Traditional recipes

Spiced cream cheese and pumpkin dip recipe

Spiced cream cheese and pumpkin dip recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Squash
  • Pumpkin

This is a deliciously creamy, sweet and spicy pumpkin dip. It's the perfect dip for gingernut biscuits or sliced apples. It also does well spread on toast, bagels or muffins.

453 people made this

IngredientsServes: 32

  • 225g cream cheese, softened
  • 240g icing sugar
  • 425g pumpkin puree
  • 1 1/2 tablespoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice or ground cloves
  • 1 teaspoon orange juice

MethodPrep:15min ›Ready in:15min

  1. In a medium bowl, blend cream cheese and icing sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, spices and orange juice until smooth and well blended. Chill until serving.

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Reviews & ratingsAverage global rating:(490)

Reviews in English (384)

by anchrista

I have a problem with the cream cheese being lumpy every time I make this. I finally solved my problem. I microwaved the cream cheese just to barely warm. I cut the sugar back to 1 cup and I didn't add the OJ. It was very good and not too sugary.-27 Oct 2005


This was great! Just be forewarned that it makes a LOT of dip; it is also not something you can eat a lot of, so if you are making it for a small get together you might want to halve the recipe! Overall a hit, tastes just like pumpkin pie filling, great with ginger snaps and graham crackers.-07 Jan 2005

Pumpkin Dip

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Creamy, spicy pumpkin dip sweetened with a touch of brown sugar, perfect for dipping cookies, apples, and graham crackers.

I am having major regret that I haven&rsquot shared this recipe with you until now.

Regret first because it means I&rsquove been holding out on you, but also major regret that I have to look at the pictures all over again with no dip in sight left to curb the craving I now have for gingersnaps and creamy, spicy pumpkin dip.

That is total #foodbloggerproblems right there.

The truth is, I made this dip a long long time ago. As in August. And it was oh soooo wonderful then, but if you recall, it was unseasonably warm pretty much through half of October here, so the effect wasn&rsquot quite the same.

Now that the air is chilly and it&rsquos getting dark earlier, I&rsquom feeling I need to make another batch of this pumpkin dip ASAP.

And also, any excuse to eat gingersnaps is a-ok with me.

Making this pumpkin cream cheese dip.

We are right in the middle of the holiday season that lasts for three months each year. And entertaining is a huge part of this holiday season.

This dip is perfect for both Thanksgiving and Halloween parties and has a creamy cheesecake like texture that is so tasty and delicious.


To make this cheesecake dip recipe, you&rsquoll need the following ingredients:

  • confectioner&rsquos sugar &ndash to add sweetness
  • instant powered milk &ndash to give the dip a nice thickness and silky smoothness
  • fresh pumpkin puree &ndash You can use canned but fresh is very easy to make.
  • cream cheese &ndash for a thick creamy texture &ndash for a hint of Thanksgiving to come
  • and bourbon &ndash just because!

Preparation of the pumpkin cream cheese dip

The dip is super easy to make. Start by sifting the powdered sugar with the instant milk and pumpkin pie spice to make the sweet and savory base of the dip.

Whip the cream cheese until it is soft and fluffy and add the bourbon. Stir into the cream cheese and beat till combined and then add to the sugar mixture.

The pumpkin cheesecake dip is best if refrigerated for at least 24 hours so that the flavors develop.

I often ask my fans on Facebook to tell me about their favorite entertaining recipes. This recipe was submitted by a page fan, Diamond Victoria. Thanks for submitting it Diamond!

I really enjoyed making the dip to test it and was delighted that my Halloween party guests love it as much as I did!

Ideas for serving this pumpkin dip for cookies

This easy pumpkin dip recipe can be served with any crackers you have on hand, but the sweetness of the dip is ideal to be served with sweeter items like crackers and wafers, too.

You could even serve this dip in a tiered serving bowl that gives your guests an option of dipping items.

Some great serving ideas are:

Another fun way to use this pumpkin dip is to fill mini phyllo cups and sprinkle with pumpkin pie spice. Another great party appetizer. (also see my BBQ phyllo cup appetizers for a fun bite to take to summer parties.)

October in Small-Town Missouri

October 1, my hometown farmers market makes a magical transformation: the row of farmstands becomes a pumpkin patch playground, the perimeter lined with hay bales. Little ones play bumper tractors as the moms and grandparents look on, often recording the squeals of delight. Out front is a pile – more of an engineering feat, really – of many-sized pumpkins, minis to mammoths.

When my Lady Dog was a puppy and teaching me to heel, the farmers market water spigot was a frequent destination. During that first October, as we approached, she would warily eye the pumpkin pile, the bulbous shapes, the alarming color, sensing I always figured, the frightening faces of the pumpkins' inner jack o' lanterns. Mustering bravery, she would bark – furiously, wildly – pulling at the leash to attack the vicious orange creatures.

I thought about Lady's pumpkin fear while throwing the ingredients for this easy-easy pumpkin dip into the food processor – wondering if I should have made time to roast a whole pumpkin.
But then, tasting the dip – it's delicious! – I was just as happy to use the oh-so-convenient canned pumpkin.

The recipe comes from Margie, one of my OCHER-Yaya friends, who suggests serving it with Granny Smith apples and ginger cookies. I'd vote for these old-fashioned favorites, Molasses Cookies.

Me, I love it schmeared onto a bagel or a slice of my forever-favorite recipe for pumpkin bread. I even stirred a spoonful into my morning oatmeal: excellent! Unlike some pumpkin spreads I've tasted, this one really tastes like pumpkin, that's a good thing!


16 ounces (454g) canned pumpkin puree
8 ounces (212g) cream cheese
2 teaspoons pumpkin pie spice
Maple syrup, honey, sorghum, powdered sugar (or another sweetener), to taste

In a food processor, mix the pumpkin, cream cheese and pumpkin pie spice until smooth, scraping the sides as necessary. A tablespoon at a time, stir in the maple syrup or other sweetener until reaching the right sweetness for your taste.

PUMPKIN Be sure to get 100% pumpkin, not pumpkin pie mix which is already spiced and sugared. This dip is a great way to use up canned pumpkin. For example, one year I made a batch of Light & Fluffy Homemade Whole-Grain Bread & Buns, it has such pretty orange color, especially for fall and autumn feasts like Thanksgiving. But the bread only uses 1/3 cup of canned pumpkin so I used the rest to make Pumpkin-Cream Cheese Fruit Dip! That 1/3 cup wasn't missed .
CREAM CHEESE For cream cheese, I nearly always choose the lower-fat neufchatel (how to pronounce neufchatel). It's a winner, there's no telling the difference. FYI to my taste, non-fat cream cheese is gummy and vile and is to be avoided at all cost! Could you use goat cheese or ricotta? Without a doubt! What about non-fat Greek yogurt? Yes, I think so, that would make a big difference for Weight Watchers since non-fat yogurt is a "free" food. See Weight Watchers Zero Point "Free" Food Lists for more info .
PUMPKIN PIE SPICE is a common spice blend but it's so easy to mix your own, there's really no reason to shell out the money. For this recipe, I used 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon ginger but my "official" pumpkin pie spice is here with other blends, DIY Spice Blends & Homemade Seasonings.
SWEETENER The original recipe called for 2 whole cups of powdered sugar, whoah, that would make this sweet-sweet-sweet and almost an icing. It also explains why the original recipe also called for thinning the dip a bit with orange juice. Margie recommended using less sugar so I started with just 1/4 cup of sugar and would have been happy to stop here but my taste testers asked for another 1/4 cup for a fruit dip that's slightly sweet but lets the pumpkin flavor itself come through. For maple syrup, honey, sorghum and other "wet" sweeteners, my taste buds declare "that's enough" at 6 tablespoons.

How to serve your dip

Option #1: Make A Pumpkin Bowl Using A Real Pumpkin!

Try serving your pumpkin dip in an actual PUMPKIN for an added 'WOW' factor! Here is a video that shows you how to clean out a pumpkin if you want to serve the dip inside one. Just make sure to get yourself a SMALL pumpkin if you want to use it to hold this dip.

Option #2: Use a ceramic pumpkin with a lid!

I have a FEW of this around the house that I use for many things this time of year. (I always find them at Target for less than $5.00.) I will put candy in them, cookies, or DIPS! It is beautiful and a lot quicker than cleaning a real pumpkin out. These babies are also the perfect vessel for taking dips to parties! Just scoop the dip inside, cover with the lid and use a large rubber band to keep the lid closed! Then tell the host or hostess they can keep the pumpkin at a thank you gift!

For a low carb and keto pumpkin dip, you will want to use Stevia or another low carb sweetener (like Swerve) to sweeten the dip. You will also want to use full-fat cream cheese and could use a touch of maple extract to add the maple flavor.

For a vegan version of this pumpkin dip, use a vegan cream cheese in place of the light cream cheese. There are really good options made from soy, cashews, and almonds. You could also make your own cashew dip by spaking raw cashews in water overnight. Then drain them and blend to create a creamy sauce. Use this in place of the cream cheese in the dip recipe.

How to make a Savory Pumpkin Cheese Dip with Bacon

The recipe calls for cream cheese, pumpkin puree, garlic powder, paprika, cheddar cheese, bacon and green onions. Nothing fancy, right?

Begin by creaming together the cream cheese and pumpkin with the garlic powder and paprika. Mix in the medium sharp shredded cheddar cheese, and last, fold in the onion and bacon. I reserved a little bit of onion and bacon to garnish the top, too.

Tip: The recipe is a great way to use “what’s left” of that can of pumpkin puree. Have you noticed that many recipes don’t use the whole can? I started putting it in the freezer in a ziplock freezer bag and taking it out as I need it.

Pumpkin Cream Cheese Spread

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Guys! What a weekend I had! Nashville was basically a blast and a half! It was incredible and I have so much to tell you. But I’m tired and just got home, so I’ll have to recap on Wednesday. AND, hello?! There’s a recipe I need to talk about!

I saw an Instagram picture that Jessica took a few weeks ago that had me go on a hunt. Do you know what it was a picture of? Take a guess!

It was a picture of some Philadelphia Pumpkin Spice Cream Cheese….in the tub…on the shelf at her local grocers, I assume.

FIRST OF ALL, who knew they made this kind?

And, SECOND OF ALL why has no one told me ?

You’re all in some serious trouble…

Needless to say I went into a frenzy trying to get my hands on this stuff. I searched and searched, but no one seems to carry it ’round these parts. *Insert bad words here*

So, the next best thing would be to make your own. Because I’m all about taking lemons and turning them into lemonade.

Honestly, I’m really glad I made my own because <1>it’s really quite addicting <2>no preservatives <3>it’s REALLY GOOD on a bagel (who doesn’t love a good bagel and schmear?) and <4>I needed to use up all the pumpkin in my fridge.

My homemade version of this Pumpkin Spice Cream Cheese Spread lasted about 36 hours in my fridge. We ate it by the spoonful and spread it on bagels. But mostly ate it by the spoonful because it’s basically like a pumpkin cheesecake minus the crust. A.MAZ.ING. And it takes exactly 2.4 minutes to make. Easy. Delicious. Addicting. That’s how I roll.

And if you can’t get enough pumpkin, here are a few other recipes that will help you get your fix! Enjoy!

Now, the trick to these scones (and any good scone recipe) is really all in the making of the dough. You want to make sure you have everything ready to go ahead of time, no running back and forth trying to sort your ingredients. Don&rsquot worry, we are all guilty of it!

In fact, when I was remaking the recipe so I could update my photos I forgot the butter&hellipLIKE HOW?! I had to start all over again and was exhausted by the time I was ready to take the photos! There have been too many times to count where I have had one part of a recipe ready and was throwing things in the fridge so I could run to the store for the 10 things I forgot (duh). Alright, ready for my tricks and tips for the perfect Pumpkin Scone Recipe!?

Vanilla Cream Dip

If the chips are good, the dip is divine! They&rsquore perfectly paired. The crunch of the chip and the creamy of the dip &ndash there&rsquos about to be a party of tasty fall flavors in your mouth!

Best of all the dip is just as simple to make.

Just beat the cream cheese with a hand mixer or in a standing mixer before adding in the yogurt and vanilla. It&rsquos tangy and not overly sweet. And that&rsquos it, you&rsquore done! Now if only we had some delicious fall-inspired beverages to sip on while we munch. Oh wait, we do.