Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- Pinch of salt
For serving:
- Graham crackers
- Gingersnap cookies
- Apple slices
- Cinnamon sugar pita chips
- Vanilla wafers
Instructions
- Make sure your cream cheese is completely softened to room temperature. This prevents lumps and makes mixing much easier.
- In a large bowl, beat the cream cheese with an electric mixer until smooth and fluffy, about 2 minutes.
- Add the powdered sugar and beat until well combined and smooth. Scrape down the sides of the bowl as needed.
- Mix in the pumpkin puree, sour cream, and vanilla extract until fully incorporated.
- Add all the spices (cinnamon, ginger, nutmeg, cloves) and the pinch of salt. Beat until the mixture is completely smooth and all spices are evenly distributed.
- Taste and adjust spices if desired. Some people prefer extra cinnamon or a touch more ginger.
- Transfer to a serving bowl and refrigerate for at least 30 minutes to let flavors develop and dip to firm up slightly. You can serve it right away if needed, but chilling improves the texture and taste.
- Serve with graham crackers, gingersnap cookies, apple slices, or your favorite dippers. The dip will keep covered in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
