Pumpkin Cream Cheese Dip is a decadent, rich dip that's perfect for Thanksgiving dessert. Featuring toasted marshmallow, white chocolate, spices, and pumpkin puree, this pumpkin dip recipe is an easy dessert that guests love!
I hope you've loved my little pumpkin series over the past couple of weeks! I've shared some of my favorite pumpkin desserts, from pumpkin bars to earthquake cake, leading into fall party season. Hopefully, a few of you can get some use out of these easy desserts over the holiday season, from Halloween parties to Thanksgiving dinner.
Today, I thought I'd give an old recipe from the blog some new life.
This easy pumpkin dip recipe, just like the one from my pumpkin bar recipe, is an oldie but goodie...almost 9 years old now. I changed up the ingredients a little bit from the old pumpkin dip recipe to make it more of a Pumpkin Cream Cheese Dip.
Why You'll Love Pumpkin Cream Cheese Dip
This is a delish dessert dip that has a cheesecake-like consistency. It's rich and creamy, with a taste that resembles pumpkin pie (just more decadent).
You'll sweeten the dip with white chocolate, brown sugar, and marshmallows. These ingredients make it sweeter than a traditional pumpkin pie but firmly put it in the Thanksgiving dessert or appetizer category. And, with the spicy goodness of cinnamon, you've got a super flavorful and comforting recipe that's always a huge hit at holiday gatherings.
(See recipe card at the bottom of the post for exact ingredient measurements.)
- white chocolate chips
- evaporated milk
- canned pumpkin puree
- large eggs
- cream cheese
- light brown sugar
- vanilla extract
- white mini marshmallows
- graham crackers or ginger snaps for dipping
- To make this more like a traditional pumpkin pie, you might want to leave off the top layer of marshmallows and add a layer of cool whip instead. Whipped cream would give it a lighter feel! This is an especially great change if you're looking to serve your pumpkin pie dip cold.
- For an easy shortcut, change the white chocolate & marshmallow layer by simply using a bottled caramel sauce.
- Add some more spice over your marshmallows by sprinkling with pumpkin pie spice, nutmeg, or ground cloves.
- Give the dip more flavor depth by using dark chocolate instead of white chocolate.
Step-by-Step Pumpkin Cream Cheese Dip Instructions
Step 1: Make the white chocolate base.
Put ½ cup of the white chocolate, ½ cup marshmallows, ¼ cup milk, and 2 tablespoons of butter in a microwave-safe bowl and microwave for 30 seconds. Stir, and microwave in 10-second increments until chocolate is smooth.
Step 2: Mix white chocolate and pumpkin dip.
In a large mixing bowl, mix together the pumpkin puree, eggs, cream cheese, salt, cinnamon, brown sugar, and vanilla extract with an electric mixer.
Add a little bit of this mixture into the white chocolate mixture and stir until smooth (this tempers the chocolate so you won't scramble the eggs). Now, mix the rest of the pumpkin mixture and white chocolate mixture together.
Step 3: Bake dip.
Pour the pumpkin dip mixture into a square baking dish sprayed with cooking spray. Bake at 375 degrees for 40 minutes.
Step 4: Make marshmallow & white chocolate layer.
Mix 1 cup marshmallows, remaining white chocolate (½ cup), remaining butter (2 tbsp), and ¼ cup milk together in a microwave-safe bowl. Microwave for 30 seconds, and then in 10-second increments until smooth.
Pour this mixture on top of the baked pumpkin mixture. Top with remaining marshmallows.
Step 5: Finish the dip by toasting marshmallows.
Bake for 10 more minutes at 375 degrees. For the last minute or two, turn the broiler on to brown the marshmallows (watch this closely - they can burn very easily).
Serve warm or cool with graham crackers or gingersnaps for dipping.
You'll definitely want to store this dip in the refrigerator after preparing it because of the dairy products used. After chilling in the fridge, it should be good for 3-5 days after preparation.
Can I freeze pumpkin cream cheese dip?
Yes, you can!
I recommend leaving the top layer of marshmallows off of the dip if freezing. Place in a freezer-safe container and freeze for up to 6 months. When you're ready to serve, thaw in the refrigerator overnight. Just before serving, top with marshmallows and bake for 25-30 minutes at 350 degrees, broiling for the last minute or two to toast marshmallows.
I recommend serving this dip while still warm - it really does bring out all of the spicy, sweet goodness!
Graham crackers and gingersnaps are the best choices for dippers. However, there are really so many things you could dip into this pumpkin dip:
- apple slices
- snickerdoodle cookies
- baked pie crust pieces dusted with cinnamon and sugar
- pretzel rods
More Expert Tips & Tricks
- When adding the white chocolate base to the pumpkin mixture, go slowly. That warm white chocolate can very easily "cook" the eggs in the pumpkin mixture, making your dip lumpy. Pour just a little (maybe ½ cup) at a time and stir well before going on.
- You should use pumpkin puree (not pumpkin pie filling) in this recipe. Pumpkin pie filling has added ingredients that will make your dip too sweet.
Happy fall, guys! If you'd make this recipe, I'd love to hear about it. Tag me on social media 📸 @lambertslately or leave a comment/review ⭐️ below!
Pumpkin Cream Cheese Dip
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- Put ½ cup of white chocolate chips, ½ cup mini marshmallows, ¼ cup evaporated milk, and 2 tablespoons of butter in a microwave-safe bowl and microwave for 30 seconds. Stir, and microwave in 10-second increments until chocolate mixture is smooth.
- Next, in a large mixing bowl, mix together the pumpkin puree, eggs, cream cheese, salt, cinnamon, brown sugar, and vanilla extract with an electric mixer. Add a little bit of this pumpkin mixture into the white chocolate mixture and stir until smooth (this tempers the chocolate so you won't scramble the eggs). Now, mix the rest of the pumpkin mixture and white chocolate mixture together.
- Pour the pumpkin dip mixture into an 8" square glass baking dish sprayed with cooking spray. Bake at 375 degrees for 40 minutes.
- Mix 1 cup mini marshmallows, remaining white chocolate chips (½ cup), remaining butter (2 tbsp), and ¼ cup milk together in a microwave-safe bowl. Microwave for 30 seconds, and then in 10-second increments until smooth.
- Pour this mixture on top of the baked pumpkin mixture. Top with remaining marshmallows.
- Bake for 10 more minutes at 375 degrees. For the last minute or two, turn the broiler on to brown the marshmallows (watch this closely - they can burn very easily).
- Serve warm or cool with graham crackers or gingersnaps for dipping.