Pumpkin Dip is just like pumpkin pie in dip form. Plus, it’s super easy to make. It’s actually easier than pie (pun totally intended). And of course, since it’s fall, it’s pumpkin time! This popular and super easy Pumpkin Dip beckons for gingersnaps, apples or pears. Since I flock to simple, yet tasty recipes, this Pumpkin Dip has remained a keeper in my go to list year after year.

Pumpkin Pie Dip photo

I don’t recall who first told me about it, but I know it was a friend at a party years ago. Most of my favorite appetizer recipes are discovered like that. Usually it happens standing around at a party, dipping away (no double dipping), as the recipe is shared, scratched down on a napkin or stored away in the recesses of your mind. Thank goodness this Pumpkin Dip recipe didn’t get lost in my mind somewhere in and amongst all of the clutter. My mind is a very cluttered space these days.

pumpkin dip recipe photo

The ingredients for this easy Pumpkin Dip are simple: cream cheese, canned pumpkin puree, brown sugar, ground cinnamon, ground nutmeg and ground ginger. The canned pumpkin puree is full of nutritious Vitamin A and fiber, so this dip does have a bit of healthy benefits. I’ve made this dip with both brown sugar and confectioners or powdered sugar before, but I prefer the brown sugar. Also, I’ve found using a food processor to soften the cream cheese improves the texture, and blends it all to a smooth consistency. My small Cuisinart is perfect for this and other dips. I use it all the time. Of course, you can make this by hand too. Just be sure to mix and mix and mix until everything is combined well.

How to Make Pumpkin Dip

Ingredients for Pumpkin Dip

  • cream cheese
  • light brown sugar
  • ground ginger
  • ground nutmeg (pumpkin spice may be substituted)
  • ground cinnamon
  • canned pumpkin puree

pumpkin dip ingredients photoPumpkin Pie Dip ingredients photo

Instructions for Pumpkin Dip

  1. Begin by mixing together the cream cheese, brown sugar, ground ginger, ground nutmeg, ground cinnamon until combined well. A hand mixer or food processor works well for this recipe. (Please note, if you’re using a small food processor to mix, I recommend beginning with the cream cheese in the processor, pulse a few times until smooth, then add in all other ingredients, except the pumpkin, and blend well.)
  2. You could stop right now and it would be mighty good but we need to add something healthy—pumpkin! Finally, add the pumpkin puree, and mix well until fully combined and smooth. (Again, if using a small food processor you may need to transfer the blended cream cheese mixture into a larger separate bowl before adding the pumpkin in order for it to fit. This recipe makes a good amount.)
  3. That’s all. You’re all done. Just make sure to refrigerate covered until served. As I said before, it’s scrumptious with gingersnaps, apples or pears. Or toast some pumpkin seeds to sprinkle on top for some extra crunch.

Pumpkin Pie Dip Recipe photo

(A little secret…I use fat free cream cheese. I don’t think anyone can tell the difference, and that helps make this dip pretty low cal while still packed with fiber and beta-carotene.)

More tasty pumpkin recipes to try:

Pumpkin Pie Dip Recipe image

Easy Pumpkin Dip Recipe

easy pumpkin dip recipe | shewearsmanyhats.com

Fall Pumpkin Dip Recipe

Yield: 12
Prep Time: 15 minutes
Total Time: 15 minutes

This super easy pumpkin treat is perfect as a dessert or appetizer.


  • 8 oz. cream cheese
  • 1 cup light brown sugar
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg*
  • 2 teaspoons cinnamon
  • 15 oz. canned pumpkin puree


  1. Use a food processor or hand mixer (or mix by hand) to beat the cream cheese until smooth.
  2. Add next four ingredients (light brown sugar, ground ginger, ground nutmeg,* ground cinnamon) and blend well.
  3. Add pumpkin puree and mix well until smooth. (If using a small food processor you may need to transfer the cream cheese mixture into a bowl before adding the pumpkin puree.)
  4. Refrigerate covered until ready to serve.


Makes about 3 cups.

*Pumpkin Spice may be substituted for the nutmeg.

Did you make this recipe?

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Originally published October 20, 2009.