Pumpkin Dip Recipe
If you’re looking for a quick fall dessert that tastes like pumpkin pie in dip form, try this Pumpkin Dip Recipe. It’s light, fluffy, and full of pumpkin spice flavor. It’s ideal for fall gatherings, Halloween parties, or Thanksgiving dessert tables.
This easy pumpkin cream cheese dip takes just minutes to make, and it’s one of those simple recipes that disappear fast every time you serve it. Your guests will love it.
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Why you’ll love this Pumpkin Dip Recipe
I don’t know about you but I’ve only had a few dessert dips. My sister-in-law actually turned me on to them. I actually forgot about them for a while until I had some pumpkin and cream cheese left over. This recipe uses simple ingredients.
- It’s a no-bake dessert that comes together in about 10 minutes.
- Pumpkin dip can be made up to 2 days in advance.
- Pair beautifully with both sweet and salty dippers.
- Tastes like pumpkin cheesecake in dip form.
- The recipe is easily doubled for more people.
Just a few ingredients
Tips and Suggestions for Success
- Make sure your cream cheese is at room temperature. You want it to blend in without lumps so the mixture is smooth and creamy.
- Use a stand or hand mixer, on medium speed, to incorporate the pumpkin and cream cheese. I used my stand mixer and the paddle attachment but did switch to the whisk attachment to hopefully get some air into the mixture. I wanted it to resemble more of a pumpkin fluff dip.
- Use pumpkin purée, not pumpkin pie filling. Pumpkin pie filling has added spices that will compete with what’s already in the recipe.
- Adjust the pumpkin pie spice amount to your taste. You could add a bit more ground cinnamon or nutmeg if you prefer.
- Fold the whipped topping gently into the pumpkin mixture to keep the dip light and fluffy. Overmixing can make it dense.
- Chill this easy pumpkin dip recipe in the fridge before serving and serve it with a festive dip spreader.
How do you serve pumpkin cream cheese dip?
I served it with slices of red or green apples, crackers, and pretzels, though other delicious dippers would be slices of pears, vanilla wafers, jumbo marshmallows, graham crackers, chocolate graham crackers, ginger spice cookies, or cinnamon spice cookies. This dip makes a great snack.
Can I make pumpkin dip ahead of time?
Yes, make it up to 2 days in advance. Just keep it in the refrigerator in a covered container until you’re ready to serve it.
Can I freeze pumpkin dip with cream cheese?
You can, but I don’t recommend it. The texture may change, and the cream cheese may become grainy. Just make the dip a day or two in advance of when you need it.
How do you store cream cheese pumpkin dip?
If you have any leftovers, store them in an airtight container in the refrigerator. Use within 5 days and stir before serving again.
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Pumpkin Dip
Ingredients
- ½ cup canned pumpkin puree
- ¼ cup confectioners' sugar
- 4 ounces cream cheese, softened
- ¼ teaspoon pumpkin pie spice
- 4 ounces Cool Whip
- Apple Slices, Nilla Wafers, Pretzels
Instructions
- In the bowl of a stand mixer, beat the pumpkin puree, confectioners' sugar, softened cream cheese, and pumpkin pie spice until smooth and creamy.½ cup canned pumpkin puree, ¼ cup confectioners' sugar, 4 ounces cream cheese, softened, ¼ teaspoon pumpkin pie spice
- Gently fold in the Cool Whip and continue folding in until combined. Transfer to a serving bowl or ramekin. Cover and place in the refrigerator until ready to serve.4 ounces Cool Whip
- When ready to serve, remove the pumpkin dip from the refrigerator and serve with dippers such as Nilla wafers, pretzels, apple or pear slices, graham crackers, or even gingersnap cookies.Apple Slices, Nilla Wafers, Pretzels
