Introduction

Pumpkin Cream Cheese Dip is a creamy, spiced treat perfect for fall gatherings or cozy nights in. This easy-to-make dip combines smooth cream cheese with pumpkin and warm spices for a delightful dessert or snack. Serve it with gingersnaps or your favorite dippers for an irresistible seasonal bite.

Pumpkin Cream Cheese Dip Recipe - Recipe Image

Ingredients

3/4 cup heavy cream (cold, 6 ounces)
8 ounces cream cheese (room temperature)
1 cup solid pack pumpkin puree (240 grams)
2 teaspoons ground cinnamon (4 grams)
2 1/2 teaspoons pumpkin pie spice (5 grams)
3/4 cup powdered sugar (98 grams)
1/2 teaspoon vanilla extract (3 grams)
Crushed ginger snaps (for topping)
Salted caramel sauce (optional, for topping)
Whipped cream (optional, for topping)

Instructions

Step 1: In a clean bowl, whip the cold heavy cream with an electric mixer until it holds stiff peaks. Set aside in the refrigerator.
Step 2: In another bowl, beat the cream cheese until smooth and creamy.
Step 3: Add 1/4 cup of the pumpkin puree to the cream cheese and mix well. Add another 1/4 cup of pumpkin and mix again. Adding the pumpkin in stages helps keep the filling smooth.
Step 4: Stir in the remaining pumpkin, ground cinnamon, pumpkin pie spice, powdered sugar, and vanilla extract. Beat the mixture until fully smooth.
Step 5: Carefully fold the whipped heavy cream into the pumpkin mixture using a rubber spatula. Cover and chill the dip for at least 1 hour to allow flavors to meld.
Step 6: Before serving, top the dip with whipped cream, crushed ginger snaps, and drizzle with salted caramel sauce if desired.

Tips & Variations

For a lighter version, substitute half-and-half for the heavy cream and whip until soft peaks form.
If you prefer less sweetness, reduce the powdered sugar by 1/4 cup.
Try using graham crackers or apple slices as dippers instead of ginger snaps.
Add a pinch of nutmeg or cloves for extra fall spice depth.

Storage

Store the Pumpkin Cream Cheese Dip in an airtight container in the refrigerator for up to 3 days. Give it a gentle stir before serving again. This dip is best enjoyed fresh but can be served chilled or at room temperature. Avoid freezing as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, preparing the dip a few hours or even a day in advance helps the flavors blend beautifully. Just keep it refrigerated until ready to serve.

What can I use if I don’t have pumpkin pie spice?

You can make your own by mixing ground cinnamon, nutmeg, ginger, and cloves or allspice in equal parts. Typically, 2 1/2 teaspoons of pumpkin pie spice is replaced by about 1 1/4 teaspoons cinnamon plus 1 1/4 teaspoons of the other spices combined.

Pumpkin Cream Cheese Dip Recipe

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★★★★★

4.6 from 65 reviews

A rich and creamy pumpkin cream cheese dip that perfectly blends the flavors of cinnamon, pumpkin pie spice, and vanilla. This no-cook dessert dip is ideal for fall gatherings, served with crushed ginger snaps, whipped cream, and salted caramel sauce for a festive touch.

Author: zara
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 1 hour 15 minutes
Yield: Approximately 8 servings 1x
Category: Dessert Dip
Method: No-Cook
Cuisine: American

Ingredients

Scale

Main Ingredients

3/4 cup heavy cream (cold, 6 ounces)
8 ounces cream cheese (room temperature)
1 cup solid pack pumpkin puree (240 grams)
2 teaspoons ground cinnamon (4 grams)
2 1/2 teaspoons pumpkin pie spice (5 grams)
3/4 cup powdered sugar (98 grams)
1/2 teaspoon vanilla extract (3 grams)

Toppings

Crushed ginger snaps
Salted caramel sauce
Whipped cream

Instructions

Whip the heavy cream: In a clean bowl, use an electric mixer to whip the cold heavy cream until it holds stiff peaks. Once stiff, set aside in the refrigerator to keep chilled.
Beat the cream cheese: In a separate bowl, beat the room temperature cream cheese until it becomes smooth and creamy, ensuring no lumps remain.
Add pumpkin puree in stages: Incorporate 1/4 cup of the pumpkin puree into the cream cheese and mix well. Then add another 1/4 cup of pumpkin puree and mix again. Adding pumpkin gradually helps maintain a silky, smooth texture.
Mix remaining ingredients: Add the remaining pumpkin puree along with ground cinnamon, pumpkin pie spice, powdered sugar, and vanilla extract to the mixture. Beat everything until fully combined and smooth.
Fold in whipped cream: Gently fold the chilled whipped cream into the pumpkin and cream cheese mixture using a rubber spatula. This careful folding preserves the airy texture of the whipped cream.
Chill the dip: Cover the bowl and refrigerate the dip for at least 1 hour to allow flavors to meld and the dip to firm up slightly.
Serve with toppings: Before serving, top the dip with additional whipped cream, crushed ginger snaps, and drizzles of salted caramel sauce for added flavor and texture.

Notes

Ensure the cream cheese is at room temperature to avoid lumps and ensure smooth mixing.
Adding pumpkin puree gradually prevents the dip from becoming grainy.
Chilling the dip enhances the flavor and improves the texture.
This dip pairs wonderfully with ginger snaps, graham crackers, apple slices, or pretzels.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: pumpkin cream cheese dip, pumpkin dip, fall dessert dip, no bake pumpkin dip, holiday appetizer