Pumpkin Cheese with Ginger SnapsUser Submitted Recipe
16 ounces cream cheese
1 15-ounce can pumpkin puree
2 teaspoons cinnamon
1 cup brown sugar
1 cup walnuts, chopped
1 box thin, fresh gingersnaps
In your Cuisinart Stand Mixer, blend cream cheese, pumpkin, cinnamon and brown sugar until smooth. Stir in walnuts. Pour into your favorite lightly oiled or silicone mold. Refrigerate overnight. Serve with gingersnaps.
Servings12-16 appetizer servings
no nutrition information available
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