Pumpkin Dip Recipe

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

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

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.
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.

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.

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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.