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Easy Pumpkin Pie Dip with Gingersnap Cookies (5-Minute Recipe)

Pumpkin pie dip with gingersnap cookies comes together in just 5 minutes with cream cheese, pumpkin puree, and fluffy whipped topping. Serve it chilled or right away for a smooth, creamy dip with warm pumpkin spice flavor.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For the dip
  • 1 package (8 oz) cream cheese softened
  • 1 cup pumpkin puree canned
  • 0.75 cup powdered sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 container (8 oz) frozen whipped topping thawed
For serving
  • 1 package (14 oz) gingersnap cookies

Equipment

  • 1 hand mixer

Method
 

Make the dip
  1. In a medium bowl, beat the softened cream cheese with a hand mixer on medium speed for about 1 minute, until smooth.
  2. Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract; beat for about 1 minute, until evenly combined.
  3. Gently fold in the thawed whipped topping until no streaks remain, about 1 minute.
Serve
  1. Transfer the dip to a serving bowl and serve with the gingersnap cookies.

Notes

For the smoothest dip, make sure the cream cheese is softened and the whipped topping is thawed. Refrigerate leftovers in an airtight container for up to 3–4 days; freezing is not recommended because it can affect the texture. For a dairy-free option, use dairy-free cream cheese and whipped topping.