The Fall flavors in this simple Walnut Toffee Pumpkin Spice Dip will make you feel warm and fuzzy inside. Creamy pumpkin spice pudding, toasted nuts, fresh orange zest and crunchy gingersnap cookies make a beautiful union in this dip. This dessert dip can be served both as a sweet snack or a two-bite addition to your holiday dessert table.
Walnut Toffee Pumpkin Spice Dip
When it comes to holiday gatherings we all know our ovens will be working overtime plus, we’re all guilty of not saving room for dessert. That’s when this simple pumpkin spice dip recipe that celebrates the flavors of the Fall and the Thanksgiving season. I like to serve it with several choices such as gingersnaps, vanilla wafers and graham crackers for dipping. Styled for serving in martini glasses, this elegant pumpkin dip can be enjoyed by those who like to sample everything on the dessert table without feeling too indulgent.
Other Pumpkin Spice Confections to Try
We all know it’s coming, pumpkin spice conjures feelings of cooler fall days and causal outdoor campfires It’s a reminder that the holiday season is approaching. I say, enjoy pumpkin for a long as possible and in every possible form. Pumpkin Spice Snickerdoodles and mini Pumpkin Spice Cupcakes always delight the kiddos. You can’t go wrong with Pumpkin Snack Cake and Pumpkin Cream Pie with Bourbon Whipped Cream for the adults. You may also like to wash it all down with a homemade Pumpkin Spice Latte from Recipe Girl.
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Helpful Kitchen Items:
Walnut Toffee Pumpkin Spice Dip
Servings: 4 cups
Ingredients
- 2 8 oz softened cream cheese
- 1 8 oz container frozen whipped topping thawed
- 1 3.4 oz box pumpkin spice instant pudding mix
- 1/2 cup toasted walnut pieces
- 1/2 cup toffee chips
- 1/4 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 cup orange juice
- 1 Tbsp grated orange zest
- 1 tsp pure vanilla
- 1 tsp pumpkin pie spice or ground cinnamon
- orange curls for garnishing
- Accompaniments: gingersnaps. graham crackers and vanilla wafers for dipping
Instructions
- In a large mixing bowl using an electric mixer, whip the softened cream cheese, pudding mix, powdered sugar, heavy cream, orange juice and grated orange zest.
- Whip on medium high speed for 3-5 minutes stopping to scrape the bowl as needed, until light and fluffy.
- Using a spatula, fold the walnuts and toffee chips through the dip by hand.
- Fold in whipped topping adding 1/3 of the container at a time until all is added.
- Scoop the dip into the serving dishes, cover and chill for 4 hours or until serving.
- Garnish with a sprinkle of toffee chips, walnuts and orange curls.
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Hi, thanks for stopping by to visit my website My name is Melissa, I’m a busy Mom, author, recipe developer, photographer, food writer and blogger. I’m passionate about creating delicious dishes to share with family and friends!
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Linda D says
Wow does that look delicious! Can’t wait for fall, my favorite time of year with the cool temps and yummy foods! Thank you!
Melissa says
I love it too, can’t wait! ☺
RC1956 says
not a comment although it really looks good, but a question. Years ago I had a pumpkin ball at a party coated with gingersnaps and served with gingersnaps. Tried to make a pumpkin ball myself. While it tasted really good, it wouldn’t form a ball. What could I do to make it roll into a ball. I wondered about gelatin. Any suggestions would be appreciated.
Melissa says
Sounds like perhaps there was too much liquid in the ingredients. Generally, cream cheese when softened will firm again when chilled. Next time, try rolling into a ball,wrapping in plastic wrap and chilling until firm. When firm, unwrap and roll in crushed gingersnaps or nuts.