Pumpkin Cookie Dip Recipe For Fall

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!