If you think dips are only for appetizer spreads and sports-watching, think again, because dessert dips can be so much fun.
Just because Halloween is over doesn’t mean the pumpkin recipes need to end. This pumpkin-chocolate chip cookie dough dip should be reason enough to grab another can or two of pumpkin puree. It’s egg-free, so no worries about eating actual raw dough, but it tastes just like licking the cookie dough bowl, with a fun added fall flair of pumpkin and spice.
While spoonfuls are totally acceptable, grab some graham crackers, gingersnaps or even pretzels, and dig in.
Pumpkin cookie dough dip recipe
Total time: 20 minutes
- 4 tablespoons unsalted butter
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 4 ounces softened cream cheese
- 1/2 cup pumpkin puree
- 1/3 cup powdered sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup chocolate chips
- In a small saucepot over medium heat, combine the butter and brown sugar. Whisk until the sugar dissolves, then add the vanilla, stir, remove from the heat, and let it cool.
- In a medium bowl, using a handheld mixer, beat together the cream cheese and pumpkin. Slowly add the powdered sugar, and continue beating until smooth.
- Add the spices and cooled butter mixture, and beat until smooth.
- Fold in the chocolate chips with a spatula.