As an afterschool snack or breakfast treat, these Cream Cheese Pumpkin Dip Sandwiches are fun and simple to make. All you need is a pumpkin shaped cookie cutter and five simple ingredients you probably already have in your pantry this time of year, like pumpkin puree and pumpkin pie spice!
This pumpkin shaped sandwich recipe is ideal for kids who hate crusts! It’s so much easier to use a pumpkin shaped cookie cutter to cut out a cute pumpkin shape sandwich rather than trimming off the edges of your bread. Save those bread trimmings for Thanksgiving stuffing or bread pudding.
If you have any leftover pumpkin dip cream cheese, serve it on the side of your Cream Cheese Pumpkin Dip Sandwiches with extra slices of apple or pieces of toast.
Healthing up your Cream Cheese Pumpkin Dip Sandwiches
You can use any type of bread when making your Cream Cheese Pumpkin Dip Sandwiches. In the pictures, I used a whole grain bread. But you can use gluten free, raisin bread (either regular or gluten free) or whatever bread you like.
I like using Neufchâtel cream cheese (also called lower fat cream cheese) rather than regular cream cheese as it has all the taste and 1/3 less fat. Some people prefer Neufchâtel for baking and cooking, since they feel it’s creamier.
If you’re vegan, you can experiment with your favorite brand of vegan cream cheese to see if it’ll blend up well with the pumpkin puree. Or you could try blending up some firm tofu with the pumpkin puree instead.
And remember pumpkin isn't just for fall! That's because it's super healthy to enjoy year round.
Pumpkin puree is full of fiber and a good source of Vitamin E, Vitamin B6, folate, iron, magnesium, Vitamin A, Vitamin C, and potassium.
This Mama’s tips for making Easy Pumpkin Dip Cream Cheese Sandwiches
I used my awesome KitchenAid hand mixer to make my easy pumpkin dip recipe. (I love all the attachment it comes with!) You could also use a wand blender or make it in stand mixer, food processor, or even a high speed blender. Use what’s easiest for you!
While I served the Cream Cheese Pumpkin Dip Sandwiches untoasted, you can toast the bread after cutting them out with the pumpkin shaped cookie cutter. Some people love love their pumpkin dip cream cheese sandwiches toasted, some don’t. (I like them either way.)
Make sure to use pumpkin puree and not pumpkin pie filling in the pumpkin dip cream cheese! Use the leftover pumpkin puree in chili, curry, or even on your breakfast oatmeal. Check out my other pumpkin recipes for more ideas!
I prefer using powdered monk fruit sweetener, a natural no calorie sweeteners in my recipes instead of sugar. However, if you don’t care about sugar, feel free to substitute the monk fruit with 2-3 tablespoons of brown sugar.
Cream Cheese Pumpkin Dip Sandwiches
- 1 loaf whole wheat or gluten free bread
- 1 (8 ounce) package Neufchâtel cream cheese
- 1/2 (15 ounce) can pumpkin puree
- 3 tablespoons monk fruit sweetener
- 1 teaspoon pumpkin pie spice
- Optional: thinly cut apple slices, dried cranberries, raisins, and pumpkin seeds
- Place the pumpkin cookie cutter over the piece of bread, Push hard to get a clean cut. Repeat with the entire loaf of bread including the ends. Set aside.
- In a medium bowl, place Neufchâtel cream cheese, pumpkin puree, powdered monk fruit sweetener, and pumpkin pie spice. Whip with a hand mixer until creamy.
- To assemble the pumpkin shaped sandwiches, spread a generous amount of the pumpkin dip on the insides of two pieces of the cut out bread. If desired, add apple slices, dried cranberries, pumpkin seeds, and/or raisins. Place the two bread pieces together.
- Serve immediately. Or refrigerate sandwiches for later.
- Serving size: 1 pumpkin sandwich
Originally published on October 3, 2016. Updated with new pictures and information.