Pumpkin Dip: 1 (8 ounce) pack cream cheese, 1 cup brown sugar, 2 cups pumpkin puree, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, 1/4 tsp nutmeg. Cream the cream cheese. Mix in the sugar followed by the spices and then the pumpkin puree. Cover and chill overnight in the fridge. Serve with ginger snaps.