5-Minute Creamy Pumpkin Yogurt Dip

Ruth M. Moran

This Pumpkin Yogurt Dip is a creamy, spiced snack made with yogurt, pumpkin puree, maple syrup, and warm spices.

It’s a healthy, protein-packed dip that's great for snacking, entertaining, or even meal prep.

Easy to whip up in under 5 minutes and perfect when served with cinnamon sugar tortilla chips or graham crackers.

Prep Time 5

Total Time 5

Course Appetizer, Dessert, Snack

Cuisine American, Fall-Inspired

Servings 4

1 Mixing Bowl – For combining all the dip ingredients.
1 Silicone Spatula – To stir and scrape the dip mixture.
1 Measuring Spoon Set – To measure spices, syrup, and extract.
1 Baking Sheet (optional) – For baking homemade cinnamon sugar tortilla chips.
1 Oven or Air Fryer (optional) – To crisp the tortilla chips if making homemade dippers.

1 cup plain yogurt Greek-style for thicker texture, or regular for a creamier dip
¾ cup pure pumpkin puree
½ to 1 teaspoon ground cinnamon to taste
½ teaspoon pure vanilla extract
¼ to ½ teaspoon ground ginger depending on your spice preference
1 to 2 tablespoons pure maple syrup or adjust for sweetness

Mix the Base Together: In a medium-sized mixing bowl, combine the plain yogurt and pumpkin puree.
Stir thoroughly with a silicone spatula or spoon until the mixture is completely smooth and well incorporated.
Add the Flavors: Sprinkle in the cinnamon, ground ginger, and vanilla extract.
Stir again to evenly distribute the spices throughout the dip, allowing the flavors to infuse the creamy base.
Sweeten to Taste: Drizzle in the maple syrup, starting with 1 tablespoon.
Taste the dip and add more maple syrup if you prefer a sweeter finish.
Mix until fully combined.
Final Taste and Adjustments: Give the dip a final taste.
If you'd like a bolder spice flavor, add a touch more cinnamon or ginger.
For a thinner consistency, stir in a splash of milk or non-dairy milk.
Chill and Serve: You can enjoy the dip immediately, but for best flavor, let it chill in the fridge for 20–30 minutes to allow the spices to deepen.
Serve with graham crackers, cinnamon-sugar tortilla chips, or sliced apples.

Shortcut Option: For a quicker version, use vanilla yogurt instead of plain. Simply skip the vanilla extract and reduce or omit the maple syrup depending on the sweetness of your yogurt.
Tortilla Chip Tip: Make your own cinnamon sugar chips by cutting whole wheat tortillas into triangles. Lightly brush or spray them with oil or melted butter, sprinkle with cinnamon and sugar, then bake at 350°F (175°C) for about 12 minutes, flipping halfway through for even crispiness.
Flavor Variation: Add a pinch of nutmeg or clove for a deeper autumn spice profile.
Make-Ahead Friendly: This dip stores well in the refrigerator for up to 3 days in an airtight container. Great for packing in lunches or serving at holiday gatherings.