Fluffy Pumpkin Pie Dip is an easy, no-bake dessert that screams autumn. Made with pumpkin, cream cheese and warm spices, it packs all the cozy flavors of fall into one creamy, irresistible treat. Perfect for holiday parties or a simple snack, this crowd-pleaser pairs beautifully with graham crackers, apple slices, ginger snaps, and more!
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There’s something about fall that calls for cozy flavors, and this Fluffy Pumpkin Pie Dip checks all the boxes. Creamy, sweet and bursting with warm spices, it’s everything you love about classic pumpkin pie but in dip form and in a fraction of the time. Whether you’re hosting a holiday gathering or just looking for a festive snack, this easy, no-bake dip will be your new go-to recipe for fall.
Made with a mix of cream cheese, canned pumpkin, and warm spices like cinnamon and pumpkin pie spice, this dip is perfectly fluffy and oh-so-satisfying. Pair it with graham crackers, apple slices or even ginger snaps for an irresistible treat!
- Cream cheese: Make sure it’s at room temperature so it blends smoothly with the other ingredients.
- Sugar + brown sugar: A combination of white sugar and light brown sugar adds the perfect amount of sweetness, with the brown sugar bringing a subtle hint of molasses.
- Canned pumpkin: Make sure to use pure canned pumpkin, not pumpkin pie filling.
- Sour cream: Sour cream adds a subtle tang and helps balance the sweetness, while also making the dip smooth and extra creamy.
- Vanilla extract: For a touch of warmth and depth that enhances the pumpkin and spices.
- Pumpkin pie spice + cinnamon: These spices are key for that classic pumpkin pie flavor.
See the recipe card for full information on ingredients and quantities.
How to Make Pumpkin Dip with Cream Cheese
This cool creation was inspired by my go-to dessert for last-minute guests, Chocolate Chip Cookie Dough Dip. And much like its culinary counterpart, this fluffy pumpkin dip requires no baking at all. Imagine the flavor and texture of extra-smooth pumpkin cheesecake, but in dippable, dunkable form.
- Cream together the cream cheese and sugars. In a large bowl, beat the softened cream cheese until smooth. Add the white sugar and brown sugar, and continue beating until well combined and fluffy.
- Add the remaining ingredients. Beat until the dip is creamy and well combined.
- Chill and serve. Transfer the dip to a serving bowl, cover and refrigerate for at least 2 hours to allow the flavors to meld.
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. The dip can also be prepared up to a day in advance and stored in the fridge, covered in plastic wrap.
What Goes With This Dessert Dip?
Two words: pie fries. We’re turning store-bought or homemade pie crust into buttery batons studded with sanding sugar. They’re flaky, flavorful and the perfect vessel to transport the dip from the bowl to your mouth! Best of all, just like the dip, the pie fries can be made in advance and stored in an airtight container at room temperature.
More Dipping Ideas
If you’re looking to get creative beyond pie crust fries, this fluffy pumpkin pie dip pairs perfectly with a variety of dippers. Here are some of my favorites:
- Graham crackers
- Ginger snaps
- Apple slices
- Vanilla wafers
- Pretzels
- Easy Pumpkin Bundt Cake
- Mini Pumpkin Cream Cheese Bread
- The Best Pumpkin Whoopie Pies
- No-Bake Pumpkin Cheesecake Parfaits
- Pumpkin Bars with Cream Cheese Frosting
- Pumpkin Cheesecake Brownies
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. The dip can also be prepared up to a day in advance and stored in the fridge, covered in plastic wrap
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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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!