Pumpkin Dip

This indulgent pumpkin dip is a perfect party treat – especially for Halloween. Serve it with apples and cookies. Find out how to make pumpkin dip here.

Imagine a pumpkin cheesecake and a pumpkin pie had a baby, this pumpkin dip would taste like that! I didn't expect to fall so madly for this dip, it's sweet but not overly sweet, its reminiscent of fall but still lighter than a fat slice of pumpkin pie. This dip is perfect for a party or just a cozy night in. Don't forget it at your Halloween Party or Thanksgiving table.

Ingredients

You'll only need a few ingredients for this fall dessert dip:

• Cream Cheese. The cream cheese must be completely softened to room temperature otherwise you will end up with a lumpy dip.
• Dark Brown Sugar. You can use light brown sugar but dark brown sugar has a higher molasses content and I enjoy that more intense flavor in this dip.
• Pure Vanilla Extract. The vanilla adds a nice warmth that compliments all the fall flavors in this dessert dip.
• Pumpkin Pie Spice. You can use store-bought or make your own. Pumpkin spice is a combination of ground cinnamon, nutmeg, ginger, cloves, and allspice.
• Pumpkin Puree. Make sure you use pure pumpkin, not Pumpkin Pie Filling.

Dippers: Try apple slices, Biscoff biscuits, Graham crackers or cinnamon graham crackers, vanilla wafers, and gingersnaps!

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions

In a large bowl with a handheld electric mixer or the bowl of an electric stand mixer, fit it with the paddle attachment, and beat the cream cheese until nice and fluffy, 2 to 3 minutes.

Add in the dark brown sugar, vanilla extract, and pumpkin pie spice. Mix until fully combined. Make sure you scrape down the sides of the bowl to ensure everything is combined. Mix in the pumpkin purée and mix until fully combined.

Pour the pumpkin mixture into a large serving bowl or two small serving bowls, cover with plastic wrap, and chill in the refrigerator for at least two hours to set up.

Serve with sliced apples and biscuits, we love Trader Joe's waffle biscuits, Lotus Biscoff, and Graham Crackers. Store leftovers in the refrigerator covered, ideally in an airtight container for up to three days.

Tips for Success

• Soften your cream cheese to room temperature quickly by placing the foil wrapped blocks in a bowl of warm water for 5-10 minutes, be careful you don't want warm cream cheese thats too runny!
• This dip will last a few days covered in your refrigerator but I don't recommend freezing it as the texture will change.
• You can probably get away with using pumpkin pie filling instead of pumpkin puree, just don't add the spices and reduce the sugar in the recipe.

More dip recipes

• Cream Cheese Dip
• Caramel Apple Dip
• S'mores Dip
• Oreo Dip
• My friend Karen makes a Dessert Charcuterie board that all these dips would be great on!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.

Print

Recipe Card

You may also like