This delicious pumpkin dip recipe is smooth, fluffy, creamy, sweet, and tangy, and loaded with warm pumpkin spice and pumpkin puree.
It’s a delicious and easy pumpkin dip recipe that is best served chilled and enjoyed alongside an assortment of Graham crackers, vanilla wafers, gingersnap cookies, apple slices, and other fresh fruit.
This dip just melts in your mouth!
There is a skip-to-recipe button in the top left corner along with a clickable table of contents list (just below) that will quickly take you to the part you are more interested in. Enjoy!
We love festive recipes, from our Gluten Free Chocolate Chip Cookies, Gluten Free Apple Cobbler, and Cranberry Orange Mini Loaves. We love how easy they are and these are the kind of recipes that you can make any time of the year.
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
Pumpkin puree - You can use a good brand of canned pumpkin puree, such as Libby’s pumpkin puree, or make your own by roasting pumpkin in the oven at 400F until the pumpkin is soft enough to blend into a puree. Don’t add oil or seasoning to your roasted pumpkin for the puree.
Cream cheese - The cream cheese must be at room temperature to mix easier with the rest of the ingredients. It adds a tangy flavor and creaminess to the dip while thickening it. You could also mix in some sour cream, Greek yogurt, or Cool whip. For best taste, don't use low-fat cream cheese.
Pumpkin spice - Add more or less depending on your preference. You can make your own pumpkin spice by combining 3 tablespoons of ground cinnamon, 2 teaspoons of ground ginger, 2 teaspoons of nutmeg, 1 ½ teaspoons of ground allspice, and 1 ½ teaspoons of ground cloves.
Confectioner’s sugar - Sift the sugar for a smooth consistency. Confectioner’s sugar is the same thing as powdered sugar. Don't use brown sugar as a substitute as the dip will be grainy.
Vanilla extract - I always use high-quality vanilla extract for maximum flavor in dessert recipes.
Add the handful of ingredients into a large mixing bowl with a hand mixer or stand mixer over medium speed.
Mix until all ingredients are combined.
Chill the dessert dip in the refrigerator in an airtight container before serving. At least 30 minutes.
Serve this sweet dip with fruits, cookies, and crackers as some favorite dippers.
Freezing And Storing Instructions
Any leftover pumpkin pie dip can be stored in the fridge for up to 3 days. Keep it in an airtight container, or cover it tightly with plastic wrap.
Freeze for up to 3 months. Let thaw in the fridge. You’ll probably have to give it a good stir before serving.
Make sure to remove any excess water from the pumpkin puree (whether using canned or homemade) otherwise, this excess liquid will affect the consistency of the creamy pumpkin cheesecake dip. Place the pumpkin puree in a cheese cloth or thin linen cloth over a strainer and then squeeze out as much water as possible.
Pumpkin pie filling is not a suitable alternative to pumpkin puree, so don’t get these two mixed up. The puree gives this dip volume and flavor.
Chilling this creamy dip will help thicken it. Don’t skip this step.
If you decide to make your own pumpkin puree, allow the roasted pumpkin to completely cool before blending and combining with the rest of the dip ingredients.
Keep this creamy pumpkin dip in the refrigerator until you are ready to serve it, and store it in the fridge when no longer in use. Leftover pumpkin cheesecake dip shouldn’t sit out at room temperature for more than 1-2 hours due to the cream cheese in the dip.
Add a sprinkling of cinnamon or pumpkin spice over this pumpkin cream cheese dip just before serving it. It's the perfect fall dessert that all pumpkin lovers will adore! Cinnamon or pumpkin spice.
This recipe makes about 3 cups of pumpkin cream cheese dip which you can easily double when serving to a larger crowd.
This fluffy pumpkin dip is creamy and soft with a sweety and tangy flavor and subtle notes of vanilla, pumpkin, and cinnamon. It has all the delicious flavors of pumpkin cheesecake!
The pumpkin puree is not overpowering at all but rather adds richness of taste and a thick consistency together with the cream cheese - thick enough to dip cookies, wafers, and sliced fruit into.
Pumpkin puree and canned pumpkin are essentially the same thing and these terms are often used interchangeably in recipes calling for this ingredient such as pumpkin muffins, savory pumpkin dip, and other savory pumpkin recipes.
Pumpkin puree is just cooked and pureed real pumpkin without any added ingredients while pumpkin pie filling includes other ingredients such as sugar and spices and usually has a thinner consistency.
I hope you'll enjoy this pumpkin cream cheese dip recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations!
Thank you for reading,
Pumpkin Cream Cheese Dip
- 1 15 oz can pumpkin puree excess water removed, see notes
- 8 oz cream cheese softened to room temp
- 1 tablespoon pumpkin spice or less, add to taste
- 3 cups powdered sugar sifted
- 2 teaspoon vanilla extract
- Add add a handful of ingredients into a large mixing bowl with a hand mixer or stand mixer over medium speed. Mix until all ingredients are combined. Chill the dessert dip in the refrigerator in an airtight container before serving. At least 30 minutes. Serve this sweet dip with fruits, cookies, and crackers as some favorite dippers.