Ingredients
1 package (8 ounces) cream cheese, softened1 cup confectioners’ sugar2 teaspoons pumpkin pie spice1 carton (8 ounces) frozen whipped topping, thawed Gingersnap cookies
Preparation
In a small bowl, beat the cream cheese, confectioners’ sugar and pumpkin pie spice until fluffy. Beat in whipped topping until blended. Refrigerate until serving. Serve with gingersnaps.
