I actually shared this recipe last year, but my post some how disappeared. Hope you don’t mind if I share it again.
I love, love, love this dip. This is the reason I make my own pumpkin butter every year and I look forward to having many reasons to make this dip. It is so easy to make!
For those of you who don’t make your own pumpkin butter, you can make this without it (I suppose I’ll tell you how).
Thank you to my friend, Heather, for sharing this recipe with me many years ago.
1 bar cream cheese, soft
2 cups powdered sugar
1 (10oz or so) jar of pumpkin butter
Beat cream cheese and sugar with mixer at medium speed until smooth.
Add pumpkin butter and mix well.
Chill at least 8 hours – serve with apple slices (pref. granny smith), graham cracker sticks, Nilla wafers, and (my fav) ginger snaps.
**Instead of pumpkin butter, you can add: 1 small can pumpkin pie filling, 1 teaspoon cinnamon, and 1/2 teaspoon ground ginger.**