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Pumpkin Dip: Cream Cheese Fruit Dip Recipe

Pumpkin Dip uses dairy free cream cheese and is perfect for dunking your favorite fruit, cookies and more. Packed full of flavor this cream cheese fruit dip recipe is wonderful as an extra appetizer.

Overhead centerd bowl of pumpkin dip with cookies and nuts scattered around,

It’s finally fall and the comforting cooler days are upon us. I can wear my jeans again and maybe even a sweater. My recipes are starting to change too. I am becoming a pumpkin addict this year.

This isn’t the first pumpkin recipe I’ve put on the blog this autumn but it is the first for November. This Pumpkin cream cheese dip is also a fruit dip. Simply add delicious fresh fruit to the platter.

Cream cheese is a necessity to me for fruit dips and adding some pumpkin puree to the mix helps to bring in the cheer.

Jump to:

You can stick to all fruit or have fruit on one side of the plate and cookies on the other. Something for everyone.

Angled bowl of pumpkin cream cheese dip with cookies scattered in front.

What can I serve with pumpkin dip

  • You can do a straight fruit plate or cookies. Or mix them together.
  • Apple slices that have been drizzled with a little lemon juice to help keep them white are perfect.
  • Kiwi rounds also add a nice tart contrast to the sweet dip.
  • Strawberries are natural dunkers.
  • Even grapes work and they are easy to buy in the store year-round.
  • Lotus cookies are made by Biscoff and have a very autumn feel to them.
  • Vegan gingersnap cookies.
  • Just about any cookie you like for that matter. I think the ones that don’t have fillings are the best.
  • Vegan graham crackers – yum!
  • Pretzel rods or small twisted pretzels are perfect.
  • Walnut halves also make a good treat when dunked into cream cheese fruit dip.
Wide photo with an appetizer and cookies to the right on a white plate.

There are only six ingredients for this delicious cookies and fruit dip.


  • Dairy free cream cheese makes everything light and fluffy.
  • Pure pumpkin puree adds the taste of fall for your seasonal entertaining.
  • Organic powdered sugar is the classic sweetener for fruit dips.
  • Organic brown sugar actually mellows out the powdered sugar and gives a depth of flavor.
  • Ground cinnamon is an earthy spice and mixes perfectly with many sweet recipes.
  • Pumpkin pie spice can be homemade or store-bought.
Front angled view with pumpkin dip having a lotus cookie dipped inside.

Fun facts about pumpkins

  • Antarctica is the only continent where pumpkins are not grown.
  • My husband entered a Grow the Largest Pumpkin contest many years ago and it was on display in El Dorado County. My special fun fact. 🙂
  • We love pumpkin here in the US and over a billion are grown annually.
  • Out of that billion pumpkins, over 80% are sold during October.
  • There are Punkin Chunkin contests held in the US.
  • Morton, Illinois is responsible for 80% of the pumpkins grown in the US.
  • There are over 45 different varieties of pumpkins.

Now that we’ve had a little bit of fun reading some facts let’s get down to ‘how to make this cream cheese fruit dip’.


  1. Use a stand or hand mixer to beat the cream cheese until it’s fluffy. It takes just about 1 to 2 minutes or so. Dairy free cream cheese is already pretty light so it doesn’t take long.
  2. Next, add the pumpkin and brown sugar. Beat until creamy and well combined. About another minute.
Two process photos showing cream cheese being whipped and then adding pumpkin.
  • Gradually add powdered sugar and beat in between each addition. This makes the dip blend better and makes it creamier.
Two process photos showing the powdered sugar being beaten into the cream cheese mixture.
  • Add the spices and beat until creamy. See how creamy the dip is?
Two process photos showing the spices being added and then the final product.
  • Transfer to an airtight container or serving bowl.
  • Store in the refrigerator until ready to serve.

More fall appetizers

  • To add to your array of goodies you must have another dip and some finger food.
  • A dip that would be a good companion to this cookie and fruit dip recipe would be something that you can dip with vegetables or chips such as this White Bean Dip.
  • This Mediterranean Bruschetta Crostini Appetizer is a real people pleaser.
  • You may not need a statement but these Puff Pastry Appetizers are so easy and they have everyone’s favorite ingredient stuffed inside.
Overhead cropped bowl of pumpkin dip with cookies and nuts scattered around,

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đź“‹ Recipe

Overhead cropped bowl of pumpkin dip with cookies and nuts scattered around,

Pumpkin Dip

Ginny McMeans

Pumpkin Dip uses dairy free cream cheese and is perfect for dunking your favorite fruit, cookies and more.

Prep Time 5 mins

Total Time 5 mins

Course Appetizer

Cuisine Dairy-Free, Vegan

Servings 16 Servings

Calories 104 kcal


  • 8 ounces dairy-free cream cheese – softened
  • 1 cup Pumpkin puree
  • 1 Âľ cup Organic powdered sugar
  • 2 tablespoons Organic brown sugar
  • 1 ½ teaspoons Ground cinnamon
  • 1 ½ teaspoons Pumpkin pie spice


  • In a large bowl, beat cream cheese until fluffy, about 1-2 minutes.

  • Add pumpkin and brown sugar, beat until creamy and well combined.

  • Gradually add powdered sugar, beating between each addition.

  • Add spices and beat until creamy.

  • Transfer to an airtight container or serving bowl.

  • Store in refrigerator until ready to serve.


Serve with your favorite dippers like assorted fruit, cookies, apples, nuts, etc.


Serving: 1ServingCalories: 104kcalCarbohydrates: 17gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 56mgPotassium: 32mgFiber: 1gSugar: 15gVitamin A: 2383IUVitamin C: 1mgCalcium: 18mgIron: 1mg

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