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Pumpkin Cookie Dip Recipe

Pumpkin Cookie Dip Recipe

A few moments are all you need to whip up this creamy pumpkin dip that goes perfectly with gingersnap cookies. —Gloria Kirchman, Eden Prairie, Minnesota
TOTAL TIME: Prep/Total Time: 10 min. YIELD:32 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 2 jars (7 ounces each) marshmallow creme
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grated orange peel
  • Gingersnaps or vanilla wafers

Directions

  • 1. In a large bowl, beat cream cheese and marshmallow creme until smooth. Stir in the pumpkin, cinnamon and orange peel. Serve as a dip with cookies. Store in the refrigerator. Yield: 4 cups.

Nutritional Facts

1 serving (2 tablespoons) equals 50 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 27 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein.

Reviews for Pumpkin Cookie Dip

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MY REVIEW
Reviewed Oct. 7, 2013

"Yum!"

MY REVIEW
Reviewed Sep. 14, 2013

"This was the first pumpkin dip I made using Marshmallow creme. It is great! Gives a nice fluffy filling to this delicious dip. Excellent with cinnamon pit chips!"

MY REVIEW
Reviewed Sep. 13, 2011

"We make this every year, it is an autumnal staple in this house."

MY REVIEW
Reviewed Nov. 15, 2009

"Everyone loved this dip, I used gingersnaps and cut out flour tortilla in ghosts and pumpkin shapes, sprayed with cooking spray, sprinkled cinnamon sugar on them and baked."

MY REVIEW
Reviewed Apr. 1, 2009

"graham crackers go very well with the pumpking dip."

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