Fluffy Pumpkin Dip – Deliciously light and fluffy whipped pumpkin dip that is loaded with warm spices. Perfect for serving at parties with apple slices, crackers, or cookies!
Looking to make a quick, last minute Halloween party dessert? I have the perfect recipe for you.
This Pumpkin Dip is light and fluffy, made with homemade whipped cream, and full of warm, autumn spices. It will be the perfect no-bake dessert to put on your Halloween party table.
Pair this dip with apple slices, crackers, or cookies, and no one will be able to resist coming back for more!
How to make Fluffy Pumpkin Dip
Ingredients you’ll need:
- Heavy/double cream
- Cream cheese
- Icing/powdered sugar
- Pumpkin puree
- Vanilla extract
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Ground cloves
To make this pumpkin dip, whip the heavy cream to stiff peaks using a stand or hand mixer fitted with the whisk attachment (or by hand). Set aside.
Whisk together the cream cheese and icing sugar until smooth and combined. Add the pumpkin, vanilla ,and spices, and whisk until combined. Gently fold in the whipped cream.
Cover and refrigerate for 1 hour. Aaaand done.
So quick, easy, AND delicious. You might need to double the recipe because this dip won’t last long once served!
Scroll down for the FULL printable recipe. 🙂
This Fluffy Pumpkin Dip is:
- super quick and easy to throw together
- irresistibly light and fluffy
- full of flavour
- the perfect no-bake dessert for autumn!
If you are even more short on time, this dip can be made ahead of time. Simply make the dip the night before, cover and keep refrigerated until ready to serve the next day.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥
More pumpkin recipes to try!
- Pumpkin Cake Roll
- Pumpkin Oatmeal Chocolate Chip Cookies
- Pumpkin Banana Breakfast Bars
- Chocolate Pumpkin Viennese Whirls
- 1 cup heavy cream 240ml
- 8 oz cream cheese 225g, softened
- 1 cup icing/powdered sugar 125g
- 1 cup pumpkin puree 225g
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream to stiff peaks. Set aside.
Whisk together the cream cheese and icing sugar until smooth and combined. Whisk in the pumpkin, vanilla, and spices, then gently fold in the whipped cream.
Cover and refrigerate for 1 hour. Serve with your favourite fruit, crackers, or cookies!
This dip can be made a day in advance, covered, and stored in the fridge until ready to serve.
Each serving is about 1/4 cup.
The calories are an estimate only