Pumpkin Dip is the perfect take along to all your holiday gatherings. Quick to put together and the perfect foil for just about anything worth dipping!
This pumpkin dip is just like pumpkin pie. Only in a bowl.
With no crust…but just like it otherwise.
Paired with your favorite dippers, it’s perfect for all your fall get-togethers.
I love fall! I love watching the seasons change as it begins to cool off. I love the colors, the sounds, the smells. And especially the tastes!
Full disclosure: I live in Oklahoma so fall doesn’t really get started until around November most years, but I DO love it when it does!
This pumpkin dip recipe just embodies fall to me. It has pumpkin front and center wrapped up in the warming spices of the fall season.
You can dip pretty much anything you want to and it will taste amazing.
Some of our favorites are vanilla wafers and cinnamon graham crackers. Our favorite favorite is HoneyCrisp apple slices.
It’s fun! It’s fall! It’s festive!
And best of all, it’s fast!
Takes only 5 minutes to whip up.
You can eat it right away or chill for a few hours so the flavors have time to meld a little.
Either way, it’s going to be the hit of your next fall gathering!
Ready to get the fall flavors rollin’?
Grab an apron and let’s make some fall magic!
Pumpkin Dip
Yield: about 5 cups, or 15 â…“ cup servings
Ingredients:
- 2 – 8oz packages of cream cheese, softened
- 2 1/2 cup powdered sugar
- 1 – 15oz can of pumpkin OR 1 3/4 cups homemade pumpkin puree
- 1 teaspoon homemade vanilla extract
- 1/4 teaspoon salt
- 3 teaspoons ground cinnamon
- 1 1/2 teaspoon nutmeg
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground cloves
Instructions:
Put the 2 packages of cream cheese in a mixing bowl or the bowl of your stand mixer, and beat for about 3 minutes, or until it’s smooth and creamy.
Now add in the pumpkin puree and beat on medium low until it’s well mixed. Use medium low because it’s a little sloppy at this point and might possible for sure get all over your counter if you’re in too big of a rush.
Add in the powdered sugar a little at a time to avoid big lumps and beat that well after each addition until smooth.
The last step is to add in the spices and vanilla. Beat it once more to get everything combined.
You don’t have to chill this pumpkin cream cheese dip, but it does help the flavors meld a little better if you do. Refrigerate if not using right away.
Serve with assorted goodies for dipping, or gift in pretty jars as hostess gifts or in goodie bags. Some of our favorites are apple slices, graham crackers, gingersnaps, and vanilla wafers.
This pumpkin dip will keep for 5 to 7 days in an airtight container in the fridge, so feel free to make it ahead of time. It will hang out happily until you’re ready for it!
So there it is. Now every fall you are only 15 minutes away from pumpkin pie(ish) bliss!
Blessings!
More appetizer recipes you might enjoy:
Fast and Easy Pumpkin Dip
Ingredients
- 2 8 ounce packages of cream cheese softened
- 2 1/2 cup powdered sugar
- 1 15 ounce can pumpkin OR 1 3/4 cups homemade pumpkin puree
- 1 teaspoon homemade vanilla extract
- 1/4 teaspoon salt
- 3 teaspoons ground cinnamon
- 1 1/2 teaspoon nutmeg
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground cloves
Instructions
- Put the 2 packages of cream cheese in a mixing bowl or the bowl of your stand mixer, and beat for about 3 minutes, or until it’s smooth and creamy.
- Now add in the pumpkin puree and beat on medium low until it’s well mixed. Use medium low because it’s a little sloppy at this point and might possible for sure get all over your counter if you’re in too big of a rush.
- Add in the powdered sugar a little at a time to avoid big lumps and beat that well after each addition until smooth.
- The last step is to add in the spices and vanilla. Beat it once more to get everything combined.