If you’re craving a sweet and creamy fall treat, this pumpkin cream cheese dip is about to become your new go-to snack. It’s smooth, fluffy, and tastes like pumpkin pie in dip form. Perfect for last-minute gatherings or a cozy movie night at home.
I first made this dip on a chilly afternoon when I needed something quick for unexpected guests. Everyone hovered around the bowl and asked for the recipe before they even left the house, so naturally, it’s now a staple in my fall lineup.
For specifics on the recipe use the table of contents to click on sections of the recipe.
Jump to:
- Why you'll love my Pumpkin Pie Dip
- No-Bake Pumpkin Pie Ingredients
- Kitchen Tools for Pumpkin Pie Cool Whip Dip
- How to make Pumpkin Pie Dip
- Make-ahead, storage, and freezer tips
- Eileen's Tips for the Best Creamy Pumpkin Dip
- Variations
- FAQs to help make the best Pumpkin Dip
- What to serve with Pumpkin Pie Dip
- More Pumpkin Recipes
- 📖 Recipe
- 💬 Comments
Why you'll love my Pumpkin Pie Dip
- bake and ready in 10 minutes.
- Tastes like pumpkin pie filling in dip form.
- A fall favorite for parties, potlucks, and game days.
- Only 6 simple ingredients!
- Make ahead and chill for easy entertaining.
- No-bake and foolproof: 10 minutes of prep and no baking. Chill the pumpkin dip and serve.
- Ready in 10 minutes: Perfect for last-minute guests or quick fall cravings.
- Tastes like pumpkin pie filling: Creamy, fluffy, and packed with cozy pumpkin spice flavor.
- Simple ingredients: Made with pantry staples like cream cheese, pumpkin purée, and Cool Whip.
- Make-ahead friendly: This pumpkin pie dip can be prepared a day in advance — ideal for holidays or potlucks.
No-Bake Pumpkin Pie Ingredients
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- cream cheese
- pumpkin purée
- confectioners' sugar
- ground cinnamon
- vanilla extract
- Cool Whip
- graham cracker crumbs
Kitchen Tools for Pumpkin Pie Cool Whip Dip
- Large mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Serving bowl
How to make Pumpkin Pie Dip
This is an overview of the recipe. The full instructions are below in the recipe card.
- Add the softened cream cheese and pumpkin purée to a large mixing bowl. Beat with a hand mixer or stand mixer until smooth and creamy.
- Add the confectioners' sugar, cinnamon, and vanilla extract. Mix again until everything is fully combined.
- Step 3: Gently fold in the Cool Whip with a spatula until the dip becomes light and fluffy.
- Step 4: Spoon the dip into a serving bowl. Sprinkle graham cracker crumbs around the edges and add a small dusting of cinnamon on top.
Make-ahead, storage, and freezer tips
- Storage: Keep the dip covered in the refrigerator for up to 4 days.
- Make ahead: Make this dip up to 24 hours in advance. Wait to add the graham cracker crumbs and cinnamon garnish until just before serving.
- Freezing: Freezing is not recommended, as the texture becomes watery once thawed.
Eileen's Tips for the Best Creamy Pumpkin Dip
- Make sure the cream cheese is fully softened so the dip blends smoothly.
- Fold in the Cool Whip to keep the dip light and airy.
- Chill the dip for at least 30 minutes before serving for the best texture and flavor.
Variations
Here are some ways to change the flavor of this dish.
- Spice: Add a pinch of nutmeg or pumpkin pie spice for extra warm flavors.
- Swap Cool Whip for homemade whipped cream.
- Additions: Stir in mini chocolate chips or crushed gingersnaps.
FAQs to help make the best Pumpkin Dip
Yes, but the dip may be slightly less rich.
You can, as long as it is very smooth and well-drained.
Lightly sweetened homemade whipped cream works well.
What to serve with Pumpkin Pie Dip
We live this Pumpkin Dip with graham crackers, apple wedges, pretzels, and large marshmallows.
More Pumpkin Recipes
Looking for more pumpkin recipes? Here are a few of my favorites.
I love any comments or questions, please feel free to leave them below.
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Eileen xo
If you click on the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.
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Pumpkin Pie Dip
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Equipment Needed:
Ingredients
- 8 ounces softened cream cheese
- 1 (15) ounce can pumpkin purée
- 1 cup confectioners' sugar
- 1 teaspoon ground cinnamon (plus extra for garnish)
- 1 teaspoon vanilla extract
- 1 (8) ounce tub Cool Whip
- ¼ cup graham cracker crumbs (plus more for garnish)
- ground cinnamon optional garnish
Instructions
- In a large mixing bowl, use a hand mixer with a flat beater attached or a stand mixer with beaters attached, beat together 8 ounces softened cream cheese and 1 (15) ounce can pumpkin purée until smooth.
- Add 1 cup confectioners' sugar, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract.
- Gently fold in 1 (8) ounce tub Cool Whip until the mixture is light and fluffy.
- Refrigerate the pumpkin pie dip for at least 30 minutes to blend flavors.
- Transfer dip to a serving bowl. Sprinkle ¼ cup graham cracker crumbs around the edges and dust the top with a bit of ground cinnamon
NOTES
- Storage: Keep the dip covered in the refrigerator for up to 4 days.
- Make ahead: Make this dip up to 24 hours in advance. Wait to add the graham cracker crumbs and cinnamon garnish until just before serving.
- Freezing: Freezing is not recommended, as the texture becomes watery once thawed.
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