Pumpkin Cookie Dip Recipe 475 Recipes

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PUMPKIN DIP



Pumpkin Dip image

This after-dinner dessert dip tastes just like pumpkin pie, but the deconstructed style is even more fun to serve at a party.

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 8

One 15-ounce can pure pumpkin puree
2/3 cup packed light brown sugar
3 ounces cream cheese, at room temperature
3/4 teaspoon pumpkin pie spice
1/4 teaspoon kosher salt
3/4 cup heavy cream
Ginger snap cookies, for garnish
Suggested dippers: ginger snaps, cinnamon-sugar pita chips, graham crackers

Steps:

  • Put the pumpkin puree, light brown sugar, cream cheese, pumpkin pie spice and salt in a large bowl and beat with an electric mixer on medium-high speed until completely smooth. Add the heavy cream and continue to beat on medium-high until very thick and fluffy. Transfer to a dip bowl and keep refrigerated until ready to serve. Right before serving, garnish with a border of ginger snaps. Serve with dippers.

PUMPKIN COOKIE DIP



Pumpkin Cookie Dip image

Our pumpkin cookie dip is made with pumpkin yogurt, cream cheese, brown sugar and pie spice and is ready for cookie dipping in only 15 minutes.

Provided by By Cheri Liefeld

Categories     Snack

Time 15m

Yield 24

Number Of Ingredients 4

1 container (6 oz) Yoplait® Light pumpkin pie yogurt
4 oz (half of 8-oz package) fat-free or 1/3-less-fat cream cheese (Neufchâtel), softened
2 to 3 tablespoons packed brown sugar
2 teaspoons pumpkin pie spice

Steps:

  • In small bowl, beat all ingredients with electric mixer on medium speed or whisk until well blended.
  • Cover and refrigerate until ready to serve.

Nutrition Facts : ServingSize 1 Serving

SPICE COOKIES WITH PUMPKIN DIP



Spice Cookies with Pumpkin Dip image

My husband and two kids are sure to eat the first dozen of these cookies, warm from the oven, before the next tray is even done. A co-worker gave me the recipe for the pumpkin dip, which everyone loves with the cookies. -Kelly McNeal, Derby, Kansas

Provided by Taste of Home

Categories     Appetizers     Desserts

Time 30m

Yield about 20 dozen (3 cups dip).

Number Of Ingredients 17

1-1/2 cups butter, softened
2 cups sugar
2 large eggs, room temperature
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon salt
Additional sugar
PUMPKIN DIP:
1 package (8 ounces) cream cheese, softened
2 cups canned pumpkin pie mix
2 cups confectioners' sugar
1/2 to 1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground ginger

Steps:

  • Cream butter and granulated sugar until light and fluffy. Beat in eggs and molasses. Combine next 6 ingredients; add to creamed mixture and mix well. Chill overnight. , Shape into 1/2-in. balls; roll in additional sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° until edges begin to brown, about 6 minutes. Cool 2 minutes before removing to a wire rack. , For dip, beat cream cheese until smooth. Beat in pumpkin pie mix. Add confectioners' sugar, cinnamon and ginger; mix well. Serve with cookies. Refrigerate leftover dip.

Nutrition Facts : Calories 108 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 147mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

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