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Sharon’s Pumpkin Dip With Ginger Snaps

Sharon's Pumpkin Dip With Ginger Snaps - recipe card
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This creamy, spiced pumpkin dip is a fall favorite, combining the richness of cream cheese with the warm notes of cinnamon, ginger, and nutmeg. Served with crisp ginger snaps, it offers a perfect balance of smooth and crunchy textures that makes it an irresistible dessert or snack.

Ingredients

Scale
  • 1 cup (8 oz) full-fat cream cheese, softened to room temperature
  • 1/2 cup (4 oz) canned pumpkin puree (not pumpkin pie filling)
  • 1/4 cup (2 oz) packed light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/8 tsp fine sea salt
  • 1/2 tsp pure vanilla extract
  • 1/2 cup (about 3 oz) heavy cream, cold
  • 1 tbsp (0.5 oz) granulated sugar
  • About 4 oz ginger snaps, for serving

Instructions

  1. In a medium mixing bowl, combine the softened cream cheese, pumpkin puree, light brown sugar, cinnamon, ginger, nutmeg, salt, and vanilla extract. Use a silicone spatula or hand mixer on low speed to blend until completely smooth and no streaks of cream cheese remain — this ensures a uniform base without lumps.
  2. In a separate small bowl, pour the cold heavy cream and add the granulated sugar. Using a whisk or electric mixer, whip the cream on medium-high speed until medium-stiff peaks form — when you lift the whisk, the cream should stand up in peaks that curl slightly at the tips, not collapse into soft folds.
  3. Gently fold half of the whipped cream into the pumpkin mixture using the spatula, cutting down through the center and scraping up the sides until just combined. This lightens the base so the remaining cream incorporates more evenly without deflating.
  4. Add the remaining whipped cream and fold again using the same gentle motion, stopping as soon as you see no white streaks. Overmixing will cause the dip to become thin and lose its airy texture, so stop at the first sign of uniformity.
  5. Cover the bowl with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to meld and the dip to firm up slightly for a better dipping consistency.
  6. When ready to serve, transfer the dip to a small serving bowl. Arrange ginger snaps on a plate or platter around the bowl, or serve the snaps in a separate dish alongside — the crisp, spicy cookies provide the perfect vessel for the creamy dip.

Notes

Store any leftover dip in an airtight container in the refrigerator for up to 4 days. The dip may firm up as it chills; stir gently to soften before serving if desired. Ginger snaps should be kept in a sealed container at room temperature to stay crisp. Do not freeze the dip — the cream cheese and whipped cream will separate upon thawing, resulting in a grainy texture.

Nutrition

Keywords: pumpkin dip, pumpkin dip with ginger snaps, fall dip, no-cook pumpkin dip, cream cheese pumpkin dip, spiced pumpkin dip, easy snack, holiday appetizer, pumpkin dessert dip, ginger snap dip

Find it online: https://copycatkitchenco.com/sharons-pumpkin-dip-with-ginger-snaps/