Easy Cream Cheese Pumpkin Dip For Gingersnap Cookies
This super Easy Cream Cheese Pumpkin Dip For Gingersnap Cookies is light, fluffy, and delicately flavored with warm spices. This is perfect for fall parties and takes only minutes to whip together! Get your cookies ready to dunk in this sweet and delicious dip!
Equipment
- hand or stand mixer
Ingredients
- 1 (8 ounce) block cream cheese, room temperature
- 2 cups powdered sugar
- 1 (15 ounce) can pumpkin purée, not pumpkin pie filling
- ¼ cup Greek yogurt or sour cream
- 1 tablespoon pumpkin pie spice
- 1 teaspoon maple extract or vanilla extract
Instructions
- Add softened cream cheese to a large bowl with half of the powdered sugar. Use a hand or stand mixer to beat the cream cheese with the sugar until fluffy.
- Add the remaining sugar, yogurt, pumpkin purée, pumpkin pie spice and maple extract. Mix well until everything is incorporated. Use a spatula to scrape the sides and bottom of the bowl as needed.
- Cover the pumpkin dip and refrigerate for at least 3 hours before serving.
- Serve pumpkin dip with ginger snaps, apple slices, pretzels and graham crackers.
Notes
Pumpkin dip can stay out on the table for a couple hours but make sure to refrigerate any leftovers.