Creamy pumpkin cream cheese dip is everyone’s favorite. Its rich, smooth texture and warm spices create a delightful dip — perfect for sharing with friends and family.
This delicious pumpkin cheesecake dip is a game changer when you want a sweet treat without all the fuss! With its creamy texture and sweet flavor, this no-bake dessert dip is always a crowd-pleaser.
It pairs perfectly with graham crackers, apple slices, or even pretzels. Whether it’s a casual family get-together or a potluck with friends, this dip is my go-to choice.
What sets this pumpkin pie dip apart is how easy it is to make. You don’t need to be a culinary expert to whip it up! Just a few ingredients and some mixing, and you’re good to go.
The whipped cream cheese blends harmoniously with the pumpkin spice flavor, creating a velvety flavor that will leave you and your guests wanting more!
In a world where complicated recipes abound, this pumpkin pie dip stands out for its ease and deliciousness. Share it with loved ones, savoring the taste of homemade goodness that requires no baking — just a spoon and your favorite dippers.
How to Make Pumpkin Dip With Cool Whip
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: With an electric mixer, combine the cream cheese, powdered sugar, and pumpkin pie spice until there are no lumps.
STEP TWO: Mix in the pumpkin until it’s completely smooth, then gently fold in the Cool Whip.
STEP THREE: Transfer the pumpkin dip to a serving bowl, then let it chill in the fridge for at least 30 minutes before serving.
Tips for the Best Pumpkin Cream Cheese Dip
- Make sure your cream cheese is at room temperature before starting the mixing process. This helps it to blend more smoothly, helping you avoid lumps in your dip.
- Gently fold in the Cool Whip by hand to keep the pumpkin dip light and fluffy! If your movements are too fast or vigorous, the mixture will collapse.
- Don’t rush the chilling process! A minimum of 30 minutes is recommended so that the flavors meld together and you have the perfect dipping consistency.
- Unlike the cream cheese, you want your Cool Whip to be freshly chilled. Thaw the tub in the refrigerator and not at room temperature. If it’s runny, it will interfere with the texture of the pumpkin cheesecake dip.
Variations for Pumpkin Dip With Cool Whip
- Crush up graham crackers and sprinkle the crumbs on top of the pumpkin pie cream cheese dip for a pumpkin pie-like dip.
- Try dipping pretzels in this pumpkin cheesecake dip. The sweet, salty, and spicy combo is unforgettable.
- Experiment with different fruits — it’s a better combo than you’d think! I recommend trying oranges, limes, cranberries, pears, or apples.
- Sometimes pumpkin spice is in high demand, and it’s hard to find. If that’s the case, or if you want a more personalized touch, you can create your own pumpkin spice blend using cinnamon, nutmeg, cloves, and ginger!
- Try pairing this dip with your favorite cookie! My go-to is Snickerdoodle because the cinnamon pairs perfectly with the pumpkin.
More Easy Pumpkin Recipes
- Pumpkin Pie Without Evaporated Milk
- Air Fryer Pumpkin Seeds
- Pumpkin Bread with Cream Cheese Frosting
- Pumpkin Spice Donuts
- Pumpkin Snickerdoodles
- Pumpkin Cheesecake Cookies
- 3 Ingredient Pumpkin Muffins
- What to Do With Leftover Pumpkin Pie Filling
Can I Use Canned Whipped Cream Instead Of Cool Whip?
Yes, you can use canned whipped cream for this pumpkin cream cheese dip if you prefer.
Keep in mind that the Cool Whip provides a thicker texture, so the dip won’t be quite as fluffy as the whipped cream alternative!
Can I Make this Dip Vegan or Dairy-Free?
Yes, you can make this dip vegan AND dairy-free! It just takes a couple of substitutions. First, you’ll need to find a vegan cream cheese — I recommend Daiya and Treeline Cream Cheese as alternatives.
Then, head over to the freezer section at the store and grab the Cool Whip brand’s coconut Cool Whip or So Delicious Coco Whip. That’s it!
Why Does My Pumpkin Dip Turn Watery After I Use It?
Any type of dip can get watery when you dunk fruits or veggies directly in the dip container and then re-refrigerate it for later. This happens because the moisture from the food sneaks into the dip, making it less thick and fluffy.
To keep your dip on point, scoop some into a separate bowl for dipping instead of using the original container. That way, your dip can stay nice and delicious for your next snacking session.
More Easy Dip Recipes To try
- Chocolate Fruit Dip
- Cool Whip Fruit Dip
- Cream Cheese Fruit Dip
- Yogurt Fruit Dip
- Marshmallow Fruit Dip
- Hot Cocoa Dip
- 8 oz. brick cream cheese, softened
- 1/2 cup powdered sugar
- 2 teaspoons pumpkin pie spice
- 1 cup canned pumpkin
- 1 tub cool whip
- In a large bowl, cream together the cream cheese, powdered sugar, and pumpkin pie spice until no lumps remain.
- Stir in the pumpkin until smooth, then gently fold in the cool whip.
- Transfer the dip to a serving bowl and chill in the fridge for at least 30 minutes before serving.
This recipe yields 3 cups of pumpkin cream cheese dip.
Amount Per Serving: Calories: 94Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 61mgCarbohydrates: 8gFiber: 1gSugar: 6gProtein: 1g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.