Pumpkin Dip recipe made with cream cheese, marshmallow fluff, pumpkin puree, cinnamon, and nutmeg.
Servings 12 servings
- 8 oz cream cheese softened to room temperature
- 7.5 oz jar marshmallow fluff
- 1/2 cup pumpkin puree
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- ginger snaps, graham crackers, or apple slices for dipping
Place cream cheese, marshmallow fluff, pumpkin puree, and spices in a large mixing bowl.
Beat with a hand mixer on medium speed until smooth.
Cover bowl with plastic wrap and refrigerate 1 hour.
Remove plastic wrap and transfer dip to a serving dish.
Place ginger snaps, or other dippers, around the pumpkin dip before serving.
Calories: 123kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 61mg | Potassium: 47mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1843IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg