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Pumpkin Dip is creamy and dreamy. This sweet dip is made with just a handful of ingredients and tastes just like pumpkin pie filling! 

Pumpkin dip in a white bowl surrounded by fruit, pretzels, and cookies

I’ve been in a pretty serious dip mood lately. I think I’ll blame it on Trader Joe’s and their ever-expanding collection of dips.

From their garlic dip to their spinach artichoke dip and bacon cheddar ranch dip, I’m pretty obsessed at this point. Let’s just say that lunch around here is often raw veggies and all the Trader Joe’s dips.

Hand dipping an apple slice into a bowl of pumpkin dip


What can I say? I love dips. Buffalo Chicken Dip, Jalapeño Popper Dip, French Onion Dip…doesn’t matter. I love them all. 

But dessert dips aren’t something I was familiar with until several years ago. Up to that point, I’d really only had caramel dip for apples.

Ingredients for pumpkin dip on a marble countertop

And then someone introduced me to Pumpkin Dip and the world of sweet dips really opened up to me. After all, you know I’m a real sucker for good pumpkin recipes.

This recipe makes a super creamy dip that is perfectly sweet and flavored with pumpkin pie spice.

You guys, I swear it tastes like pumpkin pie filling.  

Cream cheese mixed with confectioners sugar in a metal mixing bowl


Pumpkin Dip may taste like pumpkin pie filling, but it is even easier to make than pumpkin pie! 

You only need a handful of ingredients to make this sweet treat:

  • Cream cheese
  • Confectioners’ sugar
  • Pumpkin puree
  • Vanilla
  • Pumpkin pie spice
Pumpkin dip and a spatula in a metal mixing bowl

Truly a 5-ingredient recipe! 

To make this recipe, cream together the cream cheese and sugar, then add the rest of the ingredients and mix well. 

Let the dip chill in the fridge for a few hours before serving.

That’s it! Less than 10 minutes of active time for a sweet treat that the whole family will enjoy.

Bowl of pumpkin dip on a board surrounded by fruit, cookies, and pretzels


Wondering what you should dip into your Pumpkin Dip?

Cookies, fruit, and even salty snacks are all an option! Try:

  • Graham crackers (cinnamon or honey)
  • Cookies (gingersnaps, vanilla wafers, etc)
  • Apple slices
  • Pretzels
Bowl of pumpkin dip on a marble counter surrounded by pretzels

You could even put out a bowl of salted nuts, such as pecans, alongside the dip for a salty counterpart as people are snacking. 

While this dip makes a great snack to put out when you have guests over, I also like to make it for family movie nights. 

Bowl of pumpkin dip on a board surrounded by fruit, cookies, and pretzels


This dip will last for several days in the refrigerator when kept in an airtight container. 

I have never tried freezing this dip myself because there is rarely any left over! While freezing it should work in theory, it’s possible that the texture might change after thawing and not be as creamy as when it’s fresh.

If you try freezing it, comment and let us know how it worked for you!

Hand dipping a gingersnap cookie into a bowl of pumpkin dip
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Pumpkin Dip

By: Jamie
4.51 from 136 ratings
Prep: 10 minutes
Chill Time: 3 hours
Total: 3 hours 10 minutes
Servings: 16
Pumpkin Dip is creamy and dreamy. This sweet dip is made with just a handful of ingredients and tastes just like pumpkin pie filling! 


  • 8 ounces cream cheese room temperature
  • 2 cups confectioners’ sugar sifted
  • 15 ounces canned pure pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon homemade pumpkin pie spice


  • 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.
  • 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 suit your tastes.


Calories: 61kcal, Carbohydrates: 19g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Cholesterol: 14mg, Sodium: 46mg, Potassium: 76mg, Fiber: 1g, Sugar: 1g, Vitamin A: 4328IU, Vitamin C: 1mg, Calcium: 23mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

4.51 from 136 votes (136 ratings without comment)

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  1. debby says:

    hello, I have froze the pumpkin dip and when it thaws it was just as good…. let it thaw in the fridge then whip it when your ready to use!

  2. Jan says:

    I’m diabetic so I was wondering if I could use Splenda instead of confectioner sugar for this?
    Thank you

    1. Jamie says:

      I think that would work just fine, Jan.

  3. Eugenie says:

    I used this recipe to make mini pumpkin pies with vanilla cookie crumble crust bottom, topped with whipped cream. It was terrific!

    1. Jamie says:

      I’m so glad you enjoyed it, Eugenie! Great idea!

  4. April Blum says:

    I clicked on the Pumpkin Dip, but where’s the recipe?

    Thank you

    1. Jamie says:

      There was a slight glitch in the coding of the recipe. I’ve fixed it and it can be found here: Thanks so much for bringing that to my attention.

  5. shelly (cookies and cups) says:

    I can’t wait to make this…my neighbors will LOVE it..and seriously GORGEOUS pictures!

    1. Jamie says:

      Thanks so much for stopping by, Shelly!

  6. Alex says:

    made this for a party and everyone loved it!! Can not thank you enough!

    1. Jamie says:

      I’m so glad that the recipe worked for you. Thanks for stopping by.