkin puree 8 oz. cream cheese, softened 2 cups powdered sugar ½ teaspoon cinnamon ½ teaspoon pumpkin pie spice *Blend ingredients together, refrigerate, and serve with ginger snaps! Buy these at your own risk….this is our conversation about them last week. Not. Good. TGIF!!!!!