This recipe is incredibly easy to prepare. With just a handful of ingredients and no baking required, you can have a festive dessert ready in minutes.
The flavor is rich and comforting without being overly heavy. The pumpkin pairs beautifully with cream cheese and warm spices, creating a dip that tastes like pumpkin pie filling but with an even creamier texture.
It’s also versatile and crowd-pleasing. Serve it with cookies, apple slices, graham crackers, or even pretzels for a sweet-and-salty twist. Whether for a holiday gathering or a casual get-together, this dip always disappears quickly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cream cheese, softened canned pumpkin puree powdered sugar brown sugar vanilla extract pumpkin pie spice ground cinnamon whipped topping or heavy cream, whipped
Directions
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.
Add the pumpkin puree, powdered sugar, brown sugar, vanilla extract, pumpkin pie spice, and cinnamon. Mix until fully combined and creamy.
Gently fold in the whipped topping or freshly whipped cream until light and smooth.
Taste and adjust sweetness or spice if needed.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the dip to firm up slightly.
Stir before serving and transfer to a serving bowl.
For a lighter version, substitute Greek yogurt for part of the cream cheese.
Add a tablespoon of maple syrup for a deeper autumn flavor.
Stir in mini chocolate chips or chopped toasted pecans for added texture.
For a fluffier dip, increase the amount of whipped topping.
Add a pinch of ground cloves or nutmeg if you prefer a stronger spice profile.
Storage/Reheating
Store the dip in an airtight container in the refrigerator for up to 4 days.
Because this is a dairy-based dip, it should remain chilled until ready to serve. If it becomes too firm after refrigeration, let it sit at room temperature for 10 to 15 minutes and stir until smooth.
Freezing is not recommended, as the texture may become grainy once thawed.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, but make sure it is well-puréed and not watery. Drain excess moisture if needed to maintain a thick consistency.
Is this dip very sweet?
It has a dessert-like sweetness, similar to pumpkin pie filling. You can reduce the powdered sugar slightly if you prefer it less sweet.
Can I make this ahead of time?
Yes, it can be prepared up to 24 hours in advance and stored in the refrigerator until serving.
What can I serve with pumpkin dip?
Graham crackers, vanilla wafers, apple slices, pear slices, pretzels, and gingersnaps are all great options.
Can I make it dairy-free?
Yes, use dairy-free cream cheese and whipped topping alternatives to create a similar texture and flavor.
How do I make it thicker?
Chill it longer or add a bit more cream cheese to achieve a thicker consistency.
Can I use pumpkin pie filling?
It’s best to use pure pumpkin puree. Pumpkin pie filling contains added sugar and spices that may alter the flavor balance.
How long can it sit out at a party?
Because it contains dairy, it should not sit out for more than 2 hours at room temperature.
Can I double this recipe?
Absolutely. Simply double all ingredients and mix in a larger bowl.
Does this taste like pumpkin pie?
It has very similar flavors to pumpkin pie filling but with a lighter, creamier texture perfect for dipping.
Conclusion
Creamy Pumpkin Dip is a quick, festive dessert that delivers all the comforting flavors of pumpkin spice season in a smooth, scoopable form. Easy to prepare and endlessly versatile, it’s a delightful addition to holiday spreads, snack platters, or anytime you want a simple treat with cozy autumn flavor.
This Creamy Pumpkin Dip is a smooth, no-bake dessert dip packed with warm pumpkin spice flavor and a velvety cream cheese base. Perfect for fall gatherings, holiday parties, or cozy snacking, this easy pumpkin dip comes together in minutes and tastes just like pumpkin pie filling in a light, fluffy, scoopable form.
Author:Catherine
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:8–10 servings
Category:Dessert
Method:No-Cook
Cuisine:American
Diet:Vegetarian
Ingredients
8 oz cream cheese, softened
1 cup canned pumpkin puree
1 cup powdered sugar
¼ cup brown sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
1 cup whipped topping (or 1 cup heavy cream, whipped to soft peaks)
Instructions
In a large mixing bowl, beat softened cream cheese until smooth and fluffy.
Add pumpkin puree, powdered sugar, brown sugar, vanilla extract, pumpkin pie spice, and cinnamon. Mix until fully combined and creamy.
Gently fold in whipped topping or freshly whipped cream until light and smooth.
Taste and adjust sweetness or spice if desired.
Cover and refrigerate for at least 30 minutes to allow flavors to meld and the dip to firm slightly.
Stir before serving and transfer to a serving bowl.
Notes
Use pure pumpkin puree, not pumpkin pie filling, for best flavor control.For a thicker dip, chill longer or add an extra 2–3 tablespoons of cream cheese.For deeper autumn flavor, stir in 1 tablespoon maple syrup.If making ahead, store covered and stir well before serving.Best served chilled with graham crackers, apple slices, vanilla wafers, pears, pretzels, or gingersnaps.
