Pumpkin is obviously a huge craze right now. Todd said he even heard a whole conversation about it on ESPN radio this week. I wouldn’t say that I am obsessed, personally, but I am a big fan. There’s a difference, right? No matter, it’s almost Fall, and I will be making many pumpkin dishes!
This dip came to be because I needed something easy to serve our small group this week, I had all of the ingredients, and a lot of extra sugar cookie dough. I made decorated sugar cookies for an event this week (post on that coming soon). The first batch of dough I made wasn’t working well with cookie cutters (the cookies were not holding their shapes), but it tasted delicious! I hated to waste it, so I wanted to work it into my dish for small group.
I’d encourage you to make this dip. It’s is easy and there is very little prep work. You can use any sugar cookies – buy store bought dough or make your own. I spread the dough out onto a baking pan and baked them in one large piece, then cut them into small bite-size pieces. You could use a pumpkin cookie cutter to really go with the theme! The girls in our small group thought ginger snaps would be great with it as well. Yum!
Pumpkin Spice Cheesecake Dip
- 8 oz cream cheese, softened
- 3/4 c. light brown sugar
- 1 can pumpkin (not pumpkin pie filling)
- 1 1/2 tsp pumpkin pie spice
- 1/8 tsp ground clove
- 1 c. heavy cream, chilled
- 1 c. powdered sugar
- nutmeg (optional)
Place a metal mixing bowl in the refrigerator.
In another bowl, with an electric mixer, cream the softened cream cheese and brown sugar together. Add pumpkin, pumpkin pie spice, and clove. Beat with the mixer until everything is well incorporated.
In the chilled metal bowl, beat the heavy cream until soft peaks start to form. Gradually add in the powdered sugar and mix until incorporated. Do not beat until stiff peaks form.
Fold in 1 cup of the whipped cream into the pumpkin mix. (At this point, I chilled the dip for about 30 minutes). Spoon the pumpkin dip out into a small serving bowl (there will probably be some left to save). Add some of the leftover whipped cream to the top, and garnish with a sprinkle of nutmeg.
Serve with cookies!