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Pumpkin Cookie Dip

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.
  • Makes
    4 cups


  • 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


  • 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.

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