Pumpkin Pie Dip
When fall rolls around, I start craving cozy treats that taste like the holidays. This Pumpkin Pie Dip is just that: everything I love about pumpkin pie, but in a fluffy, no-bake dip form that’s perfect for parties or an easy dessert at home. It’s creamy, fluffy, spiced just right, and takes only about 10 minutes to make.
This easy pumpkin pie dip is perfect when you want all the flavor of pumpkin pie without turning on the oven. It’s quick to make, always a hit at fall get-togethers, and works great as a sweet snack or party dip.
If you’re into seasonal treats like this, you might also like my Pumpkin Spice Cheesecake (it’s vegan and gluten-free!), Caramel Apple S’mores, Chocolate Pumpkin Patch Brownie Cake, and Pumpkin Pie Sugar Cookies.
Why You’ll Love This Recipe
- Quick and easy – just 10 minutes and no baking required.
- Packed with pumpkin flavor and warm spices.
- Creamy, fluffy texture that’s super satisfying.
- Perfect for fall gatherings, Halloween, or Thanksgiving.
- Can be made ahead for easy entertaining.
Ingredients
- Cream Cheese: Gives the dip a rich and creamy base. Softened cream cheese blends smoothly with the other ingredients and adds that classic cheesecake-like tang.
- Pumpkin Purée: Adds earthy sweetness and a deep pumpkin flavor. Make sure to use 100% pure pumpkin, not pumpkin pie filling.
- Confectioners’ Sugar: Sweetens the dip while keeping it smooth and airy. Unlike granulated sugar, it blends easily with no grainy texture.
- Ground Cinnamon: Brings warm, comforting spice that instantly makes the dip taste like fall. A little extra on top makes for a pretty garnish.
- Vanilla Extract: Enhances the sweetness and adds depth to the flavor. Just a teaspoon makes a big difference.
- Cool Whip: Makes the dip fluffy and light. It folds in easily and balances out the cream cheese for a smooth, airy texture.
- Graham Cracker Crumbs: Adds a little crunch and ties the dip back to the idea of pumpkin pie. A sprinkle on top creates a pie-like presentation.
Substitutions and Additions
- Swap Cool Whip for Whipped Cream: Swap Cool Whip with homemade whipped cream (stabilized works best) or use a dairy-free version if needed.
- Add Pumpkin Pie Spice: For a stronger spice flavor, add ½ teaspoon of pumpkin pie spice along with the cinnamon. It’s a cozy upgrade that makes the dip even more festive.
- Make It Lighter: Use reduced-fat cream cheese and light whipped topping if you want a slightly lighter version of this dip.
- Add Maple Syrup: A drizzle of pure maple syrup on top adds sweetness and a rich fall-flavored twist.
- Add Yogurt: Stir in a spoonful of Greek yogurt to make the dip tangier and boost the protein content.
Step by Step Instructions
Step 1: Blend the Base
In a large mixing bowl, beat together the softened cream cheese and pumpkin purée using a stand mixer or hand mixer until the mixture is smooth and creamy.
Step 2: Add Sweetness and Spice
Add in the confectioners’ sugar, ground cinnamon, and vanilla extract. Beat again until everything is fully incorporated and smooth.
Step 3: Fold in the Fluff
Using a spatula, gently fold in the Cool Whip. You want to do this slowly to keep the mixture light and airy.
Step 4: Transfer and Garnish
Spoon the dip into a serving bowl. Sprinkle graham cracker crumbs around the edge and dust a bit of extra cinnamon over the top for a pretty finish. Enjoy!
Tips and Notes
- Chill Before Serving: For the best texture and flavor, let the dip chill in the refrigerator for at least 30 minutes before serving. It helps the flavors meld and makes the dip easier to scoop.
- Soften Your Cream Cheese: Make sure your cream cheese is at room temperature for the smoothest dip texture.
- Don’t Overmix the Cool Whip: Folding instead of beating helps the dip stay fluffy rather than turning runny.
- Make It Ahead: This dip can be made the night before – just cover and refrigerate. Add toppings right before serving.
Serving Suggestions
- Serve it with vanilla wafers, graham crackers, or gingersnaps for a sweet crunch.
- Apple slices and pretzels make great dippers, too, and balance out the sweetness.
- Use it as a sweet spread on toasted bagels, pancakes, or waffles for a festive fall breakfast or brunch.
Storage and Reheating Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Stir gently before serving if the dip has been sitting to restore fluffiness.
- Do not freeze, as it may alter the texture when thawed.
Pumpkin Pie Dip
Ingredients
- 8 oz cream cheese softened
- 1 can pumpkin purée (15 oz)
- 1 cup confectioners’ sugar
- 1 tsp ground cinnamon plus extra for garnish
- 1 tsp vanilla extract
- 1 tub Cool Whip (8 oz)
- ¼ cup graham cracker crumbs plus more for garnish
Instructions
- In a large mixing bowl, beat together the softened cream cheese and pumpkin purée using a stand mixer or hand mixer until the mixture is smooth and creamy.
- Add in the confectioners’ sugar, ground cinnamon, and vanilla extract. Beat again until everything is fully incorporated and smooth.
- Using a spatula, gently fold in the Cool Whip. You want to do this slowly to keep the mixture light and airy.
- Spoon the dip into a serving bowl. Sprinkle graham cracker crumbs around the edge and dust a bit of extra cinnamon over the top for a pretty finish.
