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Pumpkin Cookie Dough Dip

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posted: 09/12/21

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This post may contain affiliate links. Please read my disclosure policy

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!

small bowl of pumpkin dip with chocolate chips

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

  1. 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.
  2. 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.
  3. Whisk together the dry ingredients. In a large bowl whisk together the toasted flour and pumpkin spice.
  4. 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.
  5. Mix in the pumpkin and vanilla until smooth.
  6. 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.
overhead of a baking sheet with parchment paper and flour

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.

  1. Spread the flour on a parchment paper lined rimmed baking sheet.
  2. 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
overhead of a bowl of flour and spices whisked together

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.

overhead of cookie dough like batter

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
overhead of orange batter like mixture with mini chocolate chips poured on top

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!

small bowl of pumpkin dip with chocolate chips
0 from 0 votes

Pumpkin Cookie Dough Dip

Serves: 16 servings
(tap # to scale)
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
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!

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 100% 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.
Author: Lisa Longley
Course: Appetizer
Cuisine: American
small bowl of pumpkin dip with chocolate chips

did you make this

Pumpkin Cookie Dough Dip

I’d love to see what you made! Tag me @lisasimplejoy and hashtag it #simplejoyrecipes!

Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Mir says

    You are so right about the TV time for moms! I make my workout fun by also making it my TV time. Otherwise, I’d fall asleep before watching anything.
    Love this dip! It’s so awesome. I wouldn’t watch it with TV, though. It deserves my undivided attention!

  2. heather @french press says

    I don’t watch mush regular tv – but I binge on netflix, so netflix and pumpkin dip it is, looks delicious Lisa

  3. Amber @ Dessert Now, Dinner Later! says

    I was just thinking today that I want some cookie dough dip! This was meant to be!

  4. Dorothy @ Crazy for Crust says

    It’s finally #ScandalThursday!!! I’m so freaking excited. :)

  5. Jess Lane says

    This looks like an amazing dip, perfect for a Halloween party!

  6. Jen says

    Could you use pumpkin pie spice in place of the cinnamon, nutmeg, and cloves?

    • Lisa Longley says

      Jen, yes! It will have a slightly different taste, but will still be delicious. I would use about 2 tsps.

  7. Jackie says

    How do I serve the dip?

    • Lisa Longley says

      It’s great with graham crackers!

  8. Daniel says

    Due to the recent announcements by public health officials indicating that eating raw cookie dough is more detrimental to your health than previously thought, I would recommend that this recipe be removed. Specifically, there are concerns that raw flour contain E.Coli and other bacteria.

    • Lisa Longley says

      Hi Daniel, thank you for the note. I read someone add to a raw cookie dough recipe recently the idea of throwing the flour in the oven at 350 for a bit to toast it and kill off any bacteria. Interesting idea.

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