Easy Pumpkin Dip is the PERFECT fall dessert, made with a few simple ingredients like cream cheese, powdered sugar, heavy cream, maple syrup, and pumpkin puree, ready in less than 10 minutes!

A bowl full of pumpkin pie dip resting on a cutting board, surrounded by gluten free graham crackers, apple slices, and blue corn chips. Two graham crackers are resting in the dip.

This Pumpkin Dip recipe is so incredibly easy to make, and comes together in less than 10 minutes! It’s perfect for an easy dessert or to bring to a fall gathering, and tastes just like pumpkin cheesecake.

You can serve this with blue corn chips for a sweet and salty option, or gluten free graham crackers, apple slices, gluten free vanilla wafer cookies or gingersnap cookies. It’ll be your favorite recipe to make for pumpkin season!

If you loved this recipe, you may also love my other pumpkin recipes like Gluten Free Pumpkin Muffins, Gluten Free Pumpkin Pancakes, or this Gluten Free Pumpkin Bread!

Table of contents

Why You’ll Love This Recipe

Quick and Easy – This only takes a few minutes to make with simple pantry ingredients!

Perfect for Fall – This is the perfect recipe to make during the fall or for the holidays. This is a really easy dessert that tastes like pumpkin pie filling for Halloween parties, Thanksgiving, or Christmas!

Make Ahead Friendly – You can make this ahead of time and refrigerate until you’re ready to serve! I recommend making this no longer than 24 hours beforehand.

Ingredients You’ll Need

Individual ingredients for pumpkin dip on a table.

Pumpkin Puree. Make sure you’re using 100% pure pumpkin puree. You can also use homemade pumpkin puree if you’re really motivated.

Don’t use pumpkin pie filling that has all of the added ingredients, it won’t taste the same.

Powdered Sugar. This adds sweetness to the dip, and also helps the dip hold its structure, similar to frosting. You may also hear this called confectioners’ sugar or icing sugar. 

Cream Cheese. This adds a creamy texture that makes the dip almost taste like pumpkin cheesecake (except with way less effort!)

Heavy Whipping Cream. We’re going to whip this with the mixer to create a really light and fluffy texture.

There are no substitutions for this, because you need the fat content for it to turn out right.

Maple Syrup. This adds sweetness, but more importantly gives the dip that fall flavor along with the spices.

Vanilla Extract. Vanilla just gives a little bit of flavor to compliment the sweetness of the sugar. 

Spices. All you need here is pumpkin pie spice and a little extra ginger and cinnamon. If the dip tastes overly sweet, add a pinch of salt if needed.

Kitchen Tools

For this recipe you’ll need a stand mixer or an electric hand mixer.

How to Make Pumpkin Dip With Cream Cheese

A mixing bowl with a stand mixer whisk in it, with creamed together powdered sugar, cream cheese, and pumpkin pie spice.

Add the cream cheese to the stand mixer. Using the whisk attachment on medium speed, add the powdered sugar a little bit at a time. Cream together until combined.

Add the vanilla, spices, and maple syrup and mix for a few more seconds to combine. Be careful not to over-mix.

A mixing bowl with a stand mixer whisk in it with whipped pumpkin spice cream cheese in it.

Increase the mixer speed to medium-high. Slowly pour the heavy cream down the side of the mixing bowl (to prevent splashing).

Once all of the cream is added, mix on high for about 2-3 minutes, or until stiff peaks begin to form.

A mixing bowl with pumpkin pie dip with a spatula in it.

Add the pumpkin puree and mix until just combined. Stop the mixer and transfer to a serving bowl. Optionally, top with some ground cinnamon for decoration.

A bowl full of pumpkin pie dip resting on a cutting board, surrounded by gluten free graham crackers and blue corn chips.

Serve with gluten free graham crackers, apple slices, or blue corn chips.

Recipe Variations 

  • You can add more or less of any of the spices to this pumpkin cream cheese dip until you get a flavor profile that you really like. 
  • For a lighter version use Neufchatel cheese, which is basically a light cream cheese that tastes the same. 
  • Sprinkle some brown sugar and cinnamon on top decoratively for presentation. 
  • Serve leftovers the next day with pancakes or french toast!

Recipe Tip! We’re essentially making whipped cream cream cheese frosting, and adding pumpkin and spices to it. Make sure your heavy whipping cream is cold when adding it to the mixer to make it light, fluffy, and stable.

Frequently Asked Questions

Is pumpkin puree the same as canned pumpkin?

Yes, this is the same thing. Making homemade pumpkin puree is a labor of love, so most recipes will use canned pumpkin puree. Some people prefer the pumpkin flavor from the homemade puree, but I honestly like it both ways. 

Recipe Tip! Make sure you’re using 100% pumpkin puree, not pumpkin pie filling, which already has sugar and spices added to it.

More Dessert Dip Recipes

Storage

Refrigerate this creamy pumpkin pie dip in an airtight container for 3-4 days. 

Freeze leftover dip in a freezer-safe container for 2-3 months, but be aware that the texture may be more grainy once it’s defrosted.

Cooking Tips

  • If you don’t have a stand mixer, you can use an electric hand mixer.
  • Make sure the heavy cream is cold, or it won’t whip well.
  • If you skip creaming the cream cheese and powdered sugar together first, the dip will turn out lumpy.
  • This recipe works best with softened cream cheese. If you don’t have time to wait, you can cream the cream cheese by itself in the mixer first and add the powdered sugar once it’s smooth. Stop the mixer and scrape the sides of the bowl with a spatula to make sure it’s completely mixed. 
  • We’re essentially making whipped cream, which requires a few minutes at high speed until the heavy cream starts to form stiff peaks. Add a little cream at a time, if you add it all at once it’ll turn into a mess.
  • Serve this pumpkin pie dip with fresh fruit like apple slices, or serve in cups with a small bowl of berries and crushed gluten free graham crackers to add as a topping with whipped cream. 
A bowl full of pumpkin pie dip resting on a cutting board, surrounded by gluten free graham crackers, apple slices, and blue corn chips.

Tried this recipe? ⭐ Leave a review and share what worked best for you—your tips help other home cooks get the same delicious results!

A bowl full of pumpkin pie dip resting on a cutting board, surrounded by gluten free graham crackers, apple slices, and blue corn chips. Two graham crackers are resting in the dip.

Easy Pumpkin Dip

Easy Pumpkin Dip is the PERFECT fall dessert, made with a few simple ingredients like cream cheese, powdered sugar, heavy cream, maple syrup, and pumpkin puree, ready in less than 10 minutes!
5 from 3 votes
Print Pin Save Review
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Dessert
Cuisine: American
Author: Jacqui
Yield: 16 servings

Ingredients
 
 

  • 8 ounces cream cheese, room temperature
  • 1 cup confectioners sugar
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon cinnamon
  • 1/4 teaspoon ginger
  • 2 cups heavy whipping cream, cold
  • 1 cup pumpkin puree

Equipment

  • 1 stand mixer and whisk attachment or electric hand mixer

Instructions
 

  • Add the cream cheese to the stand mixer. Using the whisk attachment on medium speed, add the powdered sugar a little bit at a time. Cream together until combined.
  • Add the vanilla, spices, and maple syrup and mix for a few more seconds. Be careful not to over-mix. Every so often, stop the mixer and use a spatula to scrape the sides of the bowl to make sure everything mixes evenly.
  • Increase the mixer speed to medium-high. Slowly pour the heavy cream down the side of the mixing bowl (to prevent splashing).
  • Once all of the cream is added, mix on high for about 2-3 minutes, or until stiff peaks begin to form.
  • Add the pumpkin puree and mix until just combined. Stop the mixer and transfer to a serving bowl. Optionally, top with some ground cinnamon for decoration.

Notes

Click on the time in the instructions to start a timer! 
Storage
Refrigerate in an airtight container for 3-4 days. 
Freeze in a freezer-safe container for 2-3 months, but be aware that the texture may be more grainy once it’s defrosted.
Cooking Tips
  • If you don’t have a stand mixer, you can use an electric hand mixer.
  • Make sure the heavy cream is cold, or it won’t whip well.
  • If you skip creaming the cream cheese and powdered sugar together first, the dip will turn out lumpy. 
  • We’re essentially making whipped cream, which requires a few minutes at high speed until the heavy cream starts to form stiff peaks. Add a little cream at a time, if you add it all at once it’ll turn into a mess.

Nutrition

Calories: 192kcal (10%)Carbohydrates: 12g (4%)Protein: 2g (4%)Fat: 16g (25%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 48mg (16%)Sodium: 54mg (2%)Potassium: 87mg (2%)Fiber: 1g (4%)Sugar: 10g (11%)Vitamin A: 3013IU (60%)Vitamin C: 1mg (1%)Calcium: 46mg (5%)Iron: 0.4mg (2%)
Did you make this recipe?Share it on Instagram @Jacqui_DishingDelish and tag #dishingdelish!

 

We are a participant in both the RewardStyle and Amazon Services LLC Associates Program, which are affiliate advertising programs designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com and through RewardStyle.