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Roasted Pecan Pumpkin Dip with Caramel Swirl

Posted on Oct 15, 2012




Need a killer appetizer for fall?  The flavors of autumn shine in this luscious spread.  Why you might even mistake it for a velvety pumpkin cheesecake masquerading as a dip.  Especially when you serve it with homemade gingersnaps for dunking – the flavors really sing!





Do you remember that copycat pumpkin butter that I posted recently – you know, the one that tastes amazingly similar to the one at the glitzy gourmet foodie store, but costs a whole lot less?  Little did I know that I would receive Eat Laugh Love as my SRC October blog, where I spotted her scrumptious fall appetizer dip, made with her own version of pumpkin butter.  It was the inspiration for this sweet pumpkin dip.


Each month in the Secret Recipe Club (aka SRC), we’re given a fellow member’s blog to choose a recipe from, make it, and then post about it.   But here’s the kicker – we all post the recipes on the same day, so it’s a secret until reveal day (hence the name SRC), and no one knows who had what blog until then!  If you’d like to be part of a great community of bloggers who love sharing their favorite recipes, join us!  Click here for more info on the Secret Recipe Club.  And be sure to stop by Eat Laugh Love – her love of food, particularly healthy and tasty recipes is evident. She even shares that love of cooking by volunteering with Share our Strength, teaching others how to cook healthy and affordable meals – how cool is that?

For an enchanting presentation, serve this festive dip inside a hollowed out pumpkin or colorful squash.  Serve with red and green apple slices, pumpkin bread, or gingersnaps* (the link will take you to the original Epi gingersnap recipe.  I adapted their recipe as follows:  added 1/4 cup finely chopped crystallized ginger (highly recommended); substituted sorghum syrup for the dark corn syrup; sprinkled the cookies with turbinado sugar instead of granulated sugar just prior to baking).



Roasted Pecan Pumpkin Dip with Caramel Swirl
    Roasted Pecan Pumpkin Dip
  • 8 oz. mascarpone cheese
  • 1 cup pecan pumpkin butter
  • 1 cup marshmallow fluff
  • 1/4 teaspoon vanilla extract
  • Caramel Sauce
  • 2 tablespoons unsalted butter, cut into 4 pieces
  • 1/2 cup light brown sugar, packed
  • 1/4 cup Lyle’s golden syrup
  • 1/4 cup sweetened condensed milk
  • 1/2 teaspoon vanilla
    Pecan Pumpkin Dip
  1. Whisk mascarpone cheese, marshmallow fluff, pumpkin butter and vanilla together in a large bowl until smooth.
  2. Spread dip in bottom of your serving dish or spoon into a hollowed out pumpkin.
  3. Drizzle caramel on top, or swirl into pumpkin dip (highly recommended).
  4. Cover and refrigerate if not serving right away.
  5. Serve with gingersnap cookies and/or apple slices alongside for dunking.
  6. Caramel Sauce
  7. Place all ingredients in a microwave safe bowl.
  8. Heat on high power for 1 minute.
  9. Stop and stir the caramel.
  10. Heat an additional minute on high power.
  11. Remove from the microwave, give it a quick stir, and allow to cool.
  12. Store covered in the fridge if not using right away, and heat on medium power for 15 seconds to soften enough to drizzle when ready to add the caramel sauce to the dip.
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  1. Hi! I had your blog this month! Enjoyed meeting you! This dip looks delicious. I wish I’d seen this earlier! I just made a caramel dip for BUNCO tonight. Bookmarking to make next time.

  2. Wow….that looks incredibly. Nice presentation too!

  3. I love collecting pumpkin recipes for the fall and Love your presentation of the dip. Great idea.

  4. amazing presentation I might add. looks yummy too. Great SRC recipe love fall

  5. Great recipe and I love the presentation in the pumpkin bowls. Just beautiful

  6. Your presentation was so pretty that I didn’t realize this as my pumpkin dip recipe. Glad you liked it!


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