Gingersnap Dip

1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
2 teaspoons pumpkin pie spice
1 carton (8 ounces) frozen whipped topping, thawed
1 package (16 ounces) gingersnaps

In a small mixing bowl, combine the cream cheese, confectioners' sugar and pumpkin pie spice. Beat in whipped topping until blended. Refrigerate until serving. Makes 3 cups.