Pumpkin cookie dip A few moments are all you need to whip up this creamy dip that goes perfectly with store-bought gingersnaps. from "Gloria Kirchman, Eden Prairie, Minnesota"

Ingredients

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

Method

1 In a large mixing bowl, beat the cream cheese and marshmallow creme until smooth. 

Stir in pumpkin, cinnamon and orange peel. Serve as a dip with cookies. 

Store in the refrigerator. Yield: 4 cups.