Pumpkin Pie Dip

1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
Gingersnap cookies (graham crackers, Nilla Wafers, etc)

1. In a large bowl, beat cream cheese and confectioners' sugar until smooth

2. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended.

3. Serve with gingersnaps.

4. Refrigerate leftovers. (Yield: 4 cups)