Pumpkin Dip is a creamy, spiced treat that’s perfect for fall. It’s made with pumpkin puree, warm spices, and a sweet, fluffy base that makes it taste like pumpkin pie in dip form. I love serving it with cookies, fruit, or graham crackers—it’s simple, quick, and always a crowd-pleaser.
Why You’ll Love This Recipe
I love this dip because it comes together in just a few minutes and delivers all the cozy flavors of pumpkin pie without the effort of baking. It’s smooth, lightly sweet, and versatile enough to serve as a snack, appetizer, or dessert. I also like how easy it is to make ahead of time, which makes it perfect for holiday gatherings, parties, or just a fall movie night at home.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Pumpkin puree
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Cream cheese, softened
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Brown sugar
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Powdered sugar
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Pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
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Vanilla extract
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Optional toppings: whipped cream, crushed graham crackers, or chopped pecans
Directions
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In a large mixing bowl, I beat the cream cheese until smooth and creamy.
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I add the pumpkin puree, brown sugar, powdered sugar, pumpkin pie spice, and vanilla extract.
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I beat everything together until light, fluffy, and well combined.
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I transfer the dip to a serving bowl and chill for at least 30 minutes to let the flavors meld.
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Just before serving, I top with whipped cream, crushed graham crackers, or chopped pecans if I want to dress it up.
Servings and timing
This recipe makes about 10 servings. Prep time is only 10 minutes, and since it doesn’t require cooking, it’s ready in under 15 minutes. I usually chill it for half an hour, but it’s delicious served immediately too.
Variations
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Lighter Version: I use reduced-fat cream cheese or Greek yogurt for a tangy, lighter dip.
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Extra Sweet: I drizzle in maple syrup or honey for added sweetness.
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Spicy Kick: I add a pinch of cayenne or ginger for a warming bite.
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Nutty Twist: I fold in toasted pecans or walnuts for crunch.
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Chocolate Pumpkin Dip: I mix in mini chocolate chips for a fun twist.
Storage/Reheating
I store leftover pumpkin dip in an airtight container in the refrigerator for up to 4 days. It’s best served chilled, so I don’t reheat it. If it firms up too much, I give it a quick stir before serving to bring back its creamy consistency.
FAQs
Can I make this dip ahead of time?
Yes, I often make it a day ahead and store it in the fridge. The flavors get even better as it sits.
What can I serve with pumpkin dip?
I like serving it with graham crackers, vanilla wafers, apple slices, or pretzels for a sweet-and-salty combo.
Can I freeze pumpkin dip?
I don’t recommend freezing it because the texture of the cream cheese changes when thawed. It’s best fresh or refrigerated.
Do I have to use pumpkin pie spice?
No, I can use a mix of cinnamon, nutmeg, ginger, and cloves if I don’t have pumpkin pie spice on hand.
Is canned pumpkin puree the same as pumpkin pie filling?
No, I always use pure pumpkin puree. Pumpkin pie filling already has sugar and spices added, which would make the dip overly sweet and change the flavor.
Conclusion
Pumpkin Dip is one of my favorite fall recipes—it’s quick, creamy, and full of that classic pumpkin spice flavor. It’s versatile enough to serve at a party or just keep in the fridge for snacking, and it always gets rave reviews. Once I make it, it instantly becomes a seasonal staple in my kitchen.
PrintPumpkin Dip
Pumpkin Dip is a creamy, no-bake fall favorite made with pumpkin puree, warm spices, cream cheese, and sweeteners. It’s like pumpkin pie in dip form—perfect with cookies, fruit, or crackers.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes (+30 minutes chill time)
- Yield: 10 servings
- Category: Appetizer
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- 1/4 cup brown sugar
- 1/2 cup powdered sugar
- 1 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- Optional: whipped cream, crushed graham crackers, chopped pecans (for topping)
Instructions
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add pumpkin puree, brown sugar, powdered sugar, pumpkin pie spice, and vanilla extract.
- Beat until the mixture is light, fluffy, and fully combined.
- Transfer to a serving bowl and chill for at least 30 minutes to let flavors meld.
- Top with whipped cream, graham cracker crumbs, or pecans if desired, and serve with dippers.
Notes
- Use reduced-fat cream cheese or Greek yogurt for a lighter version.
- Add maple syrup or honey for extra sweetness.
- Mix in mini chocolate chips for a fun twist.
- Fold in chopped nuts for added crunch and texture.
- Customize spice with cinnamon, nutmeg, and cloves if you don’t have pumpkin pie spice.
Nutrition
- Serving Size: 1/4 cup
- Calories: 140
- Sugar: 13 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
