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.
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).
Fold in mini chocolate chips.
Refrigerate and allow to set, about 2 hours (or overnight).
Enjoy with gingersnap cookies, nilla wafers, graham crackers or pretzels!
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!
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