Pumpkin Cream Cheese Dip (with clear step by step instructions & pictures in link)
When you need a super easy 5-minute dessert for a fall or autumn event, Pumpkin Cream Cheese dip is perfect! Dig into this pumpkin spice dip recipe with crispy gingersnaps, or choose a healthier route and make pumpkin cream cheese dip for apples.
Printable recipe card:
Ingredients
8 ounces cream cheese softened
1 cup pure pumpkin puree
¼ cup brown sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 cup powdered sugar
For dipping:
ginger cookies
sliced apples
Instructions
Place cream cheese in a mixing bowl and beat with an electric mixer until smooth.
Add in the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract.
Mix until combined.
Gradually add in the powdered sugar and mix until incorporated.
Cover and chill for at least 30 minutes.
Serve with gluten-free ginger cookies and sliced apples.
Thanks for watching!
Subscribe to our Vegetarian + Vegan Videos:
Subscribe to our Air Fryer Recipes Newsletter:
Join our Vegetarian FACEBOOK GROUPS:
⭐️Vegetarian Recipes:
⭐️Vegetarian Air Fryer Recipes:
ALWAYS IN MY KITCHEN:
????Cosori Air Fryer Oven:
????Corsori Air Fryer:
????Power Fryer XL:
????Air Fryer Parchment Paper: Round -
Square -
????Air Fryer Thermometer:
????Air Fryer Accessories Pack:
????EZ Tofu Press:
????Cosori Professional Blender:
????Tea Kettle:
????Spiralizer:
????Knife Set:
????Cutting board:
????Mixing bowls:
????Meal Prep Containers:
????WEBSITE:
????INSTAGRAM:
????FACEBOOK:
????PINTEREST:
Vegetarian + Vegan Recipes:
Disclaimer: product links may be affiliate links.
Pumpkin Spice Cookies | Featuring Meryland
See how to make these delicious Pumpkin Spice Cookies. This easy recipe was made with the help from my friend Meryl from Meryland.
Meryl's channel (Meryland):
Our collab video on Meryl's channel:
Links to products used:
- auto can opener:
- piping bags:
Ingredients:
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
-1/2 teaspoon salt
- 1 1/2 cups sugar
- 8 tablespoons softened butter
- 1 cup pumpkin
- 1 large egg
- 1 teaspoon vanilla extract
icing
- 1 cup confectionary sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons water
Follow me at:
TWITTER:
FACEBOOK:
SNAPCHAT: FunFoodYT
GOOGLE+:
INSTAGRAM:
PINTEREST:
VINE: @FunFoodsYT
MY WEBSITE:
Send Mail to:
James Lamprey
PO BOX 2027
GLEN BURNIE, MD 21060-2027
James Lamprey (FunFoodsYT) is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
The FunFoods Youtube Channel is hosted by James Lamprey. A new food video is uploaded every Sunday at 2 pm EST. Learn how to make quick and easy recipes that you can recreate in your kitchen. funfoodsyt.com
Fluffy Pumpkin Dip
Fluffy Pumpkin Dip – Deliciously light and fluffy whipped pumpkin dip that is loaded with warm spices. Perfect for serving at parties with apple slices, crackers, or cookies!
FULL PRINTABLE RECIPE:
INGREDIENTS:
1 cup heavy cream, 240ml
8 oz cream cheese, 225g, softened
1 cup icing/powdered sugar, 125g
1 cup pumpkin puree, 225g
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
CONNECT WITH ME!
Blog:
Facebook:
Twitter:
Instagram:
Pinterest:
Finally a NOT Cakey Pumpkin Cookie
I’ve perfected the BEST recipe for pumpkin cookies! Mine is perfectly chewy (and not cakey thanks to my tips!), full of festive Fall flavor, and drizzled with a thin layer of sweet vanilla glaze.
Full Printable Recipe:
Ingredients
1 cup unsalted butter melted and cooled for at least 15 minutes (226g)
1/2 cup granulated sugar 100g
1 1/2 cup light brown sugar firmly packed (300g)
1 large egg yolk room temperature
2 teaspoons vanilla extract
⅔ cup pumpkin puree blotted (weigh 165g before blotting, 130g after blotting) ¹see notes in recipe for instructions on blotting)
3 cups all purpose flour 375g
½ teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 teaspoon pumpkin pie spice click the link for instructions to make homemade pumpkin pie spice
Glaze
1 ½ cups powdered sugar 190g
1 ½ -2 Tablespoons milk
1 Tablespoons light corn syrup²
1/4 teaspoon vanilla extract
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
Instructions
00:00 Introduction
00:19 Combine melted, cooled butter and sugars in a large bowl and stir well.
00:58 Add pumpkin, egg yolk, and vanilla extract and stir to combine.
02:01 In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin spice until well-mixed.
02:26 Gradually add dry ingredients to wet (I do this in 3-4 parts) stirring until ingredients are thoroughly combined.
02:49 Cover bowl and chill in the refrigerator for at least 60 minutes.
03:01 Once dough has nearly finished chilling, preheat oven to 350F (175C) and prepare cookie sheet by lining with parchment paper. Once oven is preheated, remove dough from the fridge and scoop by 1 ½ Tablespoon-sized scoops. If desired, roll into a smooth round ball.
03:39 Bake on 350F (175C) for 13-15 minutes and allow to cool completely on baking sheet before adding glaze (if using).
Glaze
03:50 In a medium-sized bowl whisk together powdered sugar, milk, corn syrup, and vanilla extract until smooth and the drizzle that falls from the whisk holds its shape for a second before dissolving into the bowl. If icing is too stiff, add a teaspoon more milk at a time, if it is too thin add a Tablespoon more powdered sugar at a time.
04:33 Hold completely cooled cookie firmly by the base and dip the surface directly into the glaze (alternatively you can just use a spoon to drizzle the glaze over the cookies). Return to cookie sheet or cooling rack to allow the glaze to harden (about 30-60 minutes) before enjoying.
Notes
¹Blotting the pumpkin is an important step that keeps these pumpkin cookies nice and chewy and not cake-y. To blot, simply measure out the pumpkin puree and place in a bowl. Press a folded up paper towel into the pumpkin repeatedly to extract as much moisture as you can. Repeat with more paper towels until they are no longer picking up substantial amounts of liquid. You can see this technique demonstrated in my video.
²Corn syrup is not the same as high fructose corn syrup and it gives the glaze a shiny finish and helps it to dry hard. If you prefer you can leave it out, but you may need to add a splash more milk.
Facebook:
Instagram:
Pinterest:
Email List:
Easy Pumpkin Cookie Dough Dip | Healthy Pumpkin Spice Dip
Fall Pumpkin Cookie Dip with Chocolate Chips ???? Have you gotten into the Fall spirit yet? If not, consider this your invitation to the pumpkin party! This Pumpkin Cookie Dough Dip is out-of-this-world delicious and nutritious. INGREDIENTS????
????RECIPE:
???? My Clean Treats Cookbook:
???? MY THANKSGIVING MEAL PLAN:
-
???? INGREDIENTS:
1 cup pure pumpkin puree
3 tablespoons maple syrup
2 tablespoons coconut flour
2 tablespoons peanut butter or nut-free butter, melted
½ teaspoon cinnamon
Optional: chocolate chips
???? Pumpkin Pancakes:
???? Pumpkin Snack Bites:
???? Easy Pumpkin Scones:
#MOMables
???? Laura's Cookbooks:
--
????Follow Laura on Instagram @LauraSFuentes
----
Video Copyright MOMables® LLC,
Produced by Fuentes Media
and echomech Creative.
Pumpkin spice cookies: the perfect treat for fall
Pumpkin spice cookies: the perfect treat for fall
►Subscribe to WCNC on YouTube:
►Subscribe to the Wake Up Charlotte daily newsletter:
►Watch WCNC on YouTube TV:
►Download the WCNC mobile app:
WCNC on Social Media:
►Follow WCNC on Twitter:
►Like WCNC on Facebook:
►Follow Wake Up Charlotte on Instagram:
►Follow WCNC on Instagram: