:: Gingerbread Pumpkin Fluff ::
I don’t know about you, but this long weekend allowed for ample time to start thinking away about Thanksgiving and the holidays. No… it wasn’t just me thinking about them, but my family as well. “What would you like to bring to Thanksgiving?” Well for starters, my first choice will always lean towards dessert {obviously I have a sweet tooth}. I also like to think of simple recipes that I know will be an easy addition to my traditional dishes {that can be found here and here}. This Gingerbread Pumpkin Fluff is simple, yummy, and can be either an appetizer or a dessert {whew… a two-fer}! It is a great sweet appetizer for family waiting for the turkey to be done, or a wonderful dessert for those who like pumpkin pie, but maybe aren’t fans of the crust. This dip is similar to pumpkin pie but with the twist of cream cheese and marshmallow fluff.
Madeline would agree with dipping apples into the Gingerbread Pumpkin Fluff……..
While Mason on the other hand would of course lead with his sweet tooth and beg to dip his favorite cookies into this recipe. Have you experienced these lovely cookie delights? These Speculoos Cookies from Trader Joe’s are loved by all in our home. Oh my!!!
- 8 ounces of 1/3 less fat cream cheese.
- 1 16-ounce can of pumpkin puree
- 1 cup of packed dark brown sugar
- 1 jar of marshmallow fluff
- 2 teaspoons of cinnamon
- 1/2 teaspoon of ginger
- 1/2 teaspoon of nutmeg
- In the bowl of an electric mixer, spoon in marshmallow fluff.
- Mix until smooth.
- Add in the cream cheese and continue to mix until smooth.
- Add in the pumpkin puree and mix until smooth.
- Add in the brown sugar, cinnamon, and ginger.
- Mix until all ingredients are incorporated.
- Turn off the mixer and place the Gingerbread Pumpkin Fluff in a bowl.
- Cover and place in the fridge for 1 hour.
- Enjoy with apples, pears, or cookies.
