Pumpkin dip is sweet, creamy, and full of cozy fall flavor. Made with whipped cream cheese, pumpkin, warm spices, and whipped topping, it comes together in minutes and is perfect for dipping.
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Holly’s Recipe Highlights
- Flavor: A fluffy and tangy cream cheese base is combined with pumpkin, spice, and everything nice for all the best fall flavors in one dip.
- Recommended Tools: A hand mixer is essential for the perfect airy texture!
- Prep Note: Let the cream cheese soften before mixing so your dip turns out smooth, creamy, and fluffy.
- Time-Saving Tip: This dip will last up to 5 days in the fridge, so make it now and save time later!
What’s in Pumpkin Dip?
- Cream Cheese: The cream cheese base is lightly sweetened with powdered sugar. Be sure to soften the cream cheese so it blends smoothly to create that fluffy, rich base.
- Pumpkin Spice & Everything Nice: Pumpkin puree and pumpkin spices add flavor to this recipe. Use a can of pumpkin puree, not pumpkin pie filling. Add a sprinkle of ground cinnamon, pumpkin pie spice, or nutmeg on top.
- Topping: Use store-bought whipped topping or homemade whipped cream. If making this recipe ahead, be sure to use store-bought whipped topping as it holds up better in the fridge.
How to Make Pumpkin Dip
- Beat cream cheese & powdered sugar together.
- Stir in pumpkin & spices (full recipe below).
- Fold in the whipped topping and refrigerate before serving.
Snackable Scoopers
- Fruit: Apple slices, bananas, berries, or any other fresh fruit.
- Cookies: Gingersnaps, wafer cookies, vanilla cookies, or graham crackers are perfect for dipping.
- Savory: Pretzels, pita chips, potato chips, or even just a spoon!
Storing Leftovers
This dip will keep in an airtight container in the refrigerator for up to 5 days. Freezing isn’t recommended as this dip becomes watery when thawed.
Quick Dessert Dips
Did you enjoy this Pumpkin Dip? Leave a rating and comment below.
Equipment
Ingredients
- 8 ounces cream cheese softened
- 1⅓ cups powdered sugar
- ⅔ cup pumpkin puree
- ½ teaspoon ground ginger
- ¾ teaspoon pumpkin pie spice or cinnamon
- 1⅓ cups whipped topping
Instructions
- In a medium bowl, beat cream cheese and powdered sugar with a hand mixer on medium until light and fluffy. Stir in pumpkin puree, ground ginger, and pumpkin pie spice.
- Gently fold in whipped topping. Refrigerate at least 30 minutes before serving.
- Serve with sliced apples or graham crackers.
Video
Notes
- Beat the cream cheese with a hand mixer for best results.
- Store leftover dip in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dessert, Dip, Party Food
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Sounds wonderful
For the pumpkin pie dip, how big of a can of pumpkin do I use?
The smaller can should be fine since you only need 1 cup.
I’m gonna try the fluffy pumpkin dip, it sounds good.
I just made this today for our potluck at work and everyone LOVED it! I was kind of wary to make it because I wasn’t sure my coworkers loved pumpkin as much as I do….boy was I wrong! By the end of the work day it was all gone. Thank you so much for this wonderful recipe, I will be making it again.
I’m so glad everyone loved it Tracy!
Thank you so much. I made it the other day and everyone loves it. I was wondering if you can freeze it and for how long? Thank you
I haven’t tried freezing this so I can’t say for sure how it would work.
How fluffy is the powdered sugar and cream cheese suppose to be before adding the rest ? I don’t know if I whipped it long enough before adding the pumpkin !
Just until it is fully combined. If your cream cheese was soft when you started mixing it should be fine. The whipped topping makes it nice and fluffy.
Looks good
Just made this! Love it and so does my kids/husband!!! What other foods would you suggest to dip other than the ones listed?
Any kind of fruit or cookie is great. Bits of pound cake or marshmallows would be good too!
Tastes great with preztels! You get the salty and sweet.
Yummy, great idea!
I can’t wait to make this!!!!
The whipped topping used for the dip; is it supposed to be canned whipped topping or cool whip?
It is Cool Whip.
Love to see more recipes like that one
Well this is just wonderful. I made it for our church coffee hour this morning. Made it last night and glad I did, the flavors got even better. I can’t wait to have everyone enjoy this dip this morning. Serving it with sliced apples. Thank you!!!!
You’re welcome Katie!
Could you use splenda?
I haven’t tried this recipe with Splenda.
Is that just regular can pumpkin or the pie one with spices?
It’s for: Fluffy Pumpkin Pie Dip
Thanks!
Just plain pumpkin.
You could most likely use the pre-seasoned canned pumpkin just leave out the spices that the recipe calls for.
I love it
That seems like a lot of sugar, would it be okay if it were reduced?
This recipe should work just fine with reduced sugar.
Can you use whipping cream for this?
I think that would work just fine!
Can this be made the day before?
Yes, this can be made the day before.
So good!! We dipped apples and bananas, pumpkin bread, and vanilla waffers. Just about anything could be used as a vessel to get this in your mouth!! Could eat it by the spoonfuls. Was wondering how it would be frozen??
Oh so yummy. Craving something pumpkin and happened to have all the ingredients. Was lazy and didn’t measure the whipped topping, just the whole 8 oz container. I could eat it with a spoon! Can’t wait till it sets up to actually use as a dip. Not overly sweet, but perfect pumpkin pie flavor. Thinking I might scoop into bowls and garnish with gingersnaps. Yummy! Yummy! Thanks for posting the recipe.
So glad you loved it Amanda!
how long can we keep it in the fridge?
This should keep about 2 days in the fridge.