1 8-ounce bag Campfire Pumpkin Spice Marshmallows
1 8-ounce package of cream cheese
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1/2 cup canned pumpkin puree
1 8-ounce container whipped topping
Place marshmallows in a large, deep microwave-safe bowl. Microwave on high power for 45-60 seconds. Marshmallows will puff up and begin to melt. Use a buttered spatula to stir the marshmallows until smooth. Set aside to cool for 5 minutes.
In a large bowl with an electric mixer, whip the cream cheese for about 2 minutes. Add in pumpkin pie spice, vanilla, and canned pumpkin puree and beat for an additional minute.
Use a buttered spatula to scoop the melted marshmallows into the cream cheese mixture and beat for an additional minute. Use a rubber spatula to fold in whipped topping.
Cover and refrigerate for at least 2 hours before serving.
Store leftover dip in the refrigerator for up to 2 days.
Recipe by: MyBakingAddiction
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