Pumpkin Dip Recipe
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Reminiscent of a slice of pumpkin pie, this easy pumpkin dip recipe celebrates all of the best flavors of fall. 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 create the classic pumpkin spice flavor. Garnish with crushed pecans and candied ginger, and serve with ginger snaps for dipping!
Key Ingredients
- Confectioner’s Sugar – Confectioner’s sugar (icing sugar) adds just the right amount of sweetness, without making the dip cloying or overwhelmingly sweet. You’ll need about 135 grams (1 cup) plus more to adjust the consistency.
- Cream Cheese – I developed this recipe using UK-style soft cheese, and have also tested it with spreadable cream cheese. This eliminates time spent waiting for traditional cream cheese to soften, and makes it easier to blend the cheese with the pumpkin purée. However, it does make a thinner, more fluid dip. If you prefer a thicker dip, use block-style cream cheese and allow it to sit at room temperature for 30-60 minutes to soften.
- Pumpkin Purée – You’ll need one 15-ounce can of pumpkin purée. Look for pure pumpkin, not pumpkin pie filling; the latter already has spices added, and you’ll be adding spices and seasonings of your own.
- 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, or your own homemade pumpkin pie spice.
Pumpkin Dip
- Total Time40 minutes
- Yield700 grams (about 2 1/2 cups) 1x
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
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, ground cinnamon, crushed cookies, or candied ginger. Serve alongside ginger snaps, pretzels, sliced fruit, or fresh berries.
Store leftover dip in an airtight container in the refrigerator for up to 3 days.
Notes
Recipe can be halved.
- Prep Time: 10 minutes
- Chilling Time: 30 minutes
- Category: Appetizers
- Method: No Cook
How to Serve Pumpkin Dip
To garnish, sprinkle the bowl with chopped pecans, walnuts, or crushed ginger snaps. Drizzle with honey or maple syrup, or dust with ground cinnamon, ground nutmeg, mixed spice, pumpkin spice, or pieces of chopped candied ginger. Serve accompanied by fresh fruit (pear or apple slices, whole strawberries, whole blackberries) for dunking, or with crunchy treats like cinnamon graham crackers, ginger snaps, Nilla Wafers, digestive biscuits, animal crackers, and Wheat Thins all make good choices for dipping. Miniature pretzels or 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 three days. It’s great for snacking.
Other Pumpkin Recipes You Might Enjoy
Pumpkin Cream Cheese Cookies
Spiced Pumpkin Butter
Pumpkin Seed Brittle
Pumpkin Hand Pies
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!
