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Pumpkin Cream Cheese Jack O’Lantern

Pumpkin Cream Cheese Jack O’Lantern

Servings: 4-6


  • 2 containers GO VEGGIE Vegan Classic Plain Cream Cheese
  • 3 tablespoons organic evaporated cane sugar
  • ⅓ cup organic canned pumpkin
  • ¼ teaspoon ground cloves
  • ¼ teaspoon nutmeg, grated
  • ¼ teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • 1 teaspoon fresh lemon juice
  • ⅛ teaspoon sea salt


  • In a large bowl, add GO VEGGIE Classic Plain Cream Cheese, sugar, pumpkin, cloves, nutmeg, allspice, cinnamon, lemon juice and sea salt. Whisk until uniform.
  • In a food processor add 12-14 ginger snap cookies and pulse until uniform crumbs are formed.
  • Lay a large sheet of plastic wrap on a clean surface.
  • Sprinkle with about half of ginger snap crumbs and spread out as evenly as possible.
  • Scoop pumpkin cream cheese mixture into center and enclose with cookie crusted plastic wrap.
  • Place wrapped mixture in a bowl. Set aside in refrigerator for 1-2 hours.
  • When serving, invert pumpkin cream cheese ball on to serving plate and form into pumpkin shape using extra cookie crumbs to help form the jack o’ lantern.
  • Place whole ginger snaps around jack o’ lantern when serving, for scooping up dip. Top center of mound with bell pepper top, if desired for presentation.
    Recipe by: © Spork Foods, 2015