Pumpkin Cream Cheese Dip
A delicious pumpkin dip that embodies the spiced sweetness of fall!
Servings: 8 people
Calories: 298kcal
Ingredients
- 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)
Instructions
- 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!
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 298kcal | Carbohydrates: 37g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 134mg | Sodium: 177mg | Fiber: 2g | Sugar: 30g
