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!

Pumpkin dip in a bowl, on a plate with gingersnap cookies around it.

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!

Ingredients needed:

  • Powdered Sugar
  • Pumpkin Pie Puree – see notes for substitute
  • Cream Cheese
  • Ground Cinnamon
  • Ground Cloves

Labeled ingredients needed to make Pumpkin Dip.

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).

A bowl with pumpkin pie mix, beaten cream cheese, powdered sugar and spices added to make pumpkin dip.

  • Slowly add pumpkin pie puree and mix until smooth. Add powdered sugar, cinnamon and cloves and mix until smooth.

Pumpkin pie dip mixed together in a bowl, with a spoon.

  • 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.

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Recipe

Pumpkin dip in a bowl, on a plate with gingersnap cookies around it.
Prep 5 mins
Total 5 mins
Add to Meal Plan

Ingredients
  

  • 4 ounces cream cheese , room temperature
  • 1 cup pumpkin pie puree
  • 1 cup powdered sugar
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves

Instructions
 

  • 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.
    A bowl with pumpkin pie mix, beaten cream cheese, powdered sugar and spices added to make pumpkin dip.
  • Store covered in the refrigerator for up to 1 week. Serve with gingersnap cookies, apple slices, cinnamon graham crackers or vanilla wafers.
    Pumpkin dip mixed together in a bowl, ready to go in the refrigerator.

Notes

Pumpkin pie puree (often called pumpkin pie mix) is different from regular canned pumpkin puree. If you can't find it, use regular canned pumpkin puree and add a small scoop of pumpkin pie spice to the batter, or a little additional cinnamon, nutmeg, ginger, cloves, and allspice, to taste.
Recipe Yields about 1 ½ cups dip.

Nutrition

Calories: 47kcalCarbohydrates: 8gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 5mgSodium: 39mgPotassium: 22mgFiber: 1gSugar: 5gVitamin A: 997IUVitamin C: 1mgCalcium: 9mgIron: 1mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    Why? Why did you have to post this?! I’m a sucker for anything pumpkin and just had to try this. Well…I’ve made it three times in about 10 days. My family can’t get enough of it. It’s the perfect pumpkin treat. So good!!

  2. 5 stars
    I made this dip to use up some leftover canned pumpkin and cream cheese. It was delicious and my family loved it with both apple slices and graham crackers. I often have leftover canned pumpkin and cream cheese from recipes so I’m very glad to have this tasty recipe.