My pumpkin dip recipe is a must make during the fall, or anytime of year for that matter. Cool, creamy, and only 5 ingredients, if you are looking for an easy dessert to make for your next party, you came to the right place.

When I think of dips, I typically think of savory ones like beer cheese dip or million dollar dip. If you are hosting a party or holiday, it’s also nice to have some sweet dip options to balance out the savory.

This pumpkin pie dip with cream cheese is one of my all time favorite dessert dips to make and it’s one that my friends can’t get enough of eating. It’s also the perfect way to use up any canned pumpkin you might have in your pantry.

Caramel apple dip, strawberry dip, toffee apple dip, and Oreo dip are other delicious dessert dip options to serve alongside this pumpkin pie one.

Why you will love this cream cheese pumpkin dip

• Taste: This dip is full of amazing pumpkin pie flavor!
• Simple: Just 5 ingredients, 5 minutes, and you can have this dip made.
• Crowd favorite: My family and friends always request that I bring this to holiday parties.

Pumpkin pie dip ingredients

• Pumpkin – Make sure to use 100% pure canned pumpkin, not the canned pumpkin pie mix.
• Cream cheese – I like to use full fat but you could substitute with the lower fat option.
• Frozen whipped topping – I use Cool Whip.
• Powdered sugar – This adds sweetness to the dip.
• Pumpkin pie spice – Adds that wonderful fall flavor. You can use prepackaged or make your own homemade pumpkin pie spice.

How to make pumpkin dip

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

You won’t believe how easy this recipe 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.

Step one: Start by adding the cream cheese to a mixing bowl. Beat the cream cheese with an electric mixer to get it smooth and creamy.

Step two: Add the canned pumpkin, pumpkin pie spice, and powdered sugar. Mix again with the mixer until creamy.

Step three: Using a spatula, fold in the Cool Whip.

Step four: Serve or refrigerate until ready to eat.

Heather’s recipe tips

• Make sure you let the cream cheese sit out at room temperature for 30 minutes – 1 hour before mixing. This helps you get a creamy dip.
• If you don’t have pumpkin pie spice, you can substitute with cinnamon and nutmeg, or apple pie spice.
• Try adding a little crunch by topping with chopped pecans.
• If you have a large crowd, over 8 people, you might want to double the recipe.

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:

• Molasses cookies
• Ginger snaps
• Fruit
• Pretzels
• Vanilla wafers
• Graham crackers

Common questions

How to store leftover dip

This can be stored in an airtight container in the refrigerator for up to 3-4 days. I don’t recommend freezing the dip.

More pumpkin recipes

• Pumpkin magic bars have layers of pumpkin, nuts, chocolate and more.
• Pumpkin cheesecake bars are creamy and delicious.
• Pumpkin cheesecake brownies are little brownie bites with a pumpkin cheesecake swirl.
• Air fryer pumpkin seeds are a tasty snack that can be made in the air fryer.

Be sure to check out this list of Thanksgiving dessert recipes and if you make this cream cheese dip recipe, be sure to give it a star rating below.