Pumpkin Pie Dip
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Attention, dessert devotees! If you’re longing for a delightful autumn-inspired treat that combines the creamy goodness of a cream cheese dip with the velvety essence of a pumpkin pie, then look no further. I present to you a pumpkin pie dip recipe that mixes up in 10 minutes and needs only 7 ingredients!
This pumpkin pie dip is one of those easy recipes that just feels like fall. It’s creamy, lightly spiced, and perfect with graham crackers or sliced apples.
It starts with a cream cheese base, then gets mixed with pumpkin puree, cinnamon, nutmeg, and ginger. Everything comes together into a smooth, fluffy dip with that classic pumpkin spice flavor.
It’s quick to make and always a hit—definitely one of those recipes you’ll keep coming back to.
If you like easy dessert dips like this, you might also want to try my brownie batter dip, strawberry cheesecake dip, Oreo fluff, or cake batter dip.
When it’s Fall time, grab some pumpkin pie spice and make one of these delicious pumpkin desserts! Check out these pumpkin-inspired treats for a cozy and flavorful autumn celebration.
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Why You Will Love This Recipe
- Easy To Make- The prep time is super short. You can put this together in just minutes (10 to be exact!). This makes it a perfect appetizer or dessert. It also incorporates basic ingredients that are easy to find in your kitchen!
- Make Ahead– This dip should be served cool. It needs time to set in the fridge. Prepare it before your Thanksgiving dinner or Halloween parties.
- Perfect for Fall– This is one of my favorite dip recipes to make in the fall because of the warm spices that are used along with the pumpkin pie filling. It also stores well so you may even have leftover dip for yourself!
Ingredients Needed
- Cream Cheese- Softened cream cheese is easier to blend, but you do not want to leave it at room temperature for longer than 2 hours.
- Powdered Sugar- You could use store bought powdered sugar or you can make your own homemade powdered sugar
- Brown Sugar– Use light or dark, but I prefer light. You can also make your own. Be sure to pack it into your cup
- Pumpkin Pie Spice- – Pumpkin pie spice is going to give these cupcakes tons of flavor. Pumpkin pie spice is a combination of ground cinnamon, ground ginger, ground nutmeg, and ground allspice. You can find the exact measurements of each in this recipe
- Pumpkin Puree– Make sure you get pumpkin puree and not pumpkin pie filling.
- Whipped Topping– You could use a container of whipped topping (aka Cool Whip) but I think it’s worth the extra few minutes of making your own homemade whipped cream. Make sure it is thawed.
- Ground Cinnamon– This is used to top off the dip. But you could just sprinkle on more pumpkin pie spice.
How to Make Pumpkin Pie Dip
Combine cream cheese, powdered sugar, brown sugar, and pumpkin pie spice.
In a large mixing bowl with an electric mixer, on medium-high speed, beat cream cheese, powdered sugar, brown sugar, and pumpkin pie spice until smooth.
Add canned pumpkin.
Add the canned pumpkin, and continue mixing until it is combined.
Add whipped topping and chill.
Fold in the thawed whipped topping aka Cool Whip (or whipped cream), cover the dip with plastic wrap, and chill in the fridge for 1 hour before serving.
Sprinkle cinnamon and serve.
Sprinkle some ground cinnamon on top of your pumpkin pie dip, and serve chilled with graham crackers, ginger snaps, or apple slices.
Recipe Tips
- You’ll want to blend the softened room-temperature cream cheese until it is smooth to avoid having any lumps in the dip. Read more here about how to soften cream cheese quickly.
- With this dessert dip, you can serve ginger snaps, pie crust chips or pieces, Nilla vanilla wafer cookies, graham crackers, Golden Oreos, vanilla wafers, or apple slices.
Recipe Variations
- Use a Different Brown Sugar- You can use dark brown sugar instead of light brown sugar.
- Make Your own Spice– Instead of pumpkin pie spice, you can make your own pumpkin spice! Just use 1 teaspoon of cinnamon, 1/2 teaspoon of ground ginger, and 1/2 teaspoon of allspice.
- Make Your Own Whipped Cream– Use homemade whipped cream instead of Cool Whip in this pumpkin pie dip. I prefer the taste of homemade whipped cream!
- Use Greek Yogurt- If you want a healthier pumpkin pie dip, you can add 1/2 cup of Greek yogurt in place of 4 oz of cream cheese.
Recipe FAQs
Yes, you will want to refrigerate this dip. Cover the dip with plastic wrap or place it in an airtight container, and store it in the freezer for up to 2 days. Give the dip a quick stir before serving.
Yes. You can freeze this dip to save it for later. Cover the dip with both foil and plastic wrap to prevent freezer burn, and store it in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving.
More Recipes to Try
If you’re craving more easy no bake treats to enjoy then be sure to try my edible cookie dough, Oreo cake balls, or my chocolate covered Oreos.
A classic cookie to try are my no bakes as well! Made with oats and peanut butter on the stovetop.
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Pumpkin Pie Dip
Ingredients
- 8 ounces (1 package) cream cheese softened
- 3/4 cup (85 g) powdered sugar
- 1/2 cup (107 g) packed light brown sugar
- 2 teaspoons pumpkin pie spice
- 15 ounces can of pumpkin puree *not pumpkin pie filling
- 8 ounces whipped topping, thawed *or homemade whipped cream
Instructions
- In a large mixing bowl, cream together the cream cheese, powdered sugar, brown sugar, and pumpkin pie spice with an electric mixer until smooth.
- Add the pumpkin puree, and continue mixing until it is combined.
- Fold in the thawed whipped topping (or whipped cream), cover the dip with plastic wrap, and chill in the fridge for 1 hour before serving. Sprinkle some ground cinnamon on top, and serve chilled with graham crackers, ginger snaps, or apple slices.
Notes
• Freezer: Cover the dip with both foil and plastic wrap to prevent freezer burn, and store it in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving.
I just made this dip for the first time and it will not be the last time. I did use whipped cream I made myself.
SO GOOD!
Cinnamon graham crackers are a wonderful accompaniment.
The pumpkin mixture before adding the whipped cream is DEElicious and I might just make some to use on its own…perhaps on toast or ice cream or maybe just eating it with a spoon. I could have a problem.
Now I’m off to consume more of this pumpkin goodness.
oh yay! I’m so happy to hear this Suzanne! So glad you loved it 🙂