Thursday, October 8, 2015

Thursday Treatz

Credit goes to the Cannon County Senior Center newsletter for this recipe.

Recipe of the Month

Pumpkin Pie Dip

1 Package cream cheese (8 oz.) 
2 Cups confectioners sugar
1 Cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice 
1/2 teaspoon ginger

I package Gingersnap cookies

In a large bowl, beat cream cheese and confectioners sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers. 
Yield: 4 cups 

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  1. serve with sugar cookies! yum!

  2. ohhh--good idea, I like sugar cookies better than ginger cookies.
    Or, get the graham stick to did!


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