Pumpkin Cream Cheese Dip
This Pumpkin Cream Cheese Dip comes together in 5 minutes and is perfect! Dig into this pumpkin spice dip recipe with crispy gingersnaps, or choose a healthier route and make pumpkin cream cheese dip for apples.
WHY THIS PUMPKIN CREAM CHEESE DIP RECIPE IS SO GOOD
- Ready in Minutes – It only takes about 5 minutes to whip up this easy pumpkin cream cheese dip. You can eat it right away, but I like it best when it’s given a half hour to chill in the fridge first.
- Simple, Natural, Inexpensive ingredients – Cream cheese, canned pumpkin, sugar, and spices are all you need to make this dip. You might even have everything you need in your kitchen already! Unlike other similar dips, you don’t need any artificial whipped topping to make this, and it’s easy to make with vegan cream cheese too.
- Make it Ahead – Pumpkin dip will stay fresh for up to 5 days in the fridge, which means that you can make it ahead of time, or make a batch and split it into single servings to pop into lunches for the week.
TIPS AND TRICKS FOR MAKING THE BEST PUMPKIN CREAM CHEESE DIP
- Make your pumpkin dip vegan by using your favorite vegan cream cheese. Violife, Kite Hill, or Miyokos plain vegan cream cheeses will all work well here.
- Let the cream cheese come to room temperature. If it’s not softened, you won’t be able to get a really creamy dip.
- Be careful when adding powdered sugar – Adding a little bit at a time, and beating it in slowly with the mixer will help you avoid a cloud of powdered sugar in your face!
- Be sure to buy pure pumpkin puree. The canned pumpkin pie filling has sugar and spices added to it already, and won’t work well in this recipe. Pure canned pumpkin is perfect, but you can make your own pumpkin puree too!
- Serve with a variety of dippers to add interest and options. There’s a list below to get you started, but I suggest starting with crispy cookies and granny smith apples.
MORE EASY PUMPKIN RECIPES
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Pumpkin Cream Cheese Dip
This Pumpkin Cream Cheese Dip comes together in 5 minutes and is perfect! Dig into this pumpkin spice dip recipe with crispy gingersnaps, or choose a healthier route and make pumpkin cream cheese dip for apples.
Ingredients
- 8 ounces cream cheese softened
- 1 cup pure pumpkin puree
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- ginger cookies for dipping
- sliced apples for dipping
Instructions
- Place cream cheese in a mixing bowl and beat with an electric mixer until smooth.
- Add in the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract.
- Mix until combined.
- Gradually add in the powdered sugar and mix until incorporated.
- Cover and chill for at least 30 minutes. Serve with ginger cookies and sliced apples.
Notes
- Vegan? Make your pumpkin dip vegan by using your favorite vegan cream cheese.
- Let the cream cheese come to room temperature. If it's not softened, you won't be able to get a really creamy dip.
- Be careful when adding powdered sugar – Adding a little bit at a time, and beating it in slowly with the mixer will help you avoid a cloud of powdered sugar in your face!
- Be sure to buy pure pumpkin puree. The canned pumpkin pie filling has sugar and spices added to it already, and won't work well in this recipe.
- Other dipping options include fresh strawberries, pretzels, graham crackers, Oreos, or shortbread cookies.
- To Store: cover and store in the refrigerator for up to 5 days.