Pumpkin Cream Cheese Dip

Pumpkin Dip: Creamy, spicy pumpkin dip sweetened with a touch of brown sugar, perfect for dipping cookies, apples, and graham crackers.

4.38 from 8 votes

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

Total Time5

Recipe Author Lynn April

Servings: 2 cups

Ingredients

▢ 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

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Instructions

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.
8 ounces (225g) full fat cream cheese, ¾ cup (194g) pumpkin purée1
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.
¼ cup (50g) packed brown sugar, ½ teaspoon pumpkin pie spice, ½ teaspoon ground cinnamon

Notes

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.
Room temperature pumpkin purée: if your purée is cold, allow it to come to room temperature before combining with other ingredients.
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.

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.