Cream Cheese Pumpkin Dip is an easy, no-bake pumpkin dip that comes together in minutes. It delivers the warm, familiar flavors of pumpkin pie and is perfect for fall gatherings, game day, or any time you want a simple, crowd-pleasing dessert dip.
I love everything about fall, especially the desserts that come with the season. This pumpkin dip is one of my go-to easy treats because it’s tasty, versatile, and quick to make. It’s light enough to serve as an appetizer with cookies or crackers, but rich enough to satisfy a sweet tooth.
Cream Cheese Pumpkin Dip Ingredients
- Cool Whip – Keeps the dip light and fluffy so cookies and crackers won’t break while dipping.
- Cream Cheese – Adds a smooth, cheesecake-like richness.
- Vanilla Pudding Mix – Provides vanilla flavor and helps the dip set.
- Canned Pumpkin – Pumpkin puree works too; canned pumpkin is convenient and consistent.
- Pumpkin Spice Seasoning – Brings the classic fall spice blend of cinnamon, nutmeg, ginger, and cloves.
- Cinnamon – Optional extra cinnamon for more warmth; omit if you prefer to rely on the pumpkin spice blend.
How To Make Cream Cheese Pumpkin Dip
This recipe is ready in under 10 minutes and requires no baking. It’s ideal for last-minute guests or when you want an easy, seasonal dessert.
- In a large mixing bowl, combine softened cream cheese and canned pumpkin. Use a hand mixer to beat until smooth.
- In a small bowl, stir together the vanilla pudding mix, pumpkin spice, and cinnamon.
- Add the dry mixture to the cream cheese and pumpkin, then blend with the hand mixer until fully incorporated.
- Fold in the Cool Whip until evenly combined and light.
- Chill the dip in the refrigerator before serving. Serve cold with graham crackers, vanilla wafers, ginger snaps, or Teddy Grahams.
What to Serve with the Pumpkin Dip
This dip pairs well with many dippers. Family favorites include vanilla wafers and graham crackers, but ginger snaps, chocolate chip cookies, or fresh apple slices are also excellent choices. You can even use the dip as a filling for eclairs or cupcakes—the flavor is versatile and distinctly fall-inspired.
Storing the Dip
Store the dip in an airtight container or covered with plastic wrap in the refrigerator for up to one week. Freezing is not recommended, as the texture will change and become less appealing after thawing.
Cream Cheese Pumpkin Dip
Ingredients
- 1 8 oz Container of Cool Whip
- 1 8 oz Package of cream cheese
- 1 3.4 oz Box of vanilla pudding mix
- 1 15 oz Canned pumpkin
- 1 tsp Pumpkin spice seasoning
- 1 tsp Cinnamon
Instructions
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In a large bowl, beat softened cream cheese and canned pumpkin with a hand mixer until smooth.
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In a small bowl, combine the vanilla pudding mix, pumpkin spice, and cinnamon.
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Add the dry mixture to the cream cheese and pumpkin and blend until combined.
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Gently fold in the Cool Whip until the dip is light and even.
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Chill the dip in the refrigerator, then serve cold with your favorite dippers.
Notes
Nutrition
Carbohydrates: 7.8 g
Protein: 1.8 g
Fat: 9.8 g
Saturated Fat: 7.3 g
Cholesterol: 21 mg
Sodium: 59 mg
Potassium: 96 mg
Fiber: 1.1 g
Sugar: 5.4 g
Calcium: 26 mg
Iron: 1 mg
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Other favorite fall dessert recipes
- Homemade Peach Pie Recipe
- Apple Cinnamon Strudel
- Peach Hand Pies Recipe
- Pumpkin Snickerdoodle Cookies