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Pumpkin Cream Cheese

 Pumpkin Cream Cheese
This pumpkin dip is yummy with cinnamon-sugar cutouts I make from extra pie crust dough. It's good with gingersnaps and sugar cookies, too. —Kari Egger, Portland, Oregon
28 ServingsPrep: 30 min. Bake: 5 min./batch


  • 1 package (8 ounces) cream cheese, softened
  • 2 cups confectioners' sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 5 teaspoons ground cinnamon, divided
  • 1/2 teaspoon ground ginger
  • 4 sheets refrigerated pie pastry
  • 4 teaspoons sugar


  • In a large bowl, beat cream cheese until fluffy. Add the
  • confectioners' sugar, pumpkin, 1 teaspoon cinnamon and ginger; beat
  • until smooth. Cover and refrigerate until serving.
  • Roll out pie pastry on a lightly floured surface to 1/4-in.
  • thickness. Cut with a floured 2-1/2-in. autumn-shaped cookie cutter.
  • Place on an ungreased baking sheet. Reroll scraps if desired.
  • Combine sugar and remaining cinnamon; sprinkle over cutouts.
  • Bake at 425° for 6-8 minutes or until firm. Remove to wire racks.
  • Serve with pumpkin dip. Yield: 3-1/2 cups (about 4-1/2 dozen
  • cutouts).
Nutritional Facts: 2 tablespoons dip with 2 cutouts equals 207 calories, 11 g fat (5 g saturated fat), 15 mg cholesterol, 139 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein.

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Pumpkin Cream Cheese (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.