Creamy Pumpkin Dip with Gingersnaps
A quick, no-bake fall comfort food dip made with cream cheese, pumpkin puree, and crushed gingersnaps. It offers a smooth, spiced texture that pairs perfectly with cookies or fruit.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 8 oz cream cheese, softened to room temperature
- 1 cup pumpkin puree (not pie filling)
- 1/2 cup powdered sugar, sifted
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- Pinch of salt
- 10–12 gingersnap cookies, finely crushed
- 1 tbsp melted butter (optional, for cookie crumbs)
Instructions
- Soften the cream cheese at room temperature for 15-20 minutes, cutting into cubes to help it soften faster.
- Crush the gingersnap cookies into fine crumbs using a food processor or zip-top bag with a rolling pin. Reserve 2 tablespoons for garnish.
- In a medium mixing bowl, beat the softened cream cheese and powdered sugar with an electric mixer on low speed until smooth. Scrape down the sides.
- Add the pumpkin puree, pumpkin pie spice, vanilla extract, and salt. Mix on low until just combined, being careful not to overmix.
- Gently fold half of the crushed gingersnap crumbs into the pumpkin mixture using a spatula.
- Transfer the dip to a serving bowl, sprinkle with the reserved crumbs, cover, and refrigerate for at least 30 minutes to chill and firm up.
- Serve chilled with whole gingersnap cookies, apple slices, or graham crackers.
Notes
Ensure cream cheese is fully softened to avoid lumps. Sift powdered sugar if it is clumpy. Do not freeze this dip as the texture may become grainy. Can be made up to 24 hours in advance for better flavor melding.
Nutrition
- Serving Size: 1/4 cup dip with 2 c
- Calories: 165
- Sugar: 11
- Sodium: 180
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 14
- Fiber: 1
- Protein: 3
Keywords: pumpkin dip, gingersnaps, fall recipe, no bake dessert, cream cheese dip, party appetizer, quick recipe