Pumpkin Dip

This cream cheese Pumpkin Dip recipe makes the perfect sweet and creamy dessert dip for Halloween, Thanksgiving, and all your fall festivities. You only need a few ingredients and a few minutes to whip up this fluffy dip that tastes like pumpkin pie!

What’s in this Pumpkin Dip Recipe?

This sweet and creamy treat packs all the flavors of pumpkin pie into a shareable dip. Perfect for parties and special occasions, this delicious dip will keep you coming back for more.

Cream Cheese: Forms the base of our dip, making it creamy and tangy.
Powdered Sugar: Sweetens the dip without making it gritty.
Pumpkin Puree: Adds a rich orange color and an earthy pumpkin flavor to the dip.
Heavy Cream: Helps thin the mixture to a dippable consistency.
Pumpkin Pie Spice: Adds a warm and spicy flavor.
Vanilla Extract: Enhances the sweetness of the dip.

Pro Tip: Full-fat cream cheese delivers the richest and creamiest flavors, but you can make it with a reduced-fat one if you prefer.

Variations on Pumpkin Pie Dip

This pumpkin cream cheese dip is easy to jazz up with just a few simple additions. Try adding some chopped pecans and a drizzle of maple syrup; a swirl of melted chocolate, white chocolate, marshmallow fluff, or caramel sauce; or a dollop or two of Greek yogurt!

A collage of pictures showing how to make pumpkin pie dip.

How can I make this dip healthier?

To make this dip a bit healthier, swap half of the cream cheese for plain or vanilla Greek yogurt, and opt for reduced-fat cream cheese for the rest.

Why is my dip runny?

If your dip turned out runny, you may have added too much heavy cream. You can remedy this by adding a bit more cream cheese or pumpkin puree and blending until it thickens back up.

A person dipping a cracker into a bowl of pumpkin cream cheese dip.

How to Store

Store leftover pumpkin dip in an airtight container, or tightly covered with plastic wrap, in the refrigerator for up to 5 days. Stir well before serving.

How to Freeze

Freeze pumpkin cream cheese dip in an airtight container or Ziplock bag for up to 2 months. Let thaw overnight in the refrigerator and stir well before enjoying.

Serving Suggestions

Serve this sweet pumpkin pie dip with graham crackers, shortbread or ginger cookies, apple slices, apple chips, or even pretzels!

A bowl of pumpkin dip with crackers and apples.

A bowl of pumpkin hummus with crackers and crackers.

Pumpkin Dip Recipe

Simply combine a few ingredients to make a fluffy, sweet, and creamy dip that tastes like pumpkin pie and cheesecake in one!

Course appetizer/dip, Dessert

Cuisine American

Prep Time 10

Cook Time 0

Total Time 10

Servings

Calories 236kcal

Author Becky Hardin

Equipment

Hand Mixer OR
Stand Mixer

Ingredients

8 ounces cream cheese room temperature (1 brick)
1¼ cups powdered sugar
1 cup pumpkin puree (about ½ can)
½ cup heavy cream
1½ teaspoons
pumpkin pie spice 
1 teaspoon pure vanilla extract

Instructions

Use a hand or stand mixer to beat the cream cheese, powdered sugar, pumpkin puree, heavy cream, pumpkin pie spice, and vanilla extract until smooth.

8 ounces cream cheese, 1¼ cups powdered sugar, 1 cup pumpkin puree, ½ cup heavy cream, 1½ teaspoons pumpkin pie spice , 1 teaspoon pure vanilla extract
Serve with graham crackers, cookies, and apple slices.

Notes

Soften the cream cheese before using it so that it combines more easily. I like to take it out of the fridge 30 minutes before I’m ready to make the dip.
Full-fat cream cheese delivers the richest and creamiest flavors, but you can make it with a reduced-fat one if you prefer.
It’s quickest and easiest to make this dip in a stand mixer. If you do it by hand, make sure that it’s smooth at every step.
Add in the heavy slowly until you get your desired consistency. Add less if you prefer it stiffer or more if you want it a little looser.
Keep refrigerated until ready to serve.

Storage: Store pumpkin dip in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.