Thursday, October 10, 2013

Pumpkin Dip


8 oz. cream cheese
2 c.  powdered sugar
15 oz, small can pure pumpkin puree
1 tsp. ground cinnamon
1/4 tsp. cloves
1/4 tsp. vanilla extract


Mix all ingredients together. Refrigerate. Serve with ginger snaps, butter biscuit cookies or graham crackers. This is wonderful on top of a pumpkin bagel, or on top of a piece of pumpkin bread!

No comments: