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Pumpkin Pie Dip with Gingersnaps

Pumpkin pie dip with gingersnaps is a fluffy, chilled cream cheese dip made with pumpkin, warm spices, and whipped cream. Serve it with crisp gingersnap cookies for an easy fall dessert.
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Prep Time 15 minutes
Chilling 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the dip
  • 1 package (8 oz) cream cheese softened
  • 1 cup pumpkin puree
  • 0.5 cup light brown sugar packed
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 cup heavy cream cold
For serving
  • 1 package (12 oz) gingersnap cookies

Equipment

  • 1 electric mixer

Method
 

Make the dip
  1. In a medium bowl, beat the cream cheese with an electric mixer until smooth.
  2. Add the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla, and beat until smooth, scraping down the bowl as needed.
  3. In a separate medium bowl, whip the cold heavy cream to medium-stiff peaks.
  4. Fold the whipped cream into the pumpkin mixture in two additions until no streaks remain.
  5. Cover and refrigerate for at least 1 hour.
Serve
  1. Serve the chilled dip with the gingersnap cookies.

Notes

Fold the whipped cream gently to keep the dip airy. Store covered in the refrigerator for up to 3 days; freezing is not recommended. For a dairy-free option, use dairy-free cream cheese and a dairy-free whipping cream alternative.