Pumpkin Dip Recipe

5 from 7 votes

Embrace the autumn spirit with our effortless Pumpkin Dip. This delightful dessert dip harmoniously blends creamy pumpkin, warm spices, cream cheese, and Cool Whip. Create the perfect pairing by serving it alongside crispy pita chips, apple slices, or ginger snaps.

Prep Time20

Total Time20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 193kcal

Author: Aimee Mars

Equipment

Handheld Mixer or electric stand mixer

Ingredients

8 ounces Cream Cheese softened
8 ounces Cool Whip thawed
1 cup Pumpkin Puree
1½ cups Powdered Sugar
1 tablespoon Pumpkin Pie Spice
1 teaspoon Vanilla Extract

Instructions

Beat the cream cheese and Cool Whip. Place the softened cream cheese and thawed Cool Whip into a mixing bowl or the bowl of an electric mixer and beat using a handheld mixer or electric mixer until smooth and creamy.
Mix in the remaining ingredients. Add the pumpkin puree, Pumpkin Pie Spice, and vanilla extract to the bowl. Then sift in the Powdered Sugar to avoid lumps in the dip. Mix on a low speed until fully combined and creamy.
Serve. Place the dip into your desired serving bowl and sit on a plate or charcuterie board. You can serve it with ginger snaps, Nilla wafers, pretzels, graham crackers, lady fingers, or even waffle cone pieces (Note: For a firmer dip let it chill in the fridge for 20 minutes prior to serving).

Notes

Storage Information:

- Leftovers. Pumpkin Dip should be stored in the refrigerator. Place it in an airtight container with a secure lid.

- Avoid freezing. This dip is best stored in the refrigerator rather than the freezer. Freezing can alter its texture and may cause it to become watery when thawed.

Make Ahead Instructions:

The dip can be kept in an airtight container in the fridge for up to 5 days. I like to make it a day before I plan on serving it to save time.

Nutrition