Ingredients

Base:

1 ½ cups Meadow Gold cottage cheese (326 g)

½ cup pumpkin puree (114 g)

2 scoops vanilla protein powder (62 g)

¼ cup maple syrup (80 g)

1 1/2 tsp pumpkin pie spice (3 g)

Pumpkin Pie Dip:

Same as base

Pumpkin Caramel Cheesecake Dip:

1 tablespoon caramel sauce (20 g)

2 tablespoons cream cheese (38 g)

Pumpkin Brownie Batter Dip:

2 tsp cocoa powder (4 g)

2 tablespoons chocolate chips (26 g)

How to

1. Into the bowl of a food processor, combine the cottage cheese, pumpkin, protein powder, maple syrup, & pumpkin pie spice. Puree until smooth & well combined.
2. Into two different bowls, separate the mixture equally, while also leaving an equal amount still in the food processor.
3. In the food processor with the leftover mixture, blend the caramel sauce & cream cheese until well incorporated & smooth. Transfer into its own bowl. This is the pumpkin caramel cheesecake dip.
4. You can leave the first bowl as is, this is the pumpkin pie dip.
5. In the third bowl, add the cocoa powder & mix until combined. Stir in chocolate chips.
6. Cover the bowls with plastic wrap & refrigerate for 15-20 minutes to allow the dip to thicken.
7. Serve with graham crackers, Biscoff cookies, apple slices, snickerdoodles, or whatever fall themed snack you’d like!
8. Keep in a sealed container in the fridge for up to 3 days.

Recipe developed in partnership with @creatingkaitlin