Pumpkin dip is a light and creamy no bake dessert dip made with a handful of simple ingredients. This pumpkin fluff recipe is quick and easy to make in about 5 minutes and makes the best dip for your favorite fall treats.
Why Should You Make This Recipe
I’ve recently become a huge fan of simple and delicious sweet dessert dip recipes. My Pecan Pie Dip, Apple Dip, Cool Whip Fruit Dip, S’mores Dip and Oreo Dip are of my favorites on the blog. This pumpkin fluff dip is another fun and easy sweet dip I know you’ll love!
- It’s quick, easy and fun to make. This pumpkin pie dip takes about 5 minutes to make. Just mix together some simple ingredients and serve with your favorite fall fruit or sweet dipping crackers like graham crackers.
- Perfect for entertaining: What I love most about this pumpkin fluff is how easy it is to throw together at the last minute. Not only is this sweet and creamy pumpkin dip easy to make, it is such a crowd pleaser and easy to customize.
Ingredients
This pumpkin fluff dip is made from a handful of simple basic pantry ingredients. Here’s what you need.
Gather cream cheese, pumpkin puree, vanilla extract, cinnamon, powdered sugar and cool whip.
Substitutions
This simple pumpkin dip is meant to be quick and easy, but sometimes you may not have everything on hand. If you need them, here are my recommended substitutions for this recipe.
- Cream Cheese: Mascarpone cheese would be the easiest substitute for cream cheese, but cream cheese is more stable so that is recommended over mascarpone cheese.
- Powdered Sugar: Maple sugar would be good refined sugar free substitute. Granulated sugar will also work well to sweeten the cream cheese.
- Vanilla Extract: This provides a nice background flavor to the pumpkin dip. Feel free to omit if you don’t have any on hand.
- Ground Cinnamon: Feel free to omit or use another spice such as pumpkin pie spice for this pumpkin pie dip.
- Pumpkin Puree: You can use the same amount of fresh pumpkin puree if you have some on hand. Do not use pumpkin pie filling.
- Cool Whip: I typically prefer making my own whipped cream, but for this dip, I found that cool whip was more stable.
How To Make
Learn how to make pumpkin dip in a few easy steps.
- Place the room temperature cream cheese, pumpkin puree, powdered sugar, vanilla extract and cinnamon in a food processor or stand mixer fitted with paddle attachment. Process all the ingredients together until smooth and well combined. Scrape the food processor and pulse to combine any loose pieces. Transfer the pureed pumpkin and cream cheese mixture to a large bowl. Fold in the cool whip until well combined. If mixing in a stand mixer add the cream cheese, powdered sugar, vanilla extract and cinnamon. Using the paddle attachment mix the cream cheese with powdered sugar, vanilla extract and cinnamon until smooth and well combined. Mix in the pumpkin puree on low until smooth and well combined. There shouldn’t be any lumps of cream cheese. Fold in the cool whip until well combined.
- Transfer the fluffy pumpkin dip into a serving bowl. If the dip is your desired consistency, serve right away. For a thicker, more set dip, transfer the dip to the fridge to chill for 1 - 2 hours. Serve with fresh apple slices, graham crackers, pretzels or cookies.
How To Serve and Store
- Serve: This creamy pumpkin dip is best served with fresh fruit such as apples or with sweet dippers such as graham crackers or cookies. For an extra crunch and a salty sweet flavor, add chopped toasted nuts such or even toffy candy.
- Store: This pumpkin dip recipe stores well in an airtight container in the fridge for up to 3 - 4 days. If not serving this creamy dip right away, transfer it to the fridge right after making until it’s time to serve.
M’s Expert Tips
- Bring the cream cheese to room temperature. This allows the ingredients to mix together more evenly and lessens the chance of the cream cheese splitting.
- Thaw the cool whip. Make sure to thaw the cool whip before using in the fruit dip recipe. I like to transfer the cool whip from the freezer to the fridge the night before.
- Chill the dip. For a thicker dip, cover and transfer the dip to the fridge for 1 - 2 hours before serving. For a thinner dip, enjoy right after mixing the ingredients together.
- Have fun with the toppings and dippers. Add anything you like to the top of the dip once it has been made. I love a light dusting of cinnamon for a pretty color contrast. If you like, top the pumpkin pie dip with toasted chopped nuts, toffee bits or crushed cookies such as gingersnaps or graham crackers.
FAQs
Pumpkin fluff dip is a sweet and creamy dessert dip. Seasonal fruit such as apple or pears would be delicious with this dip. Sweet dippers such as graham crackers or gingersnaps are also delicious. For a salty sweet dipper, pretzels are an excellent choice to pair with pumpkin pie dip.
Pumpkin dip can be frozen, but keep in mind that the overall texture will change due to freezing and thawing the cream cheese base of the dip. If this isn’t a deal breaker for you, you can freeze the dip. To freeze pumpkin dip, transfer the dip to a freezer safe and airtight container. Freeze for up to 2 months. Transfer to the fridge to thaw overnight. Drain any excess liquid that comes from thawing and run the mixture through the food processor again to help smooth out any textural changes.
Most recipes for pumpkin dip are sweet and taste best when served with sweet dippers such as cookies and graham crackers or with seasonal fruit such as apples.
More No Bake Pumpkin Recipes to Try
If you try this Pumpkin Dip recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Pumpkin Dip Recipe
Equipment
- 1 food processor, blender or stand mixer
- 1 large mixing bowl
Ingredients
- 8 oz. (226 g) cream cheese, room temperature
- 15 oz. canned pumpkin puree
- 2 teaspoons pumpkin spice
- 1 teaspoon ground cinnamon
- 2 teaspoons (10 ml) vanilla extract
- ¾ cup (90 g) powdered sugar
- 8 oz. cool whip
Instructions
Food Processor or Blender Version
- Place the room temperature cream cheese, pumpkin puree, powdered sugar, vanilla extract and cinnamon in a food processor or stand mixer fitted with paddle attachment. Process all the ingredients together until smooth and well combined. Scrape the food processor and pulse to combine any loose pieces.8 oz. (226 g) cream cheese, room temperature, 15 oz. canned pumpkin puree, 2 teaspoons pumpkin spice, 1 teaspoon ground cinnamon, 2 teaspoons (10 ml) vanilla extract , ¾ cup (90 g) powdered sugar
- Transfer the pureed pumpkin and cream cheese mixture to a large bowl. Fold in the cool whip until well combined.8 oz. cool whip
Stand Mixer Version
- If mixing in a stand mixer add the cream cheese, powdered sugar, vanilla extract and cinnamon. Using the paddle attachment mix the cream cheese with powdered sugar, vanilla extract and cinnamon until smooth and well combined. Mix in the pumpkin puree on low until smooth and well combined. There shouldn’t be any lumps of cream cheese. Fold in the cool whip until well combined.
- Transfer the fluffy pumpkin dip into a serving bowl. If the dip is your desired consistency, serve right away. For a thicker, more set dip, transfer the dip to the fridge to chill for 1 - 2 hours. Serve with fresh apple slices, graham crackers, pretzels or cookies.
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