Embrace fall with Classic Pumpkin Spice Dip, a creamy, cozy appetizer that blends pumpkin puree, warm spices, and smooth cream cheese. This Pumpkin Dip is a crowd-pleaser, ready in just 10–15 minutes, perfect for autumn gatherings or quick desserts. Serve with gingersnaps or apple slices for a delightful texture contrast. Classic Pumpkin Spice Dip captures the essence of fall in every bite—let’s make it!
Ingredients for Classic Pumpkin Spice Dip
Here’s what you’ll need for Classic Pumpkin Spice Dip (serves 8–10):
- 16 oz (450g) cream cheese, softened
- 1 cup (120g) sifted powdered sugar
- 15 oz (425g) canned pure pumpkin (unsweetened)
- 1 tsp (2g) ground cinnamon
- 1 tsp (2g) ground ginger
- Gingersnap cookies and/or apple slices, for dipping
Equipment
- Large mixing bowl
- Electric mixer or whisk
- Sifter (for powdered sugar)
- Serving bowl
- Spatula
Ingredient Tips
- Pumpkin Puree: Use 100% pumpkin (e.g., Libby’s), not pie filling, for Pumpkin Dip.
- Cream Cheese: Soften at room temperature for smooth blending; avoid tub-style.
- Powdered Sugar: Sift to prevent lumps; granulated sugar works but adjust to ¾ cup.
- Spices: Substitute with 1½ tsp pumpkin pie spice if cinnamon or ginger is unavailable.
- Dippers: Gingersnaps and apples are classic; try graham crackers or pretzels for variety.
Directions for Classic Pumpkin Spice Dip
Let’s create this cozy Pumpkin Dip!
Beat Cream Cheese and Sugar
In a large bowl, I combine 16 oz softened cream cheese and 1 cup sifted powdered sugar. Using an electric mixer, I beat until smooth and creamy, about 1–2 minutes.
Add Pumpkin and Spices
I add 15 oz canned pumpkin, 1 tsp cinnamon, and 1 tsp ginger to the cream cheese mixture. I blend with the mixer for 1–2 minutes until fully incorporated and velvety smooth.
Serve
I transfer the Classic Pumpkin Spice Dip to a serving bowl. For best flavor, I chill it for 30 minutes, then serve with gingersnap cookies and apple slices for dipping.
Nutrition
- Prep Time: 10–15 minutes
- Cook Time: 0 minutes
- Total Time: 10–15 minutes (plus optional chilling)
- Servings: 8–10 (~¼ cup per serving)
- Calories: ~150–175 kcal per serving (¼ cup, without dippers)
- Macros per Serving: 20g carbs, 2g protein, 8g fat, 1g fiber
Nutrition Disclaimer
Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.
Variations for Classic Pumpkin Spice Dip
Try these twists on Pumpkin Dip:
- Maple Sweetness: Replace powdered sugar with ½ cup maple syrup for a cozy twist on Classic Pumpkin Spice Dip.
- Nutty Crunch: Fold in ¼ cup chopped pecans or walnuts for texture, inspired by Layla Cooks’ Nova Scotia Blueberry Cream Cake.
- Spicy Boost: Add ¼ tsp nutmeg or allspice for deeper warmth.
- Greek Yogurt Swap: Use thick Greek yogurt instead of cream cheese for a tangier, lighter dip.
- Sweet-Salty Combo: Serve with pretzel chips for a unique flavor contrast.
Serving Ideas:
- Pair with Layla Cooks’ Vanilla Raspberry Iced Latte for a refreshing complement.
- Serve with Layla Cooks’ Easy Peanut Butter Cookies for a sweet pairing.
- Enjoy with Layla Cooks’ Coconut Cooler for a light contrast.
Storage
I store Classic Pumpkin Spice Dip in an airtight container in the refrigerator for up to 7 days; stir before serving if separated. For make-ahead prep, I whip it up 2–3 days in advance, keeping it chilled. Freezing is not recommended due to texture changes in cream cheese. To serve, I let the dip sit at room temperature for 15–20 minutes to soften, adding 1 tbsp milk if too thick.
Serving Tips
- Presentation: Serve in a festive bowl with a sprinkle of cinnamon or crushed gingersnaps.
- Garnish: Top with a few pumpkin seeds or a drizzle of maple syrup.
- Pairing: Offer with Layla Cooks’ Cucumber Blueberry Feta Salad for a balanced spread.
- Portion Size: ¼ cup dip per serving with 3–4 dippers; adjust for appetizers.
- Occasions: Perfect for fall parties, Thanksgiving, or cozy nights with Classic Pumpkin Spice Dip.
FAQs
Can I use pumpkin pie filling?
No, use plain pumpkin puree; pie filling has added sugar and spices that alter the flavor.
What if my cream cheese is cold?
Soften it at room temperature for 1 hour to avoid lumps; microwaving can cause uneven texture.
Can I make this without a mixer?
Yes, whisk vigorously by hand, ensuring cream cheese is fully softened for smooth blending.
How do I prevent a watery dip?
Add pumpkin gradually and mix gently; ensure puree is well-stirred before measuring.
Can I make this dairy-free?
Use dairy-free cream cheese and skip yogurt swaps to maintain thickness.
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- Air Fryer Eggplant Asian Style
- Smoked Mexican Street Corn Dip
- Leftover Mashed Potato Cheese Puffs
Conclusion
Classic Pumpkin Spice Dip is a quick, creamy treat that captures the cozy flavors of fall with minimal effort. Perfect for parties or casual snacking, it’s a versatile recipe that’s sure to delight. Try Classic Pumpkin Spice Dip and bring autumn to your table!
Classic Pumpkin Spice Dip
Ingredients
- 16 oz 450g cream cheese, softened
- 1 cup 120g sifted powdered sugar
- 15 oz 425g canned pure pumpkin (unsweetened)
- 1 tsp 2g ground cinnamon
- 1 tsp 2g ground ginger
- Gingersnap cookies and/or apple slices for dipping
Instructions
Beat Cream Cheese and Sugar
- In a large bowl, I combine 16 oz softened cream cheese and 1 cup sifted powdered sugar. Using an electric mixer, I beat until smooth and creamy, about 1–2 minutes.
Add Pumpkin and Spices
- I add 15 oz canned pumpkin, 1 tsp cinnamon, and 1 tsp ginger to the cream cheese mixture. I blend with the mixer for 1–2 minutes until fully incorporated and velvety smooth.
Serve
- I transfer the Classic Pumpkin Spice Dip to a serving bowl. For best flavor, I chill it for 30 minutes, then serve with gingersnap cookies and apple slices for dipping.
Notes
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