Cream Cheese Pumpkin Dip

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!

Cream Cheese Pumpkin Dip with ginger snap

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! 

Cream Cheese Pumpkin Dip

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!

ingredients: cream cheese, pumpkin, maple syrup, spices

What You’ll Need

Ingredient Notes

  • 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 syrupThis 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.

Special Tools

  • No special tools required though a mixer makes combining the ingredients easier.

Step by Step Directions

Beat cream cheese with a mixer until fluffy.

Beat cream cheese

Add remaining ingredients and beat until well combined.  Chill if needed to restore thicker consistency.

mix in remaining ingredients

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!

ginger snap sandwich

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!

For some other fun fall dips, consider my Five Ingredient Homemade Caramel Dip (or Syrup).  Or go savory with a simple and tasty Creamy Eggplant Dip with Goat Cheese or Chicken Fiesta dip.

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!

Pumpkin Dip


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!  

pumpkin dip

Cream Cheese Pumpkin Dip

Fall flavored and creamy, Cream Cheese Pumpkin Dip blends cannedpumpkin, cream cheese and pumpkin pie spices for a tasty dip.  Delicious with apples, gingersnaps, bagels and more!
Author: Inger
5 from 4 votes
Prep Time 10 mins
Total Time 10 mins
Course Snack
Cuisine American
Servings 8
Calories 130 kcal


  • 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.


Calories: 130kcalCarbohydrates: 9gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 29mgSodium: 90mgPotassium: 78mgFiber: 0.4gSugar: 7gVitamin A: 1573IUVitamin C: 0.4mgCalcium: 43mgIron: 0.2mg
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Tried this recipe?Let us know how it was!

Updated from original, published on Nov. 5, 2013



25 thoughts on “Cream Cheese Pumpkin Dip

    1. Inger Post author

      Thanks Lisa. I guess “kitchen withdrawal” would be tough (though after all the food I froze and canned this fall I wouldn’t mind a short break). You know I hadn’t even thought about all the upcoming holiday bring-a-dish events coming up.

  1. Lynn

    Loved the story that went along with this recipe! This recipe looks really good – we’ll be house guests at Thanksgiving this year and I think this would be a great addition to our hostess gift…now I just need to figure out if I can keep it cold enough during the car ride.

    1. Inger Post author

      Those car rides sure complicate holiday/party planning don’t they! I usually bring pies for Thanksgiving–in which case I worry about tipping them 😉

  2. Karis

    Does “1/4 t of ginger, allspice” mean a 1/4 teaspoon of each? Sounds like a great way to jazz up cream cheese this time of year!

    1. Inger Post author

      Thanks Karis, you are correct–I’ll edit that. I do love my pumpkin in the fall–though I expect daughter #2 actually got snow last night in Minnesota so winter is coming! Looking forward to your visit!

  3. Louise

    Hi Inger!

    This is so funny. I was just by Anne’s blog where she shared an amazing recipe for Dark Chocolate Chip Pumpkin Cheesecake Bars. She used pumpkin spice cream cheese from Trader Joe’s. I’m off to TJ today but I’m wondering, do you think your recipe would work in case I don’t find it? It sounds like it will and it’s soooo easy:)

    Thanks for sharing, Inger…

    1. Inger Post author

      Do you know if the Trader Joes version is a “light” cream cheese? If not, you could always make this with regular cream cheese–if that is what is called for. That does sound good–I think I’lll need to take a look at it too (though my diet would not appreciate it much 😉 )

      1. Louise

        Trader Joe’s didn’t have the cream cheese, Inger. They did have a new goat cheese though and I LOVE it! If I bake Anne’s Cheesecake Bars, I think I will try substituting with your recipe. It sounds intriguing now but I’m not sure if I’ll have the time. Fingers crossed:)

  4. Needful Things

    So thoughtful of you to move the book club meeting to your friend’s house. I know I used to hate missing meetings and would have hugely appreciated such a gesture.
    The dip looks delicious and so simple to throw together in a hurry.

    1. Inger Post author

      Don’t you love it when you can just toss things together and they still come out good!

    1. Inger Post author

      You know my youngest doesn’t usually like pumpkin but she really likes the pumpkin cream cheese…

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