Pumpkin Cream Cheese Dip
A delicious pumpkin dip that embodies the spiced sweetness of fall!
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Dessert, Snacks, sweets
Cuisine: American
Servings: 8 people
Calories: 298kcal
- 1 15 ounce canned pumpkin puree
- 8 ounce cream cheese
- 8 ounce cool whip
- 2½ teaspoon pumpkin pie spice
- ½ cup brown sugar
- 3 tablespoon caramel syrup
- ½ cup toffee bits
- 1 tablespoon pepitas
- 1 box gingersnaps (or your choice of dippers)
Using an electric mixer (or with a hand mixer) blend together pumpkin puree, cream cheese, and cool whip until smooth.
Add in pumpkin pie spice, brown sugar, and caramel. Mix until smooth.
Add toffee bits and lightly pulse until they're evenly mixed in.
Top with an extra swirl of caramel and pipitas (optional), and enjoy your pumpkin dip with ginger snaps or your favorite dippers!
- Make sure you're using pumpkin puree, rather than pumpkin pie filling.
- You can dig into your pumpkin cream cheese dip right away, but I like to let it sit in the fridge for at least 30 minutes before enjoying it.
- Try the dip with different dippers like apple slices, vanilla wafers, pretzels, etc.
- You can leave the dip out to enjoy for several hours but leftovers should be stored in the refrigerator in an airtight container.
- For other fall treats, try these yummy cake mix pumpkin muffins.
Serving: 1serving | Calories: 298kcal | Carbohydrates: 37g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 134mg | Sodium: 177mg | Fiber: 2g | Sugar: 30g