Happy Friday!!! I want to preface this recipe by saying that in my mind as long as it’s cold or even cold-ish outside all things pumpkin are welcome in my food world.
I say this because someone the other day said that once the ‘harvest’ time of October was over then you shouldn’t serve anything pumpkin (what?!)–obviously blasphemy…sooo I decided I would just show them and make some delicious pumpkin pie dip, so there!
This stuff is super duper delicious y’all, especially when you dip ginger snap cookies into it, drooool. This dip was pretty much made and ready to be eaten in about 10 minutes, for reals so easy.
This would be perfect for any of your holiday gatherings that are sure to be coming up, and just keep those pumpkin haters away, you don’t need that in your life haha. Have a wonderful weekend you guys and I hope you get to enjoy some yummy yummy food.
Cream cheese into the mixer…
all whipped up…
Add your pumpkin puree…
add your cinnamon…
mix, mix, mix now add your powdered sugar…
and voila your dip is ready to be noshed!!!
and enjoy!!!
- 2 (8 Ounce) Packages of Cream Cheese, Softened.
- 2 (15 Ounce) Can of Pumpkin Puree.
- 1 Tablespoon of Ground Cinnamon.
- 4 Cups of Powdered Sugar.
- Ginger Snap Cookies, For Dipping.
- With a handheld or stand mixer with paddle attachment, place your cream cheese in the bowl and whip until light and fluffy.
- Now add your pumpkin and cinnamon and mix until well blended.
- Now place 1 cup at a time of the powdered sugar into the bowl and all is well blended, and serve with gingersnap cookies.