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Pumpkin Cream Cheese Dip

Sweet and savory, this Pumpkin Cream Cheese Dip is the "must-make" dip for the Fall season!
Prep Time15 mins
Servings: 12
Author: Melissa Howell
Cost: $5


  • 2 Cups Pumpkin Puree (1 15-ounce can)
  • 1/2 Cup Brown Sugar, loosely packed
  • 2 Tablespoons Maple Syrup
  • 1 Teaspoon Ground Cinnamon
  • 1/8 Teaspoon Ground Nutmeg
  • 1 Tablespoon Lemon Juice
  • 1/8 Teaspoon Salt (or just a sprinkle)
  • 8 Ounces Cream Cheese, softened
  • 1 Cup Pecans, chopped
  • 4 Slices Bacon cooked until crispy and crumbled
  • 2 Green Onions, chopped


  • In a large bowl, mix together the 2 cups of pumpkin puree, 1/2 cup of brown sugar, 2 tablespoons of maple syrup, 1 teaspoon of cinnamon, 1/8 teaspoon of nutmeg, 1 tablespoon of lemon juice, and a sprinkle of salt.
  • Remove 1/2 cup of the pumpkin mixture and reserve for a separate use.
  • Add the 8 ounces of softened cream cheese. Using a hand mixer or stand mixer, blend until mostly smooth and any cream cheese lumps are very small.
  • Stir in the chopped pecans, crumbled bacon, and green onions.
  • Refrigerate until ready to serve. Goes well with vegetables, crackers, apples and pears.