Pumpkin Cookie Dip Recipe

Pumpkin Cookie Dip Recipe


1 package (8 ounces) cream cheese, softened

2 jars (7 ounces each) marshmallow creme

1 can (15 ounces) solid-pack pumpkin

1 teaspoon ground cinnamon

1 teaspoon grated orange peel

Gingersnaps or vanilla wafers

How to make it

In a large bowl, beat cream cheese and marshmallow creme until smooth. Stir in the pumpkin, cinnamon and orange peel. Serve as a dip with cookies. Store in the refrigerator.
Yield: 4 cups.