Ingredients
Scale
- 8 oz cream cheese, softened to room temperature
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1½ cups powdered sugar
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped to soft peaks (or 8 oz Cool Whip, thawed)
- Pinch of salt (optional)
For Serving:
- Graham crackers
- Apple slices
- Ginger snap cookies
- Vanilla wafers
- Pretzels
- Cinnamon pita chips
Instructions
- Prepare the cream cheese base: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for 1-2 minutes until smooth, light, and fluffy with no lumps remaining. Make sure your cream cheese is at room temperature for best results.
- Add pumpkin and spices: Add the pumpkin puree, powdered sugar, pumpkin pie spice, vanilla extract, and salt (if using) to the cream cheese. Beat on medium speed for 2-3 minutes until completely smooth and well combined, stopping to scrape down the sides of the bowl as needed.
- Incorporate whipped topping: If using heavy whipping cream, whip it in a separate bowl until soft peaks form. Gently fold the whipped cream (or thawed Cool Whip) into the pumpkin mixture using a rubber spatula. Use gentle folding motions rather than stirring to maintain the light, airy texture. Fold until no white streaks remain and the mixture is uniform in color.
- Chill and serve: Transfer the pumpkin dip to a serving bowl, cover with plastic wrap, and refrigerate for at least 30 minutes to allow flavors to meld and the dip to firm up slightly. For best results, chill for 2-4 hours or overnight.
- Garnish and present: Before serving, you can garnish with a sprinkle of additional pumpkin pie spice, a drizzle of caramel sauce, or a few mini chocolate chips. Serve chilled with your choice of dippers arranged around the bowl.
Notes
- Make it ahead: This dip tastes even better after sitting overnight in the refrigerator as the flavors develop and meld together.
- Texture tip: If your dip seems too thick, add a tablespoon of milk or cream and gently fold it in. If it’s too thin, add 2-3 tablespoons more powdered sugar.
- Pumpkin puree vs. pie filling: Always use pure pumpkin puree, not pumpkin pie filling which contains added sugar and spices that will throw off the recipe balance.
- Sweetness adjustment: Start with 1¼ cups powdered sugar if you prefer less sweet desserts, then taste and add more if desired.
- Storage: Store covered in the refrigerator for up to 4 days. The dip may separate slightly after a few days—simply stir gently to recombine.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert Dip
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: ¼ cup (approximately)
- Calories: 165
- Sugar: 14g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 32mg