This Spiced Pumpkin Dip tastes just like pumpkin cheesecake but is way easier to make. Dip all your favorites - cookies, apple slices and graham crackers - into this EASY, no-bake pumpkin dessert.
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Do I have any pumpkin pie lovers out there?
Satisfy your craving FAST with this quick & easy Spiced Pumpkin Dip. Ready in minutes, this no-bake pumpkin dessert tastes just like pumpkin cheesecake but in a tasty, dippable form.
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Why this recipe works
- Desserts can be delicious AND fast. This dip comes together in only 5 minutes but tastes rich and decadent (think cheesecake without the baking).
- You can make this dip hours ahead of time and keep it in the fridge. Just give it a quick stir before serving.
- Serve this dip with a variety of dippers to please everyone. We love to use molasses or gingersnap cookies, but you can also serve it with vanilla wafers, graham crackers, apple slices or even pretzels for a little sweet and salty action.
Ingredients
This pumpkin cheesecake dip comes together with just 6 ingredients.
A few ingredient notes:
- You can make your own pumpkin pie spice (which is essentially a combination of cinnamon, ginger, nutmeg, cloves and/or allspice) or find it premixed in the baking aisle at the grocery store.
- Reduced fat cream cheese works just as well as full fat in this recipe.
- Use plain canned pumpkin puree, NOT pumpkin pie filling. The filling is already presweetened and contains spices.
Instructions
This no-bake dessert is super fast and super easy. Can't beat that!
Steps 1-2: Beat cream cheese and butter together until light and fluffy.
Steps 3-4: Add pumpkin, powdered sugar, maple syrup and spice and mix until smooth.
FAQs
One of the things I love about this recipe is that you can make it days in advance and it will still taste fresh. Simply follow the directions to make the dip, cover and store in the fridge until ready to serve.
This dip also transports well so it's a great recipe to take to potlucks or extended family dinners.
You can store it in the refrigerator for up to one week.
I get it; it's annoying to try to figure out what to do with a leftover ingredient. But we've got you covered.
Use the rest of the can of pumpkin in this Pumpkin Pasta with Sausage and Sage. It uses the exact amount of leftover pumpkin from this recipe. Plus it's an easy and awesome weeknight dinner.
If you don't have time to cook right now, pop the extra puree in the freezer and use within 3 months.
Expert tips for making pumpkin dip
✘ Make sure your butter and cream cheese are softened before combining. Room temperature ingredients blend together much more smoothly than cold ingredients.
✘ You can eat this immediately after making it or you can refrigerate it for up to seven days. Simply store covered in the refrigerator. Stir before serving if pulling from the fridge.
✘ Our favorite way to eat this dip is with any variety of molasses or gingersnap cookies, but you can also serve it with vanilla wafers, graham crackers, apple slices or even pretzels for a little sweet and salty action.
✘ Freeze extra pumpkin puree for up to three months.
More fall dessert recipes
You can find more delicious dessert recipes in our archives.
Made this? Loved it? Tell us everything!
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Recipe
Spiced Pumpkin Dip
Equipment
Ingredients
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- ¾ cup powdered sugar
- ¾ cup canned pumpkin puree
- 1 tablespoon maple syrup
- 1 teaspoon pumpkin pie spice
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Instructions
- Place cream cheese and butter in a medium bowl and beat until light and fluffy. Add remaining ingredients and beat again until smooth. Serve immediately or refrigerate until ready to serve.8 ounces cream cheese,, 4 tablespoons unsalted butter,, ¾ cup powdered sugar, ¾ cup canned pumpkin puree, 1 tablespoon maple syrup, 1 teaspoon pumpkin pie spice
Notes
- Room temperature cream cheese and butter mix together much easier than cold ingredients.
- Make sure you use plain canned pumpkin puree and NOT pumpkin pie filling. You'll find them next to each other in the baking aisle.
- You can make this dip ahead of time and store it the fridge for up to seven days.
- Serve with apple slices, gingersnaps, molasses cookies, vanilla wafers, graham crackers and/or pretzels.
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Nutrition
Nutrition info not guaranteed to be accurate.
2pots2cook says
So perfect timing ! Pinning ! Thank you so much !