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Creamy pumpkin dip swirled in a white bowl, dusted with cinnamon, with small pumpkins in the background.
Layla

Pumpkin Dip

A creamy, lightly spiced pumpkin dip that's perfect for fall gatherings, served with gingersnaps or apple slices for effortless entertaining.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Appetizer, Dessert
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

For the Dip
  • 8 oz cream cheese full-fat, softened
  • 1 cup pumpkin puree not pumpkin pie filling
  • 0.5 cup powdered sugar
  • 0.25 cup sour cream full-fat
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp ground ginger
  • 0.125 tsp ground nutmeg freshly grated if possible
  • 0.125 tsp fine sea salt
For Serving
  • gingersnap cookies for dipping
  • apple slices tossed with lemon juice to prevent browning

Equipment

  • Medium mixing bowl
  • Electric hand mixer or whisk
  • Rubber spatula

Method
 

Make the Dip
  1. In a medium bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula to ensure no lumps remain.
  2. Add the pumpkin puree, powdered sugar, sour cream, maple syrup, and vanilla extract. Beat on medium-low speed until just combined, then increase to medium and beat until the mixture is silky and uniform, about 1 minute.
  3. Add the cinnamon, ginger, nutmeg, and salt. Beat on low speed to incorporate, then give it a final stir by hand to make sure the spices are evenly distributed throughout. Taste and adjust sweetness or spice if needed.
  4. Transfer to a serving bowl and refrigerate for at least 30 minutes to let the flavors meld and the dip firm up slightly. Serve chilled or at cool room temperature with gingersnaps and apple slices for dipping.

Notes

For a lighter version, substitute Greek yogurt for the sour cream - the tang works beautifully here. Make this up to 2 days ahead; the flavor actually improves overnight as the spices bloom. If your dip seems too soft, chill it longer - the cream cheese will firm up nicely in the refrigerator.