Pumpkin Dip
Creamy, dippable, and tastes like pumpkin cheesecake? Yes, please! Our easy pumpkin dip recipe is a dreamy cheesecake dip that comes together in about 15 minutes without the fuss of actually baking a cheesecake.
Pumpkin dip. Pumpkin cream cheese dip. Pumpkin cheesecake dip. In my house, this dip goes by all of those names. John and I instantly know exactly which dish the other is referring to no matter which name we use. Whatever you decide to call it, this dip makes the perfect easy dessert.
It starts with a tangy cream cheese base that’s sweetened with powdered sugar. This is the same base that we use for our other dessert dips like our turtle cheesecake dip. Since this is a seasonal recipe, we add classic fall flavors like pumpkin purée, pumpkin pie spice, and a touch of vanilla extract.
Top it with a heaping dollop of whipped cream (just like a slice of pumpkin pie!) and a sprinkle of ground cinnamon. Serve it up with any of your favorite dippers like shortbread cookies, graham cookies, or gingersnaps.
Whip up a bowl to serve at all of your fall parties or as a fun Thanksgiving dessert!
What is cheesecake dip?
In short, it’s similar to no-bake cheesecake that’s creamy, dippable, and served in a bowl. For a more indepth answer, cheesecake dip has a sweet, cream cheese base mixed with a variety of flavors or toppings like cherries, strawberries, or blueberries. You can also get creative make flavors like key lime pie dip and white chocolate raspberry dip.
Everything You’ll Need to Make This Pumpkin Dip Recipe
Can I make it sugar-free?
Using a sugar substitute with a similar texture to powdered sugar should work well for a sugar-free version. Depending on the sweetness of the substitute, you may need to adjust the amount slightly, which can affect the dip’s texture.
Pumpkin Dip in 2 Easy Steps
- Prep the Cream Cheese: Make sure the cream cheese is softened nicely. Place it in a large mixing bowl and use a hand mixer to beat until it’s creamy and free of lumps.
- Combine the Ingredients: Add the canned pumpkin purée, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until well-blended and creamy.
What can you dip into pumpkin dip?
We love it with shortbread cookies, graham crackers, or vanilla wafers. Another option is to use cinnamon sugar dusted pie crust pieces that are baked until lightly crispy and golden brown. Yum!
What to do with leftovers
This recipe makes a big batch! Store any leftover pumpkin dip in an airtight container in the refrigerator for 3-4 days. Before serving again, give it a quick stir to refresh the texture. If you’re adding whipped topping, wait to add it until just before serving to keep it light and fluffy.
If you don’t need a large batch, simply use half the amount of each ingredient. You’ll only need half a can of pumpkin purée which leaves enough to make pumpkin spice lattes!
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Ingredients
- 16 ounces block-style cream cheese, softened; 2 (8-ounce) packages
- 15 ounces canned pumpkin purée
- 2 cups powdered sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons pure vanilla extract
Instructions
- Make sure the cream cheese is well softened then place it in a large mixing bowl. Use a hand mixer to beat until it's creamy and free of lumps.16 ounces block-style cream cheese
- Add the canned pumpkin purée, powdered sugar, pumpkin pie spice, and vanilla extract. Mix until well blended and creamy.15 ounces canned pumpkin purée2 cups powdered sugar1 tablespoon pumpkin pie spice2 teaspoons pure vanilla extract
- Serve with your favorite toppings and dippers.
Suggested Equipment
Notes
- The calories listed are an approximation based on the ingredients. The prep time does not include the amount of time needed for the cream cheese to soften.
- This recipe makes approximately 5 cups of dip, that would make 20 servings at ¼ cup per serving. Calories do not include toppings or dippers.
- A half batch of pumpkin dip was made for video purposes.
- See our nutrition disclaimer.