How cute is this new Gingerbread shaped card from The Cutting Cafe? I thought I would also share a recipe for pumpkin cookie dip that I got from my friend Carole.
Pumpkin Cookie Dip
1 - 8 oz. cream cheese softened
2 - 7 0z. jars marshmallow cream
1 - 15 oz. can pumpkin
1 tsp. cinnamon
Beat cream cheese and marshmallow cream until smooth.
Fold in pumpkin and cinnamon.
Cover and refrigerate until ready to serve.
Serve with gingersnaps or shortbread cookies
If you try the recipe let me know what you think. I love to sandwich the pumpkin cream in between two gingersnaps and drink a hot cup of coffee or Apple Cider. Yummo.