Ingredients
1 (8 ounce) package cream cheese, softened
1 - 2 cups pumpkin butter
1/2 cup confectioners’ sugar
2 teaspoons pumpkin pie spice
1 (8 ounce) container Cool Whip, thawed
Preparation
Beat cream cheese in a bowl with an electric mixer until smooth; mix in pumpkin puree until smooth. Stir confectioners’ sugar and pumpkin pie spice into mixture until evenly mixed; fold in whipped topping. Cover bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours.
