Creamy Pumpkin Dip: Your Easy Fall Treat (Print Version)
Whip up this Easy Pumpkin Dip Recipe in minutes! A creamy, spiced delight for fall gatherings or a cozy night in. Simple ingredients, big flavor.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Creamy Base
01 -
8 oz (226g) cream cheese, full-fat, softened
02 -
8 oz (226g) frozen whipped topping, thawed
→ Pumpkin Spice Magic
03 -
15 oz (425g) can 100% pure pumpkin puree
04 -
2 tsp pumpkin pie spice
→ Sweetness & Flavor
05 -
1 cup powdered sugar (confectioners' sugar)
06 -
1 tsp vanilla extract
→ Dipping Delights
07 -
Graham crackers
08 -
Apple slices
09 -
Gingersnap cookies
10 -
Pretzels (optional)
# Instructions:
01 -
Okay, first things first, get that block of cream cheese out of the fridge way before you start. Seriously, room temperature is key here. I used to be impatient, trying to beat cold cream cheese, and it always ended up lumpy and frustrating. Like trying to mix concrete with a spoon! So, let it sit on the counter for at least 30 minutes, or even an hour. This step makes all the difference for a smooth, dreamy Easy Pumpkin Dip.
02 -
Now, in a big mixing bowl, toss in that softened cream cheese with your powdered sugar. Get your electric mixer going on medium speed and beat it until it's super smooth and fluffy. Scrape down the sides of the bowl often! You want to make sure there are no sneaky lumps hiding in there. This is where you build the creamy foundation for your Easy Pumpkin Dip Recipe, so don't skimp on the mixing time. It should look light and airy.
03 -
Next up, add your pumpkin puree, the pumpkin pie spice, and that splash of vanilla extract. Mix it all in on low speed until everything is just combined. You'll start to see that beautiful orange color emerge, and oh, the smell! It's pure autumn in a bowl. Don't overmix here, we just want it blended. This is the heart of our Easy Pumpkin Dip.
04 -
Time for the thawed whipped topping! Gently fold this into your pumpkin mixture. I use a spatula for this, not the mixer. You want to keep all that lovely airiness from the whipped topping. Be patient, fold it carefully until no streaks remain. This makes the Easy Pumpkin Dip light and perfectly dippable, not dense.
05 -
Once it's all mixed, cover the bowl tightly with plastic wrap and pop it in the fridge for at least an hour. Honestly, I find it tastes even better if it chills for a few hours, or even overnight. It lets all those delicious flavors meld together. It's hard to wait, I know, but trust me, it’s worth it for the best Easy Pumpkin Dip Recipe.
06 -
When you're ready, take your glorious Easy Pumpkin Dip out of the fridge. Give it a quick stir if you like, then transfer it to a pretty serving bowl. Arrange your dippers around it – graham crackers, apple slices, gingersnaps, maybe some pretzels for a sweet and salty kick. It should look perfectly smooth and inviting, smelling wonderfully of fall spices. Enjoy your efforts!
# Notes:
01 -
Always use full-fat cream cheese and ensure it's at room temperature for a truly smooth Easy Pumpkin Dip.
02 -
Double-check your canned pumpkin to make sure it's pure puree, not pie filling; I learned that the hard way.
03 -
Chilling time is essential for the flavors to fully develop and for the dip to firm up properly.
04 -
For an extra touch, sprinkle a tiny bit of cinnamon or nutmeg on top just before serving.
# Equipment Needed:
01 -
Electric mixer
02 -
large mixing bowl
03 -
spatula
04 -
airtight container
# Nutrition (Per Serving):
Calories: 180
Total Fat: 10g
Total Carbohydrate: 20g
Protein: 2g