I’ve seen this recipe for pumpkin dip for many years now, but for some reason I’ve always put off making it. It just didn’t sound like it would be very good. Boy was I wrong! I’m kicking myself for not making this years ago. It is SO good—and incredibly easy. It has become my go to recipe for the Fall.
12 ounces cream cheese, softened
1 cup brown sugar
1 cup pumpkin (canned)
4 teaspoons maple syrup
1 teaspoon ground cinnamon
Beat together cream cheese and brown sugar until well blended. Add pumpkin, syrup and cinnamon; beat until smooth. Keep refrigerated and serve with apples, gingersnaps, vanilla wafers, and graham crackers.
Source: Pennies on a Platter