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Easy Pumpkin Dip Recipe

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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!

Pumpkin Mascarpone Dip on a black platter with ginger snaps and apple slices

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?

ingredients for pumpkin mascarpone dip

Ingredients

  • 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).
process for making a pumpkin bowl from a real pumpkin

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.

  1. 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.
  2. 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.
  3. At the last minute just before serving, fill the bowl with the pumpkin dip.
  4. Decorate the top of the dip with a couple of cinnamon sticks and a sprinkle of ground cinnamon. Serve immediately.
Food on a plate, with Pumpkin Dip and Gingersnaps

Serving ideas

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
  • Bananas
dipping a ginger snap into pumpkin mascarpone dip

Let’s cook!

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.

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Yield: 8 - 10 servings

Easy Pumpkin Dip Recipe

Pumpkin Mascarpone Dip on a black platter with ginger snaps and apple slices

Serving creamy Pumpkin Mascarpone Dip in a carved out pie pumpkin makes a creatively delicious centerpiece for any Fall dinner party.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 8 oz. 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

Instructions

  1. In a medium size bowl, use an electric mixer to whip the mascarpone cheese until it is smooth and creamy.
  2. Add the powdered sugar and honey, and mix until the sugar is fully incorporated, scraping down the sides of the bowl as needed.
  3. Add the pumpkin puree, vanilla, and pumpkin pie spice. Cream together until well combined.
  4. 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.

Notes

If you don't have pumpkin pie spice in your pantry, here's a good substitute: 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves

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.

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Nutrition Information:

Yield:

10

Serving Size:

1 Servings

Amount Per Serving: Calories: 146Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 104mgCarbohydrates: 13gFiber: 1gSugar: 10gProtein: 1g

Did you make this recipe?

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ABOUT SHEILA
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTubePinterestInstagramFacebook, and Twitter!

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