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Get ready for Fall with this simple yet scrumptious Pumpkin Dip made with creamy mascarpone cheese. Serve this sweet treat in a freshly hollowed-out pumpkin with ginger snap cookies and crisp apple slices, adding a festive touch to your fall gatherings and Halloween Parties this year!
Soon it will be time to enjoy crisp mornings, sweater season, and pumpkin everything! So, I just couldn’t wait any longer before sharing this fall dip with you!
This 10-minute dip is light and fluffy with irresistible fall flavors. Served alongside this Caramel Apple Charcuterie Board, it makes for a fun and delicious Harvest Party!
Why you’ll love this easy pumpkin dip recipe!
- Mascarpone cheese | Mascarpone is an Italian-style cream cheese that is creamier and slightly sweeter than regular cream cheese. Room-temperature mascarpone is easier to mix, so don’t forget to set it out before beginning the recipe.
- Pumpkin | Be sure you use the canned pumpkin purée or pure pumpkin and not the pumpkin pie filling for the most authentic pumpkin flavor.
- Powdered sugar | Just a bit of powdered sugar helps to sweeten the dessert dip.
- Honey | Complete the sweeter notes with a spoonful of your favorite brand of honey.
- Pumpkin pie spice | Pumpkin pie spice is used in pumpkin spice lattes, pumpkin pies, and other fall recipes, being a blend of all the warm autumn spices.
- Vanilla | A drop or two of vanilla extract deepens the creamy flavor of the recipe.
- Cinnamon | Set aside a dash of cinnamon to sprinkle the top of the dip at the end before serving.
- Favorite dippers | Have apple slices, ginger snaps, and more delicious dippers ready when it’s time to serve.
How to make this Delicious Pumpkin Dip Recipe
This creamy dip is a delicious and fun fall or Halloween party appetizer you can whip up in less than 10 minutes with simple ingredients and easy steps. What’s not to love?
STEP 1 | Whip mascarpone cheese
First, use an electric mixer to whip the mascarpone cheese in a medium bowl until it is smooth and creamy. A stand mixer is best for this recipe, but a hand mixer will also do the trick!
STEP 2 | Add sugar and honey
Next, mix the powdered sugar and honey until the sugars are fully incorporated
STEP 3 | Mix in puree, vanilla, and spice
Then, add the bright pumpkin puree, fragrant vanilla, and pumpkin pie spice and cream together until the ingredients are well combined.
- Scrape the sides of the bowl as you add ingredients to ensure they fully incorporate.
- You can serve fluffy pumpkin dip immediately after you mix it up or refrigerate it to serve later. Do not store the dip in a carved-out pumpkin bowl. (See instructions below.)
STEP 4 | Transfer to a bowl and serve!
Grab your rubber spatula, place the sweet dip in a serving dish or fun pumpkin bowl, and sprinkle with a dash of ground cinnamon to garnish. Serve while fresh with apple slices and ginger snaps!
For more autumn recipes, check out my Easy Hot Apple Cider Recipe, Fall Harvest Chicken Salad with roasted almonds, sweet potatoes, sunflower seeds, crisp apples, and classic Apple Crumble Pie Recipe — Yum!
Frequently asked questions
While I suggest you use pure pumpkin, pumpkin pie filling will work when you’re in a pinch. Just be sure to omit the spices and lessen the sweeteners because pumpkin pie filling already has these.
Before you begin the recipe, set the cheese out on the counter for about 30 minutes to half an hour to come to room temperature, making it easier to mix.
Yes! Any canned pumpkin product labeled “100% Pure Pumpkin,” “Pumpkin Puree,” or “Pure Pumpkin Puree” is simply the inside of a pumpkin mushed and canned with no additives.
Variations and substitutions
- Even Healthier Pumpkin Dip. If mascarpone cheese doesn’t make the dip as healthy as you’d like, try swapping it out with Greek yogurt instead!
- Chocolatey Pumpkin Dip. If desired, mix in a handful of mini semi-sweet chocolate chips for a decadent chocolatey twist.
- If you aren’t a fan of Mascarpone cheese, substitute it with full-fat cream cheese and double the amount of powdered sugar.
- Use pure maple syrup in place of the honey, if preferred.
- If you don’t have pumpkin pie spice in your pantry, a good substitute is this blend of warm spices: 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves.
- Use brown sugar instead of powdered sugar if you want more rich molasses notes to compliment the cinnamon and other spices.
- This dip will stay fresh in the refrigerator for up to 5 days when stored in an airtight container. Do not store the dip in a carved-out pumpkin bowl.
- You can freeze the dip. However, the texture changes when thawed, so it’s not recommended.
How to choose and make a pumpkin bowl
To make a pumpkin bowl for dip, choose a small pie pumpkin. Pie pumpkins usually have smoother skin and are darker orange than carving pumpkins.
Pick 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 possible.
- Use a spoon to carefully scrape away the seeds and membrane from inside the pumpkin lid and shell. Make sure the inside walls are smooth and clean. Then, 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 and serve!
More favorite pumpkin recipes!
Gingersnap cookies make great dippers for pumpkin spice dip. Or try other options like:
- Vanilla wafers
- Cinnamon graham crackers
- Biscoff cookies
- Toasted mini cinnamon raisin bagels
- Oatmeal, molasses, or lemon cookies
- Fresh fruit, like apple slices and bananas
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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.
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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.