Dessert

Pumpkin Cream Cheese Dip Recipe

ByAiden Wells January 18, 2026January 18, 2026

Introduction

This Pumpkin Cream Cheese Dip is a creamy, spiced treat perfect for autumn gatherings or cozy nights in. With a blend of pumpkin, warm spices, and smooth cream cheese, it’s both comforting and delicious. Serve it with cookies or fresh fruit for an irresistible dessert or snack.

A white bowl filled with a thick, creamy pumpkin dip that is light brown with a smooth but slightly textured surface, swirled to form small peaks. On top, there is a swirl of bright white whipped cream, drizzled with golden caramel sauce and sprinkled with light brown cinnamon powder and cookie crumbs. Around the edge of the bowl, several round brown gingersnap cookies are arranged, with a few cinnamon sticks added as decoration. The bowl sits on a red and white striped cloth over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup heavy cream (cold, 6 ounces)
8 ounces cream cheese (room temperature)
1 cup solid pack pumpkin puree (240 grams)
2 teaspoons ground cinnamon (4 grams)
2 1/2 teaspoons pumpkin pie spice (5 grams)
3/4 cup powdered sugar (98 grams)
1/2 teaspoon vanilla extract (3 grams)
Crushed ginger snaps (for topping)
Salted caramel sauce (for topping)
Whipped cream (for topping)

Instructions

Step 1: In a clean bowl, whip the cold heavy cream with an electric mixer until it holds stiff peaks. Set it aside in the refrigerator.
Step 2: In another bowl, beat the room temperature cream cheese until smooth and creamy.
Step 3: Add ¼ cup of pumpkin puree to the cream cheese and mix well. Repeat by adding another ¼ cup pumpkin puree and mixing again to keep the filling smooth.
Step 4: Add the remaining pumpkin puree, ground cinnamon, pumpkin pie spice, powdered sugar, and vanilla extract. Beat until the mixture is smooth and well combined.
Step 5: Gently fold the whipped heavy cream into the pumpkin mixture using a rubber spatula until fully incorporated. Cover the dip and chill for at least 1 hour before serving.
Step 6: Before serving, top the dip with whipped cream, crushed ginger snaps, and a drizzle of salted caramel sauce if desired.

Tips & Variations

For a lighter dip, use reduced-fat cream cheese and whip the cream just until soft peaks form.
Try adding a pinch of nutmeg or clove for extra warmth in the spice mix.
Serve with apple slices, graham crackers, or pretzels as alternative dipping options.
To make the dip ahead, prepare and refrigerate up to 24 hours in advance to let flavors meld.

Storage

Store the Pumpkin Cream Cheese Dip covered in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and add fresh toppings. This dip is best served chilled and should not be left out at room temperature for extended periods.

How to Serve

A white bowl filled with a creamy, light brown cinnamon-flavored dip that has a smooth, whipped texture with soft peaks and swirls on top, sprinkled with ground cinnamon and sugar crystals. The dip is garnished on one side with a whole ginger cookie resting against two cinnamon sticks inside the bowl. Surrounding the bowl are several more ginger cookies arranged on a wooden surface covered partially by a red and white striped cloth. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin puree?

Yes, canned pumpkin puree works perfectly for this recipe and is actually the most common choice. Just be sure it’s plain pumpkin puree, not pumpkin pie filling which contains added sugar and spices.

How can I make this dip dairy-free?

To make a dairy-free version, substitute the cream cheese and heavy cream with plant-based alternatives such as vegan cream cheese and coconut cream. The texture may be slightly different but still delicious.