★★★★★

Pumpkin Chocolate Chip Cookie Dough Dip

This Pumpkin Chocolate Chip Cookie Dough Dip needs to be at every fall party! Creamy brown sugar and pumpkin base, chock full of chocolate chips.Serve with gingersnaps, pretzels, grahams, or fruit!

Speaking of ginger cookies, have you tried my Gingerdoodle Cookies yet? They’re like a gingersnap crossed with a snickerdoodle!

Pumpkin dip with chocolate chips in a white bowl.

Why this Recipe Works

Want to hear a confession? I might prefer cookie dough to actual baked cookies. At least some of the time.

Based on the popularity of this Chocolate Chip Cookie Dough Dip recipe, I have a feeling I’m not alone in my cookie dough affinity!

  • Unlike traditional raw cookie dough, today’s Pumpkin Chocolate Chip Cookie Dough is egg free and safe to consume.
  • It’s a thick and creamy dip full of pumpkin flavor and rich cream cheese.
  • Of course, I added mini chocolate chips because no cookie dough dip is complete without chocolate!

The orange and black colors in this dip make it perfect for Halloween or any other autumn occasion.

Ingredient Notes

Ingredients needed for pumpkin chocolate chip cookie dough dip.

Pumpkin puree. Double check the label of your canned pumpkin to ensure it’s JUST pumpkin, not pumpkin pie mix.

Cream cheese. Use full fat regular cream cheese for best consistency and creaminess. This is a dessert dip after all!

Brown sugar. Provides that rich flavor similar to chocolate chip cookies!

Unsalted Butter. No salt needed in this recipe since we pair it with salty pretzels!

Vanilla extract. Provides a depth of flavor to the dip. Be sure to use pure vanilla extract, not imitation. Or try making our homemade vanilla extract!

Chocolate chips. We use mini morsels which make for easier eating in dip form. Feel free to use full sized morsels if that’s all you have.

Tips and Tricks

Step by step photos showing how to make pumpkin cookie dough dip.
  • Keep your saucepan on low when melting the butter with the brown sugar, cinnamon, and pumpkin. You don’t want to BOIL this mixture, just whisk until melted and smooth.
  • Heating the pumpkin and cinnamon instead of adding them in with the cooled cream cheese mixture results in a much creamier texture. Trust me.
  • Allow the pumpkin mixture to cool COMPLETELY before adding it to the cream cheese. It will never set up if you add it warm.
  • Refrigerate dip for two hours (more or less). It allows the flavors to mingle, and gives the cream cheese time to firm up again with the pumpkin mixture.
  • Serve with gingersnaps. You will LOVE the tasty snap of the cookie with the pumpkin dip. Also good dippers include pretzels, apples, Nilla wafers, and graham crackers.
  • Have a big crowd? Double the recipe. You’ll thank me later! No one ever regretted having some extra cookie dough dip stashed in the fridge for later!
  • Love pumpkin & chocolate? Try our pumpkin chocolate chip bread recipe. Or give these pumpkin cheesecake bars a try next!
Pumpkin dip with chocolate chips on a top and served with gingersnap cookies.

Recipe FAQs

How far in advance can I make this pumpkin dip?

You can prep this pumpkin dip a day or two in ahead of time and store it in the fridge. It will stay good for about 5 days, but you’ll probably eat it all up long before then!

Why is my dip runny?

If your pumpkin chocolate chip cookie dough dip doesn’t “set”, you may have added the pumpkin mixture before it was completely cool. Unfortunately, once that happens there’s not much you can do to help the dip firm up. Still tastes good though. Try making the recipe again and waiting longer before incorporating the pumpkin with the other ingredients.

Does this recipe use regular pumpkin or pumpkin pie mix?

You need pure canned pumpkin for this recipe.

How do I store this dip?

Be sure to keep this dip chilled until you’re ready to eat! Store it in an airtight container or tightly covered with plastic wrap to preserve freshness

Pumpkin cookie dough dip scooped onto a gingersnap cookie.

More Dips

Yield: about 4 cups

Pumpkin Chocolate Chip Cookie Dough Dip

Prep Time 10 minutes
Cook Time 3 minutes
Additional Time 2 hours
Total Time 2 hours 13 minutes

This Pumpkin Chocolate Chip Cookie Dough Dip needs to be at every fall party! Creamy brown sugar and pumpkin base, chock full of chocolate chips.Serve with gingersnaps, pretzels, grahams, or fruit!

Ingredients

  • ½ cup unsalted butter
  • ½ cup light brown sugar, packed
  • ½ cup canned pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 package (8oz) cream cheese, softened
  • 2 cups powdered sugar
  • ¾ cup mini chocolate chips

Instructions

  1. In a small saucepan, combine butter, brown sugar, pumpkin and cinnamon. Heat on low and whisk until smooth (and butter is melted). Remove from heat and whisk in vanilla extract. Set aside to cool COMPLETELY.
  2. In a large mixing bowl, combine cream cheese and powdered sugar. Beat 2 minutes until blended. Slowly add in the cooled pumpkin mixture. Beat until fluffy (about 3-5 minutes).
  3. Fold in mini chocolate chips.
  4. Refrigerate and allow to set, about 2 hours (or overnight).
  5. Enjoy with gingersnap cookies, nilla wafers, graham crackers or pretzels!

Notes

  • Keep your saucepan on low when melting the butter with the brown sugar, cinnamon, and pumpkin. You don't want to BOIL this mixture, just whisk until melted and smooth
  • Heating the pumpkin and cinnamon instead of adding them in with the cooled cream cheese mixture results in a much creamier texture. Trust me.
  • Allow the pumpkin mixture to cool COMPLETELY before adding it to the cream cheese. It will never set up if you add it warm.
  • Refrigerate dip for two hours (more or less). It allows the flavors to mingle, and gives the cream cheese time to firm up again with the pumpkin mixture.
  • Serve with gingersnaps. You will LOVE the tasty snap of the cookie with the pumpkin dip. Also good dippers include pretzels, apples, Nilla wafers, and graham crackers.
  • Have a big crowd? Double the recipe. You'll thank me later!

Nutrition Information:

Yield:

16

Serving Size:

¼ cup

Amount Per Serving: Calories: 176Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 15mgCarbohydrates: 25gFiber: 1gSugar: 24gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

The satisfying combination of pumpkin and chocolate is at its best in this dessert dip! Pumpkin Chocolate Chip Cookie Dough Dip keeps everyone coming back to the table for “just one more bite.”

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on September 15, 2021

Comments & Reviews

  1. What a smooth and delicious treat that’s perfect for fall! Looking forward to enjoying this later this week!

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