Close up of cream cheese pumpkin dip in a white bowl surrounded by vanilla wafers and graham crackers.
American Recipes, Appetizers, Desserts

Cream Cheese Pumpkin Dip

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Cream Cheese Pumpkin Dip is a super easy pumpkin dip that can be made in a hurry. This dip has the best pumpkin pie flavor that is perfect for all your fall parties. People will beg you for the easy dessert dip recipe.

Close up of pumpkin fluff dip with a candy pumpkin in the middle of it.

One thing you are going to find out about me on this blog. Is that I love the fall and all the yummy fall desserts that come with it. This pumpkin dip is one of my favorite easy desserts. Not only because it is so yummy, but that it is perfect for a quick appetizer. You can throw it together for game day or when you need a easy treat.

If you need some other yummy pumpkin dessert ideas. You definitely need to try my Pumpkin Whoopie Pies or my Best Pumpkin Roll Recipe. Both of these will feed your craving for a little pumpkin spice flavor.

Cream Cheese Pumpkin Dip Ingredients

  • Cool Whip – Is the perfect way to make this dip light and fluffy so cookies and crackers wont break when dipping.
  • Cream Cheese – Will add an amazing cheesecake flavor.
  • Vanilla Pudding – Adds the perfect vanilla flavor and helps the dip set.
  • Canned Pumpkin – You can also use pumpkin puree, I prefer the canned pumpkin because it is so convenient.
  • Pumpkin Spice Seasoning – Adds just the right mix of all my favorite fall smells and flavors.
  • Cinnamon – I love cinnamon so I like to add extra. If you are not a cinnamon fan you can skip this step and just use the pumpkin spice seasoning.
All the ingredients to make cream cheese pumpkin dip.

How To Make Cream Cheese Pumpkin Dip

In less than 10 minutes this yummy fall dessert will be ready. Best of all this is a no bake dessert so if you have surprise guests pop in. You can just hurry and whip it together.

  • In a large mixing bowl mix add softened cream cheese and canned pumpkin. Using and had mixer blend until smooth.
  • In a small bowl vanilla pudding, pumpkin spice seasoning, and cinnamon. Using a spoon mix ingredients together.
  • Next, add the dry ingredients to the cream cheese and pumpkin mixture and blend together with the hand mixer.
  • Add the cool whip to the mixture and fold in until blended.
  • Place the mixture in the refrigerator to chill. Serve cold and with Graham crackers, Vanilla wafers, Ginger snaps, or Teddy grahams.
Cream cheese pumpkin dip an a vanilla waffer cookie.

What Should I Eat The Pumpkin Dip With?

There are so many ways to serve this dip. Some of my families favorites are with vanilla wafers and graham crackers. I also think ginger snaps, chocolate chips cookies or even apples work great. This dip can also be used as a filling for eclairs or cupcakes. It so versatile and has such a great fall flavor.

How To Store Your Dip

This dip will last for up to one week in the refrigerator. Make sure that you store it in a air tight container, or cover with a layer of plastic wrap. I would not recommend freezing this dip, it will not retain the same great consistency.

Close up of cream cheese pumpkin dip in a white bowl surrounded by vanilla wafers and graham crackers.

Cream Cheese Pumpkin Dip

Cream Cheese Pumpkin Dip is a super easy pumpkin dip that can be made in a hurry. This dip has the best pumpkin pie flavor that is perfect for all your fall parties. People will beg you for the easy dessert dip recipe.
5 from 2 votes
Print Pin Rate
Course: Appetizer, Dessert
Cuisine: American
Keyword: Cream Cheese Pumpkin Dip, Pumpkin Dip
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 12
Calories: 131kcal

Ingredients

  • 1 8oz Container of Cool Whip
  • 1 8oz Package of cream cheese
  • 1 3.4oz Box of vanilla pudding
  • 1 15oz Canned pumpkin
  • 1 tsp Pumpkin spice seasoning
  • 1 tsp Cinnamon

Instructions

  • In a large mixing bowl mix add softened cream cheese and canned pumpkin. Using and had mixer blend until smooth.
  • In a small bowl add vanilla pudding, pumpkin spice seasoning, cinnamon. Using a spoon mix ingredients together.
  • Add the dry ingredients to the cream cheese and pumpkin mixture and blend together with the hand mixer.
  • Add the cool whip to the mixture and fold in until blended.
  • Place the mixture in the refrigerator to chill. Serve cold and with Graham crackers, Vanilla wafers, Ginger snaps, or Teddy grahams.

Notes

*Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on Modernmealmakeover.com should only be used as a general guideline.

Nutrition

Calories: 131kcal | Carbohydrates: 7.8g | Protein: 1.8g | Fat: 9.8g | Saturated Fat: 7.3g | Cholesterol: 21mg | Sodium: 59mg | Potassium: 96mg | Fiber: 1.1g | Sugar: 5.4g | Calcium: 26mg | Iron: 1mg

Have you tried this recipe?

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