Easy Pumpkin Cookie Dough Dip
This creamy pumpkin cookie dough dip is a perfect fall treat, packed with chocolate chips and ideal for dipping cookies, pretzels, or fruit.
Prep
: 10
Total
: 25 minutes
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
- 1 package cream cheese, softened 8 ounce
- 2 cups powdered sugar
- 0.75 cup mini chocolate chips
Instructions
Preparation Steps
- 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.
- In a large mixing bowl, combine cream cheese and powdered sugar. Beat for 2 minutes until blended. Slowly add in the cooled pumpkin mixture. Beat until fluffy (about 3-5 minutes).
- Fold in mini chocolate chips.
- Refrigerate and allow to set, about 2 hours (or overnight).
- Enjoy with gingersnap cookies, graham crackers, or pretzels!
Notes
This dip is best served chilled. It will keep in an airtight container in the refrigerator for up to 5 days.