Pumpkin Cream Cheese Dip (Ready in 10 Minutes)

This Pumpkin Cream Cheese Dip tastes like pumpkin cheesecake, except it takes only 10 minutes to put together. It’s the perfect fall season dip for apple slices, celery sticks, or graham crackers.

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A pumpkin cheesecake dip is a dessert dip perfect for serving as a snack or dessert during the fall season. It’s a thick cream cheese sweet dip flavored with pumpkin spices and real pumpkin puree. It goes very well with celery sticks, apple slices, or cinnamon biscuits like graham crackers. The Fall season is here, and this easy pumpkin dip recipe is perfect for it.

Ingredients and Substitutions

All you need to make this easy cream cheese dip for fall are:

• Cream Cheese – Any cream cheese, like lactose-free cream cheese, vegan cream cheese, or low-fat cream cheese, works well.
• Pumpkin Puree – You don’t have to use canned pumpkin puree, you can use your own made from real pumpkins. However, keep in mind that homemade pumpkin puree is always more watery and can thin out the dip.
• Powdered Sweetener – it can be powdered sugar or sugar-free powdered allulose or powdered erythritol to keep to make a sugar-free dip.
• Maple Syrup or sugar-free syrup.
• Pumpkin Pie Spices – you can make your own by using a combo of cinnamon, ginger, and ground nutmeg or ground cloves.

How To Make Pumpkin Cream Cheese Dip

For this recipe, you can use a:

• Food Processor, using the S blade attachment. This is the best way to process hard cream cheese, like dairy-free cream cheese.
• Hand Mixer – make sure the cream cheese is soft before use.
• Stand Mixer – using the paddle attachment.

This pumpkin dip is very easy to make in less than 15 minutes. Let me share how to make creamy pumpkin dip below.

1. Before you start, make sure you soften the cream cheese at room temperature for 30 minutes. I like to cut the block of cream cheese into small pieces, it softens faster.
2. Place the cream cheese in a large bowl with pumpkin puree, spices, powdered sugar, and maple syrup.
3. Beat the cream cheese mixture until light and creamy. Depending on your tastebuds, you want to adjust the sweetness or thickness of this pumpkin cheesecake dip. If the dip is too thick for your liking, add a bit more pumpkin puree or 1 or 2 tablespoons of heavy cream or coconut cream. If not sweet enough, add more powdered sugar, up to an extra 1/2 cup.
4. For more pumpkin flavor, increase the cinnamon adding 1/4 teaspoon extra every time. Stir and taste before adding more, as cinnamon can be overpowering.
5. Serve immediately, or refrigerate the pumpkin dip for an hour to cool it down and firm it up slightly before serving. The pumpkin spice flavors enhance with time.

Serving Suggestions

The best way to serve this super easy pumpkin dip is with some toppings like:

• A dollop of whipped cream
• Dark chocolate chips
• Pecans pieces
• Drizzle maple syrup
• Pinch of cinnamon

Serve this fall dessert dip with any fall fruits or biscuits you love, like:

• Apple slices
• Pear slices
• Graham crackers – or make my keto graham cracker recipe
• Whip cream
• Pretzels
• Gingersnaps

Storage Instructions

This dip is perfect for fall parties, and if you have leftovers, you can store them in the fridge for up to 3 days in an airtight container. The dip recipe freezes well for up to 1 month. Thaw in the refrigerator the day before.

Frequently Asked Questions

More Pumpkin Recipes

Below are some more pumpkin recipes for you to try.

Almond Flour Pumpkin Muffins

Pumpkin Pasta Sauce

Almond Flour Pumpkin Bread

Keto Pumpkin Pancakes

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Pumpkin Cream Cheese Dip

4.5gNet Carbs

This Pumpkin Cream Cheese Dip taste like pumpkin cheesecake except it takes only 10 minutes to whip up. It's the perfect fall dip for apple slices, celery sticks, or Graham crackers.

Author: Carine Claudepierre

Prep: 10 minutes mins

Total: 10 minutes mins

Yield: 12 servings

Serving Size: 1 serving (3 tablespoons)

4.50 from 2 votes

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Ingredients

• ▢ 1 cup Canned Pumpkin Puree
• ▢ 8 oz Softened Cream Cheese at room temperature for 30 minutes
• ▢ 2 teaspoons Cinnamon
• ▢ ¼ teaspoon Ginger
• ▢ ⅛ teaspoon Nutmeg or ground clove
• ▢ ½ cup Powdered Sugar or powdered erythritol if sugar-free
• ▢ 2 tablespoons Maple Syrup or sugar-free maple syrup
• ▢ 1 ½ teaspoon Vanilla Extract

Serving ideas

• ▢ ¼ cup Chopped Pecans
• ▢ 1 tablespoon Maple Syrup
• ▢ 1 teaspoon Cinnamon
• ▢ 1 Apple sliced
• ▢ 1 batch Graham Crackers

Instructions

• Place the softened cream cheese in a large mixing bowl with pumpkin puree, spices, vanilla extract, and maple syrup.
• Beat on low-medium speed then until it comes together into a creamy dip.
• Add powdered sugar and beat again on low – to avoid the sugar to burst out from the bowl. Beat until well incorporated.

Adjusting dip flavors and texture

• Taste the dip and adjust – adding more powdered sweetener if needed – up to an extra 1/2 cup for a very sweet dip. Add more cinnamon too to enhance pumpkin flavor.
• For a thicker dip, beat in more cream cheese or to thin out the dip, add 1-2 tablespoons of heavy cream or coconut cream.

Serving

• Serve with a drizzle of maple syrup, a pinch of ground cinnamon, and chopped pecans on top.
• Refrigerate 1 hour before serving for the best flavors. Serve with apple slices, celery sticks, nuts, or graham crackers.

Storage

• Store for up to 3 days in the fridge in an airtight container or freeze it for up to 1 month in a sealed container. Thaw in the fridge the day before serving.

Notes

Nutrition panel is calculated for 3 tablespoons, no toppings using sugar-free erythritol

Tools

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NutritionServing Size: 1 serving (3 tablespoons)

Yield: 12 servings

Nutrition

Serving: 1 serving (3 tablespoons)Calories: 84.5 kcal (4%)Carbohydrates: 5.3 g (2%)Fiber: 0.8 g (3%)Net Carbs: 4.5 gProtein: 1.4 g (3%)Fat: 6.6 g (10%)Saturated Fat: 3.9 g (24%)Polyunsaturated Fat: 0.3 gMonounsaturated Fat: 1.7 gCholesterol: 19.1 mg (6%)Sodium: 60.8 mg (3%)Potassium: 76.9 mg (2%)Sugar: 3.5 g (4%)Vitamin A: 3432.3 IU (69%)Vitamin B12: 0.04 µg (1%)Vitamin C: 0.9 mg (1%)Calcium: 30.7 mg (3%)Iron: 0.3 mg (2%)Magnesium: 7.4 mg (2%)Zinc: 0.2 mg (1%)