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Pumpkin Dip

Smooth, thick, perfectly spiced pumpkin dip made with cream cheese and pumpkin puree. Tastes exactly like pumpkin cheesecake. Five minutes, six ingredients, zero baking required. The easiest and most crowd-pleasing fall dessert dip you will ever make.
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Prep Time 5 minutes
Servings: 12
Course: Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 can 15 oz pure pumpkin puree
  • 8 oz 226g full-fat block cream cheese, softened
  • 1/2 cup 60g powdered sugar, sifted
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1 and 1/2 tsp pure vanilla extract

Method
 

  1. Soften cream cheese at room temperature for at least 30 minutes.
  2. Add cream cheese, pumpkin puree, powdered sugar, cinnamon, pumpkin pie spice, and vanilla to a large bowl. Beat with a hand mixer on medium-high speed for 2 minutes until completely smooth and fluffy.
  3. Taste and adjust sweetness or spice level as needed.
  4. Serve immediately with dippers, or cover and refrigerate up to 3 days.
  5. Dust with extra cinnamon before serving.

Notes

  • Make ahead: prepare up to 3 days in advance. Keep covered in the fridge.
  • Storage: keeps in an airtight container in the refrigerator for up to 3 to 4 days.
  • Freezing: not recommended — the texture changes after thawing.
  • Use powdered sugar for the best thick, fluffy texture. Liquid sweeteners will make the dip thinner.
  • The whole 15 oz can of pumpkin goes in — no leftovers to deal with.
  • Soften cream cheese fully before blending — cold cream cheese will leave lumps.