Pumpkin Dip

Tis the season! This recipe comes from Kelsey's Kitchen that I got from a Relief Society Meeting my sophomore year at BYU.

PUMPKIN DIP

8 oz. cream cheese (room temp)

2 Cups powdered sugar

1-2 cups pumpkin puree (to taste. one recipe i have calls for 1, another calls for 2, so maybe 1 1/2 should be right?)

1/2 tsp cinnamon

1/2 tsp orange extract (optional)

Chocolate chips (optional 1/2 to 1 cup)

Gingersnaps (or any other good dippers--pretzels, animal crackers, Nilla wafers, etc)

In a medium bowl, combine cream cheese and powdered sugar. Blend on medium speed until smooth. Add the pumpkin puree along with the cinnamon and orange extract. Blend until smooth and creamy. Stir in chocolate chips.

Place several gingersnap cookies in a plastic bag and crumble them using a rolling pin. Sprinkle the gingersnaps over the pumpkin dip. Serve with remaining dippers.

Enjoy!