Pumpkin Dip

Pumpkin Dip is the perfect sweet no-bake treat for fall! It’s creamy from the cream cheese base and is perfectly spiced with a combination of cinnamon and ginger. This easy dip recipe can be enjoyed with graham crackers, gingersnaps, apples, bananas and more!

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There are so many ways to use pumpkin beyond making a loaf of Pumpkin Bread or making a Pumpkin Pie! This Pumpkin Dip is a creamy, cool dessert dip that is so easy to make and pairs perfectly with cookies and sliced fruit for dipping. Or, heck, you could make a whole snack board with a bowl of pumpkin dip with fruit and cookies and let everyone pick their own dippers. There are a lot of possibilities with this easy dessert dip!

Is everyone in the fall spirit yet? I have to admit I am and I’m currently going crazy with all the pumpkin recipes and apple recipes. I can’t help it, the fall season is so great here in Minnesota and it’s hard not to get swept up in all the leaves changing colors, crisp cool nights, and sweater weather.

This is the kind of recipe you can pull out for all kinds of occasions. This time of year I make batches of it as a fun snack for the kids – they love to dunk apple slices in it! – but it’s also a fun dessert dip for parties and get-togethers. It’s seriously easy to make – you only need five ingredients and it’s a great mix-and-go recipe that you can easily make-ahead, too.

Creamy cream cheese, pumpkin and fall spices sweetened with some sugar – if you’re looking for a new way to put that can of pumpkin in your cabinet to work this Pumpkin Dip is for you!

What is Pumpkin Dip made out of?

If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this delicious Pumpkin Dip recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

• Softened cream cheese
• Pumpkin puree
• Powdered sugar
• Cinnamon
• Ginger

How do I make it?

Step by Step Photos Above!

• Mix – Beat the cream cheese and pumpkin together in a large bowl until smooth and creamy. Add the powdered sugar, cinnamon, and ginger and mix until combined. (Picture 1, 2 & 3)
• Chill – Cover and refrigerate the Pumpkin Dip for at least one hour so the flavors can develop. (Picture 4)

What Tools Do I Need?

• Large mixing bowl
• Measuring spoons and measuring cups
• Electric mixer or stand mixer
• Serving bowl

Can it be made ahead?

Yes, you can make this ahead of time. In fact, making it at least an hour ahead will give time for all of the flavors to develop, but you can make it up to a day in advance for even better results!

How long do leftovers last?

Leftovers will keep well for up to three days in the refrigerator.

Can you freeze it?

Yes, you can freeze this dip as long as you make it with full-fat cream cheese. Low-fat cream cheese tends to not freeze well (at least in my experience). Its texture can turn dry and crumbly once thawed. Full-fat cream cheese freezes much better. Just be sure to store the dip in an airtight container. It should keep well for two to three months.

What goes with Pumpkin Dip?

You can serve this Pumpkin Dip with:

• Gingersnaps
• Molasses cookies
• Graham crackers
• Vanilla wafers
• Toasted bagel chips
• Sliced apples
• Sliced bananas
• Sliced pears
• Strawberries

More easy Pumpkin Dessert Recipes!

Crazy about pumpkin? Here are more delicious, easy recipes including pumpkin that you MUST check out!

• Pumpkin Chocolate Chip Bread
• Pumpkin Angel Food Cake
• Pumpkin Bars
• Pumpkin Cake

More Dessert Dip recipes!

Love a dessert dip as much as me? Here are a few of our favorite sweet dips!

• Funfetti Dip
• Chocolate Fruit Dip
• Cannoli Dip
• Fruit Dip

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5 from 5 votes

Pumpkin Dip Recipe

Pumpkin Dip made with a cream cheese base and spiced with ginger and cinnamon!

Prep:10 minutes mins

Total:10 minutes mins

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Ingredients

• ▢ 16 oz cream cheese, softened 2 - 8 oz packages
• ▢ 15 oz can of pumpkin
• ▢ 2 c. powdered sugar
• ▢ 2 tsp cinnamon
• ▢ 1 tsp ground ginger

Instructions

• Beat cream cheese and pumpkin in large bowl until smooth. Add powdered sugar, cinnamon and ginger. Beat until combined. Cover and refrigerate at least one hour.
• Serve with gingersnaps, vanilla wafers, graham crackers or apples and grapes.

Tips

• You can make this ahead of time. In fact, making it at least an hour ahead will give time for all of the flavors to develop, but you can make it up to a day in advance for even better results!
• Leftovers will keep well for up to three days in the refrigerator.
• You can freeze this dip as long as you make it with full-fat cream cheese. Low-fat cream cheese tends to not freeze well (at least in my experience). Its texture can turn dry and crumbly once thawed. Just be sure to store the dip in an airtight container. It should keep well for two to three months.
• You can serve this Pumpkin Dip with: Gingersnaps, Molasses cookies, Graham crackers, Vanilla wafers, Toasted bagel chips, Sliced apples, Sliced bananas, Sliced pears, or Strawberries.
• Nutritional information is for the dip only. 

Nutrition Information

Serving: 1, Calories: 444kcal (22%), Carbohydrates: 66g (22%), Protein: 4g (8%), Fat: 20g (31%), Saturated Fat: 11g (69%), Cholesterol: 62mg (21%), Sodium: 186mg (8%), Potassium: 188mg (5%), Fiber: 2g (8%), Sugar: 61g (68%), Vitamin A: 9034IU (181%), Vitamin C: 2mg (2%), Calcium: 76mg (8%), Iron: 1mg (6%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.