Save on Pinterest

Pumpkin Cream Cheese

Total Time

Prep: 30 min. Bake: 5 min./batch


3-1/2 cups (about 4-1/2 dozen cutouts)

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
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 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


  1. 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.
  2. 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.
  3. 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.

Recommended Video