Pumpkin Dip

5 from 16 votes
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Pumpkin Dip is smooth, creamy and downright delicious! Tastes like pumpkin pie in a bowl. This treat is great to serve as a sweet appetizer or dessert. 

When I think of dips, I typically think savory like beer cheese and sausage dip or cheesy bacon artichoke dip. Sweet dips like caramel apple dip and this pumpkin pie dip for fruit and cookies are just as amazing and always a crowd pleaser. And of course you can’t go wrong when pumpkin is involved. 

Bowl of cream cheese pumpkin dip

Why you will love this dessert pumpkin dip

  • Easy to make and perfect for a last minute gathering. 
  • Delicious fall flavor.
  • Works well for a dip, spread, or even sandwiched between 2 sugar cookies. 

Ingredients needed

Pumpkin: Make sure to use 100% pure pumpkin, not canned pumpkin pie.

Cream Cheese: I use full fat but you could use the lower fat option. 

Frozen Whipped Topping: I typically use Cool Whip. 

Powdered Sugar: This adds a slight sweetness to the dip. 

Pumpkin Pie Spice: Adds a wonderful fall flavor. Make your own pumpkin pie spice or prepackaged. 

How to make pumpkin cream cheese dip 

Scroll to the bottom for full, printable recipe, ingredients and video. 

You won’t believe how easy this pumpkin dip with cream cheese is to make! If you are craving pumpkin pie but don’t feel like making a whole pie, this is a great alternative that can be made in minutes. 

  1. Combine: Start by adding your ingredients to the mixing bowl. I would recommend beating the cream cheese first to get it nice and smooth.
  2. Fold: Once the pumpkin, cream cheese, pumpkin pie spice and powdered sugar are mixed, fold in the frozen whipped topping with a spatula. Make sure to mix until blended.
  3. Cool: Refrigerate until ready to serve. 

Pumpkin puree, cool whip, sugar and pie spice in a bowl

Recipe tips

  • For creamy dip, make sure to let you cream cheese sit out at room temperature for about one hour. 
  • If you don’t have pumpkin pie spice, use cinnamon and nutmeg or even this apple pie spice
  • Make sure to store in the refrigerator when not eating. 

How to serve pumpkin dip

I love bringing this dip to all of my fall gatherings. Here are a few great options to serve with the dip: 

  • Fruit
  • Sugar cookies
  • Ginger snaps
  • Pretzels 
  • Vanilla wafers
  • A spoon 

Ginger cookie being dipped in pumpkin dip

More pumpkin recipes

*** If you make this recipe, be sure to give it a star rating below. 

Bowl of pumpkin dip pin
5 from 16 votes

Pumpkin Dip

By Heather
Pumpkin Dip
Prep: 10 minutes
Total: 10 minutes
Servings: 8


  • 1 can pure pumpkin
  • 1 1/2 cups powdered sugar
  • 1 8 oz cream cheese
  • 1/2 teaspoon pumpkin pie spice
  • 1 8 oz tub Cool Whip


  • Beat cream cheese with electric mixer until creamy.
  • Mix in powdered sugar, pumpkin, pumpkin pie spice.
  • Fold in Cool Whip.
  • Refrigerate until ready to serve.


YouTube video


Be sure to let the cream cheese sit out to soften before mixing. 


Calories: 107kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 109mg | Fiber: 2g | Sugar: 24g | Vitamin A: 8268IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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Recipe Rating


  1. Cannot wait to try this out. I am going to make it for my sister with Alzheimer’s because she isn’t eating too much right now; however, she loves sweet stuff.

  2. Can this dip be frozen made 3 times the amount for a party and have so much left would love to freeze till thanksgiving! Thanks so much!

    1. I probably would not freeze this dip because the cream cheese and Cool Whip loose their consistency once thawed out.

  3. 5 stars
    Can WHIPPED cream cheese be used in place of the block cream cheese?
    I’ve made this recipe before & I can’t get enuf of it! I love it! However, I’ve just discovered WHIPPED cream cheese & it’s delicious! So, do you think I can substitute the WHIPPED cream cheese for the block cream cheese in this recipe?
    I look forward to your reply! Thank you!