Pumpkin Cream Cheese Dip is a decadent, rich dip that's perfect for Thanksgiving dessert. Featuring toasted marshmallow, white chocolate, spices, and pumpkin puree, this pumpkin dip recipe is an easy dessert that guests love!
Put ½ cup of white chocolate chips, ½ cup mini marshmallows, ¼ cup evaporated milk, and 2 tablespoons of butter in a microwave-safe bowl and microwave for 30 seconds. Stir, and microwave in 10-second increments until chocolate mixture is smooth.
Next, in a large mixing bowl, mix together the pumpkin puree, eggs, cream cheese, salt, cinnamon, brown sugar, and vanilla extract with an electric mixer. Add a little bit of this pumpkin mixture into the white chocolate mixture and stir until smooth (this tempers the chocolate so you won't scramble the eggs). Now, mix the rest of the pumpkin mixture and white chocolate mixture together.
Pour the pumpkin dip mixture into an 8" square glass baking dish sprayed with cooking spray. Bake at 375 degrees for 40 minutes.
Mix 1 cup mini marshmallows, remaining white chocolate chips (½ cup), remaining butter (2 tbsp), and ¼ cup milk together in a microwave-safe bowl. Microwave for 30 seconds, and then in 10-second increments until smooth.
Pour this mixture on top of the baked pumpkin mixture. Top with remaining marshmallows.
Bake for 10 more minutes at 375 degrees. For the last minute or two, turn the broiler on to brown the marshmallows (watch this closely - they can burn very easily).
Serve warm or cool with graham crackers or gingersnaps for dipping.