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Amazing Pumpkin Dip Recipe with Cream Cheese

If you want a delicious fall dessert to eat with apples or grahams, this pumpkin dip is amazing. Features cream cheese and Cool Whip.

pumpkin dip

While we wait for the beautiful leaves to change color and the cool air to swoop in, there is no better time than now to break out all things pumpkin spice. Do you love pumpkin desserts as much as I do?? That’s a rhetorical question.

This sweet treat is an original I whipped up in an attempt to create pumpkin spice bars.

First it was the chocolate pumpkin bread, then it was the icebox cake. I decided it was time to try some bars, and add yet another quick dessert to my repertoire.

The consistency didn’t come out right for the bars, then suddenly a light bulb went off: pumpkin dip!

You know, the kind you eat with sliced apples or ginger snaps. Or graham crackers. Or drywall. Kidding about the last one, but it’s so good I’d consider it!

Infused with fall flavors such cinnamon, nutmeg, and cloves, this pumpkin dessert dip hits that cool weather craving right between the eyes. In summary? It takes like pumpkin pie.

pumpkin dip recipe

How long will this last in the fridge?

This dip will last in the fridge in an airtight container for up to 5 days.

Is there anything else I can use as dippers?

Yes! Other great options include ginger snaps, bananas, berries, vanilla cookies (such as Golden Oreos), shortbread cookies, Danish butter cookies, cinnamon tortilla chips, pretzels, chips, or you can even enjoy this dip by itself with whipped topping!

pumpkin pie dip

To get started, you’ll need these ingredients:

  • 8 ounces cream cheese, room temperature
  • 1 cup powdered sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 8 ounces Cool Whip or whipped cream

You can use 1 1/4 Tablespoons of our pumpkin pie spice in place of all the spices above.

pumpkin dip with cool whip

With lots of holiday parties up ahead, this would be a great dish to bring. Create it in one afternoon and enjoy it for the evening!

pumpkin dip with cream cheese

Get the printable recipe below.

pumpkin dip

Pumpkin Dip

This creamy pumpkin pie dip is the perfect blend of sweet and savory. Whip up this easy-to-make dip and elevate your snack game this autumn season!
5 from 1 vote
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Prep Time: 5 minutes
Total Time: 5 minutes
Servings: people

Ingredients

Instructions

  • Let the cream cheese warm up slightly on the counter so that it is easy to mix.
    Cream cheese in a clear glass bowl
  • Start beating the cream cheese with the hand mixer (or stand mixer) and slowly pour in the powdered sugar while mixing.
    Beating cream cheese with the mixer while adding powdered sugar
  • Once fluffy, add in the pumpkin and spices. Continue mixing with the hand mixer.
    Adding pumpkin and spices to the dip mixture
  • When everything is well mixed, fold in the Cool Whip until just mixed.
    Adding whipped cream to the pumpkin dip
  • Place in the fridge for 30 minutes to an hour before serving if you like it cold.
    Chilled finished bowl of pumpkin pie dip

Nutrition

Serving: 1serving | Calories: 281kcal | Carbohydrates: 35g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 149mg | Potassium: 177mg | Fiber: 1g | Sugar: 28g | Vitamin A: 6929IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 1mg

Let me know what you think of this pumpkin cheesecake dip in the comments – I’d love to hear! For more delicious recipes featuring a bit of pumpkin flair, check out these options:

Cheesecake BrowniesCupcakesFudgeLinzer CookiesMini PiesMonkey BreadPancakesPie SpiceTrifleWhoopie Pies

5 from 1 vote (1 rating without comment)
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Cynthia Gallegos

Monday 12th of September 2016

what is the measurement for the sweetened condensed milk? 1/2 what? 1/2 cup? ,1/2 can?

Amy

Monday 12th of September 2016

Cynthia - 1/2 can! Thank you, and correction made!

Stacey Piper

Wednesday 22nd of October 2014

Does this harden in the fridge or is it still 'dip-able' after being refrigerated? Does it keep overnight?