This easy pumpkin cream cheese dip is the perfect no-bake treat for a Halloween party or Thanksgiving dinner! It only calls for 6 ingredients and is so creamy and delicious. You can dip cookies, apple slices... there are so many delicious possibilities!
It's officially pumpkin season and I am here for it. Call me basic, but I love trying out different pumpkin-flavored goodies. This pumpkin cream cheese dip though... it's definitely one of my all-time favorites.
If you've tried my caramel apple dip, you know how good those cream cheese based dips can be. I personally think this is a great party food because you can grab a board and throw all kinds of fun dipping snacks on there.
Personally, I like to enjoy this particular dip with gluten free graham crackers, but you can have fun getting creative. I'll get into that below but I'd love to hear your dipping ideas in the comments, too!
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Why You'll Love This Recipe
- First and foremost, it's just SO easy. You just need 6 ingredients and a mixer. This is a one-bowl recipe, which means less dirty dishes, too. This is always a win in my book.
- Cream cheese + pumpkin together is such a dreamy combination! If you've had my pumpkin bars with cream cheese frosting, then you know what I'm talking about.
- Like I said, the possibilities are endless. I'll share my favorite dipping snacks in a bit but if you have any more ideas, let me know in the comments section below!
Ingredient Notes and Substitutions
- Cream cheese: It's best to use full-fat blocks of cream cheese for this recipe, NOT the spreadable cream cheese that is sold in tubs.
- Pumpkin puree: Make sure you are using 100% pumpkin puree (usually found in a can), NOT pumpkin pie filling, which has added sugar and other ingredients. You can typically find Libby's pumpkin at most major grocery stores year-round.
- Brown sugar: You can use either light or dark brown sugar in this recipe.
- Pumpkin pie spice: This is a delicious spice blend that should be pretty easy to find in most major grocery stores. If you can't find it, there are lots of recipes online to make your own blend, like this one.
Step-by-Step Instructions
STEP ONE: Start by beating just the cream cheese until it's smooth and creamy.
STEP TWO: Add in the remainder of the ingredients and continue to beat. You want everything to be fully incorporated and smooth, so it may take a few minutes of beating to get it just right.
That's honestly all there is to it! You will want to cover and refrigerate the dip for at least an hour before serving.
Expert Tips
- Make sure you are using room temperature cream cheese. Not only will it be easier on you to beat, this is the best way to ensure that you will have smooth dip without lumps.
- Although you can sift your powdered sugar if you'd like, I'll be honest and tell you that I rarely ever do. If you beat the dip long enough, you are sure to get any small lumps out.
Serving Suggestions
There are so many ways to serve this dip! I like to pour it into decorative bowls and place on a tray, then arrange a bunch of different complementary foods to dip all around the bowl. Here are some of my favorites:
- Gluten free graham crackers - that sweet honey flavor works really well with pumpkin.
- Gluten free gingersnaps - the spice in these cookies complements the pumpkin spice in this recipe.
- Apple slices - apples are another fall staple in my house and they pair perfectly with pumpkin dip.
- Pear slices - similar to apples, the pear slices work beautifully here.
- Pretzels or pretzel rods - something about that sweet and salty combination is just irresistible.
- Pound cake - so moist and delicious, it's the perfect cake for dipping.
Frequently Asked Questions
Yes, you can make this dip the day before you plan to serve, just cover it tightly and store in the refrigerator. You may need to quickly beat it for just a couple of minutes right before serving.
Unfortunately this dip can't be frozen. This would impact the consistency and I don't recommend it.
Yes! You can absolutely make your own puree using fresh pumpkin, just make sure it's well drained.
You should be able to use your favorite non-dairy cream cheese, but I haven't tested it.
Did you try my pumpkin cream cheese dip? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
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📖 Recipe
Easy Pumpkin Cream Cheese Dip
Ingredients
- 8 ounces cream cheese room temperature
- ¾ cup (170g) pumpkin puree
- ½ cup (60g) powdered sugar
- ⅓ cup (67g) brown sugar packed
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
Instructions
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the pumpkin, both sugars, pumpkin pie spice, and vanilla extract and continue to beat until creamy.8 ounces cream cheese, ¾ cup (170g) pumpkin puree, ½ cup (60g) powdered sugar, ⅓ cup (67g) brown sugar, 1 teaspoon pumpkin pie spice, ½ teaspoon vanilla extract
- Transfer to an airtight container and refrigerate for at least 1 hour before serving.
Notes
- You will want to use a full-fat block of cream cheese for this recipe. Do not use the spreadable cream cheese that is sold in a tub.
- Be sure to use 100% pure pumpkin puree, not pumpkin pie filling.
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