My friends, Matt and Gregg, used to host it. It was pumpkin everything! That’s really it. Gregg would carve out small pumpkins and bake pumpkin soup right in them. Matt would make a pumpkin dip that everyone was obsessed with, including me. I used to think about this dip often, but it somehow fell under my radar in recent years – lost to mindless drivel, existential crises, and all of the drama of parenting. In other words, I simply forgot about it. Until I didn’t.
I’m so happy to have found it again, and it’s as good as I remember. And yes, I could have just asked Matt for it, but I wanted to find my own way. Matt and I used to meet every Saturday morning at a Perkins in New Jersey. The staff knew us by name and exuberance. We’d each order a savory dish and then get a sweet special to split. We started our tradition in fall so I always think of mountains of pumpkin pancakes and waffles. And incredible conversation.
Pumpkin Cookie Dip Recipe:
What You Need:
8 oz. cream cheese, softened
2 tbsp butter, melted
¼ cup pumpkin puree
1 tsp ground cinnamon
6 tbsp confectioners’ sugar
¼ tsp ground nutmeg
1 tbsp brown sugar
Yields: 2-3 servings
What You Do:
1 – First, in a large bowl, use an electric mixer to beat together cream cheese, melted butter and confectioners’ sugar.
2 – And then, once the cream cheese mixture is smooth, add pumpkin puree and mix some more.
3 – Add ground cinnamon, nutmeg and brown sugar. Beat on low speed until everything is well combined.
4 – And finally, serve in a bowl alongside your favorite cookies. Enjoy!