Several friends asked for the recipe for this treat, so I got permission to post it from the friend who gave it to me. This dip is absolutely delicious with ginger snaps or molasses cookies.
2 8-ounce packages of cream cheese, softened*
1 pound (16 ounces) of powdered sugar**
1 16-ounce can of unsweetened pumpkin
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Whisk all ingredients together until smooth. Refrigerate until ready to serve. Makes approximately 80 1-tablespoon servings.
*Try light cream cheese for a healthier option.
**The Libby Pumpkin website has a very similar recipe that only calls for 2 cups of powdered sugar (approximately half of a pound). That might be a good option for those trying to cut back on sugar.