Pumpkin Pie Dip
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Pumpkin Pie Dip has all the cozy pumpkin spice flavor you want in fall, but in a creamy, fluffy dip that’s made for scooping. Cream cheese, pumpkin puree, brown sugar, pumpkin pie spice, and Cool Whip give it a rich pumpkin cheesecake flavor without making it feel too heavy.
Why I Love This Pumpkin Cheesecake Dip
I’m a huge fan of dips, whether they’re savory or sweet. There’s just something about dipping something crunchy into something creamy and smooth that works for me. Last Christmas, I shared my Creamy Gingerbread Dip, and it was such a hit that I knew I wanted to add more dessert dips to the blog.
As I’ve been building out my pumpkin recipes, a pumpkin cheesecake dip felt like an obvious addition. I was really happy with how this one turned out, but it does need a little chill time before serving. Unlike my Peanut Butter Marshmallow Dip, which can be eaten right away, this dip is quite soft at first because of the pumpkin. Refrigerating it for at least 1 to 2 hours gives the cream cheese time to firm back up and makes the dip much easier to scoop.
Ingredients
- Cream cheese – Use brick-style cream cheese and let it soften before mixing. Softened cream cheese blends more smoothly with the sugars and helps prevent small lumps in the dip.
- Powdered sugar – Adds sweetness and blends smoothly into the cream cheese.
- Light brown sugar – Adds sweetness with a little molasses flavor.
- Pumpkin pie spice – Adds the warm spice flavor you expect in pumpkin pie.
- Vanilla extract – Adds a little extra flavor to the dip.
- Pumpkin puree – Use 100% pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices and would change the flavor and sweetness of the dip.
- Whipped topping (Cool Whip) – Makes the dip light and fluffy.
How to Make Pumpkin Pie Cool Whip Dip
- Beat the cream cheese mixture – Beat the softened cream cheese, powdered sugar, brown sugar, and pumpkin pie spice with an electric hand mixer until smooth and well combined.
- Add pumpkin and vanilla – Beat in the pumpkin puree and vanilla extract until smooth and evenly mixed.
- Fold in the whipped topping – Gently fold in the thawed whipped topping until no streaks remain.
- Chill the dip – Cover and refrigerate for at least 2 hours, or overnight. This gives the dip time to firm up and makes it easier to scoop.
Variations and Substitutions
- Dark brown sugar – You can substitute the same amount of dark brown sugar for the light brown sugar. The molasses flavor will be a little stronger.
- Homemade pumpkin pie spice – Replace the 2 teaspoons pumpkin pie spice with 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon ground cloves.
- Homemade whipped cream – You can replace the 8-ounce tub of whipped topping with about 3 cups of homemade whipped cream. The dip may be a little softer and less stable than the Cool Whip version.
Tips for Success
- Soften the cream cheese first – Cold cream cheese can leave small lumps in the dip, so let it soften before mixing.
- Mix the base until smooth – Beat the cream cheese, sugars, and pumpkin pie spice well before adding the pumpkin so the mixture starts out smooth.
- Fold in the whipped topping gently – Stirring too aggressively can knock out some of the air and make the dip less fluffy.
- Give it time to chill – The dip is quite soft right after mixing. Refrigerating it for at least 2 hours helps it firm up and makes it easier to scoop.
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More Pumpkin Dessert Ideas
If pumpkin desserts are on your fall baking list, here are a few more ideas to add to it.
Did you make this pumpkin fluff dip? Please leave a star rating and share your thoughts in the comments below.
Pumpkin Pie Dip
Ingredients
- 8 ounces brick-style cream cheese softened
- 2/3 cup powdered sugar
- 2/3 cup light brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 (8-ounce) tub whipped topping, thawed (Cool Whip)
Instructions
- Beat the softened cream cheese, powdered sugar, brown sugar, and pumpkin pie spice with an electric hand mixer until smooth and well combined.
- Add the pumpkin puree and vanilla extract and beat until completely incorporated and smooth.
- Gently fold in the thawed whipped topping until evenly combined and no streaks remain.
- Cover and refrigerate for at least 2 hours or overnight before serving.
Notes
- Make sure the cream cheese is softened before mixing to help prevent lumps.
- Use pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices.
- The dip will be quite soft immediately after mixing. Refrigerating it for at least 2 hours gives the cream cheese time to firm back up and makes the dip easier to scoop.
- Store covered or in an airtight container in the refrigerator for up to 4 days.
- Freezing is not recommended because the cream cheese and whipped topping may separate or become watery after thawing.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.