Both of these recipes were obtained from my friend Shirley Moore. I tweaked them to my preferences.
Shirley’s Pumpkin Spice Cheesecake Dip
Ingredients · 8 cream cheese, softened
· ½ cup unsalted butter, softened
· ¾ cup confectioners’ sugar (for a healthier option put ¾ cup raw sugar in a blender, blend on pulse until powdered)
· 1 tablespoon brown sugar (for a healthier option use raw sugar)
· 2 teaspoons International Delight Pumpkin Pie Spice Creamer
· 1 tsp vanilla extract
· 1-2 teaspoons pumpkin spice per taste preference
· 1 cup miniature chocolate chips (optional)
Directions 1. In a large bowl beat cream cheese and butter until fluffy.
2. Add confectioners’ sugar, brown sugar, pumpkin pie creamer, and vanilla until well combined.
3. Add pumpkin spice
4. Stir in chocolate chips.
5. Chill until ready to serve.
Yield: 2 cups Serve with Graham Crackers, Vanilla Wafers or Pretzels
Here is another one:
Pumpkin Cheesecake Dip
Ingredients: · 16 oz. Cream Cheese, softened
· 2/3 cup raw sugar
· 8 oz. pumpkin puree (not pumpkin pie filling)
· ½ tsp salt (optional)
· 1 tsp vanilla extract
· 2 tsp pumpkin pie spice
· 8 oz. whipped cream
Optional garnishes
· Pecans
· Cinnamon
· Or miniature chocolate chips
Directions: 1. In a large bowl mix cream cheese and sugar until smooth
2. Add pumpkin, salt, vanilla, and spice, mix until smooth
3. Add ½ of the whipped cream and mix, then the other half and mix
4. Garnish
5. Cool then enjoy
Serve with graham crackers, pretzels, or cookies.
Either recipe can be made with less sugar by substituting your favorite sweetener such as stevia, agave, or monk fruit. A granulated sweetener will give you better results than a liquid or syrup.