Fall flavored and creamy, Cream Cheese Pumpkin Dip blends canned pumpkin, cream cheese and pumpkin pie spices for a tasty dip. Delicious with apples, gingersnaps, bagels and more!
You know the saying, Everything Pumpkin. And in truth, when I was eating a Pumpkin Bagel recently, I really wanted to top it with Pumpkin Cream Cheese Dip! So, I guess the saying is true!
This simple dip has a mere six ingredients—four if you use a pumpkin pie spice blend. And it’s so easy. Yes, the hardest thing you need to do is remember to soften the cream cheese first!
Isn’t it time to rock your fall!
Why You’ll Love This!
Tasty. Pumpkin spice dip flavor is soooo popular because, well, it’s delicious and full of seasonal spirit. It’s like a pumpkin pie dip–or pie in a bowl!
Easy. Just mix a few ingredients and you’re good to go! And if you use pumpkin pie spice instead of individual spices, it’s even a 4-ingredient recipe!
Versatile. There are so many ways you can use this easy pumpkin dip from topping bagels to dipping apples. See the How to Serve section for more ideas!
What You’ll Need
- Cream cheese. This provides the bulk of the recipe and the creamy goodness. You can use regular or lite. Just be sure to get it to room temperature before mixing.
- Canned pumpkin. This provides color, flavor and a hint of nutrition.
- Maple syrup. This provides flavor and sweetness. You can also use honey, sugar (any kind) or sweetener like allulose.
- Cinnamon, ginger, allspice. These provide the pumpkin spice flavor. You can use a pre-mixed pumpkin spice blend if you prefer.
- No special tools required though a mixer makes combining the ingredients easier.
Step by Step Directions
Beat cream cheese with a mixer until fluffy.
Add remaining ingredients and beat until well combined. Chill if needed to restore thicker consistency.
Serve with apples, ginger snaps, bagels or dipper(s) of your choice.
How to Serve
There are so many way to serve this!
The easiest is probably just to use it as a dip. It’s great with fall fruits like apples and pears as well as graham crackers and pretzels.
Or serve your pumpkin dip with ginger snaps. You can dip the cookies or even make a tasty pumpkin sandwich cookie.
Of course my original inspiration for this came from pumpkin bagels! But many bagel flavors can be topped with pumpkin dip–from plain to whole grain to cinnamon and more! And how about topping Pecan Pumpkin Scones!
And breakfast isn’t limited to bagels and scones! How about stuffing some French Toast in the mode of my Strawberry Stuffed French Toast or my Caramel Apple French Toast! It will be a breakfast to remember!
Variations and Special Diets
If this isn’t tasty enough already, feel free to get creative with add-ins. Chopped pecans (especially sugared pecans) would be delicious or maybe some chopped candied ginger!
This recipe is already vegetarian and you can take it vegan by using a non-dairy cream cheese. In fact, I recently came across an article rating different brands if you are still looking for a favorite.
It’s also gluten free but make sure you include some gluten free dippers like apples or pears. You may be able to find gluten free ginger snaps in stores but if not, I have a tasty Gluten Free Molasses Cookies recipe that would be perfect!
This should keep at least 4-5 days covered in the refrigerator. Freezing isn’t recommended.
Tips & FAQs
I use a fairly generous serving size on this—1/8 of the full recipe. That would work out to about 1 1/2 ounces or 3 Tablespoons. It’s about right for a bagel but if you’re dipping cookies or fruit instead, you’re likely to use a lot less!
Cream Cheese Pumpkin Dip
- 8 ounces cream cheese
- 1/4 cup canned pumpkin
- 1/4 cup maple syrup or honey or sugar or sweetener
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon allspice
- Beat cream cheese with a mixer until fluffy.
- Add remaining ingredients and beat until well combined
- Chill if needed to restore thicker consistency.
- Serve with apples, ginger snaps, bagels or dipper(s) of your choice.
Updated from original, published on Nov. 5, 2013
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