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Specaloos Cookie Butter & Pumpkin Dip Recipe

Specaloos Cookie Butter & Pumpkin Dip
Source: very best baking


  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 jar (13.4 oz.) specaloos creamy cookie butter
  • 4 ozs. light cream cheese (Neufchâtel), softened
  • 1/4 to 1/2 teaspoon ground chipotle pepper
28 servings, 2 tablespoons each


  • COMBINE pumpkin, cookie butter, cream cheese and ground chipotle pepper in medium bowl until smooth. Serve immediately or refrigerate in tightly covered container for up to 4 days. Makes about 3 1/2 cups.
  • SERVE with apple slices, carrots, graham crackers, vanilla wafers or whole-wheat crackers.

Tip: For a slightly thicker dip, try using 1 cup LIBBY’S® 100% Pure Pumpkin.

Side Dishes

A recipe from very best baking

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