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Pumpkin Cookie Dip


  • 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 zest
  • Gingersnaps or vanilla wafers


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

Nutrition Facts

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


Average Rating: 5
  • dublinlab
    Oct 7, 2017

    Delicious, so easy my grandchildren mixed it up. I love brown bag ginger snaps so such a great second desert. Janet. VFE

  • mkaskela
    Dec 31, 1969


  • mamaknowsbest
    Dec 31, 1969

    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
    Sep 13, 2011

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

  • Kinziepie
    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
    Dec 31, 1969

    graham crackers go very well with the pumpking dip.

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