Pumpkin Spice Cookie Dough Dip

A cookie dough you will happily eat 'raw'! This fall-spiced chocolate chip dip is fantastic with fruit and cookies.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5

Total Time 10

Servings 1/4 cup servings (3 cups total dip)

Calories 244kcal

Author Toni Dash

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

Ingredient notes

Leave out the pumpkin pie spice for regular chocolate chip cookie dough dip.

Dipping ideas

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 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.

Nutrition