This Pumpkin Cream Cheese Dip Recipe Is a Must This Fall by Amy Fothergill

This Pumpkin Cream Cheese Dip Recipe Is a Must This Fall

If you like the flavor of pumpkin pie, you’ll love this dip. By adding pumpkin, you also boost the nutrition, especially the fiber. And this dip is naturally gluten-free! 

You'll need:

  • 8 ounces plain full-fat cream cheese, softened 
  • 1/2 cup pumpkin puree 
  • 1 teaspoon cinnamon 
  • 1/2 teaspoon ginger 
  • 1/2 teaspoon nutmeg 
  • 1/4 teaspoon cloves
  • 1/4 cup brown sugar

Here's how you make it:

  1. Using a hand mixer, beat cream cheese until light and fluffy. 
  2. Mix in other ingredients. 
  3. Refrigerate for 30 minutes before serving. Makes 2 cups.

You can serve it on toast or English muffins with raisins and Cheerios so your kids can make faces. It’s also good as a dip for pretzels (think salty with sweet) or sliced apples and would be great on a muffin, too. Remember, when you keep key ingredients on hand the preparation becomes simple!

Donna John
Yum, Amy Fothergill! Will make this soon. What a great fall recipe! Thank you for sharing it!
Elisa A. Schmitz 30Seconds
There is nothing about this recipe that I don't love, Amy Fothergill! It's now on my fall event menu, thanks!
Kelli Porcaro
ok I will probably ruin this delicious sounding recipe...but wondering if you ever made it with vegan cream cheese Amy Fothergill It sounds so good!!
Naimah Razak
This sounds like a great dip for a cozy fall movie night

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