Go Back

pumpkin cookie dough dip

This delightful pumpkin cookie dough dip is perfect for any fall gathering. A creamy blend of pumpkin and brown sugar, loaded with mini chocolate chips. Serve with gingersnaps, pretzels, or fruit for a treat everyone will love.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 0.5 cup unsalted butter
  • 0.5 cup light brown sugar packed
  • 0.5 cup canned pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese softened
  • 2 cups powdered sugar
  • 0.75 cup mini chocolate chips

Method
 

Preparation Steps
  1. In a small saucepan, combine butter, brown sugar, pumpkin, and cinnamon. Heat on low and whisk until smooth (and butter is melted). Remove from heat and whisk in vanilla extract. Set aside to cool COMPLETELY.
  2. In a large mixing bowl, combine cream cheese and powdered sugar. Beat 2 minutes until blended. Slowly add in the cooled pumpkin mixture. Beat until fluffy (about 3-5 minutes).
  3. Fold in mini chocolate chips.
  4. Refrigerate and allow to set, about 2 hours (or overnight).
  5. Enjoy with gingersnap cookies, Nilla wafers, graham crackers, or pretzels!

Notes

Ensure the pumpkin mixture is completely cool before adding it to the cream cheese mixture to prevent a runny dip. This dip can be made a day or two in advance and stored in the fridge.