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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 yummy dip 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. Shortly thereafter came the donut holes and then the pumpkin chocolate chip cookies. 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 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 cream cheese dip hits that cool weather craving right between the eyes.

pumpkin dip recipe

Before you begin the recipe, I’ve got a few FAQs you might be interested in. If you know everything you need to know and are ready to dive in, continue down to the bottom of the post.

How long will this last in the fridge?

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

What is pumpkin dip made of?

Generally it is made of cream cheese, pumpkin puree, cool whip, some type of sweetener and spices.

How is this different from pumpkin pudding?

This recipe uses cream cheese as a base and is much richer than pumpkin pudding. Whereas pumpkin pudding uses pudding as a base and is lighter and less fluffy.

Is there anything else I can use as dippers?

Yes! Other great options include ginger snaps, bananas, berries, other fruit, 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!

Can I reduce the amount of sugar in this recipe?

Yes. Add 1/2 cup of powdered sugar in where it says to in the recipe, then feel free to add the sugar to taste after the pumpkin and spices are mixed in.

Be sure to add in all sugar you want before adding in the Cool Whip. The sugar needs to be mixed in with a hand or stand mixer and the Cool Whip needs to be gently folded in.

pumpkin pie dip

Here’s how this pumpkin recipe is made. You’ll first need these ingredients:

  • 8 ounces cream cheese
  • 1 cup powdered sugar
  • 1 cup pumpkin puree
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 8 ounces Cool Whip or whipped cream
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 for this perfect fall dessert dip below.

Yield: 6 people

Pumpkin Dip

pumpkin dip

This creamy and spiced pumpkin dip recipe is the perfect blend of sweet and savory, making it an irresistible companion for your favorite crackers, fruits, and more. Whip up this easy-to-make dip and elevate your snack game this autumn season!

Prep Time 5 minutes
Total Time 5 minutes


  • 8 ounces cream cheese
  • 1 cup powdered sugar
  • 1 cup pumpkin puree
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 8 ounces Cool Whip


  1. Let the cream cheese warm up slightly on the counter so that it is easy to mix.Cream cheese in a clear glass bowl
  2. 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
  3. Once fluffy, add in the pumpkin and spices. Continue mixing with the hand mixer.Adding pumpkin and spices to the dip mixture
  4. When everything is well mixed, fold in the Cool Whip until just mixed.Adding whipped cream to the pumpkin dip
  5. 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 Information:



Serving Size:

1 serving

Amount Per Serving: Calories: 339Total Fat: 23gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 38mgSodium: 131mgCarbohydrates: 33gFiber: 1gSugar: 29gProtein: 3g

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

BagelsBlondiesCheesecake BrowniesChocolate BreadCranberry MuffinsCream Cheese BarsCreme BruleeCupcakesFat BombsFudgeLinzer CookiesMini PiesMonkey BreadMousseMug CakePancakesPecan BarsPie SpicePuddingRice PuddingSeedsSmoothieSoupSugar CookiesTrifleWhoopie Pies

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?


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?

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