I did a little baking over the weekend… I was attempting to make my favorite cookie recipe of all time gluten-free BUT super simple (AKA without 5,000 strange and wacky ingredients that cost $15 each and can only be located at Whole Foods). But unfortunately, I couldn’t make it work. Maybe next weekend?
So, while I was “mourning” my cookies (you know, by eating the leftover batter out of the bowl), I decided to whip up this pumpkin dip. I make this almost every year for a holiday party. It’s pretty straightforward and truly delicious.
The best part? You pair it with green apples and gingersnaps. Trust me – these two things taste amaaaaaaaaaaaaazing when dipped in this, well, dip.
Pumpkin Pie Cream Cheese Dip
- 8 ounces cream cheese, room temperature (makes it easier to combine)
- 15 ounces canned pumpkin puree
- 2 teaspoons DIY Pumpkin Spice or pre-made pumpkin spice
- 1/4 cup maple syrup
- 1 teaspoon blackstrap molasses (not necessary but a good addition)
Using an electric mixer, combine all ingredients until lumps are gone. This will take a while – about 15 minutes.
Chill for an hour or so before serving.
Also tastes epic on top of oatmeal. I’m just sayin’…