My pumpkin cream cheese dip is the perfect sweet and creamy dessert dip for Halloween, Thanksgiving, and all your fall festivities. It’s made with just a handful of simple ingredients, only takes a few minutes to whip up, and tastes just like pumpkin pie. I love to dip all kinds of cookies in this delicious pumpkin dip!
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This sweet and creamy pumpkin cream cheese dip packs all the flavors of pumpkin pie into a shareable dip. I love to serve this creamy pumpkin dip on Halloween for all the moms to snack on while we pass out candy. I always make a double batch because it’s just that good!
What’s in This Pumpkin Cream Cheese Dip Recipe?
- Cream Cheese: Forms the base of the dip, making it creamy and tangy. Full-fat cream cheese delivers the richest and creamiest flavors, but you can make this dip healthier with reduced-fat cream cheese, or swap half of the cream cheese for plain or vanilla Greek yogurt.
- Powdered Sugar: Sweetens the dip without making it gritty and helps give it structure.
- Pumpkin Puree: Adds a rich orange color and an earthy pumpkin flavor to the dip.
- Heavy Cream: Helps thin the mixture to a dippable consistency.
- Pumpkin Pie Spice: Adds a warm and spicy flavor.
- Vanilla Extract: Enhances the sweetness of the dip.
Tips for Success
- Soften the cream cheese before using it so that it combines more easily. I like to take it out of the fridge 30 minutes before I’m ready to make the dip.
- It’s quickest and easiest to make this dip in a stand mixer. If you do it by hand, make sure that it’s smooth at every step.
- Add in the heavy slowly until you get your desired consistency. Add less if you prefer it stiffer or more if you want it a little looser.
- If your dip turned out runny, you may have added too much heavy cream. You can remedy this by adding a bit more cream cheese or pumpkin puree and blending until it thickens back up.
- This pumpkin dip is easy to jazz up with just a few simple additions. Try adding some chopped pecans and a drizzle of maple syrup; a swirl of melted chocolate, white chocolate, marshmallow fluff, or caramel sauce; or a dollop or two of Greek yogurt!
How to Store
Store leftover pumpkin pie dip in an airtight container, or tightly covered with plastic wrap, in the refrigerator for up to 5 days or in the freezer for up to 2 months. Let thaw overnight in the refrigerator and stir well before serving.
Serving Suggestions
I like to serve this sweet pumpkin cream cheese dip with graham crackers, shortbread or ginger cookies, apple slices, apple chips, or even pretzels!
Pumpkin Cream Cheese Dip Recipe
Equipment
- Hand Mixer OR
- Stand Mixer
Ingredients
- 8 ounces cream cheese room temperature (1 brick)
- 1¼ cups powdered sugar
- 1 cup pumpkin puree (about ½ can)
- ½ cup heavy cream
- 1½ teaspoons
pumpkin pie spice
- 1 teaspoon pure vanilla extract
Instructions
- Use a hand or stand mixer to beat the cream cheese, powdered sugar, pumpkin puree, heavy cream, pumpkin pie spice, and vanilla extract until smooth.8 ounces cream cheese, 1¼ cups powdered sugar, 1 cup pumpkin puree, ½ cup heavy cream, 1½ teaspoons pumpkin pie spice , 1 teaspoon pure vanilla extract
- Serve with graham crackers, cookies, and apple slices.
Becky’s Tips
- Keep refrigerated until ready to serve.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
