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This Easy Pumpkin Dip is the ultimate no-bake fall dessert – creamy, fluffy, and ready in just 5 minutes. With only 5 ingredients, it’s the perfect sweet dip for parties, potlucks, and holiday gatherings.
Made with cream cheese, pumpkin puree, and warm spices, this crowd-pleasing dip tastes like pumpkin pie in dip form. Serve it with graham crackers, gingersnaps, or apple slices and watch it disappear!
For more fall favorites, check out our Caramel Apple Dip and browse our full collection of Easy Fall Desserts.
5 Tips For Getting Pumpkin Dip Just Right
- Room temperature cream cheese is non-negotiable – Cold cream cheese creates lumps that won’t blend out. Set it out 30-60 minutes before starting.
- Use pumpkin puree, NOT pumpkin pie filling – Pie filling is already sweetened and spiced, which throws off the recipe balance.
- Instant pudding mix stays dry – Don’t prepare it with milk; add the powder directly to the dip for thickness and flavor.
- Taste before chilling – Adjust sweetness and spice now, as flavors mellow when cold.
- Chill for best results – While edible immediately, 30 minutes in the fridge transforms the texture and deepens flavors.
RECIPE WALK-THROUGH
How To Make Pumpkin Dip
See the recipe card below for full, detailed instructions
This fluffy Pumpkin Dip is one of the easiest desserts you can make, but these small details will help you get the best results possible.
Step 1: Start with Soft Cream Cheese
This is the make-or-break step – your cream cheese must be room temperature. Cold cream cheese will never blend smooth, leaving you with a lumpy mess instead of silky dip.
Beat the softened cream cheese alone for about 60 seconds until it’s light and airy. This whipping action is what gives you that fluffy “fluff dip” texture everyone loves.
Step 2: Add the Pumpkin
Add your pumpkin puree to the whipped cream cheese and beat until completely combined. You’ll see the color transform into that gorgeous burnt orange that screams fall. The mixture should look smooth and uniform with no cream cheese streaks.
- Make sure you have pumpkin puree (usually says “100% pumpkin”), not the pie filling – check the can if you’re unsure.
Step 3: Mix in the Magic
Now sprinkle in your dry vanilla instant pudding mix (don’t make it with milk first!), pumpkin pie spice, and powdered sugar. The pudding mix does double duty here – it sweetens the dip and helps thicken it to the perfect consistency. Beat everything together until smooth.
- Pro Tip: Want that tangy cheesecake flavor? Swap vanilla pudding for cheesecake pudding mix – it adds an amazing depth that makes this dip extra special.
Step 4: Make It Fluffy (Optional)
For the true “fluff” version, gently fold in Cool Whip at this stage. This transforms it from a dense cream cheese dip into a light, mousse-like dessert dip. Use a rubber spatula and fold gently to keep all that air in the mixture.
Step 5: Chill and Serve
Transfer to your serving bowl, smooth the top, and refrigerate for at least 30 minutes. This resting time lets the pudding mix fully hydrate and all the flavors meld together.
Before serving, dust with extra cinnamon or pumpkin pie spice for that bakery-window look.
Variations
- Pumpkin Cheesecake Version: Use cheesecake-flavored pudding instead of vanilla for a tangier, richer dip.
- Extra Fluffy: Fold in 1-1.5 cups Cool Whip for an ultra-light, mousse-like version.
- Pumpkin Yogurt Dip: Sub half the cream cheese for vanilla Greek yogurt to lighten it up.
- Without Pudding Mix: Substitute 3 tbsp powdered sugar + 1 tsp vanilla extract.
- No Cool Whip Version: Skip it for a denser, more cream cheese-forward dip.
- Maple Sweetened: Replace powdered sugar with 2-3 tbsp pure maple syrup.
- Extra Spiced: Add ½ tsp cinnamon plus a pinch of nutmeg.
What to Serve with Pumpkin Dip
- Graham crackers (the classic choice)
- Gingersnaps (amazing spice combo)
- Nilla wafers (mild and sweet)
- Apple slices (fresh and lighter option)
- Cinnamon sugar pita chips
- Vanilla wafer cookies
- Pretzels (sweet-salty surprise)
Storage Tips
Storage, Freezing, Make Ahead
- Storage – Store in an airtight container in the fridge for up to 4 days. Stir before serving.
- Freezing – Not recommended, as the texture can become grainy.
- Make Ahead – For best results, make no more than one day ahead.
- Party Serving – Safe at room temperature for 2 hours maximum.
- Leftovers – Spread on bagels, swirl into oatmeal, or use as pancake topping.
Frequently Asked Questions
What’s the difference between pumpkin dip and pumpkin fluff?
Pumpkin Dip has whipped cream cheese, while Pumpkin Fluff adds whipped topping to make it fluffier.
Can I make this without pudding mix?
Yes! Substitute the pudding with 3 tablespoons of powdered sugar and one teaspoon vanilla extract. The flavor will be slightly different but still delicious.
Can I add Cool Whip?
Absolutely! Just fold in 1 cup of whipped topping for a fluffier texture and lighter flavor.
Can I use homemade pumpkin puree?
Yes, but be sure it’s thick and not watery. Strain or cook down if needed.
How long can it sit out at a party?
Keep chilled until just before serving. Don’t leave out for more than 2 hours at room temperature.
More Fall Pumpkin Recipes
- White Chocolate Pumpkin Martini
- Pumpkin Dump Cake
- Pumpkin Alfredo
- Pumpkin French Toast Bake
- No-Bake, Pumpkin Pie Bars
Pumpkin Dip
Ingredients
- 8 ounces cream cheese room temperature
- 1 cup pumpkin puree
- 1 tablespoon pumpkin pie spice
- 3 ounce packet vanilla Jell-O pudding
- 1 tablespoon brown sugar
Instructions
- Beat the softened cream cheese with a hand mixer for about 60 seconds until it's light and airy.
- Add the rest of the ingredients to the cream cheese and mix until combined.
- Cover and chill for 30 minutes minimum.
- Serve with Nilla Wafers, graham crackers, pretzels, or apple slices and enjoy!
Notes
- Room temperature cream cheese essential – no shortcuts! Set it out 30-60 minutes before starting.
- Use Vanilla instant pudding (we use the dry mix here, don’t prepare it with milk)
- Make a pumpkin cheesecake version: just use cheesecake pudding instead of the vanilla.
- For a Pumpkin Fluff version: fold in 1 cup Cool Whip or whipped topping.
- Beat cream cheese first for the fluffiest texture.
- Chill 30 minutes minimum before serving.
- Store covered in fridge up to 4 days.
- Great with graham crackers, gingersnaps, or apples.
- Double recipe for crowds – it disappears fast!
- Can make a day ahead for parties.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
I made this to share with the staff just as a treat. It was GONE before the afternoon. I received a note thanking me for bringing it in and asking when I would bring it in again. Thank you, Kristen for sharing these delicious dips along with other recipes that you’ve shared.
You are so welcome Cathi! Thanks for stopping by to share.
Could you make this the night before an event or does it have to be made fresh the day of?
You could make it a day ahead.
Could a box of instant French vanilla pudding be used in place of the cheesecake pudding? Thanks!
Sure, it would just be Pumpkin Vanilla Dip instead of Cheesecake Dip 🙂
I really like pumpkin cheesecake dip
So good! you have to try it!
Hi, I’m really excited to try this recipe. One question, you mention ground cinnamon in your how to make section but it’s not listed under ingredients. Instead pumpkin spice is listed. How much ground cinnamon do you use? Thank you …
Typo! It should be pumpkin spice although you could really use either.