Pumpkin Cookie Dough Dip combines everything you love about cookie dough and pumpkins and puts it together in a delicious easy dip recipe. This pumpkin dip is a keeper!
This Pumpkin Cookie Dough Dip is an older recipe, but I thought it needed a photo face lift as well as a tweak of the recipe. The original recipe was a lot like our edible cookie dough. Which, don’t get me wrong, is insanely delicious. But it is not the greatest for a dip.
In this version of the recipe we have added cream cheese and powdered sugar to make it a better consistency for dipping. If you are still craving that solid cookie dough feel though leave those out, grab a spoon and find a quiet room. We won’t tell anyone.
How to Make Pumpkin Dip
- Toast the flour. Because this is a cookie dough dip, you want to start by toasting the flour. More on this below, but the purpose is to eliminate the risk of E. coli.
- Cream the butter, sugar, and cream cheese. Just like when we make regular cookie dough, we want the butter and sugar creamed together until it is light and fluffy. Beat in powdered sugar.
- Whisk together the dry ingredients. In a large bowl whisk together the toasted flour and pumpkin spice.
- Beat the dry ingredients into the wet ingredients. All at once, add the flour mixture. Start with the mixer on low. As soon as you can, turn the mixer up high, beating until the flour is just combined.
- Mix in the pumpkin and vanilla until smooth.
- Stir in the mini chocolate chips. We think that mini chocolate chips work best for a dip, but if you only have regular size, that will work also.
Toasting Flour
All purpose flour has a small risk of E. coli if it is consumed raw. It is for that reason that we recommend toasting it first.
- Spread the flour on a parchment paper lined rimmed baking sheet.
- Bake for 5 minutes at 350 degrees.
Pumpkin Spice
The other day we published our Pumpkin Spice Recipe. It is a great seasoning mix that you can also easily buy. It replaces a lot of the spices that are called for in recipes like this.
That said, if you don’t feel like using pumpkin pie spice, an alternative would be to use the following:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Pumpkin Pie Filling vs. Pumpkin Puree
Pumpkin puree is what we are using here, and it is exactly what it sounds like. It is a baking pumpkin that has been baked and the the insides have been pureed and cooked down. Cans of pumpkin puree contain only pumpkin.
If you are only able to find pumpkin pie filling, because we are not baking this, you can swap it out for the pumpkin puree and it will still work. That being said, pumpkin puree is our preference.
How to Serve Pumpkin Cream Cheese Dip
This dip recipe can be served right after making it. If you make it ahead of time, it will thicken up in the refrigerator. It will then have a consistency similar to a cheese ball. Still delicious, but you may want to serve it with a knife for spreading.
What to Serve Pumpkin Dip With
Our pick for eating this recipe is with Cinnamon Graham Cracker Sticks. Here are a few other great options:
- Ginger Snaps
- Animal Crackers
- Green Apples
Other Great Pumpkin Recipes
If you make this Pumpkin Dip recipe or any of our other recipes, please leave us a comment and let us know what you think!
Pumpkin Cookie Dough Dip
Ingredients
- 2 cups all purpose flour
- 1/2 cup butter room temperature
- 8 ounces cream cheese room temperature
- 1 cup packed light brown sugar
- 1/2 cup powodered sugar
- 2 teaspoons pumpkin spice
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree
- 3/4 cup mini chocolate chips
Instructions
- Preheat your oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Spread the flour on the baking sheet. Bake for five minutes.
- In a large bowl, cream together the butter, brown sugar, and cream cheese until light and fluffy, about two minutes. Beat in powdered sugar.
- In a medium bowl, whisk pumpkin pie spice into the toasted flour. Add the flour four mixture to the cream cheese mixture. Beat on low just until it is lightly combined. Then turn the mixer up high until it is just combined.
- Beat in the pumpkin puree and the vanilla extract.
- Stir in the chocolate chips and serve at room temperature with crackers.
Sue G says
Would using almond or oat flour solve the raw wheat flour contamination problem?
I have never heard of e.coli in almond or oat flour, but I am by no means an e.coli authority. I would suggest doing some research using reputable websites.