Pumpkin Pie Dip tastes like the filling from your favorite pumpkin pie, but fluffier and way easier to make. Cream cheese makes it rich and tangy while Cool Whip keeps it light, with cinnamon and pumpkin spice creating that classic fall flavor. No oven, no crust, no stress. Just grab a spoon and dig in.

A bowl of creamy Pumpkin Pie Dip topped with graham cracker crumbs and cinnamon, garnished with vanilla wafer cookies, sits on a green patterned cloth. — Pumpkin Pie Dip. Photo Credit: Your Perfect Recipes.

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I make it for Thanksgiving, Halloween parties, Friendsgiving gatherings, and fall potlucks because it’s a no-bake dessert that’s incredibly easy and always disappears fast. It’s perfect for harvest festivals and movie nights since both kids and adults love it. It’s make-ahead friendly, staying fresh in the fridge for 3 to 4 days, which is exactly what you need during the busy holiday season.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Ingredients for Pumpkin Pie Dip include pumpkin puree, ground cinnamon, graham cracker crumbs, confectioners’ sugar, cream cheese, cool whip, and vanilla extract arranged in bowls on a white surface. — Pumpkin Pie Dip Ingredients. Photo Credit: Your Perfect Recipes.

How to Make Pumpkin Pie Dip with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

Making this dip is as simple as beating a few ingredients together and folding in the whipped topping.

Beat the Cream Cheese and Pumpkin

In a large bowl, beat the softened cream cheese and pumpkin purée together until smooth and creamy using a hand mixer or stand mixer. You want the mixture to be completely smooth with no lumps of cream cheese remaining.

Add the Sugar and Spices

Add the powdered sugar, ground cinnamon, and vanilla extract. Mix until fully incorporated, and the mixture looks uniform. The sugar dissolves into the pumpkin base, and the cinnamon gives it that classic pumpkin pie flavor.

Fold in the Whipped Topping

Gently fold in the whipped topping using a rubber spatula until the dip becomes light and fluffy. Don’t overmix, or you’ll deflate the airiness that makes this pumpkin dip so good.

A glass mixing bowl containing a thick, creamy orange Pumpkin Pie Dip batter on a white surface. — Fold in the whipped topping until light and fluffy, garnish with graham cracker crumbs and cinnamon, and serve immediately with dippers.

Garnish and Serve

Sprinkle graham cracker crumbs around the edge and lightly dust the top with extra cinnamon for garnish. Serve immediately with vanilla wafers, graham crackers, apples, or pretzels for dipping, and enjoy!

If you’re bringing this dip to a potluck, party, or holiday picnic, transfer it to a leakproof container and keep it cold during transport by placing the covered container in a cooler bag with ice packs or in an insulated carrier.

Cool Whip can deflate if it sits at room temperature for too long, so keep it chilled until serving time. Transfer it to a serving bowl once you arrive, and add the graham cracker garnish right before serving so it stays crunchy.

Pumpkin Pie Dip

Pumpkin Pie Dip gives me all the pumpkin pie flavor I crave without turning on the oven, and it's a no-bake dessert that whips up incredibly easy with just a few ingredients. Cream cheese and Cool Whip blend into a fluffy, smooth dip with pumpkin, cinnamon, and vanilla creating that warm, spiced flavor perfect for fall. It's a crowd-pleaser for Thanksgiving, Halloween parties, Friendsgiving gatherings, and fall potlucks since both kids and adults love it. Make it ahead and store in the fridge for 3 to 4 days, ready to serve with graham crackers or apple slices whenever you need it.

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Prep Time 10

Total Time 10

Course Dessert, Dip, Snack

Cuisine American

Servings

Calories 285 kcal

Ingredients

8 ounces cream cheese softened
15 ounces can pumpkin purée
1 cup confectioners’ sugar
1 teaspoon ground cinnamon plus extra for garnish
1 teaspoon vanilla extract
8 ounces tub Cool Whip
¼ cup Graham cracker crumbs plus more for garnish

Instructions

In a large bowl, beat the softened cream cheese and pumpkin purée together until smooth and creamy using a hand or stand mixer.
8 ounces cream cheese, 15 ounces can pumpkin purée
Add the powdered sugar, cinnamon, and vanilla extract. Mix until fully incorporated. Gently fold in the whipped topping until the dip becomes light and fluffy.
1 cup confectioners’ sugar, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, 8 ounces tub Cool Whip
Transfer to a serving bowl. Sprinkle graham cracker crumbs around the edge and lightly dust the top with extra cinnamon for garnish.
¼ cup Graham cracker crumbs
Serve with vanilla wafers, graham crackers, apple slices, or pretzels for dipping.

Notes

I’ve made this dip dozens of times for fall gatherings, and here are my best tips for perfect results every time:

Use full fat cream cheese only: Low-fat or reduced-fat cream cheese creates a thinner, less stable dip that won’t hold its fluffy texture, so stick with full-fat for the best creamy consistency.

Soften the cream cheese completely: Leave it at room temperature for 30-45 minutes before mixing so it beats smoothly without lumps and blends easily with the pumpkin.

Use pure pumpkin purée, not pie filling: Pumpkin pie filling already has sugar and spices added, which will make the dip too sweet and throw off the flavor balance.

Fold gently when adding Cool Whip: Overmixing deflates the whipped topping and makes the dip dense instead of light and fluffy, so use a spatula, not a handheld mixer, and fold just until combined.

Add garnish right before serving: Sprinkle the graham cracker crumbs on top at the last minute so they stay crisp instead of getting soggy from sitting on the dip.

Make it ahead for better flavor: The dip tastes even better after chilling for 2-3 hours because the flavors meld together and the texture becomes extra creamy and thick. You can even make it 3 to 4 days in advance; just keep it covered and refrigerated so it stays fresh.

Nutrition

Calories: 285kcalCarbohydrates: 24gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 61mgSodium: 117mgPotassium: 181mgFiber: 2gSugar: 19gVitamin A: 9071IUVitamin C: 2mgCalcium: 65mgIron: 1mg

Keyword Pumpkin Pie Dip

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How to Store Leftovers

Store leftover pumpkin pie dip in an airtight container in the refrigerator for 3 to 4 days. The texture stays fluffy and creamy as long as you keep it covered, so it doesn’t absorb fridge odors.

I don’t recommend freezing it, especially if you want to keep it fluffy. Also, wait to add the garnish until you’re ready to serve.

What to Serve With Pumpkin Pie Dip

Graham crackers and vanilla wafers are my favorite dippers because they taste like you’re eating an actual slice of pie with crust. Apple slices add a fresh, crisp contrast to the creamy dip and are perfect for fall.

Pretzels give you that sweet and salty combo that people love, and gingersnaps bring extra spice if you want to double down on the warm flavors. You can also serve it with cinnamon pita chips, sliced pears, or shortbread cookies.

Some people love scooping it onto stroopwafels or using it as a spread on cinnamon rolls. It’s one of those dips that works with almost anything crunchy or slightly sweet.

More Easy Recipes for You to Try at Home

Here are a few more dips and easy pumpkin-y treats I always make in the fall:

Pumpkin Pie Dip

Ingredients You’ll Need