This easy pumpkin dip with cream cheese is creamy, perfectly spiced and tastes like pumpkin cheesecake in dippable form. It’s a no-bake, make-ahead fall dessert that’s perfect with my homemade pie crust fries, graham crackers, gingersnaps or apple slices.
I first shared this pumpkin dip recipe in 2016, and I’ve since updated it with new photos and more of my tried-and-tested tips.
Table of Contents
Step aside, pumpkin cheesecake bars! Move on over, pumpkin pie! I’m trading the forks in favor of fingers with this no-bake (and make-ahead!) recipe for creamy pumpkin dip.
This cool and creamy creation was inspired by my longtime favorite chocolate chip cookie dough dip, but instead of chocolate chips, we’re going all-in on fall flavor. And while you could absolutely grab a bag of gingersnaps or slice up a few apples for dipping, my favorite pairing is homemade pie crust fries. They’re flaky, buttery and topped with sparkling sanding sugar for the perfect crunchy contrast to the creamy dip.
P.S. This makes the ultimate make-ahead Thanksgiving dessert! Make the dip a day in advance and stash it in the fridge so it’s one less thing to think about on Turkey Day.
- Pumpkin puree: Reach for 100% pure pumpkin, not pumpkin pie filling, which already contains added sugar and spices. You’ll need 1 ½ cups, so save the rest of the can for my pumpkin cream cheese muffins or pumpkin bread.
- Cream cheese: Stick with full-fat, block-style cream cheese for the thickest, creamiest dip. Make sure it’s softened to room temperature so it blends smoothly without any lumps.
- Sour cream: I like my pumpkin cheesecake dip like I like my cheesecake bars: a touch tangy! Sour cream balances the sweetness while helping create a smooth, dippable consistency. Plain Greek yogurt works well here, too.
- Pumpkin pie spice: This brings all those warm, cozy fall flavors. Use your favorite store-bought blend or make my homemade pumpkin pie spice.
- Ground cinnamon: Pumpkin pie spice already contains cinnamon, but I add an extra teaspoon because I love the extra warmth it brings to the dip.
- White and brown sugars: Using both gives you sweetness from the granulated sugar plus a hint of caramel-like flavor from the brown sugar.
- Vanilla extract: Just a splash rounds out all those warm pumpkin pie spices.
See the recipe card for full information on ingredients and quantities.
Just 3 Steps to Make This Pumpkin Dip
Making this dessert dip really is as easy as mix, chill and dive in!
- Beat the cream cheese until smooth. Add the white and brown sugars and beat until well combined and fluffy. A stand mixer makes quick work of it, but a handheld mixer works just as well.
- Add the remaining ingredients. Beat in the pumpkin, sour cream, vanilla, pumpkin pie spice and cinnamon until smooth and creamy.
- Chill and serve. Transfer the dip to a serving bowl, cover and refrigerate for at least 2 hours. You can serve it right away, but I prefer it slightly chilled so the flavors have time to develop.
Make-ahead tip: The dip can be made up to 1 day in advance and stored in an airtight container in the fridge.
Don’t Skip the Pie Fries
Two words: pie fries (a.k.a. pie crust cookies!). I’ve been making these for years. They’re buttery, flaky and not overly sweet. In other words, the perfect vessel to transport perfectly spiced pumpkin dip from the bowl to your mouth.
Just cut store-bought or homemade pie crust into strips, brush them with egg wash and top with sparkling sanding sugar before baking until golden and crisp. Best of all, they can be made 2 days in advance and stored in an airtight container at room temperature.
Beyond the pie crust fries, gingersnaps, graham crackers, vanilla wafers, pretzels and apple slices are all great for dipping. I love offering a mix of sweet, salty and fresh options if I’m serving this for a party.
FAQs
Store leftover pumpkin dip in an airtight container in the refrigerator for up to 4 days. Give it a quick stir before serving.
For the smoothest dip, make sure your cream cheese is softened to room temperature and beat it until completely smooth before adding the sugars and remaining ingredients. Cold cream cheese is much harder to blend and can leave little lumps behind.
Because this pumpkin dip contains cream cheese and sour cream, it shouldn’t sit at room temperature for more than 2 hours. If you’re serving it at a party, keep it refrigerated until you’re ready to dig in.
Ready for even more ways to put that can o’ pumpkin to use? Don’t miss all of my favorite pumpkin recipes, from breakfast favorites to savory dinners and easy fall desserts.
Ingredients
For the pie fries:
- 1 (14.1-oz.) box store-bought pie crust
- 1 large egg yolk, beaten with 2 teaspoons water
- White sanding sugar or granulated sugar, for topping
For the pumpkin dip:
- 1 (8-oz.) package cream cheese, at room temp
- 1/3 cup sugar
- 1/3 cup packed light brown sugar
- 1 1/2 cups canned pumpkin
- 1/3 cup sour cream
- 1 Tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
Instructions
Make the pie fries:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a Silpat.
- Lightly flour your work surface then roll out the pie dough until it is 1/4-inch thick. Using a sharp knife or pizza wheel, cut the pie dough into 1/2-inch strips. Cut the strips into French fry shapes approximately 4 inches long. Brush the pie dough with the egg then sprinkle it with the sanding sugar. Transfer the strips to the baking sheet, spacing them so that they aren’t touching each other.
- Bake the pie fries for 12 to 15 minutes or until they’re golden brown.
- Remove the fries from the oven and allow them to cool for 5 minutes on the baking sheet before transferring them to a rack to cool completely while you make the pumpkin dip.
Make the pumpkin dip:
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, sugar and brown sugar until smooth. Add the pumpkin, sour cream, vanilla extract, pumpkin pie spice and cinnamon and beat until combined. Cover the dip with plastic wrap and refrigerate it for a minimum of 2 hours and up to overnight. (See Kelly’s Note.)
- When ready to serve, remove the pumpkin dip from the fridge, stir it and serve it with the pie fries for dipping.
Kelly’s Notes
- The dip can be served immediately after making it, however I prefer to refrigerate it so that it’s chilled slightly and the flavors have a chance to develop.
- Make ahead: The dip can be made up to 1 day in advance and stored covered in the refrigerator.
- Storage: Store leftover dip in an airtight container in the refrigerator for up to 4 days.
- Pie fries: These can be baked up to 2 days in advance and stored in an airtight container at room temperature.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Can you make this as a warm dip in a crockpot?
Hi there! I haven’t tried making this dip warm, so I’m not sure.
I am OBSESSED with this dip – it’s SO GOOD!
Woohoo! Thrilled you enjoyed the recipe, Jane!
can i substitute the sour cream with plain greek yogurt
That should work!
I can’t wait to make this! Can I just use a regular hand mixer?
Absolutely, Renee! Enjoy :)
What is the white dip? Is that just Cool Whip or is it whipped cream?
Hi there! It’s whipped cream!
This is great Kelly. Just wondering if we can replace the pumkn pie spice. I can find it here in Cyprus. Thank you,
Hi Maria! You could combine 1/8 teaspoon cloves, 1/4 teaspoon ginger and 1/8 teaspoon nutmeg to create your own pumpkin spice blend. Hope that helps!
This is such a fun treat for the fall! My kiddos will have so much fun making the pie crust fries! :D
Thanks so much, Anna! :)
Love this idea, Kelly! Fun, festive snacks are always a hit at holiday parties. I’m bookmarking this recipe, for sure!
Thank you, Stephanie!