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+ servings

Pumpkin Dip

close up overhead shot of a bowl of Pumpkin Dip topped with cinnamon around a bunch of cookies
This creamy dip is full of all that is cozy about fall. Pumpkin, cream cheese, and warm spices combine for a sweet dip that everyone will gobble up.
Prep Time 5 mins
Chill Time 1 hr
Total Time 1 hr 5 mins
Course Dip
Cuisine American
Servings 3.5 cups
Calories 392 kcal


  • 8 ounces cream cheese softened
  • ½ cup light brown sugar packed
  • 15 ounces pumpkin puree
  • 1 ½ teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger


  • Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the softened cream cheese for 1 minute until smooth. Use a silicone spatula to scrape down the sides.
  • Lower the mixer speed to low and add the canned pumpkin puree, brown sugar, and vanilla extract. Increase the mixer speed to medium and continue mixing for 1 minute, then scrape down the sides of the bowl.
  • Lower the mixer speed to low, add the pumpkin pie spice, ground cinnamon, and ground ginger. Increase the speed to medium and mix for a further 30 seconds.
  • Tightly cover the pumpkin dip and refrigerate for at least 1 hour before serving.


TIP: Watch out when you are at the grocery store that you buy pure pumpkin puree and not canned pumpkin pie filling.
TIP: This sweet dip can be made ahead of time. Just leave off any toppings such as whipped cream until you are ready to serve.
TIP: Make sure your cream cheese is at room temperature so that you don’t have any lumps in your dip.


Calories: 392kcalCarbohydrates: 45gProtein: 5gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 71mgSodium: 224mgPotassium: 395mgFiber: 4gSugar: 37gVitamin A: 19783IUVitamin C: 5mgCalcium: 132mgIron: 2mg