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.
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.
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!
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
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!
Get the printable recipe below.
Pumpkin Dip
Ingredients
- 8 ounces cream cheese
- 1 cup powdered sugar
- 1 cup pure pumpkin puree
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 8 ounces Cool Whip
Instructions
- Let the cream cheese warm up slightly on the counter so that it is easy to mix.
- Start beating the cream cheese with the hand mixer (or stand mixer) and slowly pour in the powdered sugar while mixing.
- Once fluffy, add in the pumpkin and spices. Continue mixing with the hand mixer.
- When everything is well mixed, fold in the Cool Whip until just mixed.
- Place in the fridge for 30 minutes to an hour before serving if you like it cold.
Nutrition
Let me know what you think of this pumpkin cheesecake dip in the comments – I’d love to hear!
Does this harden in the fridge or is it still ‘dip-able’ after being refrigerated? Does it keep overnight?
what is the measurement for the sweetened condensed milk? 1/2 what? 1/2 cup? ,1/2 can?
Cynthia – 1/2 can! Thank you, and correction made!