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.
This may seem like a silly comment but if this recipe uses 1 and 1/2 blocks of cream cheese and 2/3 of a container of cool whip, why not just increase the recipe to 2 blocks of cream cheese and one whole container (3 cups) of cool whip? That is what I plan to do anyway so I don’t have extra leftover but I thought I would mention it here!
That’s a great suggestion, thanks for sharing Erin!
Just made this Pumpkin Dip. Delicious. Serving it with homemade Gingersnaps. Loving the recipes you post. Keep them coming.
The pumpkin dip recipe sounds great but how do you keep the fruit from discoloring? Can you use dried fruits or fruit chips as a substitute
The fruit you are serving for dipping? For apples, I like to soak them in cold water with lemon to help them from discoloring but you could definitely opt to serve this dip with dried fruits or fruit chips, also delicious with graham wafers.
I made this for a fall party and everyone liked it. I will be making this again.
I have tried this amazing pumpkin pie dip recipe and i found this recipe really an amazing recipe. Thanks for sharing this recipr with all of us.
I made this Pumpkin Dip (Fluffy Fruit Dip) for an outside family gathering today. It was delicious. We served it with cinnamon graham crackers and sliced apples. I will make it again. Thank you for this easy and delicious recipe.
Made this tonight. Was amazing. A combo of pumpkin pie and pumpkin cheesecake. Delish!
Does this dip last longer than a week
Hi Shana, this dip lasts about 2 days in the fridge. If that once my family gets ahold of it!
Not at my house! LOL! I could eat all of it! It should last at least 3-4 days, I would think, although I probably won’t test that theory! This stuff is AWESOME!
Yummy and easy
Thanks Rhonda!
Could you use the whipped cream cheese instead of block of cream cheese?
Totally Hannah, you may not need to beat the cream cheese as much to achieve the light and fluffy and texture though.
Can you freeze this ?
I haven’t tried freezing this so I can’t say for sure how it would work.
Used leaf cookie cutter on pre made pie crust baked with a little cinnamon sugar. Perfect for dipping, like having pumpkin pie.
I love it! That’s such a good idea Gabie. Thanks for sharing.
Love the pumpkin pie dip
That’s awesome Roianne! So happy you loved it!
This was so good and soooooooooooo easy to make!
Yay! So happy to hear that Rebecca!
What is a serving size? 1/4 cup, 1/2 cup?
The recipe will make approximately 4 cups of Fluffy Pumpkin Pie Dip. Each serving is about ½ cup.
This dil is delicious!
This dip was delicious!
This dip is amazing! I doubled the recipe for Thanksgiving. I even put it back into the cream cheese containers as presents. My family loves it!
Oh yum! Looks delicious!
Thank you Lisa! It’s one of our favorites!
Does the cream cheese need to be softened?
Yes it should be softened
This looks delicious! For the whipped topping, it says 2 cups.. so would that be 2 of the 8oz cool whip containers? Thanks!!
8oz of whipped topping is a weight whereas an 8oz cup is a liquid volume. You would need to measure 2 cups using a measuring cup, each 8oz tub of whipped topping is approx. 3 cups.
Oh thank you for clarifying that for me!! I’ll be making it tonight. Yummy!!
Enjoy!
Can you add that into the recipe because reading it I thought I needed two 8 oz containers. It still turned out good, but I have WAY TOO much of it. I took it to two events and still have a lot left over. How long does this last for?
This should keep about 2 days in the fridge Ashley. Thank you for the feedback!