This pumpkin dip is the perfect sweet treat for all of your get togethers this holiday season. Filled with pumpkin spice, fluffy cool whip, vanilla pudding, and chocolate chips, this pumpkin dip is so flavorful and luscious! I love serving this dip with a few extra chocolate chips on top and graham crackers for dipping.
This pumpkin dip could not be easier to make! All you have to do is mix the ingredients together and let it chill in the fridge for 3 hours. Let me just warn you, it is very addictive! I’ve been known for eating half of the batch before serving it. Whoops! 🙂
*Originally published October 2013. Text and photos updated.*
With the holiday season right around the corner, it’s the perfect time to have a few delicious pumpkin recipes up your sleeve. Need some inspiration? I got you! These delicious Pumpkin Twists are sure to be a crowd pleaser or this super easy and gooey Pumpkin Dump Cake!
SOFTENED CREAM CHEESE – to give the dip its creamy texture!
PUMPKIN PUREE – store bought or homemade. Pumpkin puree is the key to achieving that iconic fall flavor!
INSTANT VANILLA PUDDING – because instant pudding gets the job done in a fraction of the time that non-instant pudding does.
SPICE – use pumpkin pie spice and ground cinnamon.
COOL WHIP – this gives the pumpkin dip a light and fluffy texture.
CHOCOLATE CHIPS – because chocolate makes everything better and the chocolate chips add a perfect little crunch to the dip!
HOW TO MAKE THIS PUMPKIN DIP:
It couldn’t be easier!
MIX – Just add the cream cheese, pumpkin puree, spices, and cool whip to a medium bowl and stir until combined.
CHILL – Fold in the chocolate chips, then cover the dip and store it in the fridge for 3 hours before serving!
FINISH – For a little extra flair, add a few more chocolate chips to the top before serving.
DIP – Serve with graham crackers, apples, bananas, pretzels, gingersnap cookies, or vanilla wafers!
Tips and variations:
- Not a fan of chocolate? That’s alright. Leave the chocolate chips out or substitute them for nuts like pecans or walnuts.
- Ran out of pumpkin pie spice? Fear not! It’s very easy to make your own. Here is how to make an easy homemade pumpkin pie spice.
- Not so crazy about pumpkin? For another delicious fall dip you could try this Caramel S’more Dip instead!
- Make this dip ahead! It can be stored in the fridge for up to 4 days.
- Make sure to use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has other added ingredients that aren’t necessary for this recipe!
Frequently asked questions:
- Can I substitute the cream cheese for a healthier alternative?
While I recommend using cream cheese to keep the texture of the dip rich and creamy, you could try using mascarpone, ricotta cheese, neufchatel or greek yogurt. Keep in mind, the texture and flavor might be altered by substituting the cream cheese.
- Can I use homemade cool whip?
I’ve never attempted to make this recipe with homemade cool whip but you could definitely give it a try, as long as the cool whip has a good fluffy texture and isn’t runny.
- Can I freeze this pumpkin dip?
I do not recommend freezing this dip because cream cheese doesn’t always freeze well. If you would like to freeze the dip, make sure to use full-fat cream cheese in the recipe. Low-fat cream cheese doesn’t freeze well and takes on a dry and crumbly texture when thawed. If you decide to freeze the dip just be sure to store it in an airtight container.
Other pumpkin recipes you might like:
- Classic Pumpkin Pie
- Strawberry Shortcake Trifle Cups
- Easy Pumpkin Cake with Cream Cheese Frosting
- Pumpkin Dump Cake
- Savory Pumpkin Rolls
- Slow Cooker Creamy Pumpkin Hot Chocolate
- 4 oz (113g) cream cheese, softened
- 1 cup (220g) pureed pumpkin
- 1 (3.4oz)(96g) box instant vanilla pudding
- ½ teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 (8 oz)(226g) container cool whip, softened
- ½ cup (85g) chocolate chips
- Combine cream cheese, pumpkin, pudding, spices and cool whip until well blended.
- Stir in chocolate chips. Cover and chill for 3 hours before serving.
- STORAGE: Store covered in the refrigerator for up to 4 days.
- SERVING SUGGESTIONS: graham crackers, apples, bananas, pretzels, gingersnap cookies, vanilla wafers.
- PUMPKIN PIE SPICE: If you don’t have pumpkin pie spice replace it with the following: ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground clove, and ⅛ teaspoon ground allspice.