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–+ servings
A dish of Pumpkin Pie Dip topped with graham cracker crumbs and cinnamon, garnished with vanilla wafer cookies, sits on a green patterned cloth.

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 minutes
Total Time 10 minutes
Course Dessert, Dip, Snack
Cuisine American
Servings 8
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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