When it comes to easy dips, spreads, and fillings, the sweet combination of whipped cream and cream cheese is always a winner. I’ve used it several times in this Watergate salad, Oreo mousse, candy corn cheesecake mousse, and cherry pistachio fluff. It’s too easy and supremely mixable.
Now that it’s pumpkin season again, we can finally start making creamy pumpkin-y desserts like this maple cardamom pumpkin dip.
Whatever you call this kind of dip (or mousse or spread), it’s versatile. Spread it on cinnamon toast, use it on waffles, use it as a filling for an ice box cake, use it as a dip for fruit or cookies… anything you want. You can even eat it right off the spoon.
In this case, I served it with thin and crispy ginger snaps. This is my favorite brand. three kinds of ginger? Yes, please.
I also served it in these little ceramic baking dishes from World Market. They’re still available here if you want to snag some. I have a larger casserole version, too! So adorable. Although if you’re feeling extra fancy, you can serve this maple cardamom pumpkin dip in its own real, carved-out pumpkin shell.
Need more pumpkin and fall recipes for your holiday shenanigans? I’ve got a fair few:
- Harry Potter-inspired pumpkin pasties (two ways!)
- Pumpkin banana bread
- Pumpkin cookie butter pancakes
- Pumpkin curry soup
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Ingredients
- 1 (8 oz) package light cream cheese, softened
- 1 cup pumpkin puree (not pie filling)
- 1 1/2 cups powdered sugar (or powdered sugar substitute like Swerve)
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- 1 Tbsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp ground cardamom
- 1 (8 oz) tub light cool whip
- Ginger snaps, graham crackers, diced fruit, or cookies of your choice for serving
Instructions
- In a hand-held or stand mixer, beat cream cheese and pumpkin puree until smooth.
- Add powdered sugar, maple syrup, vanilla, pumpkin pie spice, cinnamon, and cardamom. Mix thoroughly.
- Gently fold in the whipped cream until combined.
- Cover and refrigerate for 1 hour before serving.
- Serve with fruit or cookies, in an ice box cake, or use as a spread on toast!
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
Oh my. I love a little cardamon in my desserts. You so seldom see it.
I agree! It’s such a sweet-friendly spice but so often gets relegated to only savory dishes.