Pumpkin Cheesecake Dip

I volunteered to bring a snack for tonight's meeting of Tulsa Cake Club, and this is the result...pumpkin cheesecake dip.  Easy.  Autumnal.  Pumpkiny.  Sweet and gently spiced.  What's not to love?

I saw this recipe online somewhere a few weeks ago, cut and pasted the directions from the website into Word, and printed it out, so I couldn't tell you where it's from.  Sorry, original recipe person!   Also, I made a couple of adjustments in the form of adding cinnamon and vanilla.

Anyway, this stuff is awesome with gingersnap cookies and sliced apples.  Pictured are slices of a Gala apple, but any not-too-sweet kind will do.  I'm noshing on some Golden Delicious right now with a dollop of the dip.

Pumpkin Cheesecake Dip
Serves 8-10

1 (8 ounce) block cream cheese, softened
1 cup pumpkin puree
1 1/2 cups powdered sugar
1 tsp. pumpkin pie spice
1/2 tsp. ground ginger
1/4 tsp. ground cinnamon
Dash vanilla
1-2 tbsp. heavy whipping cream, optional  (I didn't need any.)
Gingersnaps and/or fresh fruit for serving  (I used apples.  Pears would be good, too.  So would graham crackers.)

Beat the cream cheese and pumpkin with a mixer until smooth.  Add the powdered sugar 1/2 cup at a time until incorporated.  Add the spices and vanilla.  If the mixture seems too thick, add some of the whipping cream to thin it out.  Chill thoroughly before serving.


It occurs to me as I'm finishing this post that the leftover dip I brought home from my meeting would be quite tasty as a topping for tomorrow morning's toast or bagel...hmm...