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Pumpkin Pie Dip with Gingersnap Cookies

Pumpkin pie dip with gingersnap cookies is a creamy, chilled dessert made with pumpkin puree, warm spices, and whipped topping. Serve it with crisp gingersnaps for an easy dip with classic pumpkin pie flavor.
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Prep Time 10 minutes
Chilling 1 hour
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

For the pumpkin pie dip
  • 1 block (8 oz) cream cheese softened
  • 0.5 cup powdered sugar
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.125 tsp salt
  • 1 tub (8 oz) frozen whipped topping thawed
For serving
  • 1 package (12 oz) gingersnap cookies

Equipment

  • 1 electric mixer

Method
 

Make the dip
  1. In a medium bowl, beat the cream cheese with an electric mixer on medium speed until smooth, about 1 minute.
  2. Add the powdered sugar, pumpkin puree, vanilla, cinnamon, ginger, nutmeg, and salt, then beat until smooth, scraping down the bowl as needed.
  3. Fold in the whipped topping with a spatula until no white streaks remain.
  4. Cover and refrigerate the dip for at least 1 hour to chill and thicken.
Serve
  1. Serve the chilled dip with the gingersnap cookies.

Notes

For the smoothest dip, make sure the cream cheese is softened before mixing. Refrigerate leftovers in a covered container for up to 3 days. Freezing is not recommended because it can change the texture. For a dairy-free version, use dairy-free cream cheese and whipped topping.