Snack on this easy pecan pumpkin butter dip by Kat of IWantCrazyBlog! It has a cream cheese-y base, and it’s loaded with seasonal fall flavor, buttery candied pecans, and crisp, smoky bacon!


I’m so happy to be able to introduce you all to my bloggy friend Kat, who blogs over at I Want Crazy!  I just love Kat’s approach to food.  She keeps it super simple, but when it comes to flavor, she doesn’t mess around!  Girlfriend knows what’s up.  I’ve gotten to know Kat a little bit from the TGIF link party she cohosts every weekend.  And she’s a member of the #mysterydish crew too!  I hope you enjoy this guest post by Kat, while I rest up from my recent surgery!  She’s brought us all a fabulous dip to snack on!  

Thank you so much for having me on Baking A Moment! I have been a follower of Allie’s work ever since I’ve joined the blogosphere and can’t wait to meet all of you who have enjoyed her work as well! I am bringing you awesome readers a new recipe that I adore.

Pecan pumpkin butter dip!

I love things that are quick and easy. I do not have time for dishes that have 10 different components and have you jumping from your cabinet to your stove, to your sink, to the fridge. I’m not a circus performer!

Therefore, recipes like this are my favorite. Just layer tasty ingredients on top of other tasty ingredients and you’ve got a winner.

I found this pecan pumpkin butter when perusing the glorious isles of William and Sonoma. When I say perusing, I mean just looking and drooling over all the amazing gadgets, tools, and jarred goodness. I can’t afford a $30 pair of kitchen tongs!

However, the second I spotted this I picked it up and the rest was history. I just had to have it and knew that its contents wouldn’t last through the weekend.

This dip is the epitome of everything I love. First, the salty & sweet combination is everything that I ever want in a dish. Anything that brings those two types of flavors together I will pay money for.

Second, pumpkin. I get giddy when the calendar rolls over to October and all my pumpkin recipes make an appearance.

Lastly, butter. Combine this with no.2 (pumpkin) and you have won my heart!

If you don’t have a William and Sonoma around you that’s ok because you can order straight from their site. I moved to Indiana a few years ago and my mom supplies me with this jar of goodness ever so often from Chicago. I really can’t do without it.

I hope you all enjoy this sweet & salty, crunchy, creamy dip as much as I do. Thanks for having me and I hope to see you all again!

Kat, you are a genius.  I’ve seen that pumpkin butter on the shelves at Williams Sonoma year in and year out, and I never would have thought to use it in this way.  It’s brilliant!  You had me at sweet and salty, sista!  Thank you so much for guest posting for me.  Now, everybody head over to I Want Crazy to see all Kat’s glorious creations!  You can follow Kat on Facebook, Twitter, Google Plus, and Pinterest.  She’s so fun!


About Kat: My name is Kat. I am a 20-something, outgoing, lover of life. My life has been crazy, but I’ve learned to prefer it that way. Why strive for perfection when chaos and mistakes have made you who you are! I’m sure you prefer things to be easy but that is never reality so I want to share my reality and how I’ve thrived through all the crazy. I really hope to encourage all of you to leave perfect behind and EMBRACE crazy!  I hope to get to know all of your crazy stories of how life took you where you never thought you’d be and more! People prefer comfortable, who’s kidding – so do I, but I want crazy!

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Pecan Pumpkin Butter Dip

Servings: 6
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Snack on this easy pecan pumpkin butter dip by Kat of IWantCrazyBlog! It has a cream cheese-y base, and it’s loaded with seasonal fall flavor, buttery candied pecans, and crisp, smoky bacon!


  • 8 ounces (226.8 g) cream cheese,, softened
  • 6 3/4 ounces (191.36 g) pecan pumpkin butter
  • 5 slices cooked bacon,, crumbled
  • 1/3 cup (33 g) chopped pecans
  • 1/2 tablespoon (7.39 g) butter
  • 1 tablespoon brown sugar


  • Spread cream cheese into bottom of dish.
  • Top with pumpkin butter and then cooked bacon.
  • Toast your pecans on the stove with butter and sugar and sprinkle over the top.
  • Use a sturdy chip like wheat thins or flip sides crackers.
Calories: 264kcal, Carbohydrates: 5g, Protein: 5g, Fat: 26g, Saturated Fat: 11g, Cholesterol: 56mg, Sodium: 252mg, Potassium: 113mg, Fiber: 1g, Sugar: 3g, Vitamin A: 537IU, Calcium: 41mg, Iron: 1mg
Cuisine: American
Course: Appetizer, Snack
Author: Kat of
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  • Allie

    Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.