This light and fluffy pumpkin dip is made with pumpkin puree, warm spices, cream cheese and whipped topping. It’s the perfect dessert or appetizer for any fall gathering and takes just 5 minutes to make.
Pumpkin dip is the latest recipe in my collection of fall dessert recipes. Be sure to try my pumpkin gooey butter cake, pumpkin cupcakes, pumpkin cookies and pumpkin chocolate chip cookies if you haven’t already! This creamy dip is perfect served with graham crackers, apples and other sweet dippers.
There’s just something fun about a dessert dip, especially when it’s fall themed like this fluffy pumpkin dip. You can whip up this dip in about 5 minutes, and it makes the perfect addition to a pumpkin carving party, Halloween party, Thanksgiving menu or just for when you want a taste of pumpkin pie without having to turn on the oven. In my opinion you can never have too many pumpkin recipes!
If you want some other tastes of the fall season try my Dutch apple pie, baked apples or caramel apple dip!
Table of Contents
Pumpkin Dip Ingredients
To make this pumpkin recipe, you will need cream cheese, powdered sugar, pumpkin puree, pumpkin pie spice, whipped topping (such as Cool Whip), dipping items, and sprinkles for garnish.
How Do You Make Pumpkin Dip?
To make this easy pumpkin dip recipe, beat together cream cheese and sugar in a large bowl until they are light and fluffy. Mix pumpkin puree and spices into the dip. Next, fold whipped topping into the dip for a unique sweet treat. Add some sprinkles if you like, then serve with an assortment of dippers and enjoy.
Tips for Pumpkin Dip
- Be sure to use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has extra ingredients added to it, and you won’t get the same results or flavor.
- You can used store bought canned pumpkin puree or make your own homemade pumpkin puree.
- Your cream cheese should be at room temperature so that it will beat up nice and fluffy and not make for a lumpy dip. To get it to the right temperature you can leave it on the counter for 30 minutes to an hour or microwave it unwrapped in a small bowl.
- I recommend that you use a stand mixer or an electric mixer to beat the cream cheese and sugar together.
- Don’t like whipped topping? You can use an equal amount of freshly whipped cream instead.
- This snack can be made up to one day before you plan to serve it. Store it covered in an airtight container in the refrigerator.
- Pumpkin dip goes great with a variety of dippers. My favorite is apple slices, but I also have been known to serve this dip with a whole assortment of options including graham crackers, cinnamon graham crackers, vanilla wafers, pretzels, grapes, marshmallows and gingersnaps. You could even spread it on some pumpkin bread or pumpkin chocolate chip bread.
Quick Tip
Don’t have pumpkin pie spice? Use cinnamon with a dash of nutmeg, cloves and ground ginger instead.
Recipe FAQs
Pumpkin puree and pumpkin pie filling come in similar looking cans, but there are differences between the two. Pure pumpkin puree is just pure pumpkin with no other ingredients. Pumpkin pie filling contains extra ingredients such as sugar and spices. Most baking recipes call for pure pumpkin puree.
I do not recommend freezing this dip, as it could separate when thawed and lose its light and fluffy texture.
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Garnishes For Your Dip
I like to garnish my dip with a few fall sprinkles for a touch of color. If you’re making this dip in advance, don’t add the sprinkles until right before you serve it, because the sprinkles may lose their color and bleed into the dip. If you don’t have sprinkles, you can simply omit them, or try a different topping such as:
- Chopped pecans or other chopped nuts
- Cookie or graham cracker crumbs
- Toffee bits
- Dollop of whipped cream
- Fresh grated nutmeg or ground cinnamon
- Miniature chocolate chips
- Candied walnuts
- Candied pecans
Flavor Variations
While this pumpkin dip recipe makes a creamy and delicious dip as written, you can change up the flavor to suit your own taste.
- Caramel: You can drizzle some caramel sauce over the top of your dip.
- Chocolate: Stir some chocolate chips into the dip or swirl in chocolate fudge sauce.
- Nuts: Feel free to stir into the dip chopped pecans, chopped walnuts or chopped almonds.
- Maple: Add 2 tablespoons of maple syrup to your dip for an extra sweet flavor.
I serve this dip every fall and people always ask me for the recipe. It tastes just like pumpkin pie except it’s not nearly as dense as what you’d find in an actual pie. You can even serve it inside a hollowed out pumpkin for a super fun presentation!
More Fall Treats
Pumpkin Meringue Pie
1 hr 50 mins
No Bake Pumpkin Cheesecake
2 hrs 1 min
Pumpkin Bars
40 mins
Pumpkin Spice Cake
50 mins
Snicker Apple Salad
20 mins
Pumpkin Dip Video
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Pumpkin Dip
Ingredients
- 8 ounces cream cheese softened
- 1 1/2 cups powdered sugar
- 15 ounce can pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice
- 2 cups whipped topping thawed
- apples, graham crackers and cookies for dipping
- sprinkles for garnish optional
Instructions
- Place the cream cheese and powdered sugar in the bowl of a mixer. Beat until smooth and fluffy.
- Add the pumpkin puree and pumpkin pie spice, then beat until combined.
- Gently fold in the whipped topping with a spatula. Spoon into a serving bowl and top with sprinkles if desired, then serve.
Notes
- Be sure to use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has extra ingredients added to it, and you won’t get the same results.
- Your cream cheese should be at room temperature so that it will beat up nice and fluffy and not make for a lumpy dip.
This was sooo good. I used Tofutti cream cheese instead of dairy and it was perfect.
This is the perfect dessert dip for the fall! I mean, it doesn’t get much more fall than a bowlful of pumpkin dip.
This is my most favorite thing to eat in the fall. Such a good snack!
What’s the surviving size for this for the above information? I think that this sounds like it would be really good with gingerbread cookies or a soft gingerbread loaf. What are your thoughts about it? Haven’t tried it yet but i will be. And, from the sound of it this is something I’ll actually eat throughout the year. Thank you for this
A serving is 1/4 cup!