This Creamy Pumpkin Dip is lusciously smooth and addictive! Pumpkin puree is blended with cream cheese, powdered sugar and spiced with homemade pumpkin pie spice, cinnamon and vanilla. Yields 2 cups or about 10 (approximately 3 tablespoon) servings .
Please tell me you’ve had pumpkin dip before? Because oh my gosh is it good! It’s thick, creamy and easy! All you need is a handful of ingredients and 10 minutes (if that) of your time to whip up this incredibly addictive dip.
What is pumpkin dip?
It’s a velvety-smooth, sweet dessert dip that consists of pumpkin and cream cheese and is spiced with cinnamon and pumpkin spice. It literally tastes like pumpkin pie meets cheesecake filling – so you can imagine how good this is! And it’s also a fun, quick and easy treat for serving at a party or a small gathering.
This is your sign to make pumpkin dip asap.
To Make This Creamy Pumpkin Dip You Will Need:
- pumpkin puree – Lends earthy sweet flavor. Homemade or store-bought – NOT to be confused with pumpkin pie filling.
- cream cheese – Adds richness and is what makes this dip creamy.
- powdered sugar – Sweetens the dip and helps keep the dip thick.
- cinnamon (ground) – Lends a distinct warm and woodsy flavor.
- pumpkin pie spice – Homemade or store bought. A blend of 4 warm earthy spices.
- fine salt – Helps balance the sweetness and enhances all the flavors.
- vanilla extract – Adds warmth and also helps enhance the other flavors in this recipe.
Squeeze your puree:
Pumpkin puree has quite a bit of moisture in it. And if left as it is, it would make the dip more soupy than creamy. So I like to squeeze as much of that liquid out as possible. To do that, start by stacking 2 to 3 layers of paper towel or cheesecloth. Add 1/3 of the pumpkin (if using paper towel, I like to work in batches) and gather up the sides.
Gently apply light pressure and squeeze over a bowl to catch the excess water. Repeat with the remaining puree, discarding the liquid when done. Squeezing too hard could split the paper towel or the pumpkin can get squeezed through the cheesecloth, so gentle pressure is best.
Repeat this with the remaining pumpkin.
Once squeezed you should have about 1 cup pumpkin.
In the bowl of your food processor, fitted with the blade attachment, add in the (squeezed) pumpkin puree, 8 ounces softened cream cheese (softened at room temperature – this makes it easy to blend smooth), 1/2 cup plus 2 tablespoons powdered sugar, 2 teaspoons ground cinnamon, 1 teaspoon pumpkin pie spice and a pinch of fine salt.
Lastly, pour in 2 teaspoons vanilla extract.
Secure the lid and blend until smooth.
Stopping to scrape the sides of the bowl as needed.
That’s it! Taste test and adjust anything to your liking! Like it sweeter? Gradually add more powdered sugar! etc. etc.
Don’t have a food processor?
You could, with some hard work and determination, mix this together by hand or using a hand mixer. My only advice might be to work on the cream cheese first then add in the other ingredients. Also sifting in the powdered sugar would help in avoiding any lumps in the dip.
You can cover and refrigerate until ready to serve or serve immediately. Scoop into a bowl and grab your dippers.
How Should You Store This Dip?
Store any leftover dip in a container with a tight fitting lid, refrigerate for up to 5 to 7 days.
What Goes With pumpkin dip?
Wondering what to serve with this incredible dip? Here’s what I recommend:
- graham crackers – We especially love the cinnamon ones!
- chocolate wafer cookies – They are like an Oreo without the cream filling.
- Nila wafers – We like sandwiching the dip between two of them.
- ginger snaps – A classic combo.
- vanilla or chocolate wafer cookies – Love the light flaky texture with the dip.
- pretzels – This is a great salty/sweet option!
- apple slices – A fresh healthy option!
Can This Dip Be Frozen?
I haven’t tested this out, however my only concern would be that the overall texture and creaminess of the dip would be affected once thawed.
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Creamy Pumpkin Dip
- 15 ounce pumpkin puree, not pumpkin pie filling
- 8 ounces cream cheese, at room temperature
- 1/2 cup plus 2 tablespoons powdered sugar, or to taste
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 pinch fine salt
- 2 teaspoons pure vanilla extract
- Cuisinart 11-Cup Food Processor
- Work in batches, placing pumpkin puree on several pieces of cheesecloth or paper towel. Gently squeeze paper with the towel/puree over a bowl to catch the excess moisture. Repeat with the remaining puree, discarding the liquid when done.
- In the bowl of your food processor fitted with the blade attachment, add the puree, softened cream cheese, powdered sugar, cinnamon, pumpkin pie spice, salt and vanilla extract.
- Blend until smooth, stopping to scrape down the sides of the bowl as needed.
- Serve in a bowl with your favorite dippers like fruit, cookies or graham crackers.
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