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Pumpkin Cookie Dough Dip

This magical dip tastes just like eating cookie dough (but it's totally safe because there's no raw eggs!), and it's got pumpkin hiding in there making it slightly less guilty. Serve it at your next playdate or girls' night with graham crackers, apple slices, or pretzels, and watch it disappear faster than Halloween candy. Fair warning: you might find yourself sneaking spoonfuls straight from the bowl at midnight!
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 8 oz cream cheese softened
  • 1/2 cup pumpkin puree
  • 1/2 cup packed brown sugar
  • 1/4 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup mini chocolate chips
  • Graham crackers apple slices, or pretzels for dipping

Method
 

  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes.
  2. Add pumpkin puree, brown sugar, powdered sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt. Beat until completely combined and creamy.
  3. Using a spatula, fold in the mini chocolate chips, reserving a few tablespoons for topping.
  4. Transfer the dip to a serving bowl and sprinkle the reserved chocolate chips on top for presentation.
  5. Refrigerate for at least 30 minutes before serving to allow flavors to meld and the dip to firm up slightly.
  6. Serve chilled with graham crackers, apple slices, pretzels, or your favorite dippers. Store covered in the refrigerator for up to 5 days.