Friday, May 30, 2008

Pumpkin Cookie Dip

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

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

Makes 4 cups.

*Taste of Home

1 comment:

Laney said...

This sounds soooo yummy! I want to go make this right now!!