Pumpkin Cream Cheese

• 1 package (8 ounces) cream cheese, softened
• 2 cups confectioners' sugar
• 1 can (15 ounces) solid-pack pumpkin
• 5 teaspoons ground cinnamon, divided
• 1/2 teaspoon ground ginger
• 4 sheets refrigerated pie pastry
• 4 teaspoons sugar

1. In a large bowl, beat cream cheese until fluffy. Add the confectioners' sugar, pumpkin, 1 teaspoon cinnamon and ginger; beat until smooth. Cover and refrigerate until serving.
2. Roll out pie pastry on a lightly floured surface to 1/4-in. thickness. Cut with a floured 2-1/2-in. autumn-shaped cookie cutter. Place on an ungreased
3. . Reroll scraps if desired. Combine sugar and remaining cinnamon; sprinkle over cutouts.
4. Bake at 425u0b0 for 6-8 minutes or until firm. Remove to wire racks. Serve with pumpkin dip.

cream cheese, sugar, solidpack pumpkin, ground cinnamon, ground ginger, pastry, sugar

Taken from www.tasteofhome.com/recipes/pumpkin-cream-cheese/ (may not work)