Pumpkin Chocolate Chip Cookie Dough Dip

This Pumpkin Chocolate Chip Cookie Dough Dip needs to be at every fall party! Creamy brown sugar and pumpkin base, chock full of chocolate chips.Serve with gingersnaps, pretzels, grahams, or fruit!

Speaking of ginger cookies, have you tried my Gingerdoodle Cookies yet? They’re like a gingersnap crossed with a snickerdoodle!

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Why this Recipe Works

Want to hear a confession? I might prefer cookie dough to actual baked chocolate chip cookies. At least some of the time.

Based on the popularity of this Chocolate Chip Cookie Dough Dip recipe, I have a feeling I’m not alone in my cookie dough affinity!

• Unlike traditional raw cookie dough, today’s Pumpkin Chocolate Chip Cookie Dough is egg free and safe to consume.
• It’s a thick and creamy dip full of pumpkin flavor and rich cream cheese.
• Of course, I added mini chocolate chips because no cookie dough dip is complete without chocolate!

The orange and black colors in this dip make it perfect for Halloween or any other autumn occasion. Skip the chocolate and try our spicy flavored pumpkin pie dip instead.

Ingredient Notes

• Pumpkin puree. Double check the label of your canned pumpkin to ensure it’s JUST pumpkin, not pumpkin pie mix.
• Cream cheese. Use full fat regular cream cheese for best consistency and creaminess. This is a dessert dip after all!
• Brown sugar. Provides that rich flavor similar to chocolate chip cookies!
• Unsalted Butter. No salt needed in this recipe since we pair it with salty pretzels!
• Vanilla extract. Provides a depth of flavor to the dip. Be sure to use pure vanilla extract, not imitation. Or try making our homemade vanilla extract!
• Chocolate chips. We use mini morsels which make for easier eating in dip form. Feel free to use full sized morsels if that’s all you have.

Tips and Tricks

• Keep your saucepan on low when melting the butter with the brown sugar, cinnamon, and pumpkin. You don’t want to BOIL this mixture, just whisk until melted and smooth.
• Heating the pumpkin and cinnamon instead of adding them in with the cooled cream cheese mixture results in a much creamier texture. Trust me.
• Allow the pumpkin mixture to cool COMPLETELY before adding it to the cream cheese. It will never set up if you add it warm.
• Refrigerate dip for two hours (more or less). It allows the flavors to mingle, and gives the cream cheese time to firm up again with the pumpkin mixture.
• Serve with gingersnaps. You will LOVE the tasty snap of the cookie with the pumpkin dip. Also good dippers include pretzels, apples, Nilla wafers, and graham crackers. Our baked cinnamon tortilla chips are a great option too!
• Have a big crowd? Double the recipe. You’ll thank me later! No one ever regretted having some extra cookie dough dip stashed in the fridge for later!
• Love pumpkin & chocolate? Try our pumpkin chocolate chip bread recipe. Or give these pumpkin cheesecake bars a try next!

Recipe FAQs

More Dips

• Cherry Chocolate Chip Cheeseball. If you don’t love pumpkin, then you MUST try this version instead!
• Turtle Cheeseball: I’m seriously in love with all sweet dips, as you can tell!
• Ham and Onion Cheeseball: a delicious SAVORY dip recipe!
• BLT Dip
• Artichoke Dip

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Toffee Chocolate Chip Cheeseball

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Pumpkin Chocolate Chip Cookie Dough Dip

5 from 4 votes

By: Aimee

This Pumpkin Chocolate Chip Cookie Dough Dip needs to be at every fall party! Creamy brown sugar and pumpkin base, chock full of chocolate chips.Serve with gingersnaps, pretzels, grahams, or fruit!

Prep Time: 10 minutes minutes

Cook Time: 3 minutes minutes

Additional Time: 2 hours hours

Total Time: 2 hours hours 13 minutes minutes

Servings: 4 cups

Ingredients 

1x2x3x

• ▢ ½ cup unsalted butter
• ▢ ½ cup light brown sugar packed
• ▢ ½ cup canned pumpkin puree
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 teaspoon vanilla extract
• ▢ 1 package cream cheese, softened 8 ounce
• ▢ 2 cups powdered sugar
• ▢ ¾ cup mini chocolate chips

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Instructions 

• In a small saucepan, combine butter, brown sugar, pumpkin and cinnamon. Heat on low and whisk until smooth (and butter is melted). Remove from heat and whisk in vanilla extract. Set aside to cool COMPLETELY.
• In a large mixing bowl, combine cream cheese and powdered sugar. Beat 2 minutes until blended. Slowly add in the cooled pumpkin mixture. Beat until fluffy (about 3-5 minutes).
• Fold in mini chocolate chips.
• Refrigerate and allow to set, about 2 hours (or overnight).
• Enjoy with gingersnap cookies, nilla wafers, graham crackers or pretzels!

Notes

• Keep your saucepan on low when melting the butter with the brown sugar, cinnamon, and pumpkin. You don’t want to BOIL this mixture, just whisk until melted and smooth
• Heating the pumpkin and cinnamon instead of adding them in with the cooled cream cheese mixture results in a much creamier texture. Trust me.
• Allow the pumpkin mixture to cool COMPLETELY before adding it to the cream cheese. It will never set up if you add it warm.
• Refrigerate dip for two hours (more or less). It allows the flavors to mingle, and gives the cream cheese time to firm up again with the pumpkin mixture.
• Serve with gingersnaps. You will LOVE the tasty snap of the cookie with the pumpkin dip. Also good dippers include pretzels, apples, Nilla wafers, and graham crackers.
• Have a big crowd? Double the recipe. You’ll thank me later!

Nutrition

Serving: 0.25cup, Calories: 176kcal, Carbohydrates: 25g, Protein: 1g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Cholesterol: 17mg, Sodium: 15mg, Fiber: 1g, Sugar: 24g

Course: Desserts

Cuisine: American

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

The satisfying combination of pumpkin and chocolate is at its best in this dessert dip! Pumpkin Chocolate Chip Cookie Dough Dip keeps everyone coming back to the table for “just one more bite.”