becky
This post may contain affiliate links. Please read the disclosure policy to learn more.
Thank you for supporting this blog!
An easy pumpkin dip recipe made with cream cheese, real pumpkin purée, and warm autumn spices. Garnish this pumpkin dip with crushed pecans and candied ginger, and serve with ginger snaps for dipping!
Why Make This Pumpkin Dip Recipe?
Although pumpkin pie isn’t my favorite of the Thanksgiving pies (for me it’s always pecan pie for the win) I actually really enjoy making this pumpkin dip. Reminiscent of a slice of pumpkin pie without being overwhelmingly pumpkin-y, this dip is easy to prepare, keeps well in the fridge, and celebrates all of the best flavors of fall.
In this recipe, real pumpkin purée (not pumpkin pie filling) and soft cream cheese create a smooth, creamy base, while ground cinnamon, ginger, and cardamom blend together to capture the classic pumpkin spice flavor profile. To finish, confectioner’s sugar adds just the right amount of sweetness, without making the dip cloying or overwhelmingly sweet.
I also love this recipe for its versatility. It’s a great choice for a party appetizer or Thanksgiving starter, but equally nice for snacking. Serve it with ginger biscuits, graham crackers, or sliced fresh fruit.
Pumpkin Dip Ingredients
To make this pumpkin dip recipe, start by gathering the following ingredients:
- Confectioner’s Sugar – You’ll need about 135 grams (1 cup) of confectioner’s sugar (icing sugar in the UK).
- Cream Cheese – For best results, choose soft cheese, or spreadable cream cheese.
- Pumpkin Purée – You’ll need one 15-ounce can of pumpkin purée. Look for pure pumpkin, not pumpkin pie filling.
- Spices – This recipe requires ground cinnamon, ground ginger, ground cardamom, ground nutmeg, and ground cloves. If desired, you can also add a pinch of ground allspice to the mix.
How to Serve Pumpkin Dip
Here are some creative ways to garnish and serve your homemade pumpkin dip:
Garnish ideas:
- Sprinkle with chopped pecans, walnuts, or crushed ginger snaps.
- Drizzle with honey or maple syrup.
- Dust with ground cinnamon, ground nutmeg, or pumpkin pie spice.
- Top with a dollop of whipped cream, or coconut whipped cream.
- Sprinkle with pieces of chopped crystallized ginger.
Serving suggestions:
- Fresh fruit. Try dunking fresh pear or apple slices, or whole strawberries or blackberries.
- Cookies. Cinnamon graham crackers, ginger snaps, Nilla Wafers, digestive biscuits, animal crackers, and Wheat Thins all make good choices for dipping.
- Pretzels. Serve pumpkin dip with miniature pretzels, thin pretzel sticks, or cinnamon sugar pretzels. Cinnamon sugar pita chips work nicely, too.
Make-Ahead and Storage Suggestions
This pumpkin dip tastes freshest on the day it’s made. It only takes a few minutes to make, so I suggest whipping up your dip just prior to serving. However, you can store the leftovers in the refrigerator for an additional 3-4 days. Leftover dip is great for snacking!
Other pumpkin recipes you might enjoy:
Pumpkin Cream Cheese Cookies
Spiced Pumpkin Butter
Pumpkin Seed Brittle
For more fun dip recipes, try my strawberry fruit dip recipe, hot cocoa dip, or healthy yogurt dip recipe, too.
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Pumpkin Dip
- Total Time: 40 minutes
- Yield: 700 grams (about 2 1/2 cups) 1x
Description
An easy pumpkin dip recipe made with cream cheese, pumpkin purée, and warm autumn spices.
Ingredients
135 grams confectioner’s sugar (1 cup)
225 grams soft cheese, or spreadable cream cheese (8 ounces)
425 grams pumpkin purée (1 15-ounce can)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
Pinch ground cloves
To garnish:
Chopped pecans
Chopped candied ginger
Ground cinnamon
For dipping:
Ginger snaps, pretzels, sliced pears or apples, blackberries
Instructions
Sift the confectioner’s sugar to remove any lumps or clumps.
In a large mixing bowl or the bowl of a stand mixer, whip the cream cheese on medium-high speed until smooth and creamy.
Mix in the pumpkin purée, followed by the spices.
Add the confectioner’s sugar and mix until smooth and creamy.
Transfer to a serving bowl. Cover and refrigerate for 30 minutes, or until ready to serve. Garnish with nuts, cinnamon, and candied stem ginger. Serve alongside ginger snaps, pretzels, or sliced fruit.
Store leftover dip in an airtight container in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Chilling Time: 30 minutes
- Category: Appetizers
- Method: No Cook