Need something that screams “Autumn!” to take to the PTA meeting, work luncheon, or other gathering? Didn’t have time to make your famous pumpkin loaf with cream cheese frosting? I gotchu!
This tasty cream cheese pumpkin dip takes just a few ingredients and a couple of minutes to whip up. It’s creamy, tangy, pumpkiny deliciousness that every pumpkin spice enthusiast will love.
It’s best served with the small. crisp ginger snaps that come in the bag, or the very thin Anna’s brand Swedish ginger thins… but neither could be found on local grocer shelves, so it’s pictured with larger soft ginger cookies instead; just as yummy but unless cut into pieces might encourage double-dipping, a thing I know we’d all like to avoid! Apple wedges would also be an option.
Here’s how to make your own. Go ahead, take a dip!
- 8 oz cream cheese (1 pkg) room temperature
- 1 cup canned pumpkin puree
- 3/4 cups powdered sugar
- 2 Tablespoons brown sugar
- 1 1/2 teaspoons pumpkin pie spice
- sprinkle of cinnamon
In a medium sized bowl, mix all ingredients, except sprinkle of cinnamon, until well blended. You may use an electric mixer or immersion stick blender to make a smoother dip.
Transfer to serving bowl, sprinkle with a little cinnamon, and serve with your favorite fall cookie, cracker, or even crisp apple wedges!