This pumpkin cream cheese dip with cinnamon chips is sweet, creamy, and full of fall flavor! It's an easy treat for Thanksgiving or any fall party.
The holidays are the perfect time to make fun treats, and this pumpkin cream cheese dip is always a good choice!
It has all the yummy fall flavors of pumpkin pie in a sweet, creamy dip.
I love serving it with homemade cinnamon sugar chips, but it's also great with apple slices or gingersnap cookies.
Best of all, you can make the dip the night before, so there's one less thing to do on party day!
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Why You'll Love This Recipe
This creamy pumpkin dip is full of warm fall spices and perfect for Thanksgiving or holiday parties.
Serve it with homemade cinnamon sugar chips, fresh fruit, or cookies. Best of all, you can make it the night before, and it tastes even better after chilling overnight!
Ingredients
See the recipe card below for measurements and instructions.
- Cream Cheese
- Brown Sugar
- Sugar
- Canned Pumpkin
- Greek Yogurt
- Vanilla Extract
- Cinnamon
- Nutmeg
- Ginger
- Cloves
- Flour Tortillas
- Butter
Tips for the Best Pumpkin Cream Cheese Dip
The best tip I can give you is to let the dip chill overnight. I know it's hard to wait when something tastes this good, but trust me, the extra time makes a big difference!
Make sure your cream cheese is soft before you start mixing. Cold cream cheese can leave little lumps in the dip, and nobody wants to bite into one of those.
Be sure to use plain pumpkin puree instead of pumpkin pie filling. They may look the same in the can, but pumpkin pie filling has added sugar and spices. This recipe already has all the sweetness and spice it needs.
If you love pumpkin spice, you can adjust the spices a little to fit your taste. Start with the amounts in the recipe card, then give the mixture a taste before chilling.
When making the cinnamon sugar chips, spread the tortilla wedges in a single layer on your baking sheet. This helps them bake more evenly. Keep an eye on them near the end of the bake time because thin chips can brown fast.
Let the chips cool before serving. They will get more crisp as they cool, which makes them great for dipping.
Serving and Storage
I love serving this pumpkin cream cheese dip in a pretty bowl with cinnamon sugar chips all around it. It makes a fun fall dessert for family parties, game nights, and Thanksgiving get-togethers.
Honeycrisp apple slices are another great choice. Their fresh, crisp taste goes so well with the sweet pumpkin dip. Gingersnap cookies and graham crackers are also yummy options.
If you're serving this at a party, keep the dip chilled until it's time to eat. Since it has cream cheese and Greek yogurt, it should not sit at room temperature for more than two hours.
For storage, keep any leftover pumpkin dip in an airtight container in the fridge for up to 3-4 days. Give it a good stir before serving again.
Store the cinnamon sugar chips in a separate airtight container at room temperature once they have cooled. Keeping them away from the dip will help them stay crisp.
You can also make the dip a day ahead and bake the chips before your party. It's a great way to save time when you have other food to make!
Pumpkin Cream Cheese Dip with Cinnamon Chips Recipe
Ingredients
Pumpkin Cream Cheese Dip
- 8 oz ⅓ less-fat, cream cheese softened
- 1 cup Brown Sugar
- 1 cup Granulated Sugar
- 15 oz Canned Pure Pumpkin
- ½ cup Non-Fat Plain Greek Yogurt
- 1 teaspoon Vanilla
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ½ teaspoon Ginger
- ¼ teaspoon Cloves
Cinnamon Sugar Chips
- 20 Flour Tortillas
- 3-4 tablespoons Butter melted
- Cinnamon and Sugar to taste
Instructions
Pumpkin Cheese Cream Dip
- In a large mixing bowl, beat the softened cream cheese, brown sugar, and granulated sugar until smooth and creamy.8 oz ⅓ less-fat, cream cheese, 1 cup Brown Sugar, 1 cup Granulated Sugar
- Add the canned pumpkin, Greek yogurt, vanilla, cinnamon, nutmeg, ginger, and cloves. Mix until well combined.15 oz Canned Pure Pumpkin, ½ cup Non-Fat Plain Greek Yogurt, 1 teaspoon Vanilla, 1 teaspoon Cinnamon, ½ teaspoon Nutmeg, ½ teaspoon Ginger, ¼ teaspoon Cloves
- Cover the bowl and refrigerate overnight to let the flavors blend. Trust me, the extra time makes a big difference!
- Keep refrigerated until ready to serve. Enjoy with homemade cinnamon sugar chips, apple slices, or gingersnap cookies.
Cinnamon and Sugar Chips
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cut each flour tortilla into four equal wedges.20 Flour Tortillas
- Lightly brush both sides of each tortilla wedge with melted butter, then sprinkle with cinnamon and sugar.3-4 tablespoons Butter, Cinnamon and Sugar
- Arrange the wedges in a single layer on the prepared baking sheet.
- Bake for 10 minutes, or 15-20 minutes for crispier chips. Watch them so they don't burn.
- Let the chips cool completely before serving. Store any extras in an airtight container to keep them crisp.
Nutrition
More Pumpkin Recipes
I love making pumpkin recipes when fall rolls around, and there's always room for one more pumpkin treat!
Check out my other easy pumpkin recipes for more sweet ideas to enjoy all season long.
Hi, I'm Katie!
I'm so glad you're here. Want to make something fabulous? I'm here to help!
Emily Smith // The Best of this Life
That looks like pure pumpkin indulgence! Party guests must go crazy for it 🙂
Katie
I know it is not the healthiest, but it sure makes for a great party appetizer! Thank you for stopping by Emily, it is good to see you!