This easy pumpkin cream cheese dip is the perfect fall 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.
Jump to:
- What Is Pumpkin Cream Cheese Dip?
- Why You'll Love This Dip
- Ingredient Notes & Substitutions
- Step-by-Step Instructions
- Variations & Flavor Twists
- Serving Suggestions & Pairing Ideas
- Make-Ahead & Storage Tips
- Common Mistakes To Avoid
- Frequently Asked Questions
- Related Recipes You Might Like
- 📖 Recipe
- Easy Pumpkin Cream Cheese Dip
What Is Pumpkin Cream Cheese Dip?
Pumpkin cream cheese dip is exactly what it sounds like! It's a smooth, rich, delicious dip made by combining just a handful of ingredients. The stars of the show are pumpkin puree, cream cheese, and of course some pumpkin pie spice.
This is a super easy, convenient no-bake treat to serve at a fall party and is sure to be a hit for both adults and kids!
Why You'll Love This Dip
- 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.
- This dip is also super easy to prep and make ahead, which is another reason why I love it for parties. Read on for tips on prepping and storage.
- Cream cheese and 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 & 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.
Variations & Flavor Twists
Lightened-Up Version
For a lighter, healthy pumpkin dip, you can use Greek yogurt instead of cream cheese. You will still achieve the same creamy texture and tangy flavor. I would recommend swapping it as a 1:1 substitute, meaning no need to adjust the measurements.
Maple Pumpkin Dip
If you wanted to, you could swap the vanilla extract for maple extract. This would give you a deliciously sweet fall flavor that I absolutely love: maple pumpkin!
Boozy Pumpkin Dip
You could add a splash of bourbon for a boozy version of this dip! I would recommend against adding too much, as more liquid will alter the texture, but a dash will definitely give you a bit of a kick without altering the recipe too much.
Serving Suggestions & Pairing Ideas
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.
Make-Ahead & Storage Tips
You can make this dip up to 2 days before you plan to serve, but I wouldn't go beyond that. Store in an airtight container in the refrigerator, then briefly beat again before serving to ensure it's smooth and creamy.
Overall, you can store the dip in the refrigerator for up to 4 days. You may experience some separation, but beating it again should help with that.
I would not recommend freezing this dip, as it will completely lose its consistency and texture when thawed and will likely be too watery.
Common Mistakes To Avoid
- 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.
- Be sure to use canned pumpkin puree, NOT pumpkin pie filling. These are two completely different products! Pumpkin pie filling has added sweeteners and other ingredients, which will make a difference in the final product.
- The chill time in this recipe is important. The 1 hour (or more) in the refrigerator before serving helps the dip set and skipping it will result in a runny dip.
If you love this recipe, you'll definitely want to check out my gluten-free fall dessert roundup for even more cozy pumpkin and apple ideas.
Frequently Asked Questions
Yes, you can make this dip up to 2 days 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 (making the dip watery or grainy due to separation when thawed) and I don't recommend it. For best results, enjoy this dip fresh or store it in the refrigerator for up to 3-4 days in an airtight container.
Canned pumpkin puree is your best bet for its consistency and texture. It's smooth, thick, and reliably flavored. If you are choosing to use homemade puree, make sure it's well-drained and blended smooth to mimic the consistency of canned puree.
You should be able to use your favorite non-dairy cream cheese, but I haven't tested it myself.
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.
Related Recipes You Might Like
📖 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.
Michael says
The article mentions “swapping the vanilla extract for maple extract” but the ingredients make no mention of vanilla extract. Can you clarify?
Taleen Benson says
The vanilla extract is listed on the recipe card, after the pumpkin pie spice (it's the last ingredient). It's 1/2 teaspoon. Hope this helps!