It’s pumpkin season! We are happy to kick Lady Summer to the curb and lock the door. Come October I am ready for our glorious morning temps. The 100’s can stay so long as the mornings dip into the upper 60’s to low 70’s.
I love pumpkin. Specifically, this pumpkin dip.
It’s so easy and so darn good. One of those where have you been all my life kind of good.
This perfectly sweet and pumpkiny (that’s a word, right?) goodness is THE perfect RV dessert using only one bowl!
Ready? Put on your best Happy Fall Y’All shirt, let’s get dipping!
There are two items to plan ahead; softened cream cheese and thawed Cool Whip.
Place the softened cream cheese, pumpkin, powdered sugar and cinnamon in a large bowl. You want to use 100% canned pumpkin.
Beat for two or so minutes until it’s smooth and creamy. Oh, it smells so good.
Now, gently fold in the Cool Whip.
Let it hang out in the refrigerator until it’s time to serve. Pro tip, save the rubber spatula licking just for you.
The first time we made this I needed to use up some pumpkin. We had everything to make it so we gave it a try. We only had graham crackers to dip and we knew we had a hit with the first bite.
Sliced apples, sliced pears and vanilla wafers are perfect additions to graham cracker sticks for dipping. Biscoff cookies and broken waffle cones work well, too. I’m excited to hear what you love to dip!
Amazing Pumpkin Dip
adapted from Deliciously Sprinkled
- 1 cup 100% pure pumpkin puree
- 1 8-ounce brick cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon cinnamon
- 1 tub Cool Whip, thawed
- Place all ingredients except Cool Whip in a large bowl and beat for 1-2 minutes until smooth and creamy.
- Gently fold in the tub of Cool Whip.
- Refrigerate until ready to eat.
- Serve with vanilla wafers, graham cracker sticks, sliced apples, sliced pears and/or whatever you choose.
Refrigerate or freeze any leftovers.