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Serve Easy Pumpkin Dip made with creamy mascarpone cheese in a carved out pumpkin bowl with ginger snap cookies and apple slices at your next Fall or Halloween party, as a Thanksgiving appetizer, or anytime you have a sweet pumpkin pie dip craving!
Mascarpone is basically an Italian-style cream cheese that is creamier and a little sweeter than regular cream cheese. Along a small amount of powdered sugar and a spoonful of honey, it’s all you need to perfectly sweeten this pumpkin spice dip.
This 10-minute dip is also a little healthier than pumpkin dips made with both cream cheese and cool whip, and it’s light and fluffy, too!
Easy Pumpkin Dip Recipe
In East Tennessee the trees are beginning to turn yellow and orange and will be at their peak within a few days.
That means it’s time to enjoy crisp mornings, sweater season, and pumpkin everything, so I just couldn’t wait any longer before sharing this Pumpkin Mascarpone Dip with you!
Want to know the real reason? Because this pumpkin dip is really delicious, it’s really EASY, and it’s a fun party appetizer you can whip up in less than 10 minutes. What’s not to love?
- Canned pumpkin purée—be sure you use the purée and not the pumpkin pie filling
- Mascarpone cheese—you may substitute full fat cream cheese, but if so you will need to double the amount of powdered sugar
- Powdered or confectioner’s sugar—no need to sift the sugar, but be sure to cream it into the mixture thoroughly until it has dissolved and is fully incorporated.
- Honey—or maple syrup
- Vanilla extract
- Pumpkin pie spice—you may substitute a mixture of cinnamon, nutmeg, allspice, and cloves, if needed (see the recipe card for details).
I used my new Revol basalt slate stone-look pizza pan as the tray and loved the way it looked on my party table!
Making a pumpkin dip bowl is easy as pie!
Actually, it’s easier than pie! To make a pumpkin bowl for dip, choose a small pie pumpkin. Pie pumpkins usually have a smoother skin and are darker orange than carving pumpkins.
Choose a pumpkin that doesn’t have any blemishes and sits up straight, and you’ll have a pretty Fall appetizer tray that can double as your table’s centerpiece.
- Rinse the outside of the pumpkin to remove any debris and dry thoroughly. Using a sharp chef’s knife, slice off the top of the pumpkin as evenly as you can.
- Use a spoon to carefully scrape away the seeds and membrane from inside the pumpkin lid and the pumpkin shell. Make sure the inside walls are smooth and clean. Place the pumpkin bowl on a platter.
- At the last minute just before serving, fill the bowl with the pumpkin dip.
- Decorate the top of the dip with a couple of cinnamon sticks and a sprinkle of ground cinnamon. Serve immediately.
Ginger snap cookies make great dippers for pumpkin spice dip, or you may like to try these other tasty dippers, too:
- Ginger snaps
- Vanilla wafers
- Cinnamon graham crackers
- Biscoff cookies
- Toasted mini cinnamon raisin bagels
- Oatmeal, molasses, or lemon cookies
- Apple slices
- Easy Pumpkin Bars with White Chocolate Chips. These EASY Pumpkin Bars are moist and delicious with just the right amount of spice from cinnamon, ginger, nutmeg, and cloves.
- Pumpkin Spice Pancakes. Pumpkin Spice Pancakes with toasted pecans and maple syrup are fluffy, hearty, and absolutely perfect for a special Fall breakfast.
- Frozen Pumpkin Pie Cheesecake. No baking required with this smooth and creamy seasonal pie.
- White Chocolate Caramel Pumpkin Spice Sandwich Cookies. The perfect Fall cookie!
You can serve Easy Pumpkin Dip immediately after you mix it up or refrigerate it to serve later. This dip will stay fresh in the refrigerator for up to 5 days when stored in a container that is tightly covered. Do not store the dip in a carved out pumpkin bowl.
Easy Pumpkin Dip Recipe
- 8 ounces mascarpone cheese
- 2/3 cup canned pumpkin
- 1/2 cup powdered sugar
- 1 tablespoon honey
- 1 teaspoon pumplin pie spice
- 1/2 teaspoon vanilla
- dash cinnamon
- apple slices & ginger snaps for dipping
- In a medium size bowl, use an electric mixer to whip the mascarpone cheese until it is smooth and creamy.
- Add the powdered sugar and honey, and mix until the sugar is fully incorporated, scraping down the sides of the bowl as needed.
- Add the pumpkin puree, vanilla, and pumpkin pie spice. Cream together until well combined.
- Place dip in a serving bowl and sprinkle with ground cinnamon to garnish. Serve immediately with apple slices and ginger snaps, if desired, or cover and refrigerate for up to 5 days.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.