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Pumpkin Dip is creamy and dreamy. This sweet dip is made with just a handful of ingredients and tastes just like pumpkin pie filling! 

Pumpkin dip in a white bowl surrounded by fruit, pretzels, and cookies
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I’ve been in a pretty serious dip mood lately. I think I’ll blame it on Trader Joe’s and their ever-expanding collection of dips.

From their garlic dip to their spinach artichoke dip and bacon cheddar ranch dip, I’m pretty obsessed at this point. Let’s just say that lunch around here is often raw veggies and all the Trader Joe’s dips.

Hand dipping an apple slice into a bowl of pumpkin dip

WHAT IS PUMPKIN DIP?

What can I say? I love dips. Buffalo Chicken Dip, Jalapeño Popper Dip, French Onion Dip…doesn’t matter. I love them all. 

But dessert dips aren’t something I was familiar with until several years ago. Up to that point, I’d really only had caramel dip for apples.

Ingredients for pumpkin dip on a marble countertop

And then someone introduced me to Pumpkin Dip and the world of sweet dips really opened up to me. After all, you know I’m a real sucker for good pumpkin recipes.

This recipe makes a super creamy dip that is perfectly sweet and flavored with pumpkin pie spice.

You guys, I swear it tastes like pumpkin pie filling.  

Cream cheese mixed with confectioners sugar in a metal mixing bowl

WHAT INGREDIENTS DO YOU NEED?

Pumpkin Dip may taste like pumpkin pie filling, but it is even easier to make than pumpkin pie! 

You only need a handful of ingredients to make this sweet treat:

  • Cream cheese
  • Confectioners’ sugar
  • Pumpkin puree
  • Vanilla
  • Pumpkin pie spice
Pumpkin dip and a spatula in a metal mixing bowl

Truly a 5-ingredient recipe! 

To make this recipe, cream together the cream cheese and sugar, then add the rest of the ingredients and mix well. 

Let the dip chill in the fridge for a few hours before serving.

That’s it! Less than 10 minutes of active time for a sweet treat that the whole family will enjoy.

Bowl of pumpkin dip on a board surrounded by fruit, cookies, and pretzels

WHAT GOES WITH PUMPKIN DIP?

Wondering what you should dip into your Pumpkin Dip?

Cookies, fruit, and even salty snacks are all an option! Try:

  • Graham crackers (cinnamon or honey)
  • Cookies (gingersnaps, vanilla wafers, etc)
  • Apple slices
  • Pretzels
Bowl of pumpkin dip on a marble counter surrounded by pretzels

You could even put out a bowl of salted nuts, such as pecans, alongside the dip for a salty counterpart as people are snacking. 

While this dip makes a great snack to put out when you have guests over, I also like to make it for family movie nights. 

Bowl of pumpkin dip on a board surrounded by fruit, cookies, and pretzels

CAN THIS DIP BE FROZEN?

This dip will last for several days in the refrigerator when kept in an airtight container. 

I have never tried freezing this dip myself because there is rarely any left over! While freezing it should work in theory, it’s possible that the texture might change after thawing and not be as creamy as when it’s fresh.

If you try freezing it, comment and let us know how it worked for you!

Hand dipping a gingersnap cookie into a bowl of pumpkin dip
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Pumpkin Dip

By: Jamie
4.52 from 137 ratings
Prep: 10 minutes
Chill Time: 3 hours
Total: 3 hours 10 minutes
Servings: 16
Pumpkin Dip is creamy and dreamy. This sweet dip is made with just a handful of ingredients and tastes just like pumpkin pie filling! 

Ingredients

  • 8 ounces cream cheese room temperature
  • 2 cups confectioners’ sugar sifted
  • 15 ounces canned pure pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon homemade pumpkin pie spice

Instructions 

  • In the bowl of a stand mixer, fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese on medium-high speed until smooth and creamy; about 3 minutes.
  • Turn the mixer to low speed and gradually add confectioners’ sugar. Once the confectioners’ sugar is thoroughly combined, turn the mixer up to medium-high speed and continue mixing for another 2 minutes.
  • Reduce mixer speed and add in canned pumpkin, vanilla, and pumpkin pie spice. Mix until thoroughly combined.
  • Cover and chill for at least 3 hours.
  • Serve with graham crackers, assorted cookies and apple slices.

Notes

  • Pumpkin dip will keep within the refrigerator for up to 3 days.
  • If you care for a little more spice, simply increase the amount of pumpkin pie spice to suit your tastes.

Nutrition

Calories: 61kcal, Carbohydrates: 19g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Cholesterol: 14mg, Sodium: 46mg, Potassium: 76mg, Fiber: 1g, Sugar: 1g, Vitamin A: 4328IU, Vitamin C: 1mg, Calcium: 23mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

4.52 from 137 votes (136 ratings without comment)

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26 Comments

  1. Beth says:

    anyone know how to get rid of the Morningstar Farms ad that is covering the recipe????

    1. Jamie says:

      Beth-
      We are having an issue with the ad “sticking” you just need to scroll downward to get it to disappear. We have an email into our ad server regarding the issue. Thanks for bringing it to our attention – much appreciated. You can print the recipe directly from this link: https://www.mybakingaddiction.com/pumpkin-dip/print/
      -Jamie

  2. Mandy says:

    I made this according to the recipe, and it turned out too sweet for my taste. I think it would be better with a half to one cup of sugar.

    1. Jamie says:

      Mandy-

      Thanks so much for the tip. Happy holidays and thank you for following MBA!

      -Jamie

    2. stephanie says:

      Was thinking the same thing Mandy. Also pregnant! Perfect and easy dessert to bring as a guest. I’ll be serving it in a small hollowed out pumpkin for a Pinterest effect ;)

    3. Jamie says:

      Thanks for stopping by!

      -Jamie

  3. chris says:

    this dip IS delicious, serve it with ginger snaps

  4. Hari Chandana says:

    Looks really good and tempting :)

  5. Alexe @ Keys to the Cucina says:

    Mmm I’ve thought about making a dip with some leftover pumpkin puree I have, and this looks like a winning recipe for it!

  6. Kathie says:

    This sounds really yummy! Is it very thick to dip into? I’m thinking of making pie crust twists to dip into this and am wondering if they would work or break.

  7. Kerry says:

    Uh, YUM! Will be trying this for sure. Congrats on baby! I’m on the other side of cravings – six week old in hand – goes soooo fast after they’re here in person!! Best wishes and enjoy every moment : )

  8. Joybee says:

    wow this sounds ridiculous (in a very good way). I wonder if you could spike it with some bourbon or spiced rum…for an adult party.

  9. Katrina @ Warm Vanilla Sugar says:

    This looks super! Such a fabulous recipe :)