Get ready to fall in love with your new favorite fall treat: this incredible Pumpkin Cream Cheese Dip served with homemade Cinnamon Sugar Chips. It tastes like pumpkin pie whipped into a fluffy, scoopable dip, and it's the perfect balance of creaminess and crunch that you can whisk up in no time!
It's that time of year again, and you know what that means. Pumpkin spice season! And what could be better than a creamy, delicious pumpkin cream cheese dip? These magical fall ingredients come together in an effortless whipped dip, for a festive treat that's just as fun to make as it is to eat.
And of course we need the perfect dipper for a dip this good, so I've paired it up with some homemade Cinnamon Sugar Chips. Perfect for dunking! This Pumpkin Cream Cheese Dip is:
- Creamy and indulgent.
- Like pumpkin pie in a dip!
- Easy to make in about 30 minutes, chips included.
- A perfect fall dessert for parties!
Key Ingredients & Substitutions
- Cream cheese. Full-fat block cream cheese gives the richest, fluffiest dip. Reduced-fat (Neufchâtel) works too, and it will be a little softer. For a vegan version, swap in a dairy-free cream cheese and use vegan butter on the chips.
- Pumpkin puree. Use plain canned pumpkin or homemade pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced. If your homemade puree is watery, blot it with a paper towel first so the dip stays thick.
- Light brown sugar. Brown sugar adds a gentle caramel note that tastes just like pumpkin pie. Dark brown sugar, coconut sugar, or a few tablespoons of maple syrup all work in its place.
- Pumpkin pie spice and cinnamon. A jar of pumpkin pie spice keeps things easy, and extra ground cinnamon goes in both the dip and the chip coating. No pumpkin pie spice? Mix cinnamon with a pinch each of ground ginger, nutmeg, and cloves.
- Flour tortillas. Medium (6 to 8 inch) flour tortillas bake up light and crisp. Whole wheat tortillas or pita rounds are good swaps; corn tortillas are sturdier but less tender.
- Butter and sugar. Melted unsalted butter helps the cinnamon sugar stick to the chips. Coconut oil or vegan butter both work if you'd like the chips dairy-free.
Helpful Tips
Use room temperature cream cheese. It will be much easier to mix this way, trust me. I simply leave mine out on the kitchen counter for a couple of hours before I start. Cold cream cheese leaves little lumps that no amount of whipping will fully smooth out.
Whip it longer than you think. Once everything is combined, turn your hand mixer up to high and let it go for a full 4 to 5 minutes. That extra time whips air into the dip, so it turns light and mousse-like instead of dense.
Cutting the chips. I used a maple leaf cookie cutter to really get in the fall spirit here. But if that's too much trouble, you can simply cut the tortillas into wedges for typical triangle-shaped chips. Save the scraps and bake them too; they make great snacking for the cook.
Don't skimp on the cinnamon sugar coating. This is the best part, so don't be stingy! A silicone pastry brush spreads a thin, even layer of butter right to the edges, which gives the sugar something to cling to on every chip.
Watch the chips at the end. Tortillas go from golden to over-browned quickly because of all that sugar. Check them a minute or two early on the second bake, and remember they'll keep crisping as they cool on the pan.
Variations
- Make it healthier. For a health-conscious twist, swap the flour tortillas for whole wheat or multigrain tortillas, and use reduced-fat cream cheese in the dip.
- Add some spice. Stoke the flavor fire with a bit of extra heat: add a tiny pinch of cayenne pepper to the dip for a sweet-and-spicy kick.
- Chocolate lovers, unite! Top the finished dip with a generous sprinkle of mini chocolate chips.
- Add some nuts. Stir crushed toasted pecans or walnuts into the dip for added crunch and flavor. Toasted pumpkin seeds (pepitas) would also be a fun addition on top.
- Make it maple. Replace half of the brown sugar with pure maple syrup for a cozy maple-pumpkin flavor.
- Use it as a spread. Transform your dip into a sweet spread. Slather it between slices of cinnamon bread or on a toasted bagel for the ultimate fall breakfast.
Serving Ideas
Set the dip out in a pretty bowl in the middle of a platter and pile the cinnamon sugar chips all around it. It's a natural fit for fall parties, Friendsgiving, game day, or a dessert table next to our Halloween desserts. A mug of mulled sparkling apple cider alongside makes it feel extra festive.
If you're not up for making the homemade chips, you can serve this dip with store-bought pita chips, graham crackers, gingersnap cookies, vanilla wafers, pretzel crisps, or fresh apple and pear slices. For a mix of textures, offer a couple of different dippers so guests can mix and match.
Storing & Freezing
You can store any leftover dip in a covered container in the fridge for 3 to 5 days; give it a quick stir before serving. The dip can also be made a day ahead, which is handy for parties. Keep the cinnamon sugar chips separate in an airtight container at room temperature for up to 3 days so they stay crisp.
We don't recommend freezing the dip, because cream cheese turns grainy and watery once thawed. The baked chips freeze well, though: pack them in a freezer bag for up to 2 months, then re-crisp them on a baking sheet at 350°F for 3 to 4 minutes.
More Pumpkin Treats
If you love this Pumpkin Cream Cheese Dip, be sure to check out these other delicious ideas:
- Homemade Pumpkin Pie
- Pumpkin Pie Breakfast Bars
- Bite-Sized Pumpkin Puffs
- Homemade Pumpkin Spice Latte
📖 Recipe
Ingredients
Ingredients for the Dip:
- 8 oz softened cream cheese, room temperature (dairy-free cream cheese for vegan)
- ½ cup pumpkin puree, plain canned or homemade, not pie filling
- ¼ cup light brown sugar
- ½ tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
Ingredients for the Cinnamon Sugar Chips:
- 8 medium-sized flour tortillas, 6 to 8 inch
- ¼ cup melted unsalted butter, or vegan butter / coconut oil
- ½ cup granulated sugar
- 1 tablespoon cinnamon
Instructions
Dip Instructions:
- Place the softened cream cheese in a mixing bowl and beat with a hand or stand mixer on medium speed until smooth, about 1 minute.
- Add in the pumpkin puree, light brown sugar, cinnamon, and pumpkin pie spice.
- Mix on low speed until all ingredients are combined, then switch to high speed for 4-5 minutes until the mixture becomes light and fluffy.
- Transfer the dip to a serving dish and sprinkle it lightly with a pinch of the cinnamon sugar mixture from the chips (or a light dusting of cinnamon).
Chips Instructions:
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Melt the unsalted butter in a small bowl and set it aside.
- In another small bowl, combine the granulated sugar and cinnamon.
- Lay the tortillas out on a cutting board and use a leaf cookie cutter to cut out leaf shapes, or use a knife to cut each tortilla into 8 wedges.
- Arrange the tortilla pieces in a single layer on the lined baking sheet.
- Brush the tops with the melted butter and generously sprinkle with the cinnamon sugar mixture.
- Bake for 8 minutes in the preheated oven.
- Flip the chips, lightly brush the other side with butter, and coat with more cinnamon sugar.
- Return the chips to the oven for another 7 to 8 minutes, until golden and crisp. Watch closely near the end so the sugar doesn't burn.
- Remove the chips from the oven and let them cool on the pan for 5 to 10 minutes; they will crisp up more as they cool.
- Serve the chips alongside the pumpkin dip and enjoy!
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