The Fall flavors in this simple walnut toffee Pumpkin Spice Dip will make you feel warm and fuzzy inside. It features creamy pumpkin spice pudding, toasted nuts, fresh orange zest and crunchy gingersnap cookies make a beautiful union in this dip. This dessert dip can be served both as a sweet snack or a two-bite addition to your holiday dessert table.

Easy Pumpkin Spice Dip

If you aren’t inlined to bake or simply short on time, a delicious dessert dip like this Pumpkin Spice Dip can save the day. It’s ideal when it’s made in advance to give the pumpkin spice flavors time to come together and it keeps for several days in the refrigerator. Serve it for a Halloween party, Thanksgiving or any of your fall gatherings. How to make quick and easy Pumpkin Dip Recipe: (Scroll down for full printable recipe card.)

Toast Nuts – Spread walnuts on a sheet pan. Roast in a preheated 350°F oven for 5-7 minutes or until fragrant. Set aside to cool.
Pumpkin Cream Cheese Mixture – In a large mixing bowl using an electric mixer to whip the softened cream cheese, pumpkin pudding mix, heavy cream, orange juice powdered sugar, orange zest, vanilla and pumpkin pie spice until smooth.
Whipped Topping – Using a rubber spatula to fold in the whipped topping, walnuts and toffee bits.
Chill – Scoop the dip into an airtight container chill to set.
Serve with cookies, graham crackers and Nilla wafers garnished toffee chips, walnuts and orange curls.

How to make the BEST Pumpkin Spice Dip

Ingredients you’ll need to make homemade Pumpkin Spice Dip: Instant pumpkin spice pudding mix, plain cream cheese, heavy cream, orange juice, orange zest, powdered sugar, chopped walnuts, English toffee bits, pumpkin pie spice, vanilla extract and whipped topping i.e. Cool Whip.
Kitchen tools you’ll need: A large bowl, hand mixer or stand mixer, sheet pan for toasting walnuts, rubber spatula, measuring cups and spoons, nut chopper or sharp knife and cutting board.
Variations: You can use toasted walnuts or toasted pecans in this recipe. You can also use more than 1/2 cup adjusting the amount to your liking.
Substitutions: If you’re unable to find Pumpkin Spice pudding mix no worries! This recipe can be adapted using one 3.4 ounce box of instant vanilla pudding mix plus one 15 ounce can of pumpkin puree (not pumpkin pie filling.). Increase the powdered sugar to 1/2 cup and increase the amount of pumpkin pie spice to 1 1/2 – 2 teaspoons, adjusting the amount to taste. See the recipe card for instructions.
This pumpkin cheesecake dip is fabulous served with a variety of cookies, Nilla wafers, cinnamon graham crackers, ginger snaps or fresh fruit for dipping.
I highly recommend making this Pumpkin Spice dip one day in advance to give the flavors time to marry.
Storage and Leftovers: Store Pumpkin Spice Dip in an airtight container chilled in the refrigerator for up to 5 days.
Freezer: Freeze Pumpkin Pie Dip for up to 2 months. Thaw in the fridge and whip with a mixer prior to serving.

More Pumpkin Dessert Recipes to Make

Pumpkin Pecan Cookies are soft and delicious.
Mini Pumpkin Spice Cupcakes always delight the kiddos.
Pumpkin Muffins with Streusel Topping is an any time of day sweet treat.
Individual serving Mini Pumpkin Cheesecakes.
You can’t go wrong with this single layer Pumpkin Snack Cake topped with a brown butter frosting.
Chocolate Chip Pumpkin Bread for the chocolate fans in your life.
Pumpkin Cream Pie with Bourbon Whipped Cream elevates a Thanksgiving favorite.
You may also like to wash it all down with a homemade Pumpkin Spice Latte from Recipe Girl.

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