Pumpkin Pie Dip

So good!

8 oz. cream cheese, softened
2 C. powdered sugar
1 15 oz. can pumpkin
5 t. cinnamon, divided
½ t. ground ginger
4 sheets pie pastry
4 tsp. sugar

Beat cream cheese until fluffy. Add the sugar, pumpkin, 1 tsp. cinnamon,
and ginger; beat until smooth. Cover and refrigerate. Roll out
pastry to a ¼” thickness. Cut into shapes or strips. Place on an
ungreased cookie sheet. Combine remaining cinnamon and sugar,
sprinkle over cutouts. Bake 6-8 minutes at 425.