Part of the joy of the changing seasons is the seasonal recipes! I love this dessert dip with cream cheese. It's so easy to make, and you don't need many crazy ingredients.
This has pumpkin puree in it and pumpkin pie spice. This is what makes this recipe taste like fall! I love pumpkin spice desserts, and so do my readers. They enjoy this pumpkin blueberry muffin recipe and really love these 2 ingredient pumpkin muffins!
Why I love this
It is easy and quick to make! Five ingredients and mix them together with a hand mixer. This pumpkin dip with cream cheese and Cool Whip as ingredients is definitely delicious! How could it not be?
You don't need fancy sides to dip. Your favorite dippers might already be home and on this list - graham crackers, pretzels, and Nala wafers. Did you know this is the perfect pumpkin dip for apples?
This is an inexpensive snack. Even more so because you probably have most of the ingredients and the dippers at home. I love dessert dips, especially if it's still warm out.
There is nothing to cook and nothing to bake. All you do is mix ingredients together! Seriously, you need to try this easy pumpkin dip recipe! It's so delicious!
For the Dip
1 (8 ounces) container of Cool Whip, thawed
1 (8 ounces) package of cream cheese, softened by bringing it to room temperature
1 cup canned pumpkin puree (NOT pumpkin pie filling)
½ cup confectioners sugar (powdered sugar)
2 teaspoons of pumpkin pie spice (to taste, but this is the perfect amount for the flavor I like!)
Things to dip
In a medium-sized bowl, beat cream cheese with a hand mixer.
Add 1 cup pumpkin puree and mix until well blended (hint - it's not the whole can!)
Add confectioners sugar and your favorite pumpkin pie spice until well mixed. If you are in a hurry, you can add everything (except the whipped
topping) and mix with your hand mixer.
By hand, gently stir/fold in the whipped topping. You want to keep it fluffy for the dip.
Cover or place in an airtight container and place in the refrigerator for at least an hour for the flavors to blend.
Ensure this is well covered with plastic wrap and stored in the fridge. The dip will last 3-4 days.
This is not a good dip to freeze.
I serve this in a smaller bowl and refill from the dip that I keep in the fridge. I've also put the dip bowl into a bigger bowl with ice cubes in it. I wouldn't do this for hours, but it does keep the dip colder for the short term.
If you can, make your own! I use 1 teaspoon cinnamon with ½ tespoon nutmeg and then add ½ teaspoon cloves OR allspice.
Pumpkin Dip with Cream Cheese
For the Dip
- 8 oz Cool Whip thawed
- 8 oz cream cheese softened by bringing it to room temperature
- 1 cup pumpkin puree 100% pumpkin - NOT pumpkin pie filling
- ½ cup confectioners sugar powdered sugar
- 2 teaspoons pumpkin pie spice add to taste but this is the perfect amount for the flavor I like!
- 12 graham crackers
- 2 apples sliced
- vanilla wafers optional
- In a medium-sized bowl, beat cream cheese with a hand mixer.
- Add 1 cup pumpkin puree and mix until well blended (hint - it's not the whole can!)
- Add confectioners sugar and your favorite pumpkin pie spice until well mixed
- By hand, gently stir/fold in the whipped topping.
- Cover or place in an airtight container and place in the refrigerator for at least an hour for the flavors to blend.