Just hand me a spoon and a cup of coffee and leave me be! I could just close my eyes and ladle this into my mouth and be perfectly content. It’s that good! But the more logical way to eat this fabulous Pumpkin Spice Dip is with a Pumpkin Spice Cookie. A cookie dip? Yep, a cookie dip. There are plenty of chip dips out there, so why not a cookie dip? I’m telling you, I’m going to come up with some new dips to go with other cookies. It’s the way to go!
This is a cream cheese and pumpkin base dip with some powdered sugar and Fall spices thrown in for a sweet thick creamy mouth satisfying dip. You just must try it to believe it!
I have posted a Pumpkin Spice Cookie recipe to go with this dip. Check it out by clicking on the link and I’ll walk you through an easy thin yet chewy spice cookie perfect for this thick creamy sweet pumpkin condiment. Heck, I’d spread this on a piece of toast any day!
Here’s how I make it.
Pumpkin Spice Dip
There’s very little prep work for this Pumpkin Spice Dip. The first thing you’ll want to do is set out the cream cheese to come to room temperature. This is important to creating a creamy texture. The other thing you’ll need to do is grate some fresh ginger.
I love fresh ginger and it’s a staple in my refrigerator. It keeps quite a long time if stored properly. Here’s how I store mine: I put it in the plastic bag that I get from the fresh produce section along with a folded paper towel to absorb any extra moisture. Then I poke a finger size hole in the bag somewhere around the ginger to allow for some air. This will help with the moisture too. It then lives in one of my vegetable drawers in the refrigerator. Replace the paper towel every 3-4 weeks. I’ve had it to last a good 3-4 months this way!
When I need some for a recipe, just cut off a piece, carefully peel it and grate it using a fine grater or a microplane as shown here. The microplane will make it almost a paste which is what I wanted for this Pumpkin Spice Dip.
Now let’s make the dip!
In a medium size bowl, cream together the room temperature cream cheese and pumpkin.
A note about the pumpkin I use in this recipe. It’s 100% pure pumpkin and nothing else. I do use the kind in a can, but make sure it doesn’t have any spices or other ingredients, just 100% pure pumpkin.
Add the powdered sugar, a little at a time to prevent a sugar cloud storm from billowing up into your face. *cough* *cough*
Then add the ground cinnamon, all spice, ground cloves and fresh ginger.
And that’s it! Super simple and beyond anything called delicious! This makes almost a quart.
These Pumpkin Spice Cookies are a thin yet chewy style cookie.
Do you have a dip you like to pair with a cookie?
Here’s the printer friendly recipe.