This Skinny Pumpkin Dip recipe is no bake and super simple to make in under 5 minutes. It’s perfect for party or snack time. Serve with apples or cookies of choice.
Skinny Pumpkin Dip Recipe
It’s that time of year. Pumpkins adorn porches and brightly colored leaves line the streets. One of the best things about Fall is pumpkin recipes! (insert squeal of delight) Everyone who ever tastes this Pumpkin Dip absolutely loves it!
It’s been years, so I’m not sure where the original recipe came from, but I used to serve it at the kids’ playdates when they were tiny. The days of playdates are gone, but the deliciousness of this snack or party munchie lives on!
How to Make Pumpkin Dip (that tastes like pumpkin pie!)
It’s really so simple and can be made in about 5 minutes. You may even have all these ingredients on hand. Place all the ingredients in a medium bowl and mix until combined! Too easy!
Make sure you take your cream cheese out of the refrigerator to soften before you want to make the recipe!
This is way better and healthier than processed junk food!
What to Dip in Pumpkin Dip
Crisp sliced apples dip nicely in this recipe, but if you want to use something more sweet for dipping, graham crackers, Nilla Wafters, Ginger Snap cookies or French toast sticks, work great too.
If you’ve tried this Pumpkin Dip or any other recipe on Suburban Simplicity, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food, fun crafts + DIYs and what I’m up to on a daily basis!
Skinny Pumpkin Dip
- 3/4 cup 6 oz 1/3 less fat cream cheese room temperature
- 1/4 cup brown sugar
- 1/2 cup canned pumpkin
- 2 tsp real maple syrup
- 1/2 tsp ground cinnamon or pumpkin pie spice
- 24 apple slices or cookies or choice
- Place all ingredients beside apples in a medium bowl, and beat with a mixer at medium speed until well combined.
- Cover and chill for 30 minutes.
- Serve with apples, graham crackers or cookies of choice.
A Few Tips for Pumpkin Dip
- Remember to use pure pumpkin, not pumpkin pie filling in the recipe.
- It’s best to take the cream cheese out of the fridge ahead of time so it gets to room temperature when you’re ready to make the dip.
- Pumpkin Dip can be made ahead and keeps in the fridge for about a week.
- If you want a fluffier version (and a little less healthy 🙂 ), you can add a 1/2 tub of cool whip when mixing.
- This recipe can easily be double for a larger crowd.
I have to say, this dip makes a great after school snack, so the kids have been enjoying it a lot lately with fresh picked apples! I hope you do too!
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