Creamy, spicy pumpkin dip sweetened with a touch of brown sugar, perfect for dipping cookies, apples, and graham crackers.
8ounces(225g) full fat cream cheesesoftened to room temperature
¾cup(194g) pumpkin purée*
¼cup(50g) packed brown sugar
½teaspoonpumpkin pie spice
In a medium bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and pumpkin on medium speed until completely combined.
Add the brown sugar, pumpkin pie spice, and cinnamon and beat again until smooth. Cover tightly and chill at least 30 minutes before serving. Leftovers stay fresh covered in the refrigerator up to 5 days.
*If you are using cold pumpkin puree, allow it to come to room temperature before combining with other ingredients.