Betty Crocker

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Pumpkin Cookie Dip

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Pumpkin Cookie Dip

Blogger Cheri Liefeld of Adventures in the Kitchen shares how to make a cookie dip that tastes like pumpkin. The dip pairs nicely with Cheri’s Gingerbread Dippers.

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PREP TIME 15 Min
TOTAL TIME 15 Min
SERVINGS 24

1: container (6 oz) Yoplait® Light pumpkin pie yogurt

4: oz (half of 8-oz package) fat-free or 1/3-less-fat cream cheese (Neufchâtel), softened

2: to 3 tablespoons packed brown sugar

2: teaspoons pumpkin pie spice

Save $$$ on your favorite brands

1 In small bowl, beat all ingredients with electric mixer on medium speed or whisk until well blended.
2 Cover and refrigerate until ready to serve.

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Expert Tips

Make the day ahead and refrigerate.

Substitute agave syrup for the brown sugar.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

Nutrition Information:

1 Serving (1 Serving)

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.

Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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