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Pumpkin Cream Cheese Dip

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5 from 125 votes
By Carine Claudepierre -
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This Pumpkin Cream Cheese Dip taste like pumpkin cheesecake, except it takes only 10 minutes to put together.

It’s the perfect fall season dip for apple slices, celery sticks, or graham crackers.

Pumpkin Cream Cheese Dip

What’s A Pumpkin Cheesecake Dip?

A pumpkin cheesecake dip is a dessert dip perfect for serving as a snack or dessert during the fall season.

It’s a thick cream cheese sweet dip flavored with pumpkin spices and real pumpkin puree.

It goes very well with celery sticks, apple slices, or cinnamon biscuits like graham crackers.

The Fall season is here, and this easy pumpkin dip recipe is perfect for it.

Pumpkin Cream Cheese Dip

How To Make Pumpkin Cream Cheese Dip

This pumpkin dip is very easy to make in less than 15 minutes. Let me share how to make creamy pumpkin dip below.

Ingredients

All you need to make this easy cream cheese dip for fall are:

  • Cream Cheese – Any cream cheese, like lactose-free cream cheese, vegan cream cheese, or low-fat cream cheese, works well.
  • Pumpkin Puree – You don’t have to use canned pumpkin puree, you can use your own made from real pumpkins. However, keep in mind that homemade pumpkin puree is always more watery and can thin out the dip.
  • Powdered Sweetener – it can be powdered sugar or sugar-free powdered allulose or powdered erythritol to keep to make a sugar-free dip.
  • Maple Syrup or sugar-free syrup.
  • Pumpkin Pie Spices – you can make your own by using a combo of cinnamon, ginger, and ground nutmeg or ground cloves.

Preparation

For this recipe, you can use a:

  • Food Processor, using the S blade attachment. This is the best way to process hard cream cheese, like dairy-free cream cheese.
  • Hand Mixer – make sure the cream cheese is soft before use.
  • Stand Mixer – using the paddle attachment.

Before you start, make sure you soften the cream cheese at room temperature for 30 minutes. I like to cut the block of cream cheese into small pieces, it softens faster.

Place the cream cheese in a large bowl with pumpkin puree, spices, powdered sugar, and maple syrup.

Beat the cream cheese mixture until light and creamy.

Adjusting The Dip

Depending on your tastebuds, you want to adjust the sweetness or thickness of this pumpkin cheesecake dip.

If the dip is too thick for your liking, add a bit more pumpkin puree or 1 or 2 tablespoons of heavy cream or coconut cream.

If not sweet enough, add more powdered sugar, up to an extra 1/2 cup.

For more pumpkin flavor, increase the cinnamon adding 1/4 teaspoon extra every time. Stir and taste before adding more, as cinnamon can be overpowering.

Serve immediately, or refrigerate the pumpkin dip for an hour to cool it down and firm it up slightly before serving.

The pumpkin spice flavors enhance with time.

Pumpkin Cream Cheese Dip

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Serving Your Pumpkin Cheesecake Dip

The best way to serve this super easy pumpkin dip is with some toppings like:

  • A dollop of whipped cream
  • Dark chocolate chips
  • Pecans pieces
  • Drizzle maple syrup
  • Pinch of cinnamon

Serve this fall dessert dip with any fall fruits or biscuits you love, like:

Storage Instructions

This dip is perfect for fall parties, and if you have leftovers, you can store them in the fridge for up to 3 days in an airtight container.

The dip recipe freezes well for up to 1 month. Thaw in the refrigerator the day before.

Frequently Asked Questions

Can I Use Vegan Cream Cheese?

Yes, you can make this dip using dairy-free cream cheese.

Usually, dairy-free cream cheese is tougher than classic cream cheese, and therefore, they are easier to turn into a creamy texture in the food processor.

Can I Use Homemade Pumpkin Puree?

Yes, you can peel and steam or boil pumpkin. Drain, steam out and then process in a food processor to form a smooth pumpkin puree.

Did you try this easy pumpkin cream cheese dip for fall? Share a comment or review below to connect with me.

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Pumpkin Cream Cheese Dip

Pumpkin Cream Cheese Dip

4.5gNet Carbs
This Pumpkin Cream Cheese Dip taste like pumpkin cheesecake except it takes only 10 minutes to whip up. It's the perfect fall dip for apple slices, celery sticks, or Graham crackers.
Prep: 10 minutes
Total: 10 minutes
Yield: 12 servings
Serving Size: 1 serving (3 tablespoons)

Nutrition Snapshot

Net Carbs 4.5g
Fat 6.6g
Protein 1.4g
Calories 84.5kcal
5 from 125 votes
Review Print

Ingredients

Serving ideas

Instructions

  • Place the softened cream cheese in a large mixing bowl with pumpkin puree, spices, vanilla extract, and maple syrup.
  • Beat on low-medium speed then until it comes together into a creamy dip.
  • Add powdered sugar and beat again on low – to avoid the sugar to burst out from the bowl. Beat until well incorporated.

Adjusting dip flavors and texture

  • Taste the dip and adjust – adding more powdered sweetener if needed – up to an extra 1/2 cup for a very sweet dip. Add more cinnamon too to enhance pumpkin flavor.
  • For a thicker dip, beat in more cream cheese or to thin out the dip, add 1-2 tablespoons of heavy cream or coconut cream.

Serving

  • Serve with a drizzle of maple syrup, a pinch of ground cinnamon, and chopped pecans on top.
  • Refrigerate 1 hour before serving for the best flavors. Serve with apple slices, celery sticks, nuts, or graham crackers.

Storage

  • Store for up to 3 days in the fridge in an airtight container or freeze it for up to 1 month in a sealed container. Thaw in the fridge the day before serving.

Notes

Nutrition panel is calculated for 3 tablespoons, no toppings using sugar-free erythritol
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Nutrition

Serving Size: 1 serving (3 tablespoons)
Yield: 12 servings
Serving: 1serving (3 tablespoons)Calories: 84.5kcal (4%)Carbohydrates: 5.3g (2%)Fiber: 0.8g (3%)Net Carbs: 4.5gProtein: 1.4g (3%)Fat: 6.6g (10%)Saturated Fat: 3.9g (24%)Polyunsaturated Fat: 0.3gMonounsaturated Fat: 1.7gCholesterol: 19.1mg (6%)Sodium: 60.8mg (3%)Potassium: 76.9mg (2%)Sugar: 3.5g (4%)Vitamin A: 3432.3IU (69%)Vitamin B12: 0.04µg (1%)Vitamin C: 0.9mg (1%)Calcium: 30.7mg (3%)Iron: 0.3mg (2%)Magnesium: 7.4mg (2%)Zinc: 0.2mg (1%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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Disclaimer

The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.

The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.

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