Pumpkin Dip

Pumpkin Dip

This cool and creamy Pumpkin Dip has all the flavors of fall. It is especially delicious when paired with Gingersnap cookies.
My sister-in-law Paige made this Pumpkin Dip when we were visiting for Thanksgiving one year and we could not get enough of it!  Now it is a staple during the holidays, especially for parties.  It is something unique that everyone is excited to try.
The dip is sweet, cool, and creamy.  It has all of the flavors of a pumpkin pie.  It actually reminds me of pumpkin ice cream (yum!) only it obviously isn’t frozen.  It has good pumpkin flavor with a lot of creaminess.  You will see in the recipe it is recommended that the dip is refrigerated for at least an hour before serving.  This gives the flavors a chance to blend.  Letting the dip sit overnight in the fridge is even better.

Ginger Cookie Options

I definitely recommend getting ginger-flavored cookies to dip in this Pumpkin Dip.  The two flavors together are so tasty!
  • The best cookies to serve with this Pumpkin Dip are Ginger Thins.  You can order them on Amazon.  You can also find Ginger Thins at IKEA and at Trader Joes.  They are a larger, flower-shaped cookie with a smooth texture.  I believe the Trader Joes cookies are called Cookie Thins Triple Ginger.
  • If you are serving this dip during the Christmas season, it is also fun to serve with homemade Gingerbread Cookies.  I would recommend not decorating them, and just using the cookies in the gingerbread man shape.
  • Traditional Ginger Snaps also work great and can be found at your local grocery store.  Familiar brands that make a Ginger Snap cookie are Stauffers, Nabisco, Newman’s Own, and Trader Joes.

 How to Make Pumpkin Dip

Pumpkin Dip

Prep Time:
 
10 mins
 
Total Time:
 
10 mins
 
This cool and creamy Pumpkin Dip has all the flavors of fall. It is especially delicious when paired with Gingersnap cookies.
Course: Appetizer, Dessert
Servings: 8
INGREDIENTS (with Amazon Links)
  • 8 oz. cream cheese softened
  • 2 cups powdered sugar
  • 1 c. pumpkin puree
  • 1/2 c. sour cream
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. ginger
INSTRUCTIONS
  1. Mix together all the ingredients until smooth.
  2. Refrigerate at least one hour before serving.
  3. Serve with ginger snaps or gingerbread cookies.

Comments

Post a Comment