Make a Halloween Pumpkin Dip with a Jack-o’-Lantern Face
We’re not saying this Halloween pumpkin dip with a Jack-o’-lantern face will be the hit of your Halloween table… but actually, yeah — we kind of are. It’s light, fluffy, sweet, and full of fall flavor — and when you add a Jack-o’-lantern face made of chocolate chips? Instant Halloween magic.
This dip is one of our favorite no-bake treats to whip up in October. It’s super easy, and the decorating part is just plain fun. We’ve even made this with friends during Halloween parties and classroom treat days.
Fluffy Halloween Pumpkin Dip That’s Easy to Make
To make this fun and festive Halloween pumpkin dip, you’ll need:
- Cream cheese, softened
- Brown sugar
- Canned pumpkin puree
- Vanilla extract
- Pumpkin pie spice
- Marshmallow crème
- Cool Whip
Basically, we’re whipping together the creamiest, dreamiest combo of fall flavors and turning it into a big bowl of delicious. The marshmallow crème and Cool Whip make it super light and fluffy — more like a dessert dip than a savory one.
Then we add the cutest little twist…
Turn Your Pumpkin Dip Into a Jack-o’-Lantern
Once your pumpkin dip is all mixed and smoothed out into a round-ish mound (we go for a general pumpkin shape), it’s time to decorate. Grab a handful of chocolate chips and create a simple Jack-o’-lantern face right on top of the dip.
We usually go for the following order:
- A little upside-down triangle nose
- A big, wide grin with chocolate chip “teeth”
- Two triangle eyes
- A little swoop for the stem at the very top
You can get as creative or as silly as you want with it. We sometimes look at pictures of Jack-o’-lantern faces for inspiration. The best part is that the chocolate chips double as decorations and tasty bites in every scoop.
Serving Suggestions
We love to serve this dip with a mix of:
- Graham crackers
- Gingersnaps
- Vanilla wafers
- Apple slices
- Cinnamon cookies
Basically, anything that’s good for scooping and pairs well with pumpkin spice is a win.
If you’re making this for a Halloween party, class treat day, or family movie night, just make sure to keep it chilled until you’re ready to serve. We recommend chilling for at least one hour in the fridge. Sometimes, we make it the night before and then take it to school or work parties, and it’s perfect!
Make It a Family Tradition
We’ve made this dip every fall for the past few years, and it’s one of those easy, festive things that always makes people smile — especially when the kids get to decorate the face. It’s a great way to let younger helpers feel like part of the Halloween fun, even if they’re not quite ready to bake yet.
Be sure to check out some of our other fun Halloween recipes like our zombie finger dirt cups, mummy applesauce packs, Rice Krispie Jack-o’-lantern treats, Frankenstein cupcakes, Oreo spider cookies, or creepy peanut butter eyeballs.
Halloween Pumpkin Dip
Ingredients
- 8 oz Cream cheese softened
- 2 tbsp Brown sugar
- 2 tsp Pumpkin pie spice
- 1 tsp Vanilla extract
- 7 oz Marshmallow creme
- 1 cup Canned pumpkin
- 4 oz Cool Whip
- ½ cup Chocolate chips
- Graham crackers for dipping
- Vanilla wafers for dipping
Instructions
- Beat the softened cream cheese on low speed until smooth.
- Add the light brown sugar and mix for about 30 seconds until fully incorporated.
- Next, add in the pumpkin pie spice and mix until combined.
- Then, add the vanilla extract.
- Next, mix in the marshmallow creme.
- With the mixer on low speed, add in the pumpkin puree and mix until combined.
- Last, add the Cool Whip.
- Spread the dip out on a circular plate or platter.
- To make the Jack o'lantern face, start with the triangle in the center to make the nose. Use four chocolate chips for the bottom of the triangle. Work your way up the triangle adding one less chocolate chip on each row.
- Next, make the mouth. Place chocolate chips on each side at the top where you want the mouth to start and work your way down and towards the center to form the bottom of the mouth.
- Then place chocolate chips to make the center of the mouth. Make a square of four rows with four chocolate chips in each row. Continue making the mouth with the chocolate chips, leaving an empty space on each side of this center square.
- Add two triangles for the eyes as you did for the nose.
- Finish it off by adding a bundle of chocolate chips at the top for the stem.
- Refrigerate for at least 30 minutes before serving.
