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?

Pumpkin Dip

Pumpkin Dip

Yield: 16 servings
Prep Time: 10 minutes
Chill Time: 3 hours
Total Time: 3 hours 10 minutes

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


  • 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 tablespoon homemade pumpkin pie spice


  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.
  2. 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.
  3. Reduce mixer speed and add in canned pumpkin, vanilla, and pumpkin pie spice. Mix until thoroughly combined.
  4. Cover and chill for at least 3 hours.
  5. 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 suit your tastes.

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