Pumpkin Cheesecake Dip

The name says it all, doesn't it? No need for a long, elaborate post. This is for those of you who asked for the recipe over the weekend. Yes, it's simple. Yes, it's quick. Yes, it's delicious. You're very welcome.

Pumpkin Cheesecake Dip

(adapted from The Sweets Life)

Ingredients:

-8 ounces cream cheese (we used 1/3 less fat)

-1 cup pumpkin puree

-1 1/2 cups powdered sugar

-1 tsp pumpkin pie spice

-1/2 tsp cinnamon (add more to taste)

-1/2 tsp ground ginger

-honey wheat pretzels, gingersnaps, apples, other dippers for serving

Directions:

1. With a mixer, beat cream cheese and pumpkin until smooth. A half cup at a time, add powdered sugar, pumpkin pie spice, cinnamon, and ginger, beating until combined.

2. Refrigerate until just before serving (dip is best cold)!

On a side note, no one will judge you if you lick the mixer clean :)