Pumpkin Cream Cheese Dip

Why You’ll Love This Recipe

You’ll love this Pumpkin Cream Cheese Dip because it’s incredibly easy to make and full of warm, comforting flavors. With no baking required, it’s ready in minutes and makes a deliciously festive addition to any fall spread. The rich cream cheese gives it a silky texture, while pumpkin puree and pumpkin pie spices bring that classic seasonal flavor everyone craves.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cream cheese, softened
• Pumpkin puree (not pumpkin pie filling)
• Brown sugar or powdered sugar
• Vanilla extract
• Pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
• Whipped topping or heavy cream (optional, for extra lightness)

Directions

1. In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
2. Add the pumpkin puree, brown sugar, vanilla extract, and pumpkin pie spice.
3. Beat until well combined and fluffy.
4. If desired, fold in whipped topping or lightly whipped cream for a lighter, mousse-like texture.
5. Taste and adjust sweetness or spice to your liking.
6. Transfer to a serving bowl and chill for at least 30 minutes before serving.
7. Serve with graham crackers, ginger snaps, apple slices, or pretzels for dipping.

Servings and timing

This recipe serves 8–10 people.
Preparation time: 10 minutes
Chilling time: 30 minutes
Total time: 40 minutes

Variations

• Maple Pumpkin Dip: Add 1–2 tablespoons of pure maple syrup for a rich, caramel-like sweetness.
• Nutty Twist: Stir in chopped pecans or walnuts for crunch.
• Spiced Up: Increase the pumpkin pie spice or add a pinch of cayenne for a subtle heat.
• Low-Sugar Version: Use a sugar substitute or reduce the sugar for a lighter option.
• Cheesecake Style: Add a splash of lemon juice for a tangier, cheesecake-inspired flavor.

Storage/Reheating

Store Pumpkin Cream Cheese Dip in an airtight container in the refrigerator for up to 4 days. Stir before serving if it separates slightly. This dip should not be frozen, as the texture can become grainy once thawed. It’s served chilled or at cool room temperature—no reheating needed.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling already contains sugar and spices, which would make the dip too sweet and heavily spiced.

What can I serve with this dip?

It pairs wonderfully with graham crackers, ginger snaps, apple slices, vanilla wafers, or pretzels.

Can I make it ahead of time?

Yes, it actually tastes better after chilling for a few hours, allowing the flavors to meld.

Can I use low-fat cream cheese?

Yes, but full-fat cream cheese provides the best creamy texture and flavor.

How do I make the dip fluffier?

Fold in whipped topping or freshly whipped cream for a lighter, airy consistency.

Is this dip gluten-free?

Yes, the dip itself is gluten-free—just serve it with gluten-free dippers.

Can I add other spices?

Absolutely. Try extra cinnamon, nutmeg, or even a hint of cardamom for depth.

How long can it sit out at room temperature?

It can sit out for up to 2 hours, but should be refrigerated afterward.

Can I use a food processor instead of a mixer?

Yes, a food processor works great to achieve a smooth, creamy texture.

Can I make it dairy-free?

Yes, use dairy-free cream cheese and coconut whipped topping for a vegan-friendly version.

Conclusion

Pumpkin Cream Cheese Dip is an irresistible fall favorite that combines all the cozy flavors of the season in a simple, no-bake recipe. It’s creamy, sweet, and spiced just right—perfect for parties, gatherings, or a quick festive dessert. Whether served with fruit, cookies, or crackers, this dip is sure to become a go-to autumn treat everyone will love.

Pumpkin Cream Cheese Dip

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A smooth and creamy Pumpkin Cream Cheese Dip that captures the cozy flavors of fall. Made with pumpkin puree, cream cheese, and warm spices, it’s a quick, no-bake treat perfect for parties, holidays, or snacking with fruit and cookies.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 40 minutes
• Yield: 8–10 servings
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 8 oz cream cheese, softened
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup brown sugar or powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ginger, 1/8 tsp cloves)
• 1/2 cup whipped topping or lightly whipped cream (optional)

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Instructions

1. In a large bowl, beat softened cream cheese with a hand mixer until smooth and creamy.
2. Add pumpkin puree, brown sugar, vanilla extract, and pumpkin pie spice.
3. Beat until well combined and fluffy.
4. For a lighter texture, gently fold in whipped topping or whipped cream.
5. Taste and adjust sweetness or spice if desired.
6. Transfer to a serving bowl and chill for at least 30 minutes.
7. Serve with graham crackers, ginger snaps, apple slices, or pretzels.

Notes

• Use full-fat cream cheese for the richest, creamiest texture.
• Adjust sweetness to taste with more or less sugar or a drizzle of maple syrup.
• Chilling the dip enhances the flavor and texture.
• Serve with gluten-free dippers for a gluten-free option.
• Store leftovers in the refrigerator for up to 4 days; do not freeze.

Nutrition

• Serving Size: 1/4 cup
• Calories: 160
• Sugar: 10g
• Sodium: 95mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg