Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Add to Collection
Go to Collections
Pumpkin Cream Cheese Dip
Easy pumpkin cream cheese dip is rich & full of pumpkin spice flavor. Leftovers freeze well so it's great for parties or after-school snacks!
Course
Appetizer/Snack
Cuisine
American - Southern
Prep Time
5
minutes
minutes
Chilling time
8
hours
hours
Total Time
8
hours
hours
5
minutes
minutes
Servings
24
Calories
86
kcal
Author
Marye Audet-White
Equipment
Stand mixer
Ingredients
2
cups
powdered sugar
8
ounces
cream
cheese
room temperature
15
oz
pumpkin
½
cup
sour
cream
1
teaspoon
vanilla
1
teaspoon
cinnamon
½
teaspoon
ginger
¼
teaspoon
cloves
¼
teaspoon
nutmeg
Pinch
chipotle powder
optional
Instructions
Beat
the
cream
cheese and powdered sugar together until smooth and
well blended
.
Add the remaining ingredients and
beat
until completely mixed.
Spoon into a bowl, cover, and refrigerate at least 8 hours.
Serve with cookies, sliced apples, and other foods for dipping.
Notes
Storage:
Store tightly covered in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 3 months.
Tips
Be sure you get solid pack pumpkin puree and NOT pumpkin pie filling. If you look on the ingredients listed the only one should be pumpkin.
Cream cheese should be at a warm room temperature to make mixing it in easier
Do not use low fat substitutes for these ingredients
Substitute pumpkin pie spice for the spices
Bananas, apple slices, pear slices, gingersnaps, oatmeal cookies, 'Nilla Wafers, graham crackers all are great with this
Use it as a spread for quick breads or bagels
Make a cookie "charcuterie" board by arranging a variety of cookies and fruit around a bowl of the dip. Kids love it!
Nutrition
Serving:
2
Tablespoons
|
Calories:
86
kcal
|
Carbohydrates:
12
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
13
mg
|
Sodium:
35
mg
|
Potassium:
80
mg
|
Fiber:
1
g
|
Sugar:
11
g
|
Vitamin A:
1665
IU
|
Vitamin C:
2
mg
|
Calcium:
19
mg
|
Iron:
1
mg