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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
  • Total Time
    Prep: 30 min. Bake: 5 min./batch
  • Makes
    3-1/2 cups (about 4-1/2 dozen cutouts)


  • 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.
Nutrition Facts
2 tablespoons: 207 calories, 11g fat (5g saturated fat), 15mg cholesterol, 139mg sodium, 26g carbohydrate (10g sugars, 1g fiber), 2g protein.
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  • mjaja
    Oct 30, 2009

    I made this for my Women's Fellowship group. Everyone loved it! It was a big hit and several people e-mailed the next day for the recipe. I have made it several times since. It now is a Fall classic for company.