This delicious, easy to prepare Pumpkin dip recipe brings the flavor of pumpkin pie to the table as an appetizer. It’s wonderful served with gingersnap cookies or with honey graham crackers.
This recipe is simple to prepare and is a lovely make-ahead recipe that stores well for up to 10 days in the fridge without any problems.
8 oz. cream cheese at room temperature
2 C. powdered sugar
14 oz. pumpkin puree
1/2 tsp. cinnamon
1/2 tsp. orange extract
Gingersnaps, Teddy Grahams, Etc
Combine powdered sugar and cream cheese, mixing until smooth. Add the pumpkin, cinnamon & orange extract. Continue mixing until smooth and creamy.
Place several gingersnap cookies in a plastic bag and crumble them using a rolling pin. Sprinkle the crumbled gingersnaps over the pumpkin dip. Allow it to set overnight before serving for best flavor.
Serve with gingersnap cookies, teddy grahams, or honey graham crackers.
