- 8 ounces pure pumpkin puree (I use Libby's)
- 8 ounces cream cheese, softened
- 1⁄4 cup golden brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice or 1 teaspoon cinnamon
- In a medium bowl, beat the pumpkin and the cream cheese until smooth.
- Beat in the brown sugar, vanilla, and pumpkin pie spice or cinnamon; combine well and beat until smooth.
- Cover and refrigerate until serving time. We like to serve this with ginger cookies and apple slices as dippers. Enjoy!