Cream Cheese Pumpkin Dip is a creamy, easy, no-cook fall dessert perfect for Thanksgiving, Halloween, or holiday parties. Made with fresh whipped cream, it’s sweet, fluffy, and addictive!
If there’s one thing you need in your life this fall, it’s Cream Cheese Pumpkin Dip. This creamy, dreamy dessert dip is ridiculously easy to make and perfect for every single fall gathering — from office potlucks to Halloween parties to that one cocktail party where you show up for the drinks and stay for the snacks.
What makes this pumpkin dip different from the rest?
Three words: fresh whipped cream.
Most recipes call for Cool Whip, but I skip it and make my own whipped cream using heavy cream and sugar. It gives the dip a fresher flavor and a silky, cloud-like texture you just can’t get from a tub. Plus, there’s an entire group of people out there who are passionately anti-Cool Whip. You know the ones! This recipe will make their day, so if you know a Cool Whip hater, send this their way.
Why You’ll Love This Dip
- No cooking required. If you can handle a kitchen aid stand mixer, you can make this.
- Crowd-pleasing. Everyone loves a dessert dip. Everyone.
- Quick to make. From start to finish, it takes about 45 minutes, including 30 minutes of chilling time.
- Dangerously addictive. Don’t be surprised if it disappears before the party even starts.
How to Serve Cream Cheese Pumpkin Dip
Here are my go-to dunkables:
- Gingersnaps – my personal favorite! (Extra points if you make my Chocolate-Dipped Gingersnaps to go with it.)
- Apple slices – a sweet and tart combo that feels almost healthy.
- Vanilla Wafers – classic and nostalgic.
- Pretzels – because salty + sweet = magic.
- Graham crackers – always a safe bet.
I also like to sprinkle crushed gingersnap crumbs on top of the dip for a little crunch and texture. It makes it look fancy and taste amazing.
Make This Pumpkin Dip Your Go-To Fall Treat
This recipe is the definition of easy entertaining. It’s fast, it’s festive, and it tastes like fall in a bowl. Whether you’re hosting friends, bringing a dish to a potluck, or just hanging out on the couch watching scary movies, this pumpkin dip is going to be a hit.
Trust me! Make it once, and it’ll become a yearly tradition.
Pumpkin Dip with Cream Cheese Recipe
Cream Cheese Pumpkin Dip
This Cream Cheese Pumpkin Dip is creamy, dreamy, and totally addictive. The ultimate fall dessert for any gathering. It’s super easy to make (no cooking required!) and uses fresh whipped cream instead of Cool Whip for a light, fluffy texture and fresh flavor. Perfect for Halloween parties, Thanksgiving potlucks, or just because you deserve a little pumpkin indulgence. Serve with gingersnaps, apples, pretzels, or whatever crunchy snack you’ve got on hand.
Ingredients
For the Whipped Cream
- ½ cup heavy cream
- ¼ cup powdered sugar
For the Pumpkin Dip
- 8 oz. package of cream cheese, softened
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ¾ cup powdered sugar
- Prepared whipped cream (from above)
- 1 gingersnap cookie, crumbled, for garnish
Instructions
For the Whipped Cream
- In a large mixing bowl, combine the heavy cream and powdered sugar.
- Using an electric mixer, beat on medium-high speed until stiff peaks form.
- Set aside until ready to fold into the pumpkin dip.
For the Dip
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add the pumpkin puree, pumpkin pie spice, vanilla extract, and powdered sugar. Beat until fully combined and fluffy.
- Gently fold in the prepared whipped cream until the mixture is smooth and airy.
- Transfer the dip to a serving bowl.
- Refrigerate for 30 minutes.
- Sprinkle crumbled gingersnap cookie on top for garnish.
Notes
Nutrition Information:
Yield: 8 Serving Size: 1 gramsAmount Per Serving: Calories: 222Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 46mgSodium: 100mgCarbohydrates: 19gFiber: 1gSugar: 16gProtein: 3g
All amounts are estimates and DailyAppetite takes no responsibility for actual figures since calculations vary by packaging and supplier.
