This rich and creamy Pumpkin Dip is made with 4 simple ingredients including cream cheese, pumpkin pie puree, powdered sugar, cinnamon and cloves. It’s a fun no-bake treat to serve with cookies, sliced apples, or graham crackers.
Be sure to check out all of my favorite Pumpkin recipes!
This treasured Pumpkin Dip recipe comes from my Great Grandmother, Ruth, and we love to serve it with these amazing Gingersnap Cookies. I love that the dip can be made ahead of time so it’s ready for an after-school treat, friends get together or holiday party. It only takes a few minutes to make and is always a crowd pleaser!
- Powdered Sugar
- Pumpkin Pie Puree – see notes for substitute
- Cream Cheese
- Ground Cinnamon
- Ground Cloves
How to make Pumpkin Dip:
- Add cream cheese to a mixing bowl and beat until smooth (it’s important that the cream cheese is room temperature so it will mix smoothly into the batter).
- Slowly add pumpkin pie puree and mix until smooth. Add powdered sugar, cinnamon and cloves and mix until smooth.
- Store covered in the refrigerator for up to 1 week.
We love to serve pumpkin dip with these amazing homemade gingersnap cookies, but other popular options for dipping include apple slices, cinnamon graham crackers or other flavors of cookies.
- 4 ounces cream cheese , room temperature
- 1 cup pumpkin pie puree
- 1 cup powdered sugar
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- Add cream cheese to a mixing bowl and beat until smooth (it's important that the cream cheese is room temperature so it will mix smoothly into the batter). Slowly add pumpkin pie puree and mix until smooth. Add powdered sugar, cinnamon and cloves and mix until smooth.
- Store covered in the refrigerator for up to 1 week. Serve with gingersnap cookies, apple slices, cinnamon graham crackers or vanilla wafers.
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