Easy Pumpkin Cream Cheese Dip Recipe
This pumpkin dip recipe is the ultimate no-bake fall dessert! Creamy, fluffy, and full of warm pumpkin spice flavor, it’s made dairy-free with yogurt and cream cheese alternatives but still tastes rich and decadent. Perfect for holiday gatherings, Halloween parties, or just when that pumpkin craving hits (because y’all know it does every fall!), this dip is always a crowd-pleaser.
Servings: 12 servings (1/4 cup each serving)
Ingredients
- 1 ½ cup Greek yogurt or blended cottage cheese can use a dairy-free yogurt alternative
- 2 tbsp cream cheese regular or dairy-free
- 1 cup pumpkin purée not pumpkin pie mix
- 2 tbsp peanut butter
- 1 scoop vanilla protein powder whey, plant-based, or your favorite
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1 ½ tsp pumpkin pie spice
- Pinch of salt
- Dust cinnamon on top
- Serve with a mix of red and green apples strawberries and cinnamon Simple Mills Sweet Thins
Instructions
- Add the yogurt, pumpkin purée, peanut butter or peanut butter powder, protein powder, sweetener, vanilla, pumpkin pie spice, and salt to a large mixing bowl.
- For a smoother texture, place all ingredients in a food processor and blend until silky. You can also use a hand mixer to beat everything together if you don’t have a food processor.
- Taste and adjust sweetness or spice if needed. Chill for 20–30 minutes before serving.
Notes
- This is a true make-ahead pumpkin dip. You can prepare it a day or two in advance and keep it in the fridge until party time. Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 3 months, but the texture will change after thawing. Whip it again to smooth it out before serving.
Nutrition
Serving: 2tablepsoons | Calories: 73kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4.6g | Sodium: 11.7mg | Fiber: 1g | Sugar: 4.7g