Pumpkin Dip (5-Ingredient)
This pumpkin dip with Cool Whip and cream cheese is light, quick, easy, and most importantly – delicious! Made with FIVE simple ingredients, it’s perfect for serving at all your fall party gatherings or for everyone to snack on before Thanksgiving dinner.
For all my pumpkin lovers, try my Pumpkin Chocolate Chip Bread, Pumpkin Chocolate Chip Cookies, and my super easy Pumpkin Cake Recipe.
Why You’ll Love This Pumpkin Pie Dip!
- Great flavor! This is the BEST pumpkin dip you’ll eat this year!
- A lighter dessert option! While it would be entirely possible for me to eat a piece of pumpkin pie each and every day… I like having this pumpkin pie dip on the back burner for my snacking needs.
- It’s a real crowd-pleaser. It’s always a hit and everyone loves the pleasant pumpkin taste and can’t wait to have another bite!
- Naturally gluten-free! This is the perfect dessert if you’ve got guests coming who are gluten-free! It’s also nut-free too.
I made this for our annual Halloween party and it was gone in minutes! I will be making this for Thanksgiving too. Thanks for such an easy and delicious recipe that everyone loves.
Beth
Ingredients
All you need to make this pumpkin dip recipe are FIVE simple ingredients. Here is a look at the highlights but be sure to check the recipe card for the full list and quantities.
- Pumpkin: Make sure you grab 100% pure pumpkin puree for this recipe and NOT pumpkin pie filling.
- Sugar: This pumpkin fluff dip recipe is made with powdered sugar which mixes into the dip, keeping it nice and smooth while perfectly sweet.
- Cream cheese: It adds a nice bit of creamy, tangy flavor to the dip. Make sure to soften your cream cheese first!
- Cinnamon: Ground cinnamon works perfectly with pumpkin and adds a delicious flavor!
- Cool whip: Adds more sweetness while making the dip lighter and creamier texture.
Tips & Variations
- Swap the cinnamon. You can use pumpkin pie spice instead! Or add a pinch of nutmeg or cloves along with the cinnamon.
- Make sure you use 100% pumpkin puree for the best flavor!
- Love nuts? You can sprinkle some toasted walnuts or pecans on top.
- Keep refrigerated. Store this pumpkin dip with cream cheese in the fridge until just before serving.
How To Make Pumpkin Dip
Pumpkin dip with cream cheese mixes up in just a few short minutes. Here’s a look at what you need to do.
- Combine. The pumpkin, powdered sugar, cream cheese, and ground cinnamon in a bowl.
- Beat. Using an electric or stand mixer until the pumpkin mixture is smooth and creamy.
- Fold. In the Cool Whip.
- Store. In the fridge until you’re ready to serve.
What To Serve With Pumpkin Dip
Make sure to serve your pumpkin and cream cheese dip with all types of dippers, like my Pumpkin Pie Twists! Here are some ideas for inspiration!
- Fruit. Apple slices and pear slices work great but you can also try it with strawberries and bananas.
- Crunchy. Pretzels or crackers work great for a less sweet option. I find the saltiness works great paired with the sweetness of the dip.
- Sweet and crunchy. Graham crackers, Sugar Cookies, and Snickerdoodle Cookies are just a few favorites.
- Frosting/Topping. You can also use this pumpkin dip as a frosting or topping on Pancakes, Cupcakes, or even on a slice of Zucchini Bread or Apple Bread.
Recipe FAQ
Yes. I recommend using 100% pure pumpkin if possible so you get the right combination of ingredients and expected flavor. If you use pumpkin pie mix, just don’t add the ground cinnamon or pumpkin pie spice and reduce the amount of sugar because the pumpkin pie mix already contains these ingredients.
Not long! About an hour before you plan on making this dip, take the cream cheese out of the fridge and set it out on the counter to soften.
You can but it changes the texture a bit and isn’t quite as creamy so I don’t recommend it.
Leftovers & Storing
- Store. For best results, serve your pumpkin and Cool Whip dip within 24 hours of preparing it. If you have leftovers, store them in the fridge for up to four days. Stir well before serving it up again.
More Dip Recipes
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Pumpkin Dip (5-Ingredient)
Ingredients
- 1 cup canned pumpkin puree
- ½ cup confectioner's sugar
- 1 package cream cheese, softened, 8 ounces
- ½ teaspoon ground cinnamon
- 1 tub Cool Whip topping, thawed, 8 ounces
- apple slices, pear slices, graham crackers, for dipping
Instructions
- Using an electric or stand mixer, beat the pumpkin, powdered sugar, cream cheese, and ground cinnamon for 2 minutes or until smooth and creamy.
- Fold in cool whip topping. Place in fridge until ready to serve.
- Serve with apple slices, pear slices, graham crackers. Enjoy!
Notes
- Swap the cinnamon. You can use pumpkin pie spice instead! Or add a pinch of nutmeg or cloves along with the cinnamon.
- Make sure you use 100% pumpkin puree for the best flavor!
- Love nuts? You can sprinkle some toasted walnuts or pecans on top.
- Keep refrigerated. Store it in the fridge until just before serving.
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Very good! Made it today on a hot August day. Never to early for pumpkin! Saved recipe. Served it with vanilla wafers
Yummy. Thank you!