Caramel Pumpkin Cream Cheese Dip is an irresistible fall dip that is perfect for dipping apple slices, grapes, ginger snaps, and graham crackers into! Bring this dish as a light appetizer or a tasty dessert for your next fall gathering.
Every year, my family has some sort of minimal-effort pumpkin dip recipe ready to-go for the holiday season. This sweet dip is often made with canned pumpkin and mixed with some sugar and whipped cream. This caramel pumpkin cream cheese dip is a combination of my warm pumpkin flavors sweetened with caramel sauce and whipped into the perfect fall dessert.
Looking for another appetizer that is perfect for a holiday or game day? Try this Lemon Roasted Cauliflower with Honey Whipped Mascarpone Cheese. This easy appetizer is so flavorful and unique. Mascarpone cheese is whipped with honey until light and fluffy. Cauliflower is roasted with tangy lemon and then dipped into the cheese. Or, try this Savory Roasted Sweet Potato and Mushroom Tart. This vegetarian appetizer is one of my favorite things! It is made using a puff pastry and comes together quickly for a handheld bite!
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Why You'll Love This Pumpkin Pie Dip
- Simple ingredients. Pantry staple ingredients are used to make this creamy pumpkin cheesecake dip!
- 5 minutes is all that you need to make this simple recipe.
- Oh so tasty! Get all the fall flavors when you dip a gingersnap cookie into this dip!
Ingredients
Head to the store or your refrigerator to grab these simple ingredients:
- Cream cheese is used to get a thick and filling consistency. I like to use the full-fat option for a creamy pumpkin dip.
- A can of pure pumpkin puree is used to create the pumpkin pie texture and taste. Make sure that you use 100% pumpkin not pumpkin pie filling.
- Caramel sauce is mixed into the dip and then drizzled on top of the dip for a sweet flavor.
- Powdered sugar balances the earthy flavor of pumpkin.
- Ground cinnamon and ground ginger give the dip the traditional fall pumpkin pie flavors.
- Whipped cream topping, such as Cool Whip, adds a light, airiness to create a fluffy pumpkin dip.
See the exact measurements in the recipe card below.
Variations
- To make a lighter dip, use ⅓ less fat cream cheese and omit the caramel sauce.
- To make a chai dip, add in warm spices like ground cardamon, cloves, and nutmeg in addition to the cinnamon and ginger.
- Make an Apple Pumpkin Dip by replacing the caramel sauce with apple butter for the quintessential fall dip.
Substitutions
- Replace full-fat cream cheese with ⅓ less fat cream cheese or Greek yogurt.
- In place of the caramel sauce, use a touch of maple syrup.
- The whipped cream can be replaced with marshmallow topping. Keep in mind this will be sweeter so you may want to use less caramel sauce and/or powdered sugar.
Equipment
Grab your electric stand mixer or a hand mixer and a large bowl and a spatula!
Step-by-Step Instructions
Step 1: Mix the cream cheese and canned pumpkin together in a stand mixer using the paddle attachment. Mix on medium speed for 2 minutes scraping the sides once. There should be no lumps and the mixture should be smooth.
Step 2: Add in the caramel sauce, powdered sugar, ground ginger, and ground cinnamon. Mix until combined about 1 minute.
Step 3: Using the whisk attachment on the stand mixer, add in the whipped cream topping and mix together until light and airy.
Step 4: Serve with graham crackers, gingersnap cookies, apples, and/or grapes. Drizzle with caramel sauce before serving (optional).
Storage
Store any remaining pumpkin fluff dip refrigerated in an airtight container. Pumpkin dip will remain fresh for up to 3 days after making. If desired, use the whisk attachment to stir the dip together and add some fluff to the leftover dip before serving.
FAQ
Some of my favorite dippers for this Caramel Pumpkin Cream Cheese Dip are apple slices, pear slices, grapes, gingersnap cookies, vanilla wafers, graham crackers, biscotti, pretzels, and rice cakes!
This dip is a great recipe to make ahead, especially before holidays such as Thanksgiving and Christmas gatherings. Assemble dip up to two days ahead of time. Before serving, stir the dip together and top with additional caramel sauce. Remove the dip from the refrigerator about 30 minutes before serving so that it comes to room temperature to allow for easier dipping.
Yes, you can use pumpkin pie filling in place of the canned pumpkin puree in this recipe. Keep in mind, pumpkin pie filling contains sweetener and pumpkin pie spice. I recommend tasting the dip before adding the caramel sauce and powdered sugar. I also would taste the dip and adjust the amount of ground cinnamon and ginger needed (if any).
Be sure that the cream cheese is at room temperature before mixing with the pumpkin. This will allow to make the creamiest dip. For extra cream, add in more whipped cream topping.
Related
Looking for another tasty dessert recipe? Try one of these:
Pairing
Need a drink to pair with pumpkin dip? Try one of these options:
📖 Recipe
Caramel Pumpkin Pie Dip
Ingredients
- 4 oz ⅓ Less Fat Cream Cheese- softened
- ½ cup Canned Pumpkin
- ¼ cup Caramel Sauce
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Ginger
- ¼ cup Powdered Sugar
- ½ cup Light Whipped Topping (Cool Whip)
- Apples, Grapes, Graham Crackers, Cookies for dipping
Instructions
- In a stand mixer or large bowl, mix the cream cheese and canned pumpkin until combined.
- Add the caramel sauce and mix until blended.
- Add the ground ginger, ground cinnamon and powdered sugar mixing slowly until dry ingredients are fully incorporated.
- Fold in whipped topping until just mixed.
- Store in the refrigerator until ready to serve. Serve with fruit, cookies, graham crackers, etc.
Nutrition
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