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Pumpkin Spice Dip

The Fall flavors in this simple walnut toffee Pumpkin Spice Dip will make you feel warm and fuzzy inside. 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 made in advance to give the flavors time to come together and it keeps for several days. How to make simple and quick Pumpkin Spice Dip:

  • Pudding – Instant Pumpkin Spice pudding mix. (See Cook’s note in the recipe card to adapt if you’re unable to find it.)
  • Filling – Two 8 ounce blocks of plain softened cream cheese, frozen whipped topping, thawed.
  • Mix-ins – Toasted chopped walnut pieces, English toffee bits.
  • Liquid – Heavy cream and orange juice.
  • Sweetener – Powdered sugar.
  • Flavorings – Grated orange zest and pure vanilla extract.
  • Seasonings – Pumpkin pie spice or ground cinnamon
  • Garnish – Orange curls and reserved chopped walnuts.
  • Accompaniments – Gingersnaps. graham crackers and vanilla wafers for dipping
ingredients for pumpkin dip in a bowl

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.
  • 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.
  • 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 pureed pumpkin. Increase 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 dip is fabulous served with a variety of cookies, graham crackers or fresh fruit for dipping.
  • I highly recommend making this Pumpkin Spice dip one day in advance to give the flavors time to marry.
  • Store Pumpkin Spice Dip in an airtight container chilled in the refrigerator for up to 5 days.

More Pumpkin Dessert Recipes to Make

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Pumpkin Spice Dip

Prep Time20 minutes
Chill time4 hours
Course: Appetizer, Dessert
Cuisine: American
Keyword: pumpkin-desserts, walnut-toffee-pumpkin-spice-dip
Servings: 4 cups
Calories: 967kcal
Author: Melissa Sperka


  • 2 8 oz blocks plain cream cheese softened
  • 1 3.4 oz box pumpkin spice instant pudding mix See Cook's note
  • 1/4 cup heavy cream
  • 1/4 cup orange juice
  • 1/4 cup powdered sugar
  • 1 Tbsp grated orange zest
  • 1 tsp pure vanilla
  • 1 tsp pumpkin pie spice or ground cinnamon
  • 1 8 oz container frozen whipped topping thawed
  • 1/2 cup toasted walnut pieces plus additional 2 Tbsp for garnishing
  • 1/2 cup toffee chips plus 2 Tbsp for garnishing
  • orange curls for garnishing
  • Accompaniments: gingersnaps. graham crackers and vanilla wafers for dipping


  • Spread walnuts on a sheet pan. Roast in a preheated 350°F oven for 5-7 minutes or until fragrant. Set aside to cool.
  • In a large mixing bowl using an electric mixer, whip the softened cream cheese, pudding mix, heavy cream, orange juice powdered sugar, orange zest, vanilla and pumpkin pie spice.
  • Whip on medium high speed for 3-4 minutes stopping to scrape the bowl as needed, until it's fluffy and fully combined.
  • Using a spatula, fold in the whipped topping, walnuts and toffee bits in by hand.
  • Scoop the dip into an airtight container cover and chill for at least 4 hours or overnight.
  • Serve with cookies, graham crackers and Nilla wafers for dipping garnished with a sprinkle of toffee chips, walnuts and orange curls.


If you’re unable to find Pumpkin Spice Pudding Mix:
  • Use one 3.4 ounce box of instant vanilla pudding mix plus one 15 ounce can of pureed pumpkin. (Add pumpkin when adding the pudding mix with the cream cheese in the recipe.)
  • Increase powdered sugar to 1/2 cup.
  • Increase the pumpkin pie spice to 1 1/2 – 2 teaspoons, adjusting the amount to taste. 


Serving: 1cup | Calories: 967kcal | Carbohydrates: 39g | Protein: 11g | Fat: 73g | Saturated Fat: 47g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 426mg | Potassium: 126mg | Fiber: 1g | Sugar: 34g | Vitamin A: 595IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. not a comment although it really looks good, but a question. Years ago I had a pumpkin ball at a party coated with gingersnaps and served with gingersnaps. Tried to make a pumpkin ball myself. While it tasted really good, it wouldn’t form a ball. What could I do to make it roll into a ball. I wondered about gelatin. Any suggestions would be appreciated.

  2. Wow does that look delicious! Can’t wait for fall, my favorite time of year with the cool temps and yummy foods! Thank you!

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