Pumpkin Marshmallow Dip

Pumpkin Marshmallow Dip 1 package (8 ounces) cream cheese, softened 1 can (15 ounces) solid-pack pumpkin 1 bag (12 ounces) Pumpkin Spice Marshmallows 1/4 cup Dark Brown Sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves Gingersnaps, vanilla wafers and pecans Beat cream cheese until smooth. Add in pumpkin and brown sugar; blend until well-mixed. Melt Pumpkin Spice Marshmallows in microwave. Heat in 10-second intervals until melted. Stir in between to get rid of air pockets. Add marshmallow mixture, cinnamon, nutmeg and cloves to pumpkin mixture and blend. Pour into bowl and serve. Refrigerate leftovers.