Who’s still going crazy for all things pumpkin? It’s only the last several years that I have actually been a fan of pumpkin and now I’ll bake with it all year long. It’s a fantastic healthy, low carb, high fiber option to add to baked goods, so why not?! This cream cheese pumpkin dip seriously could not be any easier to whip up and it can be served in just a few minutes! It can be served any time of year – not just in Autumn. If you use fruit, like apples, to dip it in, it stays a yummy, healthy, low point snack.

Cream cheese pumpkin dip is currently three points per serving on the Weight Watcher’s Program. However, with one small swap, you can make this dip zero points! By using fat free cream cheese rather than light cream cheese, it turns into a non-fat dairy source, which is zero points. You can delight in this cream cheese dip all you want after that! I find that Walmart’s Great Value brand is a good fat-free cream cheese. It can be hard to find elsewhere.

Three reasons why you need to make this recipe!

There are only two steps to this recipe.

You don’t have to be a whiz in the kitchen to whip this up. You could even make it if you’re a student in a college dorm room. It’d be a fantastic healthy, study session snack.

We love “no cook” recipes.

No oven to deal with, no waiting time, no fancy equipment needed. This recipe is simple and to the point. You can get it done in less than a minute and be on your way to enjoying your snack.

If you’re in a hot climate, this is a fun way to still enjoy the pumpkin season.

For those of us that are still in 90 degree weather during pumpkin season, there is no sweater weather for us. This cool, creamy recipe will help you enjoy all the pumpkin spice without heating you up even more.

Ingredients you need to make Cream Cheese Pumpkin Dip:

4 oz light cream cheese, softened
½ cup canned pumpkin puree
¼ cup nonfat plain Greek yogurt
1 tablespoon brown sugar
1 teaspoon pumpkin spice
½ teaspoon cinnamon

How to make Cream Cheese Pumpkin Dip (step by step):

In a small bowl, mix all ingredients together until well blended. If the cream cheese is straight out of the fridge, it helps to microwave it for about 10 sec – 30 sec before mixing it with the other ingredients, so it blends easier.
You can serve it immediately or let chill a little in the fridge. Just make sure it’s covered if you’re storing it in the fridge. This recipe makes 5 (¼ cup) servings.
Use your favorite fruit and/or cookies for dipping.

Makes 5 (¼ cup) servings. Nutrition info for 1 serving: Calories 71, Fat 3 g, Saturated fat 2.3 g, Carbs 7 g, Fiber .74 g, Sugars 5 g, Sodium 119 mg, Protein 3 g.

WW Points

Softened, light cream cheese 11 points
Pumpkin puree 0 points
Nonfat plain Greek yogurt 0 points
Brown sugar 4 points
Pumpkin spice 0 points
Cinnamon 0 points

3 points per ¼ cup serving based on the WW app recipe creator.

If you’re using an older version of WW, check out these points below.

Freestyle SP- (blue & purple) 2 using WW recipe builder

Smart Points- (green) 2 using WW recipe builder

Points Plus- 1 using PP calculator

Different ways to change up this recipe:

Add some fun mix ins to this like Lily’s No Sugar Added dark chocolate chips, chopped pecans (toasted!) or even a sprinkling of toasted pumpkin seeds on top if you’re serving at a party.
Get fancy with the flavors! You could add sugar-free coffee syrup flavors such as vanilla, caramel, or even extra pumpkin spice. Jordyn’s Skinny Syrups is a great brand to check out if you’re looking for a zero calorie, sugar free syrup sweetener. With a sugar free syrup sweetener added, you could leave out the brown sugar.
Swap the brown sugar for Stevia baking blend or Swerve brown sugar to lower the sugar content and Weight Watchers points.
Put this mixture into a ziplock bag, snip the corner, the pipe little dots onto a parchment paper lined baking sheet. Freeze until they’re solid, and you have delicious melt-in-your-mouth cheesecake bites.

Tips and Tricks for Making Cream Cheese Pumpkin Dip:

Make sure you’re getting pure pumpkin puree, NOT pumpkin pie filling. Pumpkin pie filling is loaded with sugar and other ingredients and is not zero points.
This dip will keep in the fridge for 7-10 days, so you can snack on it all week. Make a double batch!

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