Pumpkin Cream Cheese Dip
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Fall is the perfect time of year for crisp apple slices, warm spices, and a cozy sweater. That first scoop of pumpkin cream cheese dip tastes like pumpkin pie cheesecake in a bowl. It takes about 10 minutes, no oven needed, and it is perfect for last-minute guests.
The texture is silky and light. The spice is warm and balanced.
You only need a few ingredients. Cream cheese (regular or vegan), pumpkin puree, brown sugar or powdered sugar, pumpkin pie spice, pure vanilla extract, and whipped cream or whipped topping.
Check out the printable recipe card below for the complete recipe and detailed instructions.
You’ll Also Love: Pumpkin Pie Martini
How to Make Pumpkin Cream Cheese Dip
Add softened cream cheese to a large mixing bowl and beat until smooth.
Mix in pumpkin puree, brown sugar, pumpkin pie spice, and vanilla. Scrape the bowl.
Fold in whipped cream or whipped topping until just combined. Taste and adjust spice and sweetness.
Cover and chill 1 to 2 hours. For best flavor chill overnight.
Save this pumpkin dip with cream cheese recipe for holidays, game days, and cozy nights, and try one new twist every time.
You’ll Also Love: Mini Pumpkin Pies
Tips
- Too thick: fold in 2 to 4 tablespoons more whipped cream.
- Too thin: add 2 to 3 tablespoons powdered sugar, or chill longer.
- Grainy sugar: powdered sugar blends faster than granulated.
- Dairy-free: use dairy-free cream cheese and coconut whipped cream.
Best Dippers for Pumpkin and Cream Cheese Dip
- Gingersnaps and vanilla wafers
- Crisp apples and pears (toss slices with lemon to prevent browning)
- Graham crackers and cinnamon grahams
- Shortbread cookies, biscotti bites, or cinnamon pita chips
- Pretzels or pretzel thins for a salty contrast
Toppings and Garnishes That Pop
- Caramel drizzle or maple syrup swirl
- Candied pecans or toasted walnuts
- Extra pumpkin pie spice or cinnamon sugar
- Mini chocolate chips or white chocolate curls
Variations
- Chai spice blend instead of pumpkin pie spice
- Espresso powder for a latte vibe
- Maple pecan with maple syrup and chopped pecans
- Salted caramel with a pinch of flaky salt and caramel drizzle
How to Store
Refrigerate in an airtight container up to 3 to 4 days. Do not freeze, the texture can separate. At parties, keep chilled and set out for no more than 2 hours.
Stir before serving to smooth it out.
More Delicious Pumpkin Recipes
- Dairy-free Pumpkin Pie
- Pumpkin Spice Snickerdoodles
- Pumpkin Spice Bars
- Pumpkin Cinnamon Rolls
- Pumpkintini Cocktail Cake
- Pumpkin Ale Doughnuts
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Enjoy!!
Pumpkin Cream Cheese Dip Recipe
Equipment
Ingredients
- 8 ounces cream cheese softened – regular or dairy-free
- 15 ounce can pureed pumpkin not pumpkin pie filling
- 0.75 cup brown sugar
- 1 tablespoon pumpkin pie spice
- 0.5 teaspoon pure vanilla extract
- 8 ounces whipped cream beaten with 2 tablespoons powdered sugar or frozen whipped topping – thawed
Instructions
- Add softened cream cheese to a large mixing bowl and beat until smooth.
- Mix in pumpkin puree, brown sugar, pumpkin pie spice, and vanilla. Scrape the bowl.
- Fold in whipped cream or whipped topping until just combined. Taste and adjust spice and sweetness.
- Cover and chill 1 to 2 hours. For best flavor chill overnight.
- Serve with apple slices, gingersnaps, vanilla wafers, graham crackers, pretzels, or sliced pears.
Notes
- Too thick: fold in 2 to 4 tablespoons more whipped cream.
- Too thin: add 2 to 3 tablespoons powdered sugar, or chill longer.
- Grainy sugar: powdered sugar blends faster than granulated.
- Dairy-free: use dairy-free cream cheese and coconut whipped cream.
- Refrigerate in an airtight container up to 3 to 4 days. Do not freeze, the texture can separate. At parties, keep chilled and set out for no more than 2 hours. Stir before serving.
I have to try this! I make a paleo (I’m not strict) ginger snap recipe and would love to try them with this. Thanks for the idea and for sharing with us at Funtastic Friday! Pinning!