You can make this easy Pumpkin Dip recipe in less than 10 minutes with just 4 simple ingredients. We love to serve it with gingersnap cookies, sliced apples, or cinnamon graham crackers.
Check out all of my pumpkin recipes, like Pumpkin Roll, Pumpkin Chocolate Chip Cookies, Pumpkin Spice Eggnog, and Pumpkin Waffles!
Gigi’s Pumpkin Dip is a seasonal staple.
Gigi’s Pumpkin Dip is a seasonal staple.Thanks to my husband’s Grandmother “Gigi”, this pumpkin dip has been beloved in his family for the longest time; we make it every year during the fall and holiday season. It’s a knock-out served with Gingersnap Cookies dipped in it, but you can get creative with your dipper of choice. Got four ingredients and five minutes? Here we go:
Ingredients Needed:
How to make Pumpkin Dip:
Beat room temperature cream cheese in a mixing bowl until smooth then slowly add the pumpkin pie puree, mixing until smooth. Add the powdered sugar, cinnamon, and cloves then mix again until it’s a smooth consistency. Serve with our delicious gingersnap cookies, apple slices, or cinnamon graham crackers.
More Yummy Dip Recipes:
- Caramel Apple Dip
- Baked Brie
- Cowboy Caviar
- 7 Layer Dip
- Hummus
- Buffalo Chicken Dip
- Pimento Cheese Dip
- Pepper Jelly
- Whipped Goat Cheese
- Crab Artichoke Dip
- Street Corn Dip
- Spinach Artichoke Dip
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Recipe
Pumpkin Dip
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.
- Store covered in the refrigerator for up to 1 week. Serve with gingersnap cookies, apple slices, cinnamon graham crackers or vanilla wafers.
Notes
Nutrition
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I originally shared this recipe October 2020. Updated November 2024.
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I made this for a Halloween party. I found it to be too sweet. I ended up adding some vanilla zero-sugar yogurt which helped some but if I make it again, I’ll cut the amount of powdered sugar in half.
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.
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!!