Best Pumpkin Spice Dip Recipes

SPICE COOKIES WITH PUMPKIN DIP

Steps:

• Cream butter and granulated sugar until light and fluffy. Beat in eggs and molasses. Combine next 6 ingredients; add to creamed mixture and mix well. Chill overnight. , Shape into 1/2-in. balls; roll in additional sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° until edges begin to brown, about 6 minutes. Cool 2 minutes before removing to a wire rack. , For dip, beat cream cheese until smooth. Beat in pumpkin pie mix. Add confectioners' sugar, cinnamon and ginger; mix well. Serve with cookies. Refrigerate leftover dip.

PUMPKIN SPICE CHURROS WITH SALTED MAPLE CARAMEL DIP

Steps:

• Pour maple syrup into a deep, heavy-bottomed pot. Bring to a boil. Reduce heat to low and let simmer, stirring with a spoon, until syrup starts to coat the spoon and has a caramel-like consistency, about 15 minutes.
• Whisk 1/4 cup butter into the syrup until melted, about 2 minutes. Add heavy cream and salt, whisking constantly to combine. Pour sauce into a bowl. Cover with plastic wrap and refrigerate until mostly cooled, about 15 minutes.
• Whisk flour and 1 teaspoon pumpkin pie spice together in a small bowl.
• Whisk the remaining 1 teaspoon pumpkin pie spice and white sugar together in a large bowl to make pumpkin spice sugar.
• Combine water, pumpkin puree, 6 tablespoons butter, brown sugar, 1 teaspoon salt, and vanilla extract in a small saucepan over medium heat. Whisk thoroughly. Bring to a boil; add the flour mixture. Cook and stir vigorously until dough is thickened, 5 to 8 minutes.
• Transfer dough to the bowl of a stand mixer with paddle attachment. Beat until cool, about 1 minute. Add eggs, 1 at a time, allowing each to incorporate before adding the next. Beat until dough is glossy and thick.
• Heat 2 to 3 inches of oil in a large, heavy pot to 375 degrees F (190 degrees C). Line a baking sheet with paper towels.
• Scrape the dough into a pastry bag fitted with a large star tip. Test the oil with a small squeeze of dough; churro should float to the top of the oil and brown on the bottom in about 30 seconds. Adjust the heat if necessary.
• Pipe roughly 3-inch strips of dough into the oil, keeping the tip of your pastry bag 1 to 2 inches above the oil. Fry until golden, brown, about 30 seconds per side.
• Drain churros on paper towels for 1 minute; toss in the pumpkin spice sugar until evenly coated. Serve warm with the salted maple caramel sauce.

PUMPKIN SPICE DIP

Steps:

• Blend cream cheese and confectioners' sugar together in a large bowl until smooth. Stir in cinnamon and ginger until color is even; mix in pumpkin puree until dip is thick and creamy.

SUPER EASY PUMPKIN SPICE DIP

Steps:

• Soften the cream cheese and thaw cool whip.
• With a mixer on medium speed, blend the cool whip, cream cheese, and gradually blend in the pudding mix and eggnog.
• If it seems a little thick use a few more tablespoons of eggnog, milk, or half-n-half to thin it down to a good dipping consistency.
• Can be served within minutes!
• Serve with crisp pear and apple slices, ginger snaps, vanilla wafers, etc.
• Other variations: Try the recipe with vanilla pudding and pie filling, milk instead of eggnog, and two tablespoons of peanut butter--serve with apple slices and celery sticks.
• Or use butterscotch pudding and pie filling,, or pistachio pudding and pie filling,, nix the eggnog and use milk to thin the dip.
• You could even double the recipe and fold this into a cooked pie crust, chill 1/2 hour, and serve.

SPICE COOKIES WITH PUMPKIN DIP

Steps:

• In a large mixing bowl cream butter,sugar.
• Add eggs one at a time, beating well.
• Add molasses mix well.
• Combine flour,soda,pumpkin spice and salt.
• Add to creamed mixture and mix well.
• Chill overnight.
• Shape into 1/2 in.
• balls, roll in sugar.
• Place on ungreased baking sheet.
• Bake 375 for 6 minutes or till edges are brown.
• FOR DIP:Beat cream cheese till smooth,add pumpkin mix beat well,add sugar and spices beat untill smooth.
• store leftover dip in the refrigerator.
• Makes 3 cups dip.

SPICE COOKIES W/PUMPKIN DIP

Steps:

• 1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each edition. Add molasses; mix well.Combine flour, baking soda, cinnamon, ginger, cloves, and salt; add to creamed mixture and mix well. Refrigerate overnight. Shape into 1/2 inch balls; roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 375 degrees for 6 minutes or until edges begin to brown. Cool for 2 minutes before removing to wire rack.
• 2. For dip; beat cream cheese in a mixing bowl until smooth. Add pumpkin pie mix and beat well. Add sugar, cinnamon, and ginger; beat until smooth. Serve with cookies. Store leftover dip in the refrigerator.

PUMPKIN SPICE APPLE DIP

Steps:

• Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until blended. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes. Serve with apples.

PUMPKIN SPICE LATTE SWEET DIP

Steps:

• Combine the ricotta, Pumpkin Spice Latte Base, confectioners' sugar and salt in a bowl. Serve with butter wafer cookies or your cookie of choice!
• Combine the pumpkin, brown sugar, espresso powder, maple syrup, pumpkin pie spice, vanilla and salt in a mixing bowl and mix until completely combined. Transfer to a resealable container and store in the refrigerator for up to 2 weeks.

SPICE COOKIES AND PUMPKIN DIP

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine the flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well. Chill overnight. Shape into 1/2-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 6 minutes or until edges begin to brown. Cool for 2 minutes before removing to a wire rack. For dip, beat cream cheese in a large bowl until smooth. Beat in pumpkin pie filling. Add the sugar, cinnamon and ginger and mix well. Serve with cookies. Store leftover dip in the refrigerator.

PUMPKIN SPICE FRUIT DIP

Steps:

• Beat the cream cheese, marshmallow creme and pumpkin puree in a large bowl with an electric mixer on high speed until light and fluffy, about 3 minutes. Add the pumpkin pie spice and beat again until well incorporated. Transfer to a serving bowl and chill until ready to serve. Serve with gingersnaps and seasonal fruit such as apple and pear slices.

SPICE COOKIES WITH PUMPKIN DIP RECIPE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine the flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well. Chill overnight.
• Shape into 1/2-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 6 minutes or until edges begin to brown. Cool for 2 minutes before removing to a wire rack.
• For dip, beat cream cheese in a large bowl until smooth. Beat in pumpkin pie filling. Add the sugar, cinnamon and ginger and mix well. Serve with cookies. Store leftover dip in the refrigerator.
• Yield: about 20 dozen (3 cups dip).
• Originally published as Spice Cookies with Pumpkin Dip in Taste of Home
• October/November 1995, p25
• Nutritional Facts
• cookies equals 108 calories, 5 g fat (3 g saturated fat), 18 mg cholesterol, 147 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.
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SPICE COOKIES WITH PUMPKIN DIP

Steps:

• Preheat oven to 375 degrees.
• In a mixing bowl, cream butter and sugar, add eggs, one at a time, beating well after each addition. Add molasses; mix well.
• Sift together flour, baking soda, cinnamon, ginger, cloves and salt. Add to creamed mixture and beat well.
• Chill overnight.
• Shape into 1/2" balls; roll in sugar. Place 2" apart on ungreased cookie sheet.
• Bake for 6 min. or until edges begin to brown. Cool for 2 mins. before removing to a wire rack.
• FOR PUMKIN DIP
• Beat cream cheese in a mixing bowl until smooth. Add pumpkin pie mix; beat well. Add sugar, cinnamon and ginger; beat until smooth.
• Serve with cookies. Store leftover dip in the refrigerator.