Easy Pumpkin Dip

4.29 from 7 votes

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

This creamy, spiced pumpkin dip is sweetened with a touch of brown sugar and perfect for dipping cookies, apples, graham crackers, and more.

bowl of pumpkin dip with a gingersnap in it


When it comes to fall, I’m all about pumpkin desserts. From pumpkin cupcakes to pumpkin cheesecake, I’m always looking for an excuse to fill my house with the smells of cinnamon and pumpkin baking in my oven, and it doesn’t hurt that my tastebuds enjoy the tastes, too. 

This pumpkin dip has been in my pumpkin season rotation (and on my website) since 2017, and it’s always my favorite treat to bring to Halloween parties and fall gatherings. Not only is it an easy recipe, but it’s no bake, can be halved easily, and is the perfect vehicle for so many of my favorite dippers (see below for my suggested list). 

You’ll love that this easy pumpkin pie dip recipe is not too sweet, not too pumpkin-y, and the perfect complement to your fall season eats.

bowl of pumpkin dip


You only need 5 simple ingredients for this easy pumpkin dip recipe. You’ll just want to make sure that both your cream cheese and your pumpkin purée are room temperature to avoid any clumping of the cream cheese.

Save This Recipe form


Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Ingredients for pumpkin dip with text overlay.

For this pumpkin dip, you will need:
• full-fat block cream cheese
• pumpkin purée
• brown sugar
• pumpkin pie spice
• ground cinnamon

pumpkin dip with a gingersnap in it


We’re bringing the base of the pumpkin flavor with 100% pure pumpkin. You’ll want to be sure you use canned pumpkin or your own pumpkin puree (if you’re familiar with making and using this preparation) and not pumpkin pie filling which has a lot of other spices and ingredients in it specifically made for baking pumpkin pie. 


As I mentioned, be sure that your cream cheese and pumpkin purée are both at room temperature, because blending them together is the first step to making this creamy pumpkin dip.

Be sure the mixture is nice and smooth before adding the brown sugar, pumpkin pie spice, and ground cinnamon.

Then, it’s just a matter of blending those ingredients into the pumpkin mixture, and that’s truly it.

You’ll want to use a hand mixer or stand mixer to get this job done to insure the pumpkin cheesecake dip is as smooth as possible.


Now, for dipping?

1) Anything.
2) Everything.

Ok, but really, you can see in the photographs that my favorite things to eat with this pumpkin spice dip are apple slices and gingersnap cookies, but don’t limit yourself to just these two dippers!

More favorites to eat with this delicious pumpkin dip are cinnamon graham crackers, shortbread cookies, caramel apples, pretzels, pears, spoons, (clean) fingers, vanilla wafers, you know… Anything and everything.


YES, this pumpkin dip can absolutely be frozen. You’ll need to re-whip it a bit after thawing, but it will hold up beautifully.

Add this pumpkin dip to your next Halloween party, fall game day, or fall gathering. With easy ingredients and it being one of the easiest recipes on my site, this 5-ingredient pumpkin dip will surely be your new favorite fall dip!

Pumpkin Dip: Creamy, spicy pumpkin dip sweetened with a touch of brown sugar, perfect for dipping cookies, apples, and graham crackers.
4.29 from 7 votes
Pin Recipe Print Recipe Rate this Recipe

Pumpkin Dip Recipe

This creamy, spiced pumpkin dip is sweetened with a touch of brown sugar and perfect for dipping cookies, apples, graham crackers, and more.
Prep Time5 minutes
Total Time5 minutes
Recipe Author Lynn April
Servings: 2 cups


  • 8 ounces (225g) full fat cream cheese softened to room temperature
  • ¾ cup (194g) pumpkin purée1 room temperature2
  • ¼ cup (50g) packed brown sugar
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon


  • In a medium bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and pumpkin on medium speed until completely combined.
  • Add the brown sugar, pumpkin pie spice, and cinnamon and beat again until smooth. Cover tightly and chill at least 30 minutes before serving. Leftovers3 stay fresh covered in the refrigerator up to 5 days.


  1. Pumpkin purée: I always measure pumpkin purée with a measuring cup as the moisture content can wildly change the weight measurements, depending on the brand.
  2. Room temperature pumpkin purée: if your purée is cold, allow it to come to room temperature before combining with other ingredients.
  3. Freeze this pumpkin dip: this dip freezes well, up to 3 months, but be wary of the additional moisture. Allow it to thaw in the refrigerator overnight, then blot out any excess moisture with a paper towel. Re-whip the pumpkin dip before serving.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Serving: 1cup | Calories: 258kcal | Carbohydrates: 44g | Protein: 19g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 14mg | Sodium: 809mg | Potassium: 547mg | Fiber: 3g | Sugar: 36g | Vitamin A: 14361IU | Vitamin C: 4mg | Calcium: 453mg | Iron: 2mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.