Sweet Pumpkin Dip

Pumpkin Dip

The Spruce Eats / Kristina Vanni 

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 8 to 10 servings

Move over chips and salsa. Look out pita chips and hummus. Dip is about to take a sweet turn! This sweet pumpkin dip is made with a blend of pumpkin puree and cream cheese that's sweetened with brown sugar and flavored with pumpkin pie spice. To make it light and creamy for dipping and spreading, it's folded into whipped topping. Finally, candy corn is added to create a unique Halloween treat. This recipe is a great way to use up leftover candy often lurking around the house during Halloween time.

Candy corn is a confection most often seen around Halloween. It is made up of three colors, a yellow end, an orange center and a white tip that mimics the appearance of corn kernels. It is made from sugar, corn syrup, confectioners' wax, and artificial coloring. Approximately 35 million pounds of candy corn are sold annually. It's a festive and sweet addition to this sweet pumpkin dip, but not everyone loves it. If you don't like candy corn, you can use roughly chopped leftover Halloween candy or even caramel popcorn.

The pumpkin dip can be served with vanilla wafers for dipping or spread on graham crackers. Extra candy corn is also sprinkled on top of the dip for a colorful and festive presentation. It's sure to be a hit this Halloween.


  • 2 (8-ounce) packages cream cheese (at room temperature)
  • 1 (15-ounce) can pumpkin puree
  • 1 cup brown sugar
  • 1 tablespoon pumpkin pie spice
  • 2 cups frozen whipped topping (thawed)
  • 1 1/2 cups candy corn
  • Vanilla wafers or graham crackers (for serving)

Steps to Make It

  1. Gather the ingredients.

    Gather the ingredients for Sweet Pumpkin Dip
    The Spruce Eats / Kristina Vanni 
  2. In a large bowl, beat together the cream cheese, pumpkin, brown sugar, and pumpkin pie spice until creamy. 

    Beat together the ingredients for Sweet Pumpkin Dip
    The Spruce Eats / Kristina Vanni 


    • No pumpkin pie spice on hand? No problem! Simply combine 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 teaspoon ground allspice, and 1 teaspoon ground cloves to make your own homemade version. Keep the leftovers on hand throughout the holiday season.
  3. Fold in the thawed frozen whipped topping.

    Fold whipped topping into Sweet Pumpkin Dip
    The Spruce Eats / Kristina Vanni 
  4. Fold in 1 cup of the candy corn.

    Fold the candy corn into the Sweet Pumpkin Dip
    The Spruce Eats / Kristina Vanni 
  5. Spoon into a serving bowl and refrigerate until ready to serve. Before serving, garnish with remaining 1/2 cup of candy corn. Serve with vanilla wafers or graham crackers for dipping or spreading. 

    Pumpkin Dip
    The Spruce Eats / Kristina Vanni 


  • Make sure you have purchased a can of 100 percent pure pumpkin, not prepared pumpkin pie filling. Especially around the holiday season, grocery stores often carry both items and stock them right next to each other in the store. Pure pumpkin is simply cooked and pureed pumpkin, while pumpkin pie filling is a convenience item that has already been sweetened and flavored with spices like cinnamon, clove, allspice, and ginger.