Here’s the thing…my husband is not a “pumpkin person”. That’s a big problem, because I’m basically exclusively a pumpkin person. I’m that person that goes to the grocery store this time of year and fills her cart with everything pumpkin (pumpkin cereals, pumpkin breakfast bars, pumpkin butter, pumpkin Pop Tarts, pumpkin coffee creamer, pumpkin ice cream…pumpkin, pumpkin, pumpkin). I am THAT person. But he could not stay out of this dip. It was actually quite shocking to me…because I wouldn’t call him a cream cheese person either. That being said, Andrew and my kids ate all of this. And then asked me to make more. Seriously. I’ve never seen my people so eager to stick a gingersnap into a dip. They LOVED it! We made it the first time on a Saturday morning, and it was all gone by Monday after school…so, we had to make more. Whether you’re a pumpkin person or not, I think you’ll like this dip. We loved it with gingersnaps, but you could dip pretzels in there too…or Teddy Grahams, or Graham Crackers, or just a spoon 😉 .
Happy pumpkin season!
This recipe makes one big batch.
2 (8 oz) packages of cream cheese, softened
1 cup of canned pumpkin (I used half a can of Libby’s Pumpkin)
3/4 cup of powdered sugar
1½ tablespoons pumpkin pie spice
1½ cups chocolate chips
Gingersnap cookies for dipping
In a large mixing bowl, beat with an electric mixer your cream cheese. Once it’s smooth, beat in your pumpkin followed by the powdered sugar and pumpkin pie spice. When your dip is smooth, stir in your chocolate chips. Cover and refrigerate at least four hours before serving.
Open a box of gingersnap cookies and you’re ready to go.