Pumpkin Dip
This creamy pumpkin dip tastes just like pumpkin cheesecake and takes less than 15 minutes to make. It’s a no-bake fall favorite!
Easy Pumpkin Dip with Cream Cheese
There are tons of versions of pumpkin dip out there, but I really love ours. It’s made with cream cheese, canned pumpkin purée, and a little bit of pumpkin pie spice.
It’s basically a dippable version of pumpkin cheesecake. I usually make a batch for Thanksgiving, but it’s also great for fall potlucks and Halloween parties.
My pumpkin pie dip only has 5 ingredients and takes about 15 minutes to make, so it takes hardly any effort at all.
If you’re looking for more easy dip recipes, try our toffee apple dip, turtle cheesecake dip, and key lime dip.
How to Make Pumpkin Dip
Start by making sure the cream cheese is super soft that way there won’t be any lumps in the dip.
Place it in a large bowl and use an electric mixer to beat it until it’s smooth and creamy.
Next, add in the canned pumpkin purée, powdered sugar, vanilla, and pumpkin pie spice.
Continue mixing until all the ingredients are well combined and the dip looks fluffy and smooth.
Refrigerate until ready to serve.
Dipper Ideas
If you’re trying to decide how to serve this dip, here are a few of our favorites:
- Graham crackers.
- Vanilla wafers.
- Gingersnaps.
- Shortbread cookies.
- Cinnamon sugar pita chips.
- Baked pie crust pieces (yum!).
How do I make it sweeter or tone down the pumpkin flavor?
Our pumpkin pie dip is really flexible! To make it sweeter, add a little more powdered sugar.
If you don’t want as much pumpkin flavor, reduce the pumpkin purée. The pumpkin pie spice can also be adjusted. You can even add a pinch of cinnamon or nutmeg!
Cut I cut the recipe in half?
Yes, absolutely! If you don’t need a full batch, just halve everything. You’ll only be using a half can of pumpkin so the rest can go towards pumpkin spice lattes!
Can I make it ahead of time?
It’s actually better when you make it a few hours in advance and place it in the fridge to chill before serving.
How to Store Leftovers
Store leftover dip in the in the fridge for 3–4 days. Wait to add any toppings until right before you serve it.
More Fall Desserts
How to Video
Ingredients
- 16 ounces block-style cream cheese, softened; 2 (8-ounce) packages
- 15 ounces canned pumpkin purée
- 2 cups powdered sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
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Instructions
- Make sure the cream cheese is well softened then place it in a large mixing bowl. Use a hand mixer to beat until it's creamy and free of lumps.16 ounces block-style cream cheese
- Add the canned pumpkin purée, powdered sugar, pumpkin pie spice, and vanilla extract. Mix until well blended and creamy.15 ounces canned pumpkin purée2 cups powdered sugar1 tablespoon pumpkin pie spice2 teaspoons vanilla extract
- Serve with your favorite toppings and dippers.
Notes
- The calories listed are an approximation based on the ingredients. The prep time does not include the amount of time needed for the cream cheese to soften.
- This recipe makes approximately 5 cups of dip, that would make 20 servings at ¼ cup per serving. Calories do not include toppings or dippers.
- A half batch of pumpkin dip was made in the video.
- Store leftovers in the fridge for 3–4 days.
Nutrition
Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
You had me at pumpkin pie dip! This recipe looks absolutely delicious. I can see any party being a huge hit with this dip. I know I would have to make lots, as my invitees love to eat lol.
Add one more pumpkin thing to love! Probably the one thing I look forward to every Fall……PUMPKIN everything! I love the Fall for several reasons, ultimately because I love a lot of pumpkin-related stuff! I’ve been a pumpkin everything lover since I first took a sip of pumpkin spice cappuccino many years ago!
I am beyond thrilled for this recipe! I hate pie crust but love pumpkin pie filling. I know, crazy but true. I started making a graham cracker crust for sweet potato pie – that’s how much I hate traditional crusts. This looks like I just need a spoon and I’d be in fall heaven.