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Pumpkin Cookie Dip

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Pumpkin Cookie Dip
  • Prep 15 min
  • Total 15 min
  • Servings 24
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Our pumpkin cookie dip is made with pumpkin yogurt, cream cheese, brown sugar and pie spice and is ready for cookie dipping in only 15 minutes.
By Cheri Liefeld
Updated Nov 13, 2012

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make the day ahead and refrigerate.
  • tip 2
    Substitute agave syrup for the brown sugar.

Nutrition

Nutrition Facts are not available for this recipe
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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