Freezer Pumpkin Dip
- 1 cup marshmallow fluff
- 2 cups frozen whipped topping
- 1½ cups pumpkin puree
- 2 Tbsp. brown sugar
- ⅓ tsp. vanilla extract
- ⅛ tsp. cinnamon
- Gingerbread cookies
- Slightly that the frozen whipped topping.
- Combine all of the ingredients in a bowl.
- Beat with a mixer until everything is fully incorporated.
- Store in the freezer.
- Thaw for several hours in the refrigerator until ready to serve.
- Serve with cookies.
Recipe by Family Fun Journal at https://www.familyfunjournal.com/freezer-pumpkin-dip/
3.4.3177