Pumpkin Spice Cookie Dough Dip

If you’re anything like me, once fall rolls around you can’t really have too many pumpkin desserts. I love baking this time of year, but sometimes it’s nice to have something you can throw together in just a few minutes without even turning the oven on.

This Pumpkin Spice Cookie Dough Dip has all those cozy pumpkin spice flavors, but in a creamy dip that tastes just like edible cookie dough. The white chocolate chips add little pops of sweetness, and it’s one of those desserts everyone keeps going back for.

It’s perfect for Thanksgiving, Halloween parties, movie nights, or just when you fancy a little sweet treat. Put it out with a few different dippers and don’t be surprised if the bowl is empty before long.

If you’re on a bit of a pumpkin kick, don’t miss my Pumpkin Pie Dip. It’s another no bake favorite that’s perfect for fall.

Equipment

You don’t need anything fancy to make this recipe. Just grab a few basic kitchen tools and you’ll have it mixed together in no time.

• Large mixing bowl
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Serving bowl

Ingredients

• 8 oz cream cheese (softened): Let it come to room temperature first so it mixes up nice and smooth without any lumps.

• 4 tbsp unsalted butter (softened): This helps give the dip that rich, buttery cookie dough flavor.

• 1/2 cup canned pumpkin puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling.

• 1/2 cup brown sugar: Brown sugar adds sweetness along with that lovely caramel flavor that works so well with pumpkin.

• 1/4 cup powdered sugar: This helps make the dip extra smooth and creamy.

• 1 tsp vanilla extract: A little vanilla brings all of the flavors together.

• 1 tsp pumpkin pie spice: This is where all those cozy fall flavors come from.

• 1/2 tsp cinnamon: A little extra cinnamon gives the dip even more warmth and flavor.

• 1/2 tsp salt: Don’t skip the salt. It balances the sweetness and makes all the other flavors pop.

• 1 cup heat treated all purpose flour: Heat treating the flour makes it safe to eat and gives the dip its cookie dough texture.

• 3/4 cup white chocolate chips: These add little bursts of sweetness and are so good with the pumpkin spice flavors.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: Add the softened cream cheese and butter to a large mixing bowl and beat with an electric mixer until smooth and fluffy. Add the pumpkin puree, brown sugar, powdered sugar, vanilla extract, pumpkin pie spice, cinnamon and salt, then beat again until everything is well combined.

Step 2: Mix in the heat treated flour until the mixture is thick and has a cookie dough-like consistency. Fold in the white chocolate chips, then cover and chill in the refrigerator for at least 30 minutes.

Step 3: Transfer the dip to a serving bowl and, if you like, sprinkle over a little extra pumpkin pie spice and a handful of white chocolate chips. Serve chilled with graham crackers, vanilla wafers, apple slices, pretzels or your favorite dippers.

What to Serve with Pumpkin Spice Cookie Dough Dip

This dip goes with just about anything you’d normally dunk into cookie dough. I like putting out a few different options so everyone can pick their favorite.

• Graham crackers: Probably my favorite option. They’re sturdy enough for dipping and taste so good with the pumpkin spice flavors.

• Vanilla wafers: These are sweet, crunchy and perfect if you want the dip to feel more like dessert.

• Apple slices: Crisp apples add a fresh crunch and pair really well with the creamy pumpkin dip.

• Pretzels: If you love that sweet and salty combination, pretzels are always a great choice.

• Ginger snaps: If you can’t get enough warm fall spices, ginger snaps are absolutely worth trying.

• Animal crackers: Kids especially love these, and they’re easy for little hands to dip.

• Biscoff cookies: These take the cozy fall flavors up another notch and are so good with the pumpkin and white chocolate.

Storing

Store any leftover Pumpkin Spice Cookie Dough Dip in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before serving again, especially if it’s been sitting in the fridge overnight, as it will firm up a little.

I don’t recommend freezing this dip, as the cream cheese and pumpkin can become watery and grainy once thawed. The good news is it’s so quick to make that it’s easy to whip up a fresh batch whenever you’re craving a cozy fall treat.

Variations & Substitutions

This recipe is really easy to tweak depending on what you’ve already got in the pantry or what flavors you like best.

• Swap the chocolate chips: Milk, dark or mini chocolate chips all work well if you don’t have white chocolate chips on hand.

• Add some chopped nuts: Chopped pecans or walnuts add a nice bit of crunch and pair really well with the pumpkin spice flavors.

• Use different spices: If you don’t have pumpkin pie spice, use a mix of cinnamon, nutmeg, ginger and a pinch of cloves instead.

• Mix in toffee bits: A handful of toffee bits adds extra sweetness and a little crunch.

• Try different baking chips: Cinnamon chips, butterscotch chips or even caramel chips all taste great in this dip.

• Make it extra chocolatey: Stir in a tablespoon or two of mini chocolate chips along with the white chocolate chips.

• Leave out the flour: If you’d rather skip the flour altogether, you can use oat flour instead. Just make sure it’s safe to eat raw if you’re not heating it first.

FAQs

Can you eat Pumpkin Spice Cookie Dough Dip raw?

Yes! This recipe is made to be eaten without baking. Just make sure you heat treat the flour first so it's safe to eat raw.

How long does Pumpkin Spice Cookie Dough Dip last?

Stored in an airtight container in the refrigerator, it will stay fresh for up to 3 days. Give it a quick stir before serving if it has firmed up.

Can I make Pumpkin Spice Cookie Dough Dip ahead of time?

Absolutely. In fact, I think it tastes even better after it's had a few hours in the fridge because the pumpkin spice flavors have more time to develop.

What can I serve with Pumpkin Spice Cookie Dough Dip?

Graham crackers, vanilla wafers, apple slices, pretzels, ginger snaps and Biscoff cookies are all great choices for dipping.

Can I freeze Pumpkin Spice Cookie Dough Dip?

I wouldn't recommend it. Cream cheese and pumpkin don't always freeze well and the texture can become watery or grainy once thawed.

Do I have to heat treat the flour?

Yes. Since the flour isn't cooked in this recipe, it should be heat treated before adding it to the dip to make it safe to eat.

Can I use pumpkin pie filling instead of pumpkin puree?

No. Pumpkin pie filling already contains sugar and spices, which will change both the flavor and texture of the dip. Stick with plain canned pumpkin puree for the best results.

Why is my Pumpkin Spice Cookie Dough Dip too soft?

If your dip seems a little soft, pop it in the fridge for another 30 to 60 minutes. It will firm up as it chills and become more like cookie dough.