The next time you have a cookie dough craving make this homemade easy Cookie Dough Dip recipe! It’s fast, easy AND it’s safe to eat! We’ve given it a Pumpkin Spice twist but you can keep it regular chocolate chip too. Only 5 minutes to make it!
Everyone is guilty of stealing a bite or two of chocolate chip cookie dough when making cookies. It’s sweet, delicious, full of chocolate chips but also not safe to eat!
No more sneaking required with this fall version treat: Pumpkin Spice Cookie Dough Dip. Whip it up in 5 minutes and this easy dessert dip will be one the entire family will love.
It’s a great idea for your next party, school event, after school snack, gatherings or anytime your sweet tooth needs satisfying.
It stores well in the refrigerator, sealed, so you can make it ahead of time.
If you like this sweet dip recipe try this dessert dip recipe too: S’mores Dip! Caramel Apple Dip tastes just like a caramel apple in dip form.
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What is Cookie Dough Dip?
Imagine the best flavors and textures of actual chocolate chip cookie dough in a mouthwatering dip. It’s flour-free and naturally gluten-free!
This dip recipe a perfect fall-flavored dessert or sweet appetizer for entertaining.
It’s a rich, creamy combination of flavors perked up by the addition of cream cheese!
Tangy, sweet, chocolatey with the flavor of pumpkin spice.
Recipe Ingredients Notes
Only simple ingredients are needed to make this delicious dip!
Butter. You’ll use 1 stick (1/2 cup) of unsalted butter. It should be room temperature (softened) before beginning the recipe.
Cream Cheese. 8-ounces (1 package) full fat cream cheese. Also softened before beginning the recipe.
Granulated Sugar and Light Brown sugar. This combination of sugar flavors makes this creamy cookie dough dip taste exactly like actual cookie dough.
Vanilla Extract. Gives classic, homey vanilla flavor.
Pumpkin Pie Spice. This gives a fall flavor with familiar warm spices. It can also be left out for a traditional chocolate chip cookie dough dip recipe.
Kosher Salt. Just a bit of salt rounds out the sweet flavors in baking. Kosher salt is a less salty flavored salt and our recommended staple.
Semi-Sweet Chocolate Chips. These are the type of chocolate chips used in traditional chocolate chip cookies. You can substitute milk chocolate chips if preferred.
Dipping ideas
Fresh fruit, cookies and more go with sweet dips. Here are some favorites:
- Apple Slices
- Graham Crackers. Cinnamon Graham Crackers would be great too! Here is a gluten-free version.
- Firm pear slices
- Digestive Biscuits (a grainy, more mildly sweet British cookie); for those who are gluten-free, these gluten-free cookies taste just like them
- Vanilla Wafers (here is a gluten-free version)
- Animal crackers
- Pretzels for that sweet and salty combo (regular or gluten-free pretzels)
How to Make Pumpkin Spice Cookie Dough Dip
- In a large bowl using a hand mixer or the bowl of a stand mixer equipped with the paddle attachment, combine the softened butter, cream cheese and the sugars. Mix until combined on low speed.
- Mix in the vanilla extract, kosher salt, pumpkin pie spice.
- Stir in the chocolate chips.
- Serve or seal with plastic wrap and chill in the refrigerator until serving.
Variations
Leave out the pumpkin pie spice. If you want to make it without the fall flavors, leave out the pumpkin pie spice.
Use mini chocolate chips. If you want smaller bites of chocolate but more of it, substituting mini chips works great.
White chocolate chips. These change the flavor of the dip with white chocolate.
Dark chocolate chips. If you prefer dark chocolate you can swap them into
Frequently Asked Questions
YES, it is! Normally it is NOT safe to eat raw cookie dough. There are two ingredients in raw cookie dough that should be avoided:
Raw Eggs: which can cause salmonella
Raw Flour: not as well-known, raw flour can contain bacteria which can cause E-coli issues
Pumpkin Spice Cookie Dough Dip does NOT contain either of these ingredients so is totally safe edible cookie dough recipe.
How to Store
Store the prepared dip in a sealed airtight container in the refrigerator for up to 3 days.
Allowing the dip to warm slightly at room temperature before serving will have the best flavor and a softer consistency.
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Recipe
Pumpkin Spice Cookie Dough Dip
Ingredients
- 1/2 cup (1 stick) unsalted butter ,softened
- 1 8-ounce package cream cheese softened
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoon pumpkin pie spice
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Combine the butter, cream cheese and sugars in the bowl of a standing mixer (may also be done with a hand mixer) and cream together.
- Add the vanilla extract, salt and pumpkin pie spice and mix in. Mix in the chocolate chips. Serve or store sealed in the refrigerator.
Notes
- Apple Slices
- Graham Crackers. Cinnamon Graham Crackers would be great too! Here is a gluten-free version.
- Firm pear slices
- Digestive Biscuits (a grainy, more mildly sweet British cookie); for those who are gluten-free, these gluten-free cookies taste just like them
- Vanilla Wafers (here is a gluten-free version)
- Animal crackers
- Pretzels for that sweet and salty combo (regular or gluten-free pretzels)
Nutrition
Originally published September 2016
susan | the wimpy vegetarian says
My grandkids would absolutely love this, and so would I. I love that you suggested apples to dip in it – it just sounds perfect to me!