This rich and creamy pumpkin cream cheese dip is the perfect fall treat. The pumpkin dip recipe is super easy to whip up since it only requires 5 ingredients! Make this sweet pumpkin dip dessert or even an appetizer.
Easy Pumpkin Pie Dip
Every year as school returns I start craving all things fall. Pumpkin spice lattes and pumpkin muffins are on the top of my list. It's time for warm soups, hearty casseroles, and some comfort food!
Since pumpkin flavor is so delicious and can be whipped up in just a few minutes, this pumpkin dip makes a regular appearance during the fall months.
Get all the flavors of pumpkin pie when you serve this dip with graham crackers or gingersnap cookies. I also enjoy this cream cheese pumpkin dip with apple slices.
I've tried a couple of different versions of pumpkin dip. One is called pumpkin fluff dip because it is made with Cool Whip and another that's often referred to as pumpkin cheesecake dip...because it is made with cream cheese. I'm a fan of both Cool Whip and cream cheese, so I came up with my version that uses both, and you will thank me for it later!
If you're looking for easy pumpkin recipes like this one, you should also take a look at this no-bake pumpkin cheesecake and pumpkin pull-apart bread.
Why You Will Love This Recipe
- Only 5 ingredients!
- Takes no time to whip up!
- Will be the hit of your next party.
- You can make it a few days ahead!
Ingredients for Cream Cheese Pumpkin Dip
Only 5 ingredients are needed to make this rich and creamy pumpkin dip with cream cheese!
- Powdered Sugar
- Cream Cheese
- Canned 100% Pumpkin
- Pumpkin Pie Spice
- frozen whipped topping, thawed
How to Make Pumpkin Dip with Cream Cheese
There are just 4 easy steps to make this pumpkin treat.
Step One: Combine First Four Ingredients
Add the powdered sugar, cream cheese, pumpkin and seasoning into a large bowl.
Using a handheld mixer, beat ingredients until well mixed.
Step Two: Fold In Whipped Topping
Using a rubber spatula, fold the thawed whipped topping into the pumpkin mixture until light and fluffy.
Serve with gingersnap cookies and apple slices (or you choice of veggies/fruits/cookies). This is the best pumpkin dip for ginger snaps!
Substitutions
Don’t have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this pumpkin dip recipe.
- Pumpkin: You can use 8 ounces (just under 2 cups) of fresh pumpkin puree instead of the 15-ounce can of pumpkin.
- Whipped Topping: Whipped heavy whipping cream that has been sweetened can be used in place of whipped topping.
- Pumpkin Pie Spice: Instead of the pumpkin pie spice, you can use a combination of cinnamon plus any 2 of the following: allspice, ginger, nutmeg or cloves. The ratio should be ¾ parts cinnamon to ¼ part additional spices.
Variations
Want to personalize this pumpkin pie dip recipe? Here are some ideas to change it up.
- Add a crunchy topping. Spiced Candied Pecans and Air Fryer Candied Walnuts are both terrific options.
- Try adding a little marshmallow fluff or swap it for the cream cheese.
Equipment
You only need a few kitchen tools to make this pumpkin dip recipe.
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Measuring Cups and Spoons
- Silicone Spatula or Large Spoon
Storage
Refrigerator: Store dip in an airtight container in the refrigerator for up to 4-5 days.
Freezer: Yes, it can be frozen in an airtight container for up to 3 months. However, I don't recommend freezing this dip, because the texture after freezing and thawing will not be the same.
Thawing: Thaw in the refrigerator for a few hours or overnight.
Tips
- Make sure you are using plain pumpkin, not pumpkin pie filling which has added sweetener and spices.
- Bring cream cheese to room temperature before mixing.
FAQ
Do you have questions about pumpkin dip? Here are some of the most commonly asked questions about this recipe.
Use cream cheese that comes in a block, not the whipped kind that comes in a tub. Full fat cream cheese is recommended for a much richer taste.
Cookies such as gingersnap and graham crackers will lend a pumpkin pie taste. Fruits such as apples also taste great with this dip. If you like a sweet and salty combination, try salted pretzels.
Yes, you can make it a few hours ahead of time and refrigerate until serving.
More Delicious Fall Recipes
- Pumpkin Pull Apart Bread
- Pumpkin Pie Pops
- Halloween Pancakes
- Chocolate Pumpkin Mousse Cake
- Witch Hat Cookies
Pumpkin Cream Cheese Dip
Ingredients
- ½ cup powdered sugar
- 4 ounces Cream Cheese softened
- ½ teaspoon Pumpkin Pie Spice
- 8 ounces whipped topping thawed
- 1 cup Canned Pumpkin
Instructions
- Get out and measure your ingredients.
- Add the powdered sugar, cream cheese, pumpkin and seasoning into a large mixing bowl.
- Using a handheld mixer, beat ingredients until well mixed.
- Using a rubber spatula fold the thawed whipped topping into the pumpkin mixture.
Notes
- Make sure you are using plain pumpkin, not pumpkin pie filling which has added sweetener and spices.
- Bring cream cheese to room temperature before mixing.
- Serve with gingersnap cookies, graham crackers, apple wedges, or pretzels.
Nutrition
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