Pumpkin Dip with Gingersnaps (A Fall Favorite Around Here)

Creamy pumpkin dip paired with crisp homemade gingersnaps. A quick, crowd-pleasing fall treat you can make fast for gatherings, snacks, or evenings at home.

There’s something about this dip that just feels like fall. Maybe it’s the warm spices. Maybe it’s the way it turns an ordinary plate of gingersnaps into the quickest treat ever. Honestly, this is the recipe I pull out anytime I want something sweet but don’t have it in me to tackle a whole baking project.

I’ve been making this for years and it pretty much disappears the second I set it on the table. Sometimes I whip up a batch of homemade gingersnaps (because they’re crisp and spicy and worth the extra step). Other times, I open a store-bought package and call it good. Either way, this dip never seems to last long.

I’ll talk you through the dip, the gingersnaps, and the small tricks that make this whole thing come together.

Why This Dip Works So Well

I’ll admit I’m picky about pumpkin desserts. Too much cream cheese and it starts tasting like cheesecake. Too much pumpkin and it turns earthy instead of sweet. This dip lands right where I want it. The spices give it a little warmth, the cream cheese keeps it light and fluffy, and the pumpkin brings that unmistakable fall flavor without overpowering anything.

And then there are the gingersnaps. They’re exactly the kind of crispy, spicy bite that makes this dip so good. I bake mine with melted shortening because it creates that crisp snap you want for dipping. It also keeps them from going soft the moment you dip them.

Ingredients & Tools You’ll Need

When you’re making both the cookies and the dip, you’re working with all the usual fall staples: warm spices, pumpkin, cream cheese, and molasses. If you like using fresh pumpkin, my guide on how to make pumpkin puree from scratch walks you through the whole process without any fuss.

As for tools, it’s pretty basic stuff. A hand mixer or stand mixer is helpful for whipping the dip. A sturdy baking sheet is all you need for the cookies.

If you’re buying gingersnaps instead of baking your own, pick a brand that leans crisp rather than chewy. A chewy cookie will break right off in the bowl, and nobody wants that.

Making Pumpkin Dip + Homemade Gingersnaps

Since the cookies take a little time to chill, bake, and cool, I always start with those first. Once they’re in the oven, you’ll have plenty of time to mix the pumpkin dip.

Make the Cookies First

Start by getting your oven preheated to 375ºF and lining a baking sheet, or leave it unlined if you prefer a crispier bottom. Mix the sugar and egg until they look a little pale and creamy, then mix in the molasses, melted shortening, and spices. Once the wet ingredients are smooth, add the baking soda and start working in the flour.

If you’re using a stand mixer, it will probably complain a bit halfway through. Switch to the dough hook when the paddle starts struggling. The dough should be pretty dense (almost like firm clay). That stiffness keeps them from spreading and helps them crisp up.

Chill the dough for at least an hour. Don’t skip the chill… it makes a big difference. Cold dough spreads more slowly in the oven and bakes into a crisp, even cookie rather than a thin, soft one.

When the dough is chilled through, roll it into small, uniform balls and place them a couple of inches apart on your baking sheet. The cookies will puff up in the oven before settling back down, so don’t crowd the pan. Bake them until the tops look dry and just start to crack. They’ll still be soft if you press them, but that’s exactly where you want them.

Let the cookies sit right on the hot sheet pan for a few minutes after you pull them out. Once they’ve firmed up a bit, you can transfer them to a cooling rack. Let them cool completely before dusting with powdered sugar, otherwise it’ll melt right in.

If you’re looking to improve your cookie baking, these simple tips can help you get that perfect cookie every time.

Then Make the Pumpkin Dip

While the cookies cool, make the dip. Start by softening your cream cheese until it gives easily when you press it. Cold cream cheese will fight you the whole way and leave lumps. Add the pumpkin, powdered sugar, and spices to a mixing bowl.

Turn your mixer on low just until everything begins to combine. Powdered sugar has a mind of its own, and starting slow keeps it from drifting across your whole kitchen. Once it looks mostly blended, switch to medium-high so it whips up into something fluffy and light.

Stop once or twice to scrape down the sides of the bowl. Pumpkin tends to stick to the bowl and scraping helps everything blend evenly. Taste the dip and adjust the spices however you like. Pumpkin varies a lot from can to can, so don’t be afraid to tweak the spices.

If the dip turns out thicker than you’d like, a splash of milk or cream thins it beautifully. If it’s too soft, a bit more powdered sugar will firm it back up. Once it’s smooth, spiced, and fluffy, pop it in the fridge until you’re ready to serve.

Serving Ideas & Variations

Pumpkin dip works with almost anything.

• Homemade or store-bought gingersnaps
• Apple slices
• Graham crackers
• Pretzels (the salty-sweet combo is surprisingly good)

If you’re stocking up on fall desserts, these chewy pumpkin cookies with maple glaze are another favorite around here when I want something soft and spiced. If you want to round out a dessert board, these caramel apple sandwich cookies are a great addition. And if you’re planning ahead for a fall meal or Thanksgiving, my go-to pumpkin pie recipe is another one I pull out every year.

Make-Ahead, Storage & Tips

You can store this dip in the fridge for around three days. Store it in an airtight container and give it a good stir before serving. The cookies stay crisp for several days if you keep them sealed.

If you’re hosting, set the dip bowl inside a larger bowl filled with ice. It keeps the dip cool without making a mess.

Still Wondering About This Dip?

Here are questions I’m asked most often.

Pin this so you can find it fast the next time you’re craving something sweet and spiced.

This pumpkin dip really is one of those easy little wins you can pull together anytime you want something sweet without a lot of effort. The homemade gingersnaps make it feel extra special, but store-bought cookies work just fine on the days when you’re short on time. However you serve it, this dip has a way of disappearing fast. I hope it becomes a go-to for you, too.

Now let’s get to the recipe. Both the dip and the cookies are right here in one spot so you can dive right in.