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pumpkin cream cheese dip with pepitas and ginger snaps
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5 from 42 votes

Pumpkin Cream Cheese Dip

A delicious pumpkin dip that embodies the spiced sweetness of fall!
Prep Time10 minutes
Total Time10 minutes
Course: Dessert, Snacks, sweets
Cuisine: American
Servings: 8 people
Calories: 298kcal
Author: Nena Sterner

Ingredients

  • 1 15 ounce canned pumpkin puree
  • 8 ounce cream cheese
  • 8 ounce cool whip
  • teaspoon pumpkin pie spice
  • ½ cup brown sugar
  • 3 tablespoon caramel syrup
  • ½ cup toffee bits
  • 1 tablespoon pepitas
  • 1 box gingersnaps (or your choice of dippers)

Instructions

  • Using an electric mixer (or with a hand mixer) blend together pumpkin puree, cream cheese, and cool whip until smooth.
  • Add in pumpkin pie spice, brown sugar, and caramel. Mix until smooth.
  • Add toffee bits and lightly pulse until they're evenly mixed in.
  • Top with an extra swirl of caramel and pipitas (optional), and enjoy your pumpkin dip with ginger snaps or your favorite dippers!

Notes

  • Make sure you're using pumpkin puree, rather than pumpkin pie filling.
  • You can dig into your pumpkin cream cheese dip right away, but I like to let it sit in the fridge for at least 30 minutes before enjoying it.
  • Try the dip with different dippers like apple slices, vanilla wafers, pretzels, etc.
  • You can leave the dip out to enjoy for several hours but leftovers should be stored in the refrigerator in an airtight container.
  • For other fall treats, try these yummy cake mix pumpkin muffins.

Nutrition

Serving: 1serving | Calories: 298kcal | Carbohydrates: 37g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 134mg | Sodium: 177mg | Fiber: 2g | Sugar: 30g