Pumpkin Pie Cheesecake Spread

Makes 1 1/4 cups

8 ounces cream cheese, softened
2 tablespoons brown sugar, packed
1/2 teaspoon pumpkin pie spice
1/4 teaspoon maple extract
vanilla wafer

Beat cream cheese until light and fluffy; set aside.
Combine brown sugar and pumpkin pie spice in a separate bowl.
Blend the 2 together.
Add extract, stirring until blended.
Serve on top of vanilla wafers.

Sounds good!

Here's one I use:

1 pkg. (8 ounces) cream cheese, softened
2 c. confectioners sugar
1 c. canned pumpkin
1/2 c. sour cream
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. ginger
Gingersnap Cookies



In a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin,sour cream,cinnamon,pumpkin pie spice and ginger until well blended.
Serve with Gingersnaps,breads or anything you like.
Refrigerate leftovers, if there are any. Yields 4 cups.