Creamy Pumpkin Dip with Cool Whip tastes just like pumpkin pie filling, but is served cold with delicious dippers like apple slices, graham crackers, and cookies! This no-bake recipe is made in 10 minutes with only 7 ingredients.
Pumpkin Dip with Cool Whip is everything I love about a homemade pumpkin pie but in an irresistible, fluffy, creamy dip! Rather than waiting for the temperature to drop to make a warm pumpkin pie, I make Pumpkin Pie Dip instead.
This easy pumpkin dip recipe doesn’t require the oven or stovetop, and you can make it in under 15 minutes! It’s flavored with just the right amount of pumpkin spice and is made with 100% pure pumpkin puree. It’s the perfect cold pumpkin treat to enjoy in September when it’s technically still summer, but we’re wishing it was fall!
Refrigerated Pumpkin Dip will satisfy your fall food cravings and allow you to continue enjoying these warm, in-between summer and fall days! So will this pumpkin spice coffee creamer, pumpkin cream cold brew coffee, and a delicious pumpkin pie protein shake!
Jump to:
- Why You’ll Love This Pumpkin Dip with Cool Whip Recipe
- Ingredients Needed
- Recipe Variations and Substitutions
- Step-by-Step Instructions
- What to Serve with Pumpkin Pie Dip
- Possible Dietary Restrictions?
- Expert Tips
- How to Store
- Helpful Equipment
- Recipe FAQs
- Love This Recipe? You May Also Enjoy
- Easy Pumpkin Dip with Cool Whip
Why You’ll Love This Pumpkin Dip with Cool Whip Recipe
Quick and easy. This easy 4-step pumpkin fluff dip recipe is made with a handful of ingredients and comes together in practically no time at all!
Perfect texture. Pumpkin pie dip is smooth and creamy, yet also light and airy. Dippers like graham crackers and cookies give each bite the perfect amount of crunch! My all-time favorite is pumpkin dip with Ginger Snaps!
Satisfies your pumpkin spice cravings. Packed with pumpkin pie spice blend and pumpkin puree, it’s sure to get you in the fall spirit!
Great for parties. Pumpkin dip can be made ahead of time and is the perfect appetizer or dessert for fall festivals, Oktoberfest, Halloween parties, and Thanksgiving.
Ingredients Needed
Pumpkin puree. 100% pure pumpkin puree (not pumpkin pie filling) serves as the base of the dip, adds lots of pumpkiny flavor, and gives the pumpkin pie dip a smooth and creamy texture.
Cream cheese. An 8-ounce block of softened cream cheese adds to the rich and creamy texture and gives it a pumpkin cheesecake dip-like flavor. Some recipes call for instant vanilla pudding, but I think cream cheese gives the dip a luscious, velvety texture!
Vanilla extract. A teaspoon of pure vanilla extract enhances the flavor of the dip.
Pumpkin pie spice. Pumpkin pie spice blends usually contain a mixture of ground cinnamon, ginger, nutmeg, cloves, allspice, and occasionally, black pepper. This warming blend gives the pumpkin pie dip that nostalgic fall flavor we all crave!
Cinnamon. An additional ½ teaspoon of ground cinnamon is added for even more seasonal flavor!
Powdered sugar. Powdered sugar (confectioners or icing sugar) sweetens the dip and mixes in smoothly. I don’t recommend using granulated sugar because it will not mix well and will make the dip grainy.
Whipped topping. Whipped topping (Cool Whip) adds a light and airy texture to the pumpkin dip and a hint of extra sweetness. Just don’t forget to take it out of the freezer to thaw!
See the recipe card below for a full list of ingredients and measurements.
Recipe Variations and Substitutions
- Use canned pumpkin or homemade pumpkin puree. As long as you’re using 100% pure pumpkin puree, it doesn’t matter whether it comes from a can or if it’s made from scratch!
- Make your own pumpkin pie spice blend. While having a bottle of store-bought pumpkin pie spice blend on hand is convenient, feel free to mix up your own if you’d like! This Homemade Pumpkin Pie Spice Blend recipe is one of the best!
- Use homemade whipped cream. Homemade whipped cream is a common substitute for store-bought whipped topping. It’s easily made by whipping heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Add toppings. Garnish the dip with yummy toppings like cinnamon, powdered sugar, mini chocolate chips, or fall-themed sprinkles.
Step-by-Step Instructions
Step 1: Add the pumpkin puree and cream cheese to a medium-sized mixing bowl. Blend with a hand mixer until no lumps remain, scraping down the sides of the bowl with a rubber scraper as needed.
Step 2: Add in the vanilla extract, pumpkin pie spice, cinnamon, and powdered sugar. Mix until well combined.
Step 3: Fold in the whipped topping until the texture is uniform.
Step 4: Refrigerate the Pumpkin Pie Dip until you’re ready to serve! I like to serve the dip with graham crackers, ginger snaps, and apple slices.
What to Serve with Pumpkin Pie Dip
Pumpkin Pie Dip can be served with any of your favorite dippers, such as graham crackers, ginger snap cookies, vanilla wafers, apple slices, or pretzels.
Possible Dietary Restrictions?
This Pumpkin Dip with Cool Whip recipe is vegetarian and gluten free, as written. With a couple of easy substitutions, it can be dairy free and vegan, too!
- To make this into a dairy free and vegan pumpkin dip, substitute the cream cheese and cool whip with dairy free alternatives. The taste and texture may change slightly depending on your choice of dairy-free brands.
- If you’re serving someone with celiac disease, purchasing certified gluten-free products and double-checking all labels is always best.
Expert Tips
Make sure to soften the cream cheese. The cream cheese should be softened to room temperature. The best way to soften cream cheese is to leave it on the counter for about 30 minutes before making the recipe.
Adjust your seasonings to taste. Taste as you go and adjust the seasonings to your preference. Most of us can’t get enough of that pumpkin spice flavor!
Chill before serving. If you have time, let your pumpkin pie dip chill in the refrigerator for about an hour before serving. This will help the flavors meld together.
How to Store
Pumpkin Pie Dip will stay fresh for a few days if stored properly. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Helpful Equipment
The only kitchen equipment needed is a large mixing bowl, hand mixer, and silicone bowl scraper!
Recipe FAQs
While leftover pumpkin puree can be frozen, leftover pumpkin dip may not freeze as well. The texture of the cream cheese may change quite a bit after it has been frozen and thawed.
Yes, pumpkin dip is an excellent make-ahead recipe! Make it up to 24 hours before you’d like to serve it.
Love This Recipe? You May Also Enjoy
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Easy Pumpkin Dip with Cool Whip
Ingredients
- 1, 15oz can of pumpkin puree (NOT pumpkin pie filling)
- 1, 8oz block of cream cheese, softened
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ C powdered sugar
- 1, 8oz container whipped topping, thawed (like Cool Whip)
Instructions
- Add the pumpkin puree and cream cheese to a medium sized mixing bowl and blend with a hand mixer until no lumps remain (scraping down the sides of the bowl with a rubber scraper as needed).
- Add in the vanilla extract, pumpkin pie spice, cinnamon, and powdered sugar to mix until well combined.
- Fold in the whipped topping until a uniform mixture has been made.
- Place in the fridge until ready to serve.
- Serve with your favorite dippers, such as graham crackers, ginger snap cookies, vanilla wafers, apple slices, or pretzels
Notes
-
- Use canned pumpkin or homemade pumpkin puree. As long as you’re using 100% pure pumpkin puree, it doesn’t matter whether it comes from a can or if it’s made from scratch!
- Use homemade whipped cream. Homemade whipped cream is a common substitute for store-bought whipped topping. It’s easily made by whipping heavy cream with powdered sugar and vanilla extract until stiff peaks form.
-
- Add toppings. Garnish the dip with yummy toppings like cinnamon, powdered sugar, mini chocolate chips, or fall-themed sprinkles.
Diana S says
This is so easy to whip together for the kids on short notice! And tastes amazing!
Meredith says
Yes! YAY!! So happy to hear this Diana 🙂