If you’re looking to bring a little taste of fall to your table, this creamy and flavorful pumpkin dip is just the thing. It’s a perfect blend of mildly sweet, earthy pumpkin purée and a rich, velvety cream cheese base that’s sure to win everyone over. With a sprinkle of warm pumpkin pie spice and a hint of vanilla, this dip captures all the cozy flavors of pumpkin pie—only now it’s spoonable and perfect for sharing.

The best part? It’s incredibly simple to make and comes together in no time. Whether you’re hosting a busy holiday party, planning a cozy fall gathering, or just need a little something special for a weeknight treat, this pumpkin dip is a crowd-pleaser that fits any occasion.

Close-up of a hand dipping a gingersnap cookie into creamy pumpkin dip. The dip is smooth and velvety, with a rich orange color, contrasting with the textured, brownish cookie.

This pumpkin dip recipe is a fall favorite you can whip up anytime, thanks to the convenience of canned pumpkin purée. Whether you’re pairing it with ginger cookies, apple slices, or even graham crackers, it’s a versatile treat that everyone will love.

The best part? It’s so quick and easy! You’ll only need about 5 minutes to prepare it, plus 30 minutes to let it chill in the fridge. That’s just enough time to check a few things off your to-do list while this delicious dip gets perfectly creamy. It’s simple, satisfying, and packed with cozy fall flavors—what’s not to love?

If you enjoy serving dips as much as I do, I have just what you need. Be sure to check out my Easy Make Ahead Party Dips For A Crowd. There are over 17 dip recipes; I’m sure you will find one to serve at your gathering.

Ingredients You Will Need To Make Pumpkin Dip

Before we start mixing, let’s gather the ingredients to make a delicious pumpkin dip.

A flat lay of ingredients on a marble surface: powdered sugar, brown sugar, pumpkin puree, pumpkin pie spice, cream cheese, vanilla extract, an apple, and a plate of cookies. A cloth napkin is placed beside them.
  • Pumpkin puree: Use canned pumpkin puree. It’s available all year round in the baking aisle of your grocery store. Just make sure that the label says “pure pumpkin puree” and not “pumpkin pie filling.”
  • Cream cheese: To provide a creamy base for the dip, choose regular cream cheese. Make sure set it out on the counter to soften it to room temperature before blending.
  • Brown sugar: I prefer light brown sugar, which gives the dip a more balanced sweetness. If you want a richer, deeper flavor, you can choose dark brown sugar.
  • Powdered sugar: Look for fine or sifted powdered sugar to make your dip even smoother. 
  • Pumpkin pie spice: Try one of my blend your own pumpkin pie spice mixes. Or if you have a jar of premixed pumpkin pie spice that will work also.
  • Vanilla extract: For the best taste, choose pure vanilla extract. Avoid imitation extract that includes artificial flavors or sugar on the ingredient list.

📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.

Variations and Substitutions

  • Mix In: Surprise each bite with mini chocolate chips to the dip.
  • What to serve with pumpkin dip: In addition to gingersnap cookies and apples, try Graham crackers, pretzels, or cinnamon sugar tortilla chips to balance the dip’s sweetness and creaminess.
  • You could use low-fat cream cheese for a lighter dip.

How To Make A Sweet Pumpkin Dip

The opening sentence about making this recipe.

Add the softened cream cheese to a large mixing bowl, and beat it on low speed with a stand mixer or hand mixer until smooth and creamy.

A glass bowl containing smooth, whipped cream cheese sits on a marble countertop. A beige and black striped kitchen towel is placed next to the bowl.

Add the pumpkin purée to the cream cheese mixture, then mix in the brown sugar, pumpkin pie spice, and vanilla extract until everything is well combined.

A glass bowl on a white surface contains a mixture of cream cheese, brown sugar, pumpkin puree, and vanilla extract. A black and white striped cloth is partially visible next to the bowl.

Mix on low speed until all the ingredients are well combined.

A clear glass bowl filled with smooth, creamy pumpkin batter on a white countertop. A black and white striped cloth is partially visible on the side.

Gradually add half of the powdered sugar to the pumpkin mixture and mix on low speed until fully incorporated. Then, add the remaining powdered sugar and mix again. Once everything is combined, increase the speed to medium and blend until the mixture is smooth and creamy.

A glass bowl filled with an orange batter is topped with a mound of white powdered sugar. A black and white striped cloth is partially visible beside the bowl on a white countertop.

To firm up the dip and let the flavors meld, cover the bowl with plastic wrap and chill it in the refrigerator for at least 30 minutes. When it’s ready, transfer the dip to a serving bowl and pair it with apple slices and gingersnap cookies for a deliciously cozy treat!

A white bowl filled with creamy orange dip, garnished with a ginger snap cookie. Surrounding the bowl are more ginger snap cookies and green apple slices on a white plate. A striped cloth and small white pumpkins are in the background.

Gina’s Tips For Recipe Success

  • Before beating the cream cheese, soften it at room temperature for 30-60 minutes or in the microwave for 10-15 seconds at a time on low or medium power. This process is essential to blend smoothly without any lumps.
  • If you can’t find sifted or fine powdered sugar, manually sift the regular powdered sugar with a fine mesh sieve before blending.
  • Stir in a splash of milk if the pumpkin dip gets a little too thick.
  • Taste the dip before serving or chilling. Add more sugar if you want it sweeter.
  • Keep this dip cool using a chilled serving dish during gatherings because leaving it out for more than 2 hours can spoil the cream cheese.
A white bowl filled with creamy pumpkin dip, garnished with a gingersnap cookie on the edge. Surrounding the bowl are more gingersnap cookies and sliced green apples on a white background.

Storing Leftovers

Refrigerate pumpkin dip leftovers immediately, or else it goes bad after leaving it at room temperature for too long. You can store them in an airtight container for up to 3 days. When it’s time to serve, consider adding a splash of milk if the dip has become too thick.

It’s not ideal to freeze pumpkin dip because the cream cheese tends to lose its consistency after thawing. If you must, freeze the dip in a freezer-safe bag or airtight container for up to a month. Thaw in the fridge overnight and stir well before serving

⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.

Do you have a question?

Do you have a question about this recipe❓ I will answer in the comment form below👇🏼 the recipe card. Did you make this recipe? If so, could you be a gem and leave a comment and rating ⭐️⭐️⭐️⭐️⭐️ below? This helps others find yummy 😋 recipes to make for their family and friends.

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A white bowl filled with creamy pumpkin dip, garnished with a ginger cookie. Surrounding the bowl are more ginger cookies and sliced green apples on a white plate, with small white pumpkins and striped cloth in the background.
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Sweet Pumpkin Dip Recipe

Prep Time: 5 minutes
Chill: 30 minutes
Total Time: 35 minutes
Servings: 8
This sweet pumpkin dip is a perfect blend of mildly sweet, earthy pumpkin purée and a rich, velvety cream cheese base that’s sure to win everyone over. With a sprinkle of warm pumpkin pie spice and a hint of vanilla, this dip captures all the cozy flavors of pumpkin pie—only now it’s spoonable and perfect for sharing

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

Ingredients
 

  • 8 ounces cream cheese, softened to room temperature
  • 1 cup pumpkin puree, (not pumpkin pie filling)
  • 1/4 cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • gingersnap cookies, for dipping
  • sliced apples, for dipping

Instructions
 

  • Place the softened cream cheese in a large mixing bowl. Use an electric mixer on medium speed to beat it until smooth and creamy. This helps remove any lumps.
    8 ounces cream cheese
  • Add the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract to the bowl. Mix until everything is well combined and smooth.
    1 cup pumpkin puree, 1/4 cup brown sugar, 1 teaspoon pumpkin pie spice, 1 teaspoon vanilla extract
  • Gradually add the powdered sugar, mixing on low speed to avoid a sugar cloud. Once incorporated, increase the speed to medium and beat until smooth.
    1 cup powdered sugar
  • Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This helps the flavors meld and the dip to firm up.
  • Transfer to a serving dish and serve with ginger cookies and sliced apples for dipping.
    gingersnap cookies, sliced apples

Notes

Tips for Best Results:
  • Softening Cream Cheese: Make sure the cream cheese is fully softened to avoid lumps. You can leave it at room temperature for about an hour or microwave it in short 10-second bursts if needed.
  • Adjusting Sweetness: Taste the dip before chilling and adjust the sweetness if desired by adding more powdered sugar.
  • Preventing Apple Browning: If slicing apples in advance, toss them with a little lemon juice to keep them from browning.
Storage:
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving again.
Serving: 1serving, Calories: 196kcal, Carbohydrates: 26g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Cholesterol: 29mg, Sodium: 93mg, Potassium: 112mg, Fiber: 1g, Sugar: 24g, Vitamin A: 5148IU, Vitamin C: 1mg, Calcium: 43mg, Iron: 1mg
Course: Appetizer
Author: Gina Dickson

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