Name: Pumpkin Pie Dip with Cream Cheese
Prep time: 5 min
Total time: 5 min
Ingredients: 8 ounces block cream cheese (room temperature); ¼ cup packed light brown sugar; 15 ounces canned pumpkin puree; 2 Tablespoons pure maple syrup; 1 teaspoon vanilla extract; 1 teaspoon pumpkin pie spice

The creamy pumpkin dip uses cream cheese for a tangy, cheesecake-like flavor. I use pure pumpkin puree with both maple syrup and brown sugar for a lightly sweet, rich pumpkin flavor. Serve this dessert dip as a party snack (looking at you, Halloween party) or as part of a dessert board.

Bowl of creamy dip with a spoon, served with rectangular crackers and sliced red and green apples on a wooden board.

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Skill Level: Beginner
Flavor Remix: Try a little chai extract for a pumpkin chai dip.
Allergy Watch: Gluten Free, No Eggs, Nut Free

There are plenty of pumpkin dips that lean heavily into powdered sugar, relay on Cool Whip for texture, or start with sweetened pumpkin pie filling. Using pure pumpkin puree lets me control both the sweetness and the spice. Brown sugar brings a little caramel-like depth while pure maple syrup gives the pumpkin a richer fall flavor. The result is creamy, gently sweet and just spiced enough to taste like pumpkin pie.

The other important detail happens before the pumpkin ever reaches the bowl. During testing, I found that whipping the softened cream cheese first incorporates air into the base. That small step gives this pumpkin dessert dip a noticeably lighter, fluffier texture.

Ingredient Notes

Ingredients on a white surface: a bowl each of maple syrup, vanilla extract, pumpkin pie spice, and light brown sugar, plus a can of pumpkin puree and a block of cream cheese—perfect essentials for whipping up a creamy Pumpkin Pie Dip or any delicious pumpkin dessert.

Block cream cheese: Start with room-temperature block cream cheese so it whips smoothly. Cold cream cheese is much harder to aerate and can leave small lumps in the finished dip.
Pumpkin puree: Use 100% pure canned pumpkin, not pumpkin pie filling. Pie filling already contains sweeteners and spices, which makes it harder to control the final flavor and can make the dip overly sweet.
Sugar: I prefer light brown sugar here but you can use dark brown siugar for a richer flavor.
Maple syrup: Use pure maple syrup rather than pancake syrup for the best flavor.
Pumpkin pie spice: Use ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves in place of 1 teaspoon pumpkin pie spice.

Three glass cups filled with pumpkin mousse, each topped with whipped cream and a sprinkle of spice, placed on a white surface with spoons nearby.

Recipe to Try!

If you love all things pumpkin, you need to try my most popular pumpkin-flavored recipe!

Homemade Pumpkin Pudding

How to Make Pumpkin Dip

A step-by-step visual guide for making cream cheese pumpkin dip. You can skip to the recipe for the full written instructions.

A glass bowl with whipped cream cheese mixture and a hand mixer on a white towel, with plates and a small bowl nearby.

Whip the Cream Cheese

Beat the softened cream cheese with the brown sugar until it looks fluffy.

A glass bowl filled with thick, light brown batter sits on a white cloth, ready for baking.

Add the Pumpkin

Once the pumpkin goes in, mix only as much as needed to make the dip smooth.

What to Serve with Pumpkin Pie Dip

I like to serve pumpkin pie dip with a mix of crisp fruit and crunchy treats so there is a little something for everyone. If you are serving any gluten-free folks, I recommend separating a portion of the dip and clearly labeling it for GF dunkers only.

Apple and pear slices are especially good with the creamy pumpkin dip, while graham crackers, GF shortbread cookies with brown sugar, gingersnaps, pretzels, and even gluten-free chocolate wafers work great.

Jen's Recipe Notes

Do not skip the first whipping step. It may be tempting to put everything in the bowl at once, but whipping the cream cheese first incorporates air and gives the dip its light, fluffy texture.
Taste before chilling. Pumpkin pie spice blends vary, so taste the dip and add a little more spice if you want a punchier fall flavor.
Let the refrigerator do some of the work. The dip will be softer immediately after mixing. A 30-minute chill gives it a thicker, creamier consistency for dipping.
Choose sturdy dippers. Crisp apple and pear slices are especially good against the creamy dip.

Make Ahead and Storing

Make Ahead: Prepare the dip in advance, cover it and keep it refrigerated until serving. Give it a quick stir before transferring it to your serving bowl if needed.

Storing: Store leftover pumpkin cream cheese dip in an airtight container in the refrigerator.

Freezing: Do not freeze.

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