Description
A creamy, spiced pumpkin dip perfect for fall. Serve with pretzels, cookies, or gingersnaps for a sweet treat.
Ingredients
Units
Scale
- 1 cups (237 ml) cream cheese
- 4 cups (946 ml) powdered sugar
- 1 cans (850 g) pumpkin
- 1 tbsp pumpkin pie spice
- 1 tbsp cinnamon
- 2 tsp vanilla
Instructions
- Beat the cream cheese and powdered sugar with an electric mixer until smooth.
- Add pumpkin, pumpkin pie spice, cinnamon, and vanilla, and mix well.
- Spoon into a bowl or small hollowed pumpkin.
- Serve with gingersnaps and pretzels.
Notes
- For a smoother dip, ensure the cream cheese is softened to room temperature before mixing.
- If you don’t have gingersnaps, graham crackers or even animal crackers make delicious dippers.
- Store leftover dip in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 30
- Sodium: 100
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 3
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 20