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pumpkin spice cookie dough dip - featured image

Best Easy Pumpkin Spice Cookie Dough Dip Recipe

  • Author: Sarah Wasserman
  • Total Time: 10 minutes (plus optional 30 minutes chilling)
  • Yield: 8 servings 1x

Description

This creamy, spiced pumpkin dip tastes exactly like cookie dough without the raw egg worry. It’s a happy little kitchen disaster that turned into a most-requested party trick.

Ingredients

Scale
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup plain Greek yogurt (full-fat preferred)
  • 4 ounces cream cheese, softened (full-fat block)
  • 1 cup powdered sugar, sifted if possible
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract (pure vanilla recommended)
  • 1/2 teaspoon browned butter extract (or 1 tablespoon melted browned butter)
  • 1/2 cup mini chocolate chips, plus more for topping
  • A pinch of salt

Instructions

  1. Soften the cream cheese: Take it out of the fridge 30 minutes before starting, or microwave for 10-15 seconds if in a rush. It should be soft enough to leave a dent when pressed.
  2. Combine the wet ingredients: In a large mixing bowl, add the softened cream cheese, pumpkin puree, and Greek yogurt. Beat with an electric mixer on medium speed until smooth and fully combined, about 1 minute. Scrape down the sides with a spatula.
  3. Add the sweeteners and spices: Pour in the powdered sugar, pumpkin pie spice, vanilla extract, browned butter extract, and a pinch of salt. Start mixing on low speed to avoid powdered sugar flying, then increase to medium and beat for another 2 minutes until light, fluffy, and pale orange.
  4. Taste and adjust: Dip a clean spoon in and taste. Add more spice (1/4 teaspoon) or powdered sugar (1 tablespoon) if needed. A tiny extra pinch of salt makes the pumpkin flavor pop.
  5. Fold in the chocolate chips: Use a spatula to gently fold in the mini chocolate chips until evenly distributed. Reserve a tablespoon of chips for topping.
  6. Chill (optional but recommended): Transfer the dip to a serving bowl, cover with plastic wrap, and refrigerate for at least 30 minutes to let flavors meld and texture firm up. If in a hurry, serve immediately.
  7. Top and serve: Right before serving, sprinkle reserved mini chocolate chips on top and add a light dusting of pumpkin pie spice. Serve with graham crackers, apple slices, pretzels, or vanilla wafers.

Notes

For a dairy-free version, use dairy-free cream cheese and coconut yogurt. If you can’t find browned butter extract, add an extra teaspoon of vanilla and a tablespoon of melted butter. The dip can be made up to two days in advance; flavors deepen overnight. Do not freeze.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 145
  • Sugar: 16
  • Sodium: 85
  • Fat: 7
  • Saturated Fat: 4
  • Carbohydrates: 19
  • Fiber: 1
  • Protein: 4

Keywords: pumpkin spice, cookie dough dip, pumpkin dip, fall dessert, no-bake dessert, easy dip, pumpkin spice dip

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Find it online: https://flavorfullrecipes.com/best-easy-pumpkin-spice-cookie-dough-dip-recipe/