Pumpkin Cream Cheese Dip
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Pumpkin Cream Cheese Dip will help you celebrate the fall season in style! With only 5 ingredients, it's the perfect dessert dip to take to a fall party or holiday gathering!
The Best Pumpkin Dip for Fall!
Pumpkin Cream Cheese Dip has great fall flavor that just screams autumn with every bite! You'll enjoy this easy recipe that mixes together in less than 10 minutes! It's a popular choice for holidays like Halloween or Thanksgiving.
You may have tried another pumpkin fluff dip, but this version is made totally from scratch with real whipped cream instead of Cool Whip. I promise you'll taste the difference.
Serve this easy pumpkin dip recipe with your favorite dippers like fresh fruit, shortbread or Pumpkin Biscotti for a warm and toasty flavor. This recipe also pairs well with my other holiday appetizers like Whipped Feta Dip.
If you're looking for more delicious fall desserts, try Pecan Pie Pumpkin Cheesecake and Pumpkin Crisp. Or, whip up this yummy Oreo Dip with cream cheese and oreo cookies!
Ingredient List
This pumpkin fluff recipe couldn't be easier to mix together. Find the ingredients at your local grocery store, or check to see if you already have some of them in your pantry.
See recipe card at the bottom of this post for quantities.
- heavy whipping cream - homemade whipped cream makes this recipe extra creamy
- cream cheese - use either full fat or the reduced fat version
- powdered sugar - can substitute brown sugar if desired
- canned pumpkin puree - use real pumpkin puree and not pumpkin pie filling
- pumpkin pie spice - the perfect blend of spices for this easy appetizer
How to Make Pumpkin Cream Cheese Dip
Add heavy whipping cream to a mixing bowl. Beat with a mixer on medium high speed until stiff peaks form (about 2 to 3 minutes).
Let cream cheese sit at room temperature until it softens. Place in a mixing bowl. Beat cream cheese with a mixer on medium speed until it's smooth and creamy.
Scrape down the edges of the mixing bowl and add powdered sugar. Mix until no lumps are visible. (about 2 more minutes).
Add puree and spice to cream cheese. Blend well with mixer. Fold in whipped cream and stir until dip is light and fluffy.
Spoon into a decorative container, or hollow out a small pumpkin and use it as a dish. Serve with pecan sandies or gingerbread cookies for dipping! Apple slices or other fruits work well too.
Tips for Success
- Make sure you use softened cream cheese that has been sitting out at room temperature. This prevents lumps from forming.
- Use pure pumpkin instead of pie filing for best results.
- Fold in the whipped cream instead of beating it with a mixer. This keeps the cream from breaking down and helps the dip to remain fluffy.
Recipe FAQS
Since there's beaten cream cheese and whipped cream in this recipe, it's very light and airy. It has a subtle touch of spice but not too much. It's not too sweet so it tastes really good with any type of cookie. Even vanilla wafers or animal crackers work well!
Pie mix is already sweetened and flavored with a variety of spices. It's used as a shortcut for making pies. Pure pumpkin is a puree of several different squashes that's unsweetened and doesn't contain any spices. It's also thicker which is important in this recipe.
Sure! It's one of the most popular fall appetizers to bring to a holiday get together, but you can serve it in a plain bowl or any other dish. It would be really cute in a turkey bowl for Thanksgiving, or a black cat dish for Halloween!
Customize It!
- Use ground cinnamon instead of pumpkin pie spice, but since it's stronger, cut the amount in half.
- Sprinkle in walnuts, pecans or coconut for a chunky dip.
- Throw in some chocolate chips or butterscotch morsels.
- Use Cool Whip (whipped topping) instead of homemade whipped cream.
- Substitute softened cream cheese (neufchatel) to save calories.
- Frost vanilla cupcakes with pumpkin fluff! It makes the perfect frosting!
What to Serve with Pumpkin Dip
Place the dip in a bowl surrounded by apple slices, graham crackers, ginger snaps or sliced pumpkin loaf. Pretzel rods and candy dippers are also perfect for this sweet dip. I use Pecan Sandies cookies because the saltiness adds a nice burst of flavor.
Chances are you'll need more appetizers to serve with pumpkin cheesecake dip if you're hosting a party. Sausage Balls and Cheesy Meatball Sliders are a popular choice and taste great with this recipe.
Other favorite appetizers include Candied Bacon Pecans and Baked Spinach Artichoke Dip. The pecans add a sweet and spicy crunch, while the spinach and artichokes add a savory bite.
Storage and Freezing
LEFTOVERS: dip will last up to a week in the refrigerator if stored in an airtight container.
FREEZING: You can also freeze leftovers in an airtight container for up to 3 months. Thaw out in the refrigerator overnight before serving and use a wire whisk to fluff it up. You'll need to add more whipped cream to the recipe to make it the right consistency.
More Pumpkin Recipes
If you love this recipe, try these other fall dishes that taste great with a hot cup of coffee or Thanksgiving punch.
- Pumpkin Pie Dump Cake - wildly popular dump cake with cream cheese frosting
- Pumpkin Spice Latte Bread - a quick bread that includes a touch of coffee
- Snickerdoodle Pumpkin Pie - spiced pie with snickerdoodle crumbles on top
- Pumpkin Brioche Bread Pudding - the perfect autumn dessert with a touch of maple
- Pumpkin Spice Coconut Bark - tasty candy bark with a variety of textures
Recipe Card
Easy Pumpkin Cream Cheese Dip
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- mixer and mixing bowl
- spatula and spoons
- decorative bowl or small pumpkin
Ingredients
Pumpkin Dip
- 1 pint heavy whipping cream (substitute Cool Whip if desired)
- 16 ounces cream cheese (room temperature)
- 1 cup powdered sugar (use more for a sweeter dip)
- 1 Tablespoon pumpkin pie spice (use more for stronger flavor)
- 1 cup pure pumpkin (use puree, not pumpkin pie filling)
Dippers
- pecan sandies, sliced apples, pretzel rods, graham crackers or gingersnaps for dipping
Instructions
- Add heavy whipping cream to a mixing bowl. Beat with a mixer on medium high speed until stiff peaks form (about 2 to 3 minutes).
- Place cream cheese in a separate mixing bowl. Beat cream cheese with a mixer on medium speed until it's smooth and creamy.
- Scrape down the edges of the mixing bowl and add powdered sugar. Mix until no lumps are visible. (about 2 more minutes).
- Add pure pumpkin and pumpkin spice to cream cheese. Blend well with mixer. Fold in whipped cream and stir until dip is light and fluffy.
- Spoon into a decorative container, or hollow out a small pumpkin and use it as a dish. Serve with pecan sandies or gingerbread cookies for dipping.
Notes
- This recipe makes about 4 cups of pumpkin dip.
- Make sure the cream cheese is at room temperature. This prevents lumps from forming.
- Use pure pumpkin instead of pie mix for best results.
- Fold in the whipped cream instead of beating it with a mixer. This keeps the cream from breaking down and helps the dip to remain fluffy.
- Leftovers will last up to a week in the refrigerator if stored in an airtight container.
- You can freeze leftovers in an airtight container for up to 3 months. Thaw out in the refrigerator overnight before serving and use a wire whisk to fluff it up. You'll need to add more whipped cream to the recipe to make it the right consistency because the cream breaks down during the freezing process.
- View the Google Web Story for Pumpkin Cream Cheese Dip!
Nutrition
Nutrition info is an auto generated estimate.
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Oooooh, I love this pumpkin dip! It has so much flavor and I like that it's not really sweet from too much sugar.