This pumpkin dip blends cream cheese, pumpkin puree, and warm spices into a luscious fall treat that's lighter than a slice of pie. It's sweet but not over the top, creamy, and perfect for dipping apples, graham crackers, or cookies. Chill it for a couple of hours to let flavors meld and the texture set nicely.
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. Dessert dips are a party staple at my house (this cream cheese fruit dip is the OG) . Don't forget it at your Halloween Party or Thanksgiving table.
What Makes This Dip So Addictive
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.
- Pumpkin Pie Spice & Vanilla Extract. Pumpkin spice is a combination of ground cinnamon, nutmeg, ginger, cloves, and allspice. The vanilla adds a nice warmth that compliments all the fall flavors in this dessert dip.
- 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.
Mix It Up, Cover & Chill
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.
★★★★★ 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.
PrintRecipe Card
Spice Pumpkin Cream Cheese Dip
This pumpkin dip blends cream cheese, pumpkin puree, and warm spices into a luscious fall treat that's lighter than a slice of pie. It's sweet but not over the top, creamy, and perfect for dipping apples, graham crackers, or cookies. Chill it for a couple of hours to let flavors meld and the texture set nicely.
- Total Time: 2 Hours 10 Minutes
- Yield: 8-10 Servings 1x
Ingredients
- 8oz Cream Cheese, completely softened to room temperature
- 200 grams (1 Cup) Dark Brown Sugar
- 1 Teaspoons Pure Vanilla Extract
- 1 Tablespoon Pumpkin Pie Spice
- 8oz (1 Cup) Pumpkin Puree (Not Pumpkin Pie Filling)
Instructions
- In a large bowl with a handheld electric mixer, or the bowl of an electric stand mixer, fit it with the paddle attachment, 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 dip into a large serving bowl or two small serving bowls and 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 for up to three days.
Equipment
Buy Now → - Prep Time: 10 Minutes
- Chill Time: 2 Hours
- Category: Dessert
- Method: Mix
- Cuisine: American
Comments
No Comments