Pumpkin Pie Dip (A 5 Minute Recipe)


Some of you may be thinking, what is with this girl? Does she only eat pumpkin? I know I’ve posted a lot of pumpkin recipes lately, but it’s just that time of year =). Also the other reason, I always buy the huge can of pumpkin puree because I can get it for the price of what the small can costs. So why would I buy the small can? It just wouldn’t make sense. I hate wasting though, so I buy the large can and then I can get two, sometimes even three different pumpkin recipes out of it (unless of course I’m making pumpkin pie).

I saw this Pumpkin Pie Dip floating around Pinterest so I thought, ooh yes I must try that! I liked that this recipe didn’t use cool whip as some of the pumpkin pie dips do. I changed a few things from the original recipe. I thought it needed a little more pumpkin flavor so I added an additional 1/4 cup pumpkin puree (to the 1 cup listed).  I omitted the pumpkin pie spice and rather just increased the cinnamon, added nutmeg and cloves then left the ginger as listed, then I added a little caramel sauce of course. I love pumpkin and caramel. I love anything with caramel.

This simple 5 minute dip is has just the right amount of sweet and spice, it’s fluffy, creamy and yes even dreamy. Basically it’s pure goodness. It tastes so much like pumpkin pie (different texture obviously, but same amazing flavor). So when you want a quick dessert with all the flavors of pumpkin pie that everyone will love, then this is definitely what you’ll want to make. You’ll quickly lose track of just how much you’ve actually eaten. Enjoy and Happy Fall!



Pumpkin Pie Dip (A 5 Minute Recipe)

Yield: 4 cups


  • 8 oz cream cheese , softened
  • 2 cups powdered sugar
  • 1 1/4 cups canned pumpkin
  • 1/2 cup sour cream
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp cloves (optional)
  • 1/4 - 1/2 cup caramel sauce , store bought or homemade (optional, but highly recommended)
  • graham crackers , chocolate crackers or gingersnap cookies for servings


  1. In a large mixing bowl, using an electric hand mixer on low speed, blend together cream cheese and powdered sugar until combine, then increase mixer to medium and beat for 1 minute until smooth and fluffy. Add in pumpkin, sour cream, cinnamon, nutmeg, ginger and cloves and mix until well blended and fluffy, about 1 - 2 minutes. Drizzle with optional caramel sauce (and marble if desired), serve with crackers. Store in refrigerator in an airtight container.
  2. Recipe Source: adapted from Taste of Home

Recipe Notes

For cleaner edges on your graham crackers, simply cut them along indentations with a sharp knife rather than breaking them into individual pieces.


  • Shawn @ I Wash…You Dry: Yum! this looks so good! I need to make some, and hello chocolate graham crackers…WHAT!?! I need those! September 14, 2012 at 10:26pm Reply

  • Chung-Ah | Damn Delicious: Keep the pumpkin recipes coming! I haven’t eaten pumpkin since last Christmas so I have a lot of time to make up for! September 15, 2012 at 12:20pm Reply

  • chewoutloud: yum, pumpkin pie dip!!! looks delish and love the simplicity for an easy appetizer idea. thanks, jaclyn! :) September 15, 2012 at 7:41pm Reply

  • sally @ sallys baking addiction: the addition of caramel…. spot on!!! and yes, totally necessary! It’s gorgeous, Jaclyn! I love pumpkin dip but i’ve never made it with cream cheese before! Out of this world. You are my pumpkin genius! September 17, 2012 at 6:39am Reply

  • Lisa: WOW This looks good. definatly gotta try it. I recently made something similar with just cream cheese, sugar and sourcream and using cinnamon gram crackers I called it cheese cake dip.
    Im a new follower now! Love your blog. September 19, 2012 at 9:02am Reply

  • Leander: It looks absolutely fantastic! September 19, 2012 at 11:55am Reply

  • Ashlee Christopher: Just found this on pinterest can’t wait to try it 5 minutes yes please!! September 19, 2012 at 3:11pm Reply

  • rdahl31: Just bought the ingredients to make this tonight! Can’t wait to try it. :-) September 20, 2012 at 1:42pm Reply

  • Aggie: Found this on pinterest! :) Love it! September 29, 2012 at 5:50am Reply

  • vyvacious: Looks sooo good! :) October 2, 2012 at 2:23pm Reply

  • C.R. Marquez: I’m lactose intolerant. This looks worth the hate my stomach will bring me. October 5, 2012 at 5:41pm Reply

  • Anonymous: Sounds excellent!
    How long do you think it would last in the fridge? October 13, 2012 at 6:16pm Reply

  • Jaclyn: Anonymous – it should last pretty well for about 2-3 days in the fridge, but if you’re adding the caramel sauce I’d recommend adding it in just before serving. I hope you enjoy! October 14, 2012 at 10:10pm Reply

  • Anonymous: Is that powder Ginger or fresh? October 17, 2012 at 5:45am Reply

  • Jaclyn: Anonymous – all the spices are dried and ground, sorry I should have clarified I guess I just assume people will figure sometimes =). Thanks for the comment. October 17, 2012 at 2:18pm Reply

  • Anonymous: Would this be fine to put together the night before and just add the caramel in the morning before serving?
    Also, where did you get chocolate crackers? October 17, 2012 at 6:29pm Reply

  • Jaclyn: Anonymous – yeah I think it would be fine to make it the night before then add the caramel sauce the next day. I just got the chocolate crackers at the grocery store next to the graham crackers – I LOVE them probably more than the graham crackers. October 17, 2012 at 8:12pm Reply

  • Anonymous: For the caramel sauce… Is that the same as caramel syrup for ice cream or is it something different? October 18, 2012 at 1:19pm Reply

  • Jaclyn: Anonymous – yes it’s the same thing you use for ice cream topping. I hope you enjoy it! October 18, 2012 at 3:37pm Reply

  • Anonymous: If I was to use pumpkin pie spice instead of the other spices, can you please tell me how much I would need to put in. I already have the pumpkin spice so it would be cheaper than going out and buying all the other spices. Thank you! November 4, 2012 at 7:57am Reply

    • Jaclyn: I would probably just do an equal amount to the measurement of all spices combine, so 2 3/4 tsp, or start with 2 tsp then add as desired. I hope that helps! November 5, 2012 at 10:45am Reply

  • Anthony: It looks delicious!…and so easy to make that I probably could do it! November 5, 2012 at 6:14pm Reply

  • Anonymous: Do you think it will be ok if frozen? I want to make as Christmas gifts, and have alot of baking to do, so trying to get a head start, and would be great if it can be done ahead and could be frozen November 11, 2012 at 7:56am Reply

    • Jaclyn: Please view comment below =) November 12, 2012 at 11:52pm Reply

  • Anonymous: Do you know if it can be frozen? I would like to do it ahead of time as part of my baking project for Christmas gifts. November 12, 2012 at 7:41am Reply

    • Jaclyn: Personally I don’t like the way pumpkin freezes, maybe I just had a bad experience with it when I tried doing it a few months ago but it separated terribly so that’s probably something you wouldn’t want to happen in the dip? Who knows though I could be totally wrong maybe you’d have a better experience than I did =). It really is extremely easy to make though so you could likely whip out more than enough for the entire neighborhood in under an hour =). November 12, 2012 at 11:33pm Reply

  • Anonymous: do you think it will be OK to leave out the sour cream?
    November 15, 2012 at 11:58am Reply

    • Jaclyn: Yeah it would probably be just fine, it may have a slightly thicker texture so you could replace it with plain yogurt or add a little bit of buttermilk if you’d like. Hope that helps! November 16, 2012 at 10:27am Reply

  • Anonymous: I am making this tonight, and I plan on serving it tomorrow afternoon. Would you recommend I add the caramel tomorrow afternoon when I arrive at the location I am going, or would I be ok to do it before I leave (about an hour drive, and we may not eat it right away)? Also, should the caramel be stirred or just drizzled on top?
    November 21, 2012 at 4:17pm Reply

    • Jaclyn: I would recommend adding the caramel tomorrow, before you left would be fine. You can layer half of the pumpkin dip then swirl in half the caramel sauce then layer remaining pumpkin dip and swirl remaining caramel sauce or you can pour it all over the top and swirl. Either way should work fine if you wanted to drizzle it over the top that would work fine too I just liked the look of having it swirled in better. Happy Thanksgiving! November 21, 2012 at 7:27pm Reply

  • X LTD: thanks Jclyn for all your recipes I can’t wait to try the soups and the deserts I have my favorites picked out for my family and I to start cooking for Christmas!!! I love pumpkin too! I make pumpkin pudding every year and New Years! It contains pumpkin, vanilla pudding and whip cream How easy is that? Just add your favorite spices! Merry Christmas from us to you! Joan and family December 4, 2012 at 4:32pm Reply

    • Jaclyn: Thanks Joan! Merry Christmas to you and your family too! I hope you enjoy the recipes =)! December 4, 2012 at 10:47pm Reply

  • Paige: So good! Thanks for the recipe! December 11, 2012 at 3:22pm Reply

  • Angela: This dip looks so delicious! I’m going to make it for our neighborhood Christmas party. December 15, 2012 at 10:44am Reply

  • Denise: About how much does this make? Can you use caramel dip found in produce section for dipping apples? Looks delish!! September 30, 2013 at 6:55pm Reply

    • Jaclyn: It might work, it’s seems quite a bit thicker so you may want to try and thin it out a bit with some water. October 2, 2013 at 5:47am Reply

  • Michelle jolliff: What about using vanilla yogurt in place of sour cream?? October 16, 2013 at 2:05pm Reply

    • Jaclyn: That would probably work fine too. October 26, 2013 at 5:46am Reply

  • Shari @ Shari Blogs: I have never had this before and I am totally making it soon! That just sounds so yummy! I shared it in my Pumpkin Round Up on my blog today! :) http://shariblogs.com/35-pumpkin-dessert-recipes/ October 25, 2013 at 7:49am Reply

  • Pamela Hudnall: Would this be a good dip to serve with apple slices?
    I am making this recipe for my date this Friday.
    Thank you so much, in advance. October 7, 2015 at 11:04am Reply

    • Jaclyn: It just depends on whether you like pumpkin and apple flavors together – not really one I prefer, but with the caramel it might make it doable. Let me know if you try it :). October 7, 2015 at 11:55pm Reply

  • Ann Jimenez: Can this be made with cool whip instead of cream cheese? I need to find more dips without cheese products? August 11, 2016 at 1:36pm Reply

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