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.
Love this with apple slices!
How big is your serving size?
The recipe will make approximately 4 cups of Fluffy Pumpkin Pie Dip. Each serving is about ½ cup.
Loved this!
I’m wondering if fresh ginger would work in a pinch?
Pie not dip where is the recipe for the PIE ( punkinpies)
Maybe you want to try Pecan Pumpkin Pie, Praline Pumpkin Pie, or the Classic Pumpkin Pie. Hope you enjoy them!
The pumpkin … 15 oz or 30 oz?
The recipe calls for 1 cup of pumpkin. You would be able to get that from a 15 oz can.
Wonderful! Easy! Served with cinnamon graham crackers & apple slices.
Sounds great!
This is so good!! I will make it again!!
Glad you liked it Nancy!
Sounds yummy! Is this gluten free?
Please check the ingredients that you are adding to see if they are gluten free.
I’m making this because I needed a GF dessert for Thanksgiving. All ingredients are GF but be very careful what you serve with. If someone has celiac disease, they can’t dip from the same bowl as others using cookies.
Just saw your great blog!!! Thank you for those great recipes!!! Perfect for our coming fall time. Can’t wait to make this fluffy pumpkin pie dip. It looks so delicious in those pictures!!!
Whoa! Way way too much powdered sugar. Need only about 1 cup and more spices only used 1 cup cool whip because it was too sweet
That was my thought when I read the recipe! I wil cut way back, possibly to a half a cup and add if it needs it.
We’re big fan of spices, I always say the more the merrier. Would pumpkin spice, cinnamon, ginger and some sprinkles of nutmeg be good in this?
Any of those warm spices would be perfect in this recipe.
Does anyone know how long this will hold up in the refrigerator? It’s two days before Thanksgiving, but I’m trying to make as much ahead as possible.
This one is good for a few days in the refrigerator.
OMG This is awesome.
Thanks! :)
Has anyone used sweet potatoes instead of the pumpkin? I know I would leave out the ginger and pie spice, and just add cinnamon.
Can I use the canned Libby’s 100% Pure Pumpkin for this recipe? I screwed up a pumpkin frosting recipe by trying to use that instead of pumpkin purée.
Yes, the Libby’s pure pumpkin is perfect for this recipe.
What is the best way to cook Salmon where it’s not to dry ?
Here is a great salmon recipe.
https://www.spendwithpennies.com/one-pan-sesame-ginger-salmon-broccoli/
to quadruple the recipe should I make individual recipes? and can I make tonight for Saturday noon time party?
This recipe should be fine if you mix it all together in a large bowl at once.
This looks so yummy,have to try it real soon. Need to get my fruit.
Can I use this as a filling for cake?
I think that would work perfectly!
Have you ever used both pumpkin spice and cinnamon 50/50????
That would be great too!