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

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

Table of Contents

Why You'll Love This Vegan Pumpkin Dip Recipe

Simple Ingredients- This dip only requires 6 ingredients, all of which are easy to find! The perfect vegan treat to keep everyone happy.

Easy To Follow Instructions- You don't need any fancy kitchen gadgets or hard-to-find ingredients to make this pumpkin dip. Simply mix all the ingredients together, chill, and voila! You've got a delicious dip that's ready to enjoy.

Delicious- With its creamy texture and subtle sweetness, this vegan pumpkin dip is sure to please even picky eaters. Plus, it pairs well with just about anything.

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

Equipment Needed

Stand Mixer or
Hand Mixer and Large Mixing Bowl
Airtight Container for Storage
Measuring Cups and Spoons

Front angled view with pumpkin dip having a lotus cookie dipped inside.

Ingredients

Vegan Cream Cheese- Makes the dip light and fluffy.
Pure Pumpkin Puree- Adds the taste of fall for your seasonal entertaining.
Organic Powdered Sugar- A classic sweetener for fruit dips.
Brown Organic Sugar- Mellows out the powdered sugar and gives the dish a depth of flavor.
Ground Cinnamon- An earthy spice that mixes perfectly with a lot of sweet recipes.
Pumpkin Pie Spice- A blend of spices that adds warmth and depth to the pumpkin recipe.

How To Make Vegan Pumpkin Dip

Use a stand or hand mixer to whip the cream cheese until it has light and airy consistency. This should take about 1-2 minutes since dairy-free cream cheese is usually already pretty light.

Two process photos showing cream cheese being whipped and then adding pumpkin.

Then add in pumpkin puree and brown organic sugar, beating for an additional minute or so until everything is blended together nicely.

Two process photos showing the powdered sugar being beaten into the cream cheese mixture.

Gradually add powdered sugar to the mixture and beat intermittently, creating a creamy consistency.

Two process photos showing the spices being added and then the final product.

Then incorporate cinnamon and pumpkin pie spice stirring continuously until smooth. After, move the dip into an airtight vessel or serving bowl; store it in the refrigerator before ready use.

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

Popular Substitutions & Additions

If you’re looking to switch this vegan pumpkin pie dip recipe up a bit, here are some popular substitutions and additions:

Coconut Cream- Replacing the dairy-free cream cheese with coconut cream creates a lighter, fluffier pumpkin pie dip.
Maple Syrup- Swap out the brown sugar for maple syrup to make the dip even sweeter.
Nutmeg- If you’re not a fan of pumpkin pie spice, use ground nutmeg instead.
Chopped Nuts- Add some crunch to the dip by mixing in chopped walnuts or pecans.
Vanilla Extract- To add a hint of vanilla flavor.
Vegan Chocolate Chips- Enhances the sweetness of the pumpkin dip and makes it more decadent.
Vegan Whipped Topping- Mix your favorite vegan whipped cream to make a delicious fluffy pumpkin dip.
Pie- Use this dip with vegan vanilla pudding mix as a dairy-free pumpkin pie filling or for a pumpkin cheesecake.

Can You Freeze Pumpkin Pie Dip?

Yes, you can freeze pumpkin dip! To properly store it in the freezer, make sure to transfer leftover pumpkin dip into a food-safe, airtight container. It should stay good in your freezer for up to 3 months. When ready to use, make sure to thaw it out overnight in the refrigerator before serving.

When stored properly, pumpkin dip will also last up to a week in the refrigerator.

📋 Recipe