Peanut Butter Pumpkin Dip

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This peanut butter pumpkin dip is an easy afternoon snack to have in fall and winter! It’s so simple to make, the kids can create it on their own.

Easy Pumpkin Dip with Peanut Butter!

This pumpkin dip recipe was created out of necessity.

I had only a cup of pumpkin puree left, and wanted to use it for something. But, I didn’t want to bake.

So, I added the pumpkin to a big bowl, then added peanut butter and Cool Whip. And just like that, the kids and I had a delicious treat for snack time.

Here are the simple ingredients for this delicious snack dip.

  • Pumpkin puree (not pumpkin pie filling)
  • Peanut butter
  • Cool Whip (or homemade whipped cream)

What Substitutions Can I Use?

The cool part about this pumpkin dip is the substitutions!

Like I mentioned earlier, you can easily use whipped cream instead of Cool Whip.

You can also use any other nut butter or sun butter instead of the peanut butter.

I wouldn’t omit the butter, since it’s the “glue” to the recipe.

Can I make this a different way?

This dip is already so simple to make. But, if you want to make it a different way, I suggest freezing it after you mix the ingredients together.

If you live in a hot climate, but want that pumpkin flavor once fall comes, turn these into popsicles!

Peanut Butter Pumpkin Dip

6 servings

  1. 1 cup canned pumpkin (or make pumpkin puree using a slow cooker)
  2. 1/4 cup peanut butter
  3. 1/2 cup thawed Cool Whip or fresh whipped cream


  • With a handheld mixer, beat together pumpkin puree and peanut butter.
  • Fold in Cool Whip or whipped cream until fully incorporated.
  • Top with crumbled graham crackers.
  • Serve with with apple slices, graham crackers, or Ritz crackers for a salty twist on your dippers!
Yield: 6

Peanut Butter Pumpkin Dip

Peanut Butter Pumpkin Dip

This recipe for peanut butter pumpkin dip is sure to be a fall favorite treat for the whole family.

Prep Time 2 minutes
Cook Time 2 minutes
Total Time 4 minutes


  • 1 cup pumpkin puree
  • 1/4 cup peanut butter
  • 1/2 cup thawed Cool Whip or fresh whipped cream


  1. With a handheld mixer, beat together pumpkin puree and peanut butter on medium speed for 1 minute.
  2. Fold in Cool Whip or whipped cream into the peanut butter pumpkin mixture, until fully incorporated.
  3. Optional: top with graham cracker crumbs.
  4. Serve immediately, or cover and chill in refrigerator.


The peanut butter can be substituted for any kind of nut butter or sun butter.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 100Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 55mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 3g

About Amiyrah

My name is Amiyrah and I'm an an African American fashion & lifestyle blogger based in Ohio.

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  1. 4.28.21
    Mamie said:

    Oh my goodness! I cannot wait to try this recipe! I was a huge fan of JIF’s version on this and was so sad when they stopped making it! It pairs so deliciously with gingerbread/gingersnap cookies! And I don’t even like gingerbread cookies! Lol

    • 5.4.21
      Amiyrah said:

      I had no clue JIF made something like this! I’ll have to look it up.

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