1 quart confectioner's sugar
2 8 ounce cream cheese -- softened
2 15 oz cans pumpkin
2 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon vanilla

Cream confectioner's sugar and cream cheese, until well combined. Add remaining ingredients and beat well. Chill overnight.

Serve in a hollowed out pumpkin, with gingersnap cookies