Pumpkin Dip Made with Cream Cheese
Make this easy pumpkin cream cheese dip to bring to a holiday gathering or to treat yourself! This pumpkin cream cheese dip recipe comes together in only 5 minutes and tastes just like pumpkin cheesecake. You can easily make this pumpkin cream cheese dip recipe lower in fat by using a reduce fat cream cheese. Pumpkin cream cheese dip pairs perfectly with cookies, graham crackers, gingersnaps, and apples.
Ingredients:
8 oz package of cream cheese (room temperature)
1 1/2 cups confectioner sugar (sifted)
1 15 oz can pure pumpkin puree (do not use pumpkin pie filling)
1 tsp vanilla extract
1/2 tbsp pumpkin pie spice
1/2 tsp cinnamon
Directions
1. In a large bowl of a hand or stand mixer, add 1-8 oz. package of room temperature cream cheese mixing until it is light and fluffy.
2. In a small bowl, sift confectioner sugar to remove any sugar lumps. Fold in the confectioner sugar to the cream cheese and use a hand or stand mixer and mix until all the confectioner sugar is combined. Use a spatula to get all of the confectioner sugar into the mixture and continue mixing until all of the ingredients are combined.
3. Add pure pumpkin puree, vanilla extract, ground cinnamon, and pumpkin pie spice and mix into the cream cheese mixture until combined. Store this pumpkin dip in an air tight container for up to 1 week in the refrigerator.
Other Videos To Watch!
Homemade Pumpkin Pie Spice-
Homemade Cinnamon Sugar-
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IRRESISTABLE, SOFT, and MOIST Pumpkin Spiced Cookies | NO FAIL | HIGH ALTITUDE RECIPE | MUST TRY
Ya'll - This recipe produces an absolutely DELICIOUS cookie! Ive never been one to share my recipes but have decided to not be stingy with all the goodness. Just in time for the fall season, these cookies are a MUST for us each year. HIGH ALTITUDE SUCCESS, unlike many others on the internet that CLAIM their recipes are for high altitude. I am at around 7600 feet elevation. In the video I have my ingredients doubled. Down below I will be typing out the basic recipe amounts when not doubled. You HAVE to give these a try, don't miss out! Comment below if you do and please share your feedback. You will not be disappointed with these!
Cookie Recipe:
-2 1/2 Cups all-purpose flour
-2 Tsp ground cinnamon
-1 Tsp baking powder
-1 Tsp baking soda
-1/2 Tsp nutmeg
-1/2 Tsp ground cloves
-1/2 Tsp salt
-1 1/2 Cups white sugar
-1/2 Cup salted butter, softened
-1 Cup pumpkin puree
-1 egg
-1 Tsp vanilla extract
White Icing:
- 2 Cups powdered sugar
- 3 TBSP milk
- 1 TBSP melted butter
- 1 Tsp vanilla extract
Spiced Icing:
-1 1/4 Cup powdered sugar
-2 TBSP milk
-1/4 Tsp ground cinnamon
-1/8 Tsp ground nutmeg
-pinch of ground ginger
-pinch of ground cloves
Follow video for directions if needed. Enjoy!
Ep. 407: Pumpkin Spice Snickerdoodles | How To Make Pumpkin Spice Snickerdoole Cookies ???? ????
Hello my Friends, Welcome to my Southern Kitchen, hope all of you are doing well, staying Safe and Healthy!!!
Today I am making a Classic Cookie but with a Twist, Pumpkin Spice Snickerdoodles!!
Soft, chewy, full of Pumpkin Flavor, and coated with a Sugar Spice Mixture; these Screams FALL and perfect for the Season!!!
Ellen’s Homemade Pumpkin Pie Spice:
Ellen’s Pumpkin Recipes Playlist:
Ellen’s Cookie Recipes Playlist:
2 3/4 cups self rising or all purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp pumpkin pie spice
1/4 tsp salt (if using all purpose flour)
1 tsp baking powder (if using all purpose flour)
1/2 cup (1 stick) unsalted butter, softened
1/2 cup (1 stick) margarine, softened
1 cup white sugar
1/2 cup packed light brown sugar
2 extra large or jumbo eggs, room temperature
1/4 cup pure pumpkin purée (not pumpkin pie mix)
1 tsp pure vanilla extract
1/2 tsp pure pumpkin spice extract, optional
Sugar Spice
1/2 cup white sugar
1 tsp ground cinnamon
1/2 tsp pumpkin pie spice
Baker’s Note: You can find pumpkin spice extract at your local grocery store or online.
In a medium bowl, add flour, cream of tartar, cinnamon, pumpkin pie spice, (salt and baking powder, if using); sift or whisk together until well incorporated. Set aside.
In a large bowl with hand mixer, add butter, margarine, white and brown sugar; cream on medium speed until fluffy (Scrape the Bowl Occasionally). Next add eggs one at a time, beating after each egg. Then add and mix in pumpkin purée, vanilla, and pumpkin spice extract (if using); until well incorporated. Slowly add the flour mixture into the butter mixture and mix until well combined. Cover the dough with plastic wrap and chill in the refrigerator overnight to firm.
For the Sugar Spice: In a medium bowl, add sugar, cinnamon, and pumpkin pie spice; stir until well incorporated. Set aside.
Preheat Oven to 325 Degrees
The next day, line a 9x13 long cookie sheet with parchment paper or aluminum foil or grease with baking spray; set aside.
Using a cookie scoop or spoon, scoop out a heaping tablespoon of the chilled dough, roll into a ball, and coat it into the Sugar Spice. Place the cookie balls onto the prepared cookie sheets (Make 24 cookies). Bake for 11-12 minutes. Remove from the oven and cool the cookies for 5 minutes. Place cookies onto a platter or cake stand, serve and enjoy!
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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
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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.
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Pumpkin Dip - Lakeland Cooks!
Ingredients:
1 (15-ounce) can 100% pure pumpkin (not pumpkin pie filling)
2 cups powdered sugar
1 (8-ounce) package cream cheese
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
Directions:
Combine all ingredients in large bowl, beating with electric mixer until light and fluffy. Serve with ginger cookies and apple slices for dipping.
Sue's Tips:
Packed in small jars, this dip makes a nice gift with a package of store-bought ginger cookies or your own homemade ginger cookies. Add a few apples and place it all in a basket. Use your own pureed cooked pumpkin in place of the canned variety.
No need to sift the powdered sugar before adding to the mixture. Just beat until all the little bits are mixed in. If you have pumpkin pie spice, use 3 teaspoons to replace the cinnamon, ginger and nutmeg.
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This weekly version of our popular cooking show airs every Wednesday night as part of Lakeland News at Ten. Join host Sue Doeden as she provides cooking tips and techniques and some quick, easy recipes.