This rich and creamy pumpkin dip will have you relishing in fall delight with its sweet maple and warm spices.
I was so excited to make this pumpkin dip to share with y’all and it really has me getting into the fall spirit. Coming off the hottest July on record in the Phoenix area, I’m CRAVING “autumn leaves and pumpkins please!” For now, I can thank my air conditioner for crisp air, haha, and Youtube for their “fall ambiance” videos.
So, let’s talk about this pumpkin dip. It’s SO good, you guys. It’s something you can make if you’re craving a tasty snack or dessert, or it’s great for upcoming fall and holiday shindigs. It’ll be a hit with your guests! So come with me and I’ll show you why you’ll love it, what’s in it, how to make it and more!
Why You’ll Love this Pumpkin Dip
- It’s the perfect treat for your Halloween, Thanksgiving or Christmas gathering.
- This dip is super creamy and delicious.
- You’ll love the traditional pumpkin and warm autumn spice combination.
- Maple adds delightful flavor and just the right amount of sweetness.
- It’s quick and simple to make.
What’s in the Dip?
Cream Cheese – You’ll want this softened, so it blends well with the other ingredients. This is the creamy base for the dish and helps give the dip its rich texture.
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- Change it up: Use a non-dairy cream cheese spread or non-dairy plain yogurt for dairy free.
Frozen Whipped Topping – This is part of the base of the dip and lightens up the texture a bit. I like So Delicious brand’s Coco Whip, which also happens to be dairy free.
Pumpkin Puree – This is the seasonal star of the autumn show! I used canned pumpkin puree. ***Make sure to get puree and NOT pumpkin pie filling.
Maple Syrup – This adds nice flavor and sweetness to the dip.
Vanilla – For a little added flavor richness.
Brown Sugar – for a little extra sweetness.
Spices – I use cinnamon, ginger, nutmeg, and cloves in the dip.
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- Change it up: Although I prefer the spices listed above and proportions in this recipe, pumpkin spice works well too if that’s what you have on hand!
How to make the Pumpkin Dip
First, I remove the cream cheese from the fridge 30 min to an hour before making the dip.
When I’m ready to make the dip, I add the cream cheese, frozen whipped topping, pumpkin puree, maple syrup and vanilla (wet ingredients) to a mixing bowl. I use my stand mixer for this, but a hand mixer is fine too.
Then, I mix the ingredients on medium-low for about a minute, and then on medium for an additional minute.
Next, I add the brown sugar and spices and mix on medium-low for another minute or two.
I pop it in the fridge to chill for about an hour before serving.
Finally, I dig into this absolutely divine treat and experience autumnal bliss!
It’s that easy folks! 😊
What to serve with the Pumpkin Dip
Apples
Apple slices are wonderful with this dip and there are many types of apples that work well with this dip. Honeycrisp is a perfect match in my opinion. Gala apples are another recommended choice.
Pears
Pear slices are another great choice. I like the classic Bartlett or green D’anjou pears with this dish.
Cookies
Mildly sweet cookies like vanilla wafers or coconut crips are excellent with the dip, just make sure whatever cookie you choose is lower in sugar since the dip is already sweet. For my gluten free friends, vanilla wafers and coconut crisps can often be found gluten free.
Graham Crackers
Graham Crackers are another great choice for dipping as they are usually not overly sweet. There are a few gluten-free options out there for graham-style crackers as well.
Making Ahead & Storing Leftover Pumpkin Spice Dip
Making Ahead
This dip is excellent made ahead and chilled before serving! The flavors blend and the texture is nice when chilled. Make sure to consume the dip within 3-4 days of making it.
Storing Leftovers
Leftovers can be stored in the fridge for 3 – 4 days. I recommend storing it in a glass container with a lid.
Thank you for making this delightful pumpkin dip! Let me know if you served it at a party or ate it for a snack in the comments below.
Click Below to Enjoy More Seasonal Fun!
Simple Pumpkin Dip with Cinnamon and Sweet Maple
Ingredients
- 8 Ounces Cream Cheese, softened *Use non-dairy cream cheese spread for dairy free
- 1 ⅔ Cup Frozen Whipped Topping *Use non-dairy frozen whipped topping for dairy free
- 1 Cup Pumpkin Puree, canned *Make sure NOT to use pumpkin pie filling
- 3 Tbsp Maple Syrup
- 1 ½ tsp Vanilla
- 2 Tbsp Brown Sugar
- 1 tsp Cinnamon
- ¼ tsp Ginger
- ¼ tsp Nutmeg
- ¼ tsp Cloves
- Apple/Pear Slices, Graham Crackers, or Lightly Sweetened Cookies to Serve with Dip
Instructions
- Add the wet ingredients (softened cream cheese, frozen whipped topping, pumpkin puree, maple syrup, vanilla) to a large mixing bowl.
- With a hand or stand mixer, mix the wet ingredients on medium-low for one minute and then medium for an additional minute or until the ingredients are well combined. ***Quick tip: if you did not allow the cream cheese to soften and the dip looks lumpy, a good food processor can fix this on a “puree” setting.
- Add the dry ingredients (brown sugar, cinnamon, ginger, nutmeg, cloves) to the wet ingredients and mix on medium-low for a minute or two until the sugar and spices are well incorporated.
- You can serve this right away, but I recommend chilling it for one hour before serving to let the flavors blend and give the dip structure.
- Serve with apples or pear slices and/or vanilla wafers or other cookies that are not overly sweet.
Comments
A refreshing and delicious dip. I used it with apples but plan to try pears also! Nice to serve guests..
So glad you liked it!