CREAMY PUMPKIN DIP SERVED WITH GINGERSNAPS

2 packages (8 oz. each) cream cheese, softened
1 (16 oz.) package powdered sugar, sifted
1 (16 oz.) can pumpkin
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
gingersnaps (for serving)

Beat cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Stir in pumpkin, cinnamon, and nutmeg.

Serve immediately, or cover and chill. Serve dip with gingersnaps.

Source: Connie Overby, The Humboldt Independent, December 27, 2006