This Pumpkin Dip recipe is an easy-to-make fall dessert dip perfect autumn or holiday parties. Make it in minutes with only 5 basic ingredients – perfect for dipping with fruit or cookies!
If you’ve been a reader of The Busy Baker for any length of time you’ll already know how obsessed we are with everything pumpkin and spice. When fall rolls around we’ll make any and every excuse to enjoy pumpkin as much as we can.
This Pumpkin Dip recipe (sometimes called pumpkin fluff dip or pumpkin cream cheese dip) is one of our favourite ways to enjoy pumpkin when the weather’s still a little bit too warm for a Pumpkin Spice Latte but we need our pumpkin fix! It’s easy to make in minutes, it keeps in the fridge for days, and it’s perfect for dipping with apple slices, berries or your favourite gingersnap cookies. We know you’re going to love this one as much as we do!!
We looooove a good pumpkin dessert, so here’s a list of our absolute FAVOURITE pumpkin recipes you just HAVE to try this fall!
- Pumpkin Cheesecake Cookies
- Pumpkin Cheesecake Bars
- Easy Pumpkin Spice Latte
- Starbucks Pumpkin Cream Cold Brew
- Healthy Pumpkin Oat Bread
- Pumpkin Cake with Salted Caramel Frosting
- Best Ever Chocolate Chip Pumpkin Bread
- Easy No Bake Pumpkin Cheesecake
You’ll only need 5 ingredients to make this delicious pumpkin pie dip recipe!
- Greek yogurt
- cream cheese
- powdered sugar
- canned pumpkin puree
- pumpkin spice (or ground cinnamon, ground nutmeg, ground ginger, ground allspice, & ground cloves)
To make this pumpkin pie dip recipe you’ll need these basic items in your kitchen (paid links):
Time needed: 10 minutes
Follow these steps for the perfect pumpkin cream cheese dip!
- Start with room temperature ingredients.
It’s hard to mix cold cream cheese and Greek yogurt without the mixture becoming lumpy, so be sure the cream cheese is at room temperature so it’s easier to mix.
- Mix everything together until smooth.
Add the sugar, pumpkin and pumpkin spice and mix well until everything is combined.
- Store it in the fridge.
You can serve this pumpkin dip right away, but feel free to make it ahead of time and store it in the fridge for a few hours before serving to let the flavours develop.
- Serve with cookies and fruit.
This pumpkin dip is delicious with apple slices and ginger snap cookies.
Can I use plain yogurt in place of Greek yogurt in this recipe?
We don’t recommend this because plain regular yogurt contains a lot more water than Greek yogurt and this will change the final result of the recipe.
Can I make this pumpkin dip ahead of time?
Yes! Make this dip 24 hours ahead of time for best results, and store it in the fridge (covered or in an airtight container) until ready to serve.
How do I store pumpkin dip?
Store the dip in an airtight container in the fridge until ready to serve.
Can I freeze pumpkin dip?
Pumpkin dip is not ideal for freezing, as the texture of dairy-based dips can change after thawing, resulting in a less desirable and liquid-y consistency.
Can I use pumpkin dip as a topping or filling for desserts?
Yes, you can use pumpkin dip as a topping for desserts like cheesecake or brownies. It can also be used as a filling for crepes or as a layer in parfaits.
Is pumpkin dip gluten free?
The basic ingredients of pumpkin dip (cream cheese, Greek yogurt, powdered sugar, canned pumpkin, and pumpkin spice) are gluten-free. However, be cautious with your choice of dippers, as some cookies might contain gluten.
How do I make pumpkin dip less sweet?
If you prefer a less sweet pumpkin dip, reduce the amount of powdered sugar in the recipe or consider using a natural sweetener like maple syrup. Adjust to taste.
Can I use pumpkin pie filling instead of canned pumpkin?
It’s best to use canned pumpkin for this recipe, as pumpkin pie filling usually contains added sugars and spices that might affect the overall taste and texture.
We hope you love this recipe as much as we do! Let us know in the comments below, what’s your favourite easy fall dessert recipe? We’d love to know!
Watch the video below to see exactly how we make this recipe. You can find many more deliciously simple recipe videos on our YouTube channel!
If you made this, share a photo!
Are you trying this recipe? Use the comment form below to share your take; now with support for image uploads and comment voting!
- 2/3 cup plain Greek yogurt unsweetened
- 8 ounces cream cheese at room temperature
- 1/2 cup canned pumpkin unsweetened (NOT pumpkin pie filling)
- 1/2 cup powdered sugar
- 1 teaspoon pumpkin spice OR 1/2 teaspoon ground cinnamon, and 1/8 teaspoon each ground nutmeg, ground ginger, ground allspice, & ground cloves
- Add the Greek yogurt, cream cheese, and pumpkin and mix well until the mixture is smooth. Mix in the powdered sugar and pumpkin spice until well blended.
- Scrape it into a bowl and refrigerate until ready to serve with cookies or fruit for dipping.
Storage InstructionsThis dip stores well in the fridge in an airtight container for up to 3-4 days. It can be made up to 24 hours in advance of serving (for best results).
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.