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–+ servings
pumpkin cream cheese dip with cookie dunking into it.
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5 from 2 votes

Easy Pumpkin Cream Cheese Dip

This easy Pumpkin Cream Cheese Dip is the perfect appetizer to celebrate the fall season! With only 5 ingredients, it's ready in minutes to take to fall parties and holiday gatherings.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Appetizers, Desserts
Cuisine: American
Servings: 16
Calories: 196kcal
Author: Debi Morgan | Quiche My Grits

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

Calories: 196kcal | Carbohydrates: 11g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Sodium: 98mg | Potassium: 100mg | Fiber: 1g | Sugar: 10g | Vitamin C: 1mg | Calcium: 54mg | Iron: 0.4mg