Pumpkin Dip
Creamy, spicy pumpkin dip sweetened with a touch of brown sugar, perfect for dipping cookies, apples, and graham crackers.
Servings: 2 cups
Ingredients
- 8 ounces (225g) full fat cream cheese softened to room temperature
- ¾ cup (194g) pumpkin purée1
- ¼ cup (50g) packed brown sugar
- ½ teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
Instructions
- 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. Leftovers2 stay fresh covered in the refrigerator up to 5 days.
Notes
- Pumpkin purée: if your purée is cold, allow it to come to room temperature before combining with other ingredients.
- Freeze this pumpkin dip: this dip freezes well, up to 3 months, but be wary of the additional moisture. Allow it to thaw in the refrigerator overnight, then blot out any excess moisture with a paper towel. Re-whip the pumpkin dip before serving.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!