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Pumpkin Cheesecake Dip

4 Reviews

This Pumpkin Dip is one everyone can enjoy with their favorite cookie, pretzel, or fruit! Plus, it’s no-bake so it’s easy!

Pumpkin Dip in a white bowl surrounded by pretzels, wafers and sliced apples.

Easy Pumpkin Dip Recipe

Hi friends! It’s Amber, from Dessert Now, Dinner Later!  I’m back to share another great recipe with you all! Things need to slow down because I am enjoying fall and I know winter will be here in Utah sooner than I like to admit! Today’s recipe is fall and pumpkin inspired.  I’m not ready to give up the pumpkin recipes yet! They’re good through Thanksgiving anyways, right?! Good!

This pumpkin recipe, is much less traditional in my mind because I am always BAKING with pumpkin, but this Pumpkin Cheesecake Dip is a no-bake delightful treat!

pumpkin cream cheese Dip surrounded by pretzels, wafers and sliced red apples on a black plate.

Pumpkin Dip Ingredients

This pumpkin pie dip is embarrassingly easy to make, and guests always go crazy for it! Here’s what you’ll need to make this pumpkin dip: 

  • Neufchatel cream cheese
  • Powdered sugar
  • Pumpkin puree
  • Pumpkin pie spice
  • Cool Whip

Seriously, that’s all you need! Keep reading for my recommendations on what to serve with this creamy dessert dip. 

How to Make Pumpkin Dip

This is a great dessert or appetizer to make for Thanksgiving, Halloween, or any other fall gathering. This easy pumpkin dip takes less than 10 minutes to make, and you can whisk it together by hand if you don’t have an electric mixer. Here’s how you make pumpkin dip: 

  1. Beat the cream cheese and powdered sugar together until smooth. 
  2. Mix in the pumpkin puree and spices. 
  3. Beat in the Cool Whip until blended.

Pumpkin pie Dip in a white bowl with pretzels on the side and a pumpkin in the background.

How to Store Pumpkin Dip

Pumpkin dip is so good, but it tends to separate the longer it sits in the fridge. To prevent your dessert dip from separating, store it in a zip-top bag. This will allow you to press out all of the air. The next best thing is to use a bowl and press plastic wrap over the pumpkin pie dip to prevent separation. 

You can use Tupperware as well, but just be aware that it doesn’t completely seal the pumpkin dip, and the extra moisture can cause separation.

What to Serve with Pumpkin Dip 

It’s really up to you what to serve with this pumpkin pie dip. Personally, I prefer keeping things really simple. We generally serve our pumpkin dip with a few of the following: 

  • Graham crackers
  • Nilla wafers
  • Lorna Doone cookies
  • Ginger Snaps
  • Biscoff Cookies
  • Apple slices
  • Banana slices
  • Pear slices 
  • Pretzels 

I also think this pumpkin cream cheese dip would work well as a no-bake cheesecake in a graham cracker pie crust as well.  Really, it’s so versatile and delicious! If you have a party coming up and need something easy to bring, make this — you’ll be glad you did!

Is There a Cool Whip Substitute I Can Use? 

Yes, if desired you can use real whipped cream instead of Cool Whip. One tub of Cool Whip is just over 3 cups, so I recommend whipping up 1 1/2 cups of whipping cream with 6 tablespoons powdered sugar and beating it until you get medium to stiff peaks. Then mix it into the batter like the recipe states.

Pumpkin Dip in a white bowl on top of a black plate with pretzels, wafers and sliced apples.

Tips for Making Pumpkin Dip

It’s so important that you buy pure pumpkin puree and NOT pumpkin pie filling for this pumpkin cream cheese dip recipe. Pumpkin pie filling is sweetened and spiced, and will make this pumpkin dip far too sweet. 

If you don’t have cream cheese where you live or you’ve run out, you may be able to substitute mascarpone for a similar flavor and texture. I haven’t actually tried this out myself, but I think it’d taste just as delicious. 

Lastly, make sure to sprinkle your pumpkin dip with extra pumpkin pie spice or cinnamon just  before serving it. It adds an extra pop of flavor and makes this dip look even more inviting! 

More Pumpkin Recipes:

More DELICIOUS DIPS You Can’t Resist:

Pumpkin Cheesecake Dip in a white bowl surrounded by pretzels, wafers and sliced apples.

Pumpkin Dip

4.75 from 4 votes
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 10 -12 servings
This Pumpkin Dip is one everyone can enjoy with their favorite cookie, pretzel, or fruit! Plus, it's no-bake so it's easy!

Ingredients

  • 1-8 oz pacakge Neufchatel cream cheese*
  • 3/4 cup powdered sugar
  • 1 cup pumpkin puree NOT pumpkin pie filling
  • 1 Tbsp pumpkin pie spice
  • 1-8 ox tub Cool Whip

Instructions

  • With a handheld mixer and large bowl, beat the cream cheese with the powdered sugar until smooth.
  • Mix in the pumpkin puree and pie spice.
  • Beat in the cool whip until mixed thoroughly and the beaters leave ripples in the dip.
  • Optional: Top with a sprinkle of cinnamon or pumpkin pie spice.
  • Serve with apples, pretzels, vanilla wafers or your favorite dippers.

Notes

*If you don’t have cream cheese where you live or you’ve run out, you may be able to substitute mascarpone for a similar flavor and texture.
Nutrition Facts
Pumpkin Dip
Amount Per Serving (1 g)
Calories 45 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 12mg1%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 8g9%
* Percent Daily Values are based on a 2000 calorie diet.

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About the authors

Cheney Family

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

Leave a comment

20 comments

  • hey girl- this dip looks amazing!

    • Reply
  • could I make it the night before??

    • Reply
    • Absolutely!

      • Reply
  • this looks so good! would it make a difference if you used just regular Philadelphia cream cheese?

    • Reply
    • Not at all!

      • Reply
  • Is this just an 8oz of cool whip? Mine is pretty orange and in your picture yours is white?

    • Reply
    • Hi Mimi, often it’s just really hard to capture the colors since we shoot in daylight and not a studio.

      • Reply
  • I don’t really care for cool whip, would it be possible to make this with real whipped cream? It sounds so delicious!!

    • Reply
    • Hi Wendi! You sure can use real whipped cream. 1 tub of cool whip is just over 3 cups, so I would do 1 1/2 cups of whipping cream with 6 Tbsp powdered sugar to sweeten it and beat it with the whisk attachment until you get medium to stiff peaks. Then mix it into the batter like the recipe states.

      • Reply
      • Thanks! I cant wait to try it!

  • Do you have any fruit suggestions that would go well with it besides apples? I’d love to make this with lots of fruit pairings instead of fruit and cookies. 🙂

    • Reply
    • It’s honestly light and spiced (cinnamon, nutmeg, cloves, allspice, ginger). So anything you feel would go good with that. Apples and Pears for sure.

      • Reply
  • Hi,

    Looks so delicious! Does this save well?

    • Reply
    • Hi Barbara,

      Yes! Keep it stored in an air tight container in the refrigerator and it should last a good week.

      • Reply
      • Unless it’s my house then it wont last a day.

  • I am not ready to say goodbye to fall or pumpkin yet either. Love this pumpkin cheesecake dip, it looks so creamy and delicious!

    • Reply
    • I like a little pumpkin here and there all through the cold weather months! Thanks so much Kelly!

      • Reply
  • Looks delicious, I think I could eat the whole bowl!!

    • Reply
    • Amen to that!

      • Reply
    • Thanks Amanda! It is hard to stop eating once you start! 😉

      • Reply

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