White Chocolate Pumpkin Dip

White Chocolate Pumpkin Dip

Yields about 4 cups of dip.
Course Dessert
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Yield 4 cups
Calories 610 kcal
Author Texanerin


  • 2 cups pumpkin purée or 1 15-ounce can
  • 12 ounces cream cheese room temperature
  • 1 tablespoon + 1 teaspoon cinnamon
  • 2 teaspoons ginger
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon cloves
  • 7 ounces white chocolate
  • maple syrup for sweetening to taste (you might not need it)
  • extra cinnamon and white chocolate for garnish


  1. With an electric mixer, beat together the canned pumpkin and cream cheese until thoroughly combined.
  2. Add all the spices but note that if you don't want the dip heavily spiced, only use half. You can always add the other half if desired.
  3. In a microwave-safe bowl, melt the chocolate chips on half power in 30 second increments, stirring after every increment until melted. Add the white chocolate to the pumpkin mixture and beat until combined.
  4. Taste and add maple syrup if you like. I didn't find it necessary but added some to see if it would affect the texture. It didn't affect it at all so add some if you like!
  5. Store in the fridge until serving. If you wish to garnish with cinnamon and white chocolate shavings, do so just before serving.