This creamy PUMPKIN PIE DIP is the ultimate Fall treat! Easier than making a pie, and fun to eat! Everyone loves dipping cookies and graham crackers in our pumpkin cream cheese dip.
My husband is a cheesecake fiend. He loves the stuff and I love him, so making him cheesecake is something I like to do.
Of course, traditional cheesecake isn’t necessarily hard to make. But, you do need a few tools and a bit of time and it just turns into a whole thing, you know? Sometimes you don’t want to do the whole thing.
So today I’m not here to talk about baking cheesecakes. I’m here to talk about NOT baking cheesecakes!
This pumpkin pie dip recipe is perfect for any cheesecake lover in your life, because it is so darn easy and it tastes like pumpkin pie and cheesecake had a baby.
Are you an over achiever? You want pumpkin pie dip AND cheesecake? Cool. Go ahead and make this dip right alongside my chocolate swirl cheesecake or our cookies and cream cheesecake. It’ll be a good day. 🙂
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Pumpkin – You’ll need some canned pure pumpkin puree for this recipe. That’s not the same as canned pumpkin pie filling so make sure you get the right stuff.
Cream Cheese – A lot of great dip recipes use cream cheese, and it works really well in this pumpkin dip! It’ll help cut some of the sweetness, add a little cheesecake vibe, and make things super creamy and fluffy.
Pudding Mix – You’ll need some white chocolate instant pudding mix for this recipe. It can be substituted with vanilla instant pudding mix if you prefer. Be sure to use instant pudding either way.
Spices – Cinnamon, ginger, and nutmeg! You can substitute these for a teaspoon of pumpkin pie spice if necessary.
Graham Crackers – Not only do we dip graham crackers into this, we also crush a few and sprinkle them on top. Delicious and pretty!
What We Love About This Recipe!
I’m a little obsessed with pumpkin flavored recipes, and this is a favorite! It’s the perfect Fall recipe and it makes a great Thanksgiving dessert or appetizer. This dip is perfect when paired with some ginger snaps or Biscoff cookies, and we’ll take any reason to eat those!
How to make pumpkin dip:
Mix: This pumpkin cream cheese dip is one of those super easy recipes where everything ends up tossed into the same mixing bowl. Start by adding in the cream cheese and powdered sugar.
Beat those together with an electric mixer and then add in the canned pure pumpkin, the dry pudding mix, and all the spices! Finally, use a rubber spatula to carefully fold in the whipped topping until just combined. Almost done…
Refrigerate & Serve: No baking or cooking needed for this pumpkin dip recipe, just an hour in the fridge to chill! Once the pumpkin pie dip has finished chilling you can top it off with some crushed graham crackers and serve!
In our house, we’re very picky about our cheesecake. It pretty much has to have a graham cracker crust or it’s not considered a proper cheesecake.
Oreo crusts can sometimes sneak by us (especially on this cookies and cream cheesecake), but mostly it just has to be that classic graham cracker crust!
Cinnamon graham crackers make a great vehicle for eating this pumpkin dip recipe, but we also really like ginger snaps, Nilla wafers, and Biscoff cookies with this one too. They all work great, so use whatever you like!
Honestly, this stuff would probably be pretty delicious spread on a toasty bagel for breakfast.
Give this one a try and let me know what you think! If you make this recipe, be sure to share it on Instagram and tag it #bunsinmyoven so I can feature it on my Insta account! 🙂
The cream cheese helps cut down some of the sweetness, adds a cheesecake tang, and makes it extra thick and creamy.
To soften cream cheese quickly, cut cream cheese into small pieces and place in a mixing bowl on the counter. Dampen a dish towel with hot water and wrap around the bottom of the bowl. It should be workable in about 20 minutes!
This recipe should last for a few days in the refrigerator if well sealed. I’ve never tried freezing it and I’m not sure how it would turn out!
Pumpkin Pie Dip
- 4 ounces cream cheese softened
- ¼ cup powdered sugar
- 15 ounces canned pumpkin
- 3.4 ounces white chocolate instant pudding mix
- 2 teaspoons cinnamon plus a pinch for dusting
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 8 ounces whipped topping
- 1 graham cracker crushed for garnish
- In a large bowl, beat the cream cheese and powdered sugar with a hand mixer on low until combined and fluffy, about 1 minute.
- Add pumpkin, dry pudding mix, cinnamon, nutmeg, and ginger. Beat on medium low until combined.
- With a silicone spatula, gently fold in whipped topping until just combined.
- Refrigerate for 1 hour or longer before serving.
- Transfer to a serving bowl, dust with cinnamon and a sprinkle of crushed graham crackers. Serve with cinnamon graham crackers, vanilla wafer cookies, Biscoff cookies, or apples.