Pumpkin Cookie Dough Dip

After the cookie dough dip went viral super bowl weekend, you know I had to recreate a fall version!

This dip takes two minutes to make, start to finish, and it is freaking incredible. Whether you need a last minute party appetizer, or just have a sweet tooth, this recipe is an absolute must try.

Recipe Note

I tested this recipe a few different ways, and couldn't decide which I liked better, so I'm sharing both and you can decide what you're in the mood for!

If you're wanting something with a stronger pumpkin flavor, with all of the stronger cinnamon/nutmeg/clove notes, you'll want to use a pumpkin bread mix. I used this one!

However if you're looking for more of a pumpkin cake batter flavor, you'll want to use white cake mix! It's a little sweeter, a little less pumpkin spice-y!

What You can Serve this with

The options are endless when it comes to what you can use to dip into your pumpkin cookie dough dip! But here are just a few!

  • strawberries

  • graham crackers

  • cinnamon graham crackers

  • cinnamon sugar pita chips

  • vanilla wafers

  • wafer cookies

  • teddy grahams

  • pretzel sticks

  • pretzel crisps

What you'll Need

  • pumpkin bread mix/white cake mix, whichever you decide

  • canned pumpkin

  • cool whip

  • vanilla greek yogurt

  • toffee bits (optional but necessary)

Recipe

Pumpkin Cookie Dough Dip

My. Lanta. If crack came in dip form, this would be it. If you've ever been told, "you can't eat raw cookie dough", here's your new clapback because now, you can. A classic, buttery, sweet cookie dough dip, with a pumpkin twist. You'd never know it wasn't cookie dough, and did I mention it's macro friendly? Magic. A must try for your next fall party, date night at home, or when you're in just in need of a midweek pick me up!

  • 1 box white cake mix or pumpkin bread mix

  • 8 oz light cool whip

  • 2 5 oz containers vanilla greek yogurt (I used Two Good vanilla)

  • 1/4 cup canned pumpkin

  • 1/4 cups heath bits (optional but I never skip this)

  1. Combine the cake/pumpkin bread mix, yogurt, pumpkin and cool whip and using a stand mixer, mix until thoroughly combined.

  2. The texture should be somewhat whipped/cream cheese like.

  3. Gently fold in heath bits.

  4. Pour into serving bowl and serve with fruit, graham crackers, pretzels, and whatever else you'd like!

Macros

This recipe makes about 40 servings - these macros are for 1 serving!

  • 10.4g carbs

  • 1g fat

  • 0.9g protein

Heat Treating

There is a very, very small risk in consuming raw flour, but if you are concerned about it, warm your cake mix in the microwave for 1 minute (until it reaches 165 degrees) before using it in this recipe. This is called heat treating. I would suggest letting it cool for 20 minutes after that so that it can cool fully. But the recipe will turn out just the same, it’s just an added step if you need some peace of mind!

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