Prepare sweet pumpkin dip by beating 2 8-ounce packages of softened cream cheese and 1 15-ounce can of pumpkin until smooth. Mix in 2 cups of sifted powdered sugar, 1 teaspoon of ground cinnamon and 1 teaspoon of ground ginger, and refrigerate the covered mixture for an hour.
For a reduced-fat alternative, mix 8 ounces of low-fat, room-temperature cream cheese with 3/4 cup of unsweetened, unsalted canned pumpkin, 3 tablespoons of sugar, 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg. Also add 1/2 teaspoon of vanilla and 1/4 teaspoon of ground cloves. When using an electric mixer, choose the medium speed setting.
Smoothly blend an 8-ounce package of softened cream cheese, 1/2 cup of canned pumpkin, a 7-ounce jar of marshmallow creme, 1/4 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg to make pumpkin dessert dip. Cover the mixture, and refrigerate it until chilled.
Pumpkin dip recipes typically require softened cream cheese, which you can prepare by placing unwrapped cream cheese on a microwaveable plate and microwaving it on high for 10 to 15 seconds. Pair the finished dip with gingersnaps, graham crackers and fresh fruit, such as apple slices, or use it as a spread for muffins, bagels or toast.