Spiced Pumpkin Cream Cheese Dip

Can you believe it’s November and I haven’t posted a pumpkin recipe?  I mean, what says “fall” more than pumpkin?

Mini Pumpkin

Mini Pumpkin

So today I’m doing a Spiced Pumpkin Cream Cheese Dip that I actually made much earlier–for book club in early October.  In our regular meetings the host usually does the cooking, but we had a member who’d had surgery and was challenged to get out.  So rather than let her miss the meeting, we moved it to her house and brought everything along (kudos to the thoughtful person who came up with this idea–don’t you love people like that?)

Pumpkin Cream Cheese with Ginger Cookies

Pumpkin Cream Cheese with Ginger Cookies

I happened to have found some gluten free ginger snaps, that I was interested in “fancying up”, so I revived a recipe I’d created last year for Pumpkin Cream Cheese. I had been using it on bagels, but always wanted to try it with gingersnaps, or apple slices, or French toast, or…

Gingersnaps

Gingersnaps

Cookie Sandwich

Cookie Sandwich

Pumpkin Cream Cheese is super easy to make.  Just throw everything in a bowl and beat with an electric mixer.  Hmmm, I wonder how hard pumpkin bagels would be…

pcc002

Spiced Pumpkin Cream Cheese Dip

Ingredients

  • 8 oz pkg lite or whipped cream cheese, softened
  • 1/4 c canned pumpkin
  • 1/4 c maple syrup, honey or sugar (I used maple syrup)
  • 1 t cinnamon
  • 1/4 t ginger
  • 1/4 t allspice

Directions

  1. Combine all ingredients, then beat with a mixer until fluffy.
  2. Serve with apples, ginger snaps, bagels or dipper of your choice.

    Gingersnaps and Pumpkin Dip

    Gingersnaps and Pumpkin Dip

24 thoughts on “Spiced Pumpkin Cream Cheese Dip

  1. Needful Things

    So thoughtful of you to move the book club meeting to your friend’s house. I know I used to hate missing meetings and would have hugely appreciated such a gesture.
    The dip looks delicious and so simple to throw together in a hurry.

  2. Louise

    Hi Inger!

    This is so funny. I was just by Anne’s blog where she shared an amazing recipe for Dark Chocolate Chip Pumpkin Cheesecake Bars. She used pumpkin spice cream cheese from Trader Joe’s. I’m off to TJ today but I’m wondering, do you think your recipe would work in case I don’t find it? It sounds like it will and it’s soooo easy:)

    Thanks for sharing, Inger…

    1. Inger Post author

      Do you know if the Trader Joes version is a “light” cream cheese? If not, you could always make this with regular cream cheese–if that is what is called for. That does sound good–I think I’lll need to take a look at it too (though my diet would not appreciate it much 😉 )

      1. Louise

        Trader Joe’s didn’t have the cream cheese, Inger. They did have a new goat cheese though and I LOVE it! If I bake Anne’s Cheesecake Bars, I think I will try substituting with your recipe. It sounds intriguing now but I’m not sure if I’ll have the time. Fingers crossed:)

    1. Inger Post author

      Thanks Karis, you are correct–I’ll edit that. I do love my pumpkin in the fall–though I expect daughter #2 actually got snow last night in Minnesota so winter is coming! Looking forward to your visit!

  3. Lynn

    Loved the story that went along with this recipe! This recipe looks really good – we’ll be house guests at Thanksgiving this year and I think this would be a great addition to our hostess gift…now I just need to figure out if I can keep it cold enough during the car ride.

    1. Inger Post author

      Those car rides sure complicate holiday/party planning don’t they! I usually bring pies for Thanksgiving–in which case I worry about tipping them 😉

    1. Inger Post author

      Thanks Lisa. I guess “kitchen withdrawal” would be tough (though after all the food I froze and canned this fall I wouldn’t mind a short break). You know I hadn’t even thought about all the upcoming holiday bring-a-dish events coming up.

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