Baked pumpkin goat cheese dip is a creamy and delicious pumpkin appetizer dip that‘s perfect for fall and the holiday season!
Can I be honest about something?! Up until recently I hated goat cheese — absolutely could not do the smell and couldn’t fathom it on anything!
I finally tried it from one of our favorite local butcher shops that always has unique items from local restaurants and totally loved it. Fast-forward to now and I’m putting it on all my favorite salads and looking for new ways to use it like in this pumpkin goat cheese dip!
Pumpkin baked goat cheese is for us pumpkin and goat cheese lovers that also love a nice fall appetizer or charcuterie board — this is the perfect addition to one!
Creamy Pumpkin Goat Cheese Dip
So much fall flavor is packed into every creamy bite and the flavors of creamy goat cheese, sweet pumpkin, nutty parmesan and warm cinnamon come together so nicely. The honey adds a touch of sweetness but I would definitely still classify this dip as savory, not sweet.
You could definitely also eat this dip cold but I think it tastes extra good pipping hot with crackers or bread!
It’s easy to make (just add everything to a food processor and bake!) if you’re in need of something quick to make and bring to a party. Broiling it for a few extra minutes makes in nice and golden on top, and I definitely recommend drizzling extra honey on top with some fresh herbs for a pop of color.
Ingredients for Baked Pumpkin Goat Cheese Dip
- Goat Cheese — I used a log of plain goat cheese for this recipe.
- Pumpkin Puree — get out your can of pumpkin because you’re going to need it for this dip (and most other recipes on this site!)
- Parmesan Cheese — Parmesan adding a nice nutty flavor that goes really well with the goat cheese and pumpkin puree.
- Creme Fraiche or Plain Greek Yogurt — Cream fraiche will give this dip a richer flavor, but plain whole-milk greek yogurt is a great stand in if you don’t want to buy creme fraiche.
- Honey — honey balances out the flavors in this dip. It’s not overly sweet by any means.
- Pumpkin Spice or Cinnamon — this fall spices complements the cheese and gives the dip a nice, warm flavor.
equipment / utensils:
- 8X6 inch oven safe baking dish or bowl — this is the exact one I used (you could get away with using something a bit larger too)
- food processor
Pairings & Toppings
I topped this baked goat cheese with honey and fresh thyme for a pop of color.
Here are a few ideas for how you can pair this pumpkin dip:
- with crackers (l love the raincoat crisps that are extra crunchy with nuts & cranberries)
- with baguette-style bread
- with raw veggies
- paired with a charcuterie board
Baked Pumpkin Honey Goat Cheese Dip
- 1 cup goat cheese
- 1/3 cup pumpkin puree
- 1/3 cup creme fraiche
- 2 tbsp. honey + more for drizzling on top
- 1/4 cup parmesan cheese grated
- 1 tsp. salt
- 1/2 tsp. pumpkin pie spice or cinnamon
- Preheat the oven to 375 degrees F.
- In the bowl of a food processor, combine all cheeses, pumpkin puree, honey, cinnamon and salt.
- Pulse until it becomes a creamy consistency and then use a spatula to transfer the dip into an oven safe bowl or dish.
- Bake for 20 minutes, then broil for 2-3 minutes (watching closely so that it doesn't burn!) until golden on top. Remove from oven and serve immediately — enjoy!
More Savory Pumpkin Recipes You’re Sure to Love
- Pumpkin White Wine Orzo with Chicken
- Pumpkin Cacio e Pepe
- Pumpkin Hummus
- Pumpkin White Bean Chicken Chili
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