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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


  • 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


  • 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

2 tablespoons: 50 calories, 3g fat (2g saturated fat), 8mg cholesterol, 27mg sodium, 6g carbohydrate (5g sugars, 1g fiber), 1g protein.

Reviews for Pumpkin Cookie Dip

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mkaskela User ID: 6061564 50912
Reviewed Oct. 7, 2013


mamaknowsbest User ID: 5826120 202838
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!"

xanthvamp User ID: 5424676 47832
Reviewed Sep. 13, 2011

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

Kinziepie User ID: 2657650 202837
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."

Pamela1982 User ID: 1236449 18470
Reviewed Apr. 1, 2009

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

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