Recipes: Pumpkin Dip and Pumpkin Snickerdoodle

Pumpkin Dip:

  • 1 (8 ounce) package cream cheese, softened
  • 1 cup brown sugar
  • 1 (15 ounce) can solid pack pumpkin
  • 3/4 cup heavy whipping cream
  • 1 tablespoon ground cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon frozen orange juice concentrate


In a medium bowl, blend cream cheese and brown sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth, add heavy whipping cream and whip until well blended and fluffy. Chill before serving.

serve with your favorite cookies. (Ginger snaps, cinnamon graham crackers, pumpkin snickerdoodles, pie crust cookies. etc

Pumpkin snickerdoodle

1 cup shortening
1 cup white sugar
1/2 cup light brown sugar
3/4 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon cream of tartar
1 teaspoon salt
1/4 teaspoon ground nutmeg


1/2 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon allspice


Beat shortening, 1 cup white sugar, and light brown sugar together in a bowl until light and fluffy. Stir in pumpkin puree; beat in eggs and vanilla extract.

Whisk flour, baking powder, 1 1/2 teaspoons cinnamon, cream of tartar, salt, and nutmeg together in a bowl. Gradually stir flour mixture into pumpkin mixture until dough is just-combined. Cover the bowl with plastic wrap and refrigerate until chilled.

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Whisk 1/2 cup white sugar, 1 teaspoon cinnamon, and allspice together in a small bowl. Roll dough into 1-inch balls; roll balls in cinnamon-sugar mixture and place 2 inches apart on prepared baking sheets. Slightly flatten each ball with a flat-bottomed glass.

Bake in the preheated oven until golden and set, 12 to 13 minutes. Enjoy!


Sassy's Cafe and Bakery
4210 E. Main Street
Mesa, AZ 85205

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