Pumpkin Dip

by Jamie on November 18, 2013

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Creamy Pumpkin Dip made with cream cheese, pumpkin puree, and pumpkin pie spice.

If you haven’t realized it by now, I’m pretty much a self-proclaimed pumpkin addict. From Mini Pumpkin Pies and Pumpkin Roll to today’s recipe for Pumpkin Dip – I’m slightly obsessed. Judging by comments on the MBA Facebook page, people either love or hate this festive squash.

I had pumpkin dip years ago, but it fell off my pumpkin radar until a couple of weeks ago when someone tempted me with this delicious concoction again and the memories came flooding back. Although, I will confess, being 30 weeks pregnant, I’m pretty much tempted by anything and everything that happens to be edible these days.


Pumpkin Dip comes together in a snap with minimal prep work. It’s perfect for a fall potluck, your Thanksgiving dessert table, or you can totally nosh on it for a midday snack – which is definitely my preferred method of consumption at the moment.

Pumpkin dip pairs perfectly graham crackers, molasses and gingersnap cookies and apple slices. You can totally be a rock star and make homemade cookies, but I chose to pull the pregnancy card and take a little help from the grocery store! Either way, your family and friends will keep coming back for more.

Where do you fall on pumpkin?

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Pumpkin Dip

November 18th, 2013

Yield: 16 servings

Prep Time: 10 minutes plus chill time


1 8-ounce package cream cheese, room temperature

2 cups confectioners' sugar, sifted

1 15-ounce can pure pumpkin puree

1 teaspoon pure vanilla extract


1. In the bowl of a stand mixer, fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese on medium-high speed until smooth and creamy; about 3 minutes. Turn the mixer to low speed and gradually add confectioners' sugar. Once the confectioners' sugar is thoroughly combined, turn the mixer up to medium-high speed and continue mixing for another 2 minutes.

2. Reduce mixer speed and add in canned pumpkin, vanilla, and pumpkin pie spice. Mix until thoroughly combined. Cover and chill for at least 3 hours. Serve with graham crackers, assorted cookies and apple slices.


- Pumpkin dip will keep within the refrigerator for up to 3 days.
- If you care for a little more spice, simply increase the amount of pumpkin pie spice to suite your taste.

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{ 10 comments… read them below or add one }

avatar lynn @ the actor's diet November 18, 2013 at 9:11 pm

Mmmm this sounds kinda like my “ghost dip” which uses yogurt (and no pumpkin). such a hit: http://theactorsdiet.com/2012/10/31/ghost-dip/#


avatar Katrina @ Warm Vanilla Sugar November 18, 2013 at 9:28 pm

This looks super! Such a fabulous recipe :)


avatar Joybee November 19, 2013 at 1:43 am

wow this sounds ridiculous (in a very good way). I wonder if you could spike it with some bourbon or spiced rum…for an adult party.


avatar Kerry November 19, 2013 at 11:14 am

Uh, YUM! Will be trying this for sure. Congrats on baby! I’m on the other side of cravings – six week old in hand – goes soooo fast after they’re here in person!! Best wishes and enjoy every moment : )


avatar Kathie November 19, 2013 at 11:25 am

This sounds really yummy! Is it very thick to dip into? I’m thinking of making pie crust twists to dip into this and am wondering if they would work or break.


avatar Alexe @ Keys to the Cucina November 19, 2013 at 4:12 pm

Mmm I’ve thought about making a dip with some leftover pumpkin puree I have, and this looks like a winning recipe for it!


avatar Hari Chandana November 20, 2013 at 4:55 am

Looks really good and tempting :)


avatar chris November 23, 2013 at 8:31 am

this dip IS delicious, serve it with ginger snaps


avatar Mandy November 28, 2013 at 8:47 am

I made this according to the recipe, and it turned out too sweet for my taste. I think it would be better with a half to one cup of sugar.


avatar Jamie December 4, 2013 at 4:43 pm


Thanks so much for the tip. Happy holidays and thank you for following MBA!



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