Make the best pumpkin dip (2 ways!) that tastes like homemade pumpkin pie. This sweet and creamy pumpkin dip recipe is filled with pumpkin spice and always a hit at parties!

Recipe Overview

Why you’ll love it: This pumpkin pie dip is creamy, sweet, and delicious as a fall appetizer, dessert, or lunchbox treat.

How long it takes: 10 minutes, but allow an hour of chilling time.

Equipment you’ll need: an electric mixer and a mixing bowl.

Servings: 3 cups.

Gingersnap cookie being dipped into pumpkin pie dip.
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Easy Homemade Pumpkin Dip (2 Ways!)

Pumpkin pie dip is one of our favorite fall recipes. I usually make two versions: “naughty” and “nice”. The nice one? A creamy, sweet dip with cream cheese, Greek yogurt, and pumpkin pureé that tastes just like fresh pumpkin pie. My kids are crazy about it.

Then, there’s the naughty one, for grown-ups only. Stir in a couple of spoonfuls of dark rum and WOW. It’s a boozy spin that adds a delicious depth of flavor. I can’t wait to hear which pumpkin dip is your favorite!

Why You’ll Love This Pumpkin Dip Recipe

  • Made 2 ways. You decide which version is your favorite! Regular pumpkin pie dip, in all its creamy, flavorful glory, or pumpkin pie dip with a “naughty” twist, made with dark rum.
  • Quick to prepare. The dip is really very easy to make. All it takes is 10 minutes of prep and about an hour in the fridge. Then, it keeps well in the fridge for up to five days.
  • Perfect for snacking. This dip is a perfect fall party snack! It’s easy to pack in lunchboxes, too. While it has a fair amount of sugar, this dip is still a relatively healthy snack, with only 56 calories per serving.
  • Healthy. Did you know that pumpkin is packed with beta-carotene, an important antioxidant? It has lots of minerals and fiber, too, and is low-calorie (Healthline). Enjoy this pumpkin dip recipe as a dip for apples and fruit, and you have double the health benefits.
Ingredients for pumpkin dip, including pumpkin puree and cream cheese dip.

Ingredients You’ll Need

Anxious to get started on your dip? I’ll run through the recipe here and give you some helpful tips. As always, look for the recipe card near the end of the post for complete instructions, measurements, and nutrition information.

  • Pumpkin Purée: Canned pumpkin is convenient, inexpensive, and versatile. I always have a can of pumpkin in my pantry ready to use for dips, desserts, muffins, breads, and soups. See below for details.
  • Cream Cheese: Both regular and reduced-fat cream cheese will work in this recipe. You’ll need an 8-ounce package. Avoid fat-free cream cheese and cream cheese spreads (whipped cream cheese) which are too soft and won’t work in this dip.
  • Greek Yogurt: Choose plain Greek yogurt. It doesn’t matter which type you use: full fat, 2%, or nonfat. Greek yogurt adds a nice tanginess and richness that balances the sweetness of the dip (not to mention, protein and calcium).
  • Powdered Sugar: Also called confectioner’s sugar. Powdered sugar sweetens and thickens the dip, a bit like frosting.
  • Pumpkin Pie Spice: A blend of spices, pumpkin pie spice is what makes pumpkin taste like pie. I like to make my own blend but it’s readily available on grocery store shelves, too.
  • Pure Vanilla Extract: Warm vanilla flavor rounds out the spices. Vanilla bean paste is a good alternative to real vanilla extract and adds nice dark flecks of vanilla bean throughout.
  • Dark Rum: This is totally optional! It’s a “naughty” addition if you’re having a harvest party for your adult friends.

What is the difference between pumpkin purée and pumpkin pie filling?

Pumpkin purée is 100% pumpkin, with no additives. In contrast, pumpkin pie filling contains pumpkin along with lots of sugar and spices. Always use what your recipe calls for. Pumpkin pie filling is not the same, and your dip will be very, very sweet and overly spiced.

How To Make Pumpkin Dip

Get out your electric mixer and a large mixing bowl, and let’s make some pumpkin dip:

  • Combine the ingredients. Add all of the ingredients, except the powdered sugar, to your mixing bowl. Blend until the mixture is smooth and creamy, with no lumps of cream cheese.
  • Add powdered sugar. Next, mix in the powdered sugar, one cup at a time. Blend after each addition, scraping down the sides of the bowl with a rubber scraper. The dip should be very smooth.
  • Add rum (optional). If you’re making both versions, remove half the dip and put it into a serving dish. Add the rum to the remaining dip and blend it in thoroughly. Put it into a separate serving dish.
  • Chill. Cover and refrigerate the dip for at least one hour. It thickens slightly when it’s chilled.

Serve your chilled pumpkin dip with your choice of dippers. This irresistible sweet dip is perfect for a Halloween party or harvest party and has plenty of pumpkin flavor. Kids and adults love it!

Pumpkin dip in a large white bowl.

Tips for Success

This dip recipe is pretty much failproof, but a few tips can’t hurt. Keep the following in mind for the best pumpkin dip:

  • Don’t overmeasure. Use a spoon to scoop the powdered sugar into the measuring cup. Much like flour, it tends to compact and if you use your measuring cup to scoop, you may end up with an overly sweet or overly thick dip.
  • Make sure your cream cheese is softened before you begin. If you forget to take it out of the fridge ahead of time, open the package, cut the block into small portions, and spread them out on a plate. It should soften quickly.
  • If you’re serving both regular and boozy versions of this dip, be sure to label the dips clearly if both children and adults are present.
  • Store leftovers as soon as possible. Keep in mind that if the dip has sat out on the counter for several hours at a party, you should probably discard any leftovers. See further on for storage details.
  • Not crazy about pumpkin? We also love this easy apple dip (made with cream cheese and peanut butter).
Pumpkin pie dip with a graham cracker dipped in.

Make This Pumpkin Dip Recipe Your Own

Try these easy variation ideas to make this pumpkin dip exactly to your liking:

  • In place of pumpkin pie spice, use ground cinnamon, nutmeg, or a combination of the two.
  • Different alcohol. Make your boozy pumpkin dip with any alchocol or liqueur you’d like. In place of rum, try bourbon, brandy, or even pumpkin spice liqueur.
  • Make it a savory pumpkin dip. Play around with the ingredients to make a savory dip instead. Leave out the sugar and vanilla, try adding additional yogurt, etc.
Overhead view of a bowl of pumpkin dip surrounded by gingersnap cookies and graham crackers.

Ways to Serve Pumpkin Pie Dip

Maybe the question should be, what wouldn’t you dip in pumpkin dip?! My favorites are apple slices and graham crackers (cinnamon graham crackers are especially good!). Other easy dipper ideas are animal crackers, Nilla wafers, pretzels, and gingersnap cookies.

This creamy pumpkin dip is like a sneak preview of the holidays when pumpkin pie is the star. It’s delicious next to other party appetizers like pumpkin spice candied walnuts and spiced pecans. Have a Halloween party coming up? Jack o’lanterns aren’t the only way to enjoy pumpkins! Pair this pumpkin pie dip with more spooky treats like a Halloween grilled cheese or these “mummy” pumpkin bars!

Gingersnap on the edge of a bowl of pumpkin dip.

How to Store

  • Fridge: Pumpkin dip will keep covered in the refrigerator for up to 5 days. It’s best to store leftovers airtight as soon as possible.
  • Freezer: This pumpkin pie dip can be frozen in a pinch, though it might impact the taste and texture slightly. Store the dip airtight and freeze it for up to 1-2 months. Defrost in the fridge before stirring well and serving.

More Pumpkin Recipes


Pumpkin Dip

4.67 from 3 votes
Prep: 10 minutes
Total: 1 hour 10 minutes
Servings: 24 servings
This pumpkin dip recipe (2 ways!) is always a hit at parties! Sweet and creamy pumpkin pie dip is super easy to make and tastes like fresh pumpkin pie.
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  • 8 ounces cream cheese, softened (see note)
  • 1 cup pumpkin purée (canned)
  • ½ cup plain Greek yogurt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • 2 cups powdered sugar (confectioner's sugar)
  • 2 tablespoons dark rum, optional (for adults only)


  • Using an electric mixer, blend together cream cheese, pumpkin, yogurt, pumpkin pie spice, vanilla until very smooth and cream cheese is completely blended in.
  • One cup at a time, add powdered sugar and blend until smooth, scraping down sides of the bowl with a rubber scraper.
  • If you're making both versions of the dip, remove half the dip and put it into a serving dish. Blend the rum into the remaining dip and put it into a separate serving dish.
  • Chill in a covered container for at least one hour before serving. Dip will keep in the refrigerator for up to five days.
  • Serve with animal crackers, graham crackers, gingersnaps, pretzels, or sliced apples. Garnish with a sprinkling of pumpkin pie spice, if desired.


  • Reduced fat cream cheese can be substituted for full fat. Do not use fat free cream cheese or whipped cream cheese.
  • Dip with added rum is intended for adults only. If you’re serving both, make sure they are properly labeled.
  • Makes 3 cups of dip. 
  • Nutrition information is calculated for dip only without added rum or dippers.



Serving: 2tablespoons, Calories: 56kcal, Carbohydrates: 12g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 69mg, Potassium: 54mg, Fiber: 1g, Sugar: 11g, Vitamin A: 1594IU, Vitamin C: 1mg, Calcium: 41mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.67 from 3 votes (3 ratings without comment)

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  1. Kara Pley says:

    My 11 year old made this tonight and she was SO excited to serve it to us all. She was very upset when it came out entirely too sweet. We all felt it had just a but too much sugar. She of course made the nice version so maybe the rum would cut the sweetness.

    1. Rachel Gurk says:

      Sorry to hear that it was too sweet for your taste. Maybe try dipping pretzels in it to cut the sweetness?

  2. Rachel says:

    Glad you liked it! I need make it again this year :) What did you serve it with?

  3. Lindsey @ Gingerbread Bagels says:

    Oh my goodness I think I’m in love. These dips looks soooo insanely good! :) Love the naughty version!

  4. Kita says:

    Oh, this dip does just look wicked! I’m hosting a bridal shower soon and you may have just added something to my menu.

  5. Susan says:

    I always make this dip (the nice version) for our young trick-or-treaters! I have a friend that passed this recipe on to me years ago … you’re so right! It’s delish!

  6. The Tablescaper says:

    This sounds so unique and delicious. It would be wonderful to have you be a part of Seasonal Sundays.

    – The Tablescaper

  7. Rachel says:

    The more of this I ate, the more I really liked the “nice” one better too. The pumpkin flavor comes through more, I love that!

  8. Emily says:

    What a great idea! Perfect for the upcoming holiday parties.

  9. Erin says:

    Yum! Dark rum is definitely a good addition. I had a pumpkin pie with various liqueurs in it for the first time last year, and it was the absolute best pumpkin pie I have ever had in my life!

  10. Mom says:

    I’ve made a dip similar to this with cream cheese, peanut butter, and brown sugar. I love the idea of adding pumpkin and the dark rum! Yummy!