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Whip up this easy pumpkin dip recipe in 5 minutes with cream cheese and pumpkin puree for the perfect fall appetizer. It tastes exactly like pumpkin pie filling!
Of all of the pumpkin recipes I’ve made, this pumpkin dip is one that gets the most rave reviews! People can’t get over how it tastes just like pumpkin pie. It takes just 5 minutes in a food processor or blender and has become my go-to for fall gatherings.
Scoop up a fluffy dollop with an apple slice and I’m guessing you’ll immediately want to devour the entire bowl. I love making this for all the fall occasions: apple picking, Thanksgiving, and more!
5 Star Reader Review
⭐⭐⭐⭐⭐ “This was a big crowd pleaser today. Made it sugar free, and dairy free w/ using maple syrup instead of powdered sugar and used Kite dairy free cream cheese. Served it with apples, ginger snaps and GF sourdough bread. Thank you!” -Therese
Why This Pumpkin Dip Works
I’ve tested many pumpkin dip recipes over the years, and people go crazy for this one! Here’s why to try it:
- It tastes like pumpkin pie filling. Really! It’s crazy how just a few ingredients come together to make magic.
- It’s so quick to make. Just 5 minutes in the food processor!
- It’s easy to make ahead. Make it several days in advance (it keeps for 5 days).
Ingredients You’ll Need
This pumpkin pie dip comes together with pantry staples you likely already have on hand:
- Cream cheese: As a Mediterranean Diet recipe expert, cream cheese is a “splurge” ingredient for me. I use full-fat cream cheese for the best flavor and texture (low-fat versions make the dip less satisfying).
- Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling.
- Powdered sugar: Also called confectioners’ sugar, it dissolves easily and makes a smooth texture without any grittiness. As commenter Therese noted above, this dip also works with maple syrup.
- Pumpkin pie spice and cinnamon: I like using these spices in combination for the coziest flavor.
- Vanilla extract: Vanilla enhances all the other flavors and adds depth.
How to Make Pumpkin Dip
The technique here couldn’t be simpler, which is exactly why I return to this recipe again and again:
Soften the cream cheese. This step is crucial for getting a smooth dip. You can let the cream cheese sit at room temperature for 30 minutes, or use my quick microwave method. Place the unwrapped block on a plate and heat for 5 seconds on high power. Any longer and it might melt: so be careful! (I actually use this same technique when making my cinnamon cream cheese spread.)
Blend everything in a food processor. Add all ingredients to a large food processor and blend continuously until the mixture is completely smooth. If needed, stop once or twice to scrape down the sides with a spatula.
Serve immediately or chill. Serve it right away at room temperature, or refrigerate it for up to 5 days. When chilled, the dip becomes firmer: just bring to room temperature by allowing it to sit for about 15 minutes.
What To Serve With It
What to serve with this pumpkin pie dip? My favorite is apple slices, but there are lots of other ways to serve it. The best options are fall-favorite fruits, pretzels and cookies. It’s perfect for any fall gathering as an appetizer, snack, or even dessert: and kids especially love it. Here are a few ideas for dipping:
- Fruit: Apple slices or pear slices. I like using Pink lady apples for the perfect sweet tart crunch.
- Pretzels: To me, this is the perfect salty-sweet combination.
- Cookies: Ginger cookies or vanilla wafer cookies go well.
- Graham crackers: It’s fun to break graham crackers into dippable rectangles.
Storage and Make-Ahead Tips
This pumpkin dip dip recipe can be eaten immediately, or you can make it in advance and store it before eating. This recipe lasts 5 days refrigerated.
The dip becomes more solid in texture when cold, so allow it to stand at room temperature for a few minutes before serving for best results.
Flavor Variations to Try
Once you’ve mastered the basic recipe, these variations add fun twists:
- Maple pumpkin dip: Start with ½ cup maple syrup for a deeper, more complex sweetness (then add more to taste).
- Chocolate chip pumpkin dip: Fold in ½ cup of mini chocolate chips after blending for a fun texture contrast.
- Spiced-up version: Add ¼ teaspoon of ground ginger and a pinch of ground cloves for extra spice complexity.
Dietary Notes
This pumpkin pie dip recipe is vegetarian and gluten-free. For vegan and dairy-free, use vegan cream cheese.
Frequently Asked Questions
Yes, you can use a stand mixer with the paddle attachment or even an electric hand mixer. Mix on medium speed until completely smooth and creamy, stopping to scrape down the sides frequently.
This happens if the cream cheese is too warm or if you use too much liquid sweetener to replace the powdered sugar. Refrigerate the dip for 1-2 hours to firm it up. If it’s still too thin, you can fold in an extra ounce or two of cream cheese.
I don’t recommend freezing this dip. Cream cheese doesn’t freeze well and tends to separate when thawed, resulting in a grainy texture.
Try using reduced-fat cream cheese (though the texture won’t be quite as rich), reduce the powdered sugar to ½ cup, or use maple syrup to replace the powdered sugar. You can also serve it with apples and skip the cookies and pretzels for a lighter option.
Pumpkin Dip (Tastes Like Pie!)
Everyone loves this pumpkin dip recipe that tastes just like pumpkin pie! All you need is 5 minutes to whip up this fall favorite.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 6 to 8 1x
- Category: Dip
- Method: No Cook
- Cuisine: Dip
- Diet: Vegetarian
Ingredients
- 8 ounce package cream cheese, softened
- ¾ cup pumpkin puree
- 3/4 cup powdered sugar (see Notes)
- 1 tablespoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
Instructions
- To soften the cream cheese, place it on a plate and microwave for 5 seconds on High power. (Alternatively, allow the block of cream cheese to sit at room temperature for 30 minutes.)
- Place the cream cheese, pumpkin puree, powdered sugar, cinnamon, pumpkin pie spice, and vanilla extract in a food processor (or a stand mixer fitted with paddle attachment or electric hand mixer). Blend until fully combined, stopping and scraping with a spatula as needed.
- Serve immediately or refrigerate until serving. Stores refrigerated for up to 5 days.
Notes
Naturally sweet variation: Start with ½ cup maple syrup, then add more to taste until the flavor pops.
This was a big crowd pleaser today. Made it sugar free, and dairy free w/ using maple syrup instead of powdered sugar and used Kite dairy free cream cheese. Served it with our homegrown apples, ginger snaps and GF sourdough bread. Super yummy with the ginger snaps and apples. Will make it again this way and try pretzels and pears.
Thank you both!
Wonder if a bit of turmeric could be added to make it more healthy and colorful?
Looking forward to trying out this delicious recipe. Thank you for always inspiring me!
Yes, you could definitely add to taste!
great pumpkin idea, a new one for me, I like pumpkin-cream cheese together too, thank you!