Pumpkin Dip

Homemade Pumpkin Dip is a super easy, creamy dessert dip made with only five simple ingredients and 10 minutes of your time. This dip is rich with an amazing pumpkin pie flavor and is perfect for all your fall parties and potlucks!

Pumpkin Dip

I could live off of dips alone – savory, sweet, hot, cold, I just love them! I might be a bit biased but I think this pumpkin dip is super versatile. It’s a hit at game day get togethers, perfect for a holiday table, and it’s portable for potlucks. All the pumpkin spice lovers will adore this recipe (and even the pumpkin spice haters have been known to dig into this dip). I also love that this recipe only uses a few ingredients that are likely already in your pantry so it’s quick and easy to make at the last minute without having to run out and buy a bunch of stuff. This pumpkin dip is great served with practically anything. Gingersnaps, vanilla wafers, apple slices, pretzels, graham crackers, the sky is the limit here!

Make some more dips that will utterly delight for a whole table of sweet treat appetizers! Check out this Creamy Cherry Chocolate Dip or Snickers Caramel Apple Dip and dig in!

What’s the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree (or canned pumpkin) is simply pumpkin that has been steamed and then pureed. No added spices, sugars, anything. Just pure pumpkin. Pumpkin pie filling on the other hand is pumpkin puree with added sugar, spices, and evaporated milk. It puts all the “from scratch” elements of making a pie filling and pre-makes it for you so all you do is dump it into a pie shell and bake. For this dip, we want to control our own spice and sugar level so we want the simple stuff only: just canned pumpkin. 

How To Make Pumpkin Dip

• Serve. Serve immediately with your favorite cookies, fruit, or pretzels. Or cover and chill in the refrigerator until ready to serve. Enjoy!
• Blend. Use a large bowl and a hand or stand mixer. Blend together the softened cream cheese along with the brown and white sugars until fluffy.
• Mix. Pour in the canned pumpkin and sprinkle in the pumpkin pie spice. Mix until all the ingredients are well incorporated and smooth.

Storing Pumpkin Dip

You can store leftover pumpkin dip in an airtight container in the fridge for up to 5 days. It makes a great afternoon snack the next day! You can also make this dip ahead of time when prepping for a party and the recipe itself is easily doubled or tripled for larger groups.

I don’t recommend freezing this dip, it’s best when freshly made. The consistency of the dip completely falls apart if frozen, then thawed. 

Ingredients Notes for Pumpkin Dip

• Cream Cheese –  Be sure to let your cream cheese soften to room temperature before making this dip. If it’s too cold the dip will be hard to mix together and the ingredients won’t marry into each other like we want. Some like to add cool whip to their dip but I think it’s unnecessary here. 
• Pumpkin – You want actual canned pumpkin, not pumpkin pie filling otherwise this dip will be way too sweet and the texture turns out a little different.
• Brown sugar – The brown sugar gives a richer flavor and softer texture than granulated sugar alone.
• Granulated Sugar – This adds to the sweetness of the dip.
• Pumpkin Pie Spice – If you don’t have pumpkin pie spice on hand, you can use cinnamon. Allspice and nutmeg are great too! You can get creative here.

Enjoy!

~Nichole