This pumpkin goat cheese dip is the easiest pumpkin appetizer you’ll ever make. Simply add all of the ingredients into a baking dish, bake, and serve. It’s easy but also elegant when served with pretzels, cranberry rye crackers, and other gourmet dippers!
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We’ve been making our cream cheese pumpkin dip every year for a while now, and it’s always a hit, but I wanted to try something a little savory this time around.
We played around with pumpkin puree, various cheeses, and all sorts of different spice combinations until we reached what we think is the best combination of the three. The combination of the pumpkin and goat cheese is really just perfection. They’re both slightly sweet, slightly tangy, and slightly savory – everything you want in a savory pumpkin dip!
We made this roasted pumpkin dip for one of our most recent fall girls nights and everyone loved it just as much as we did! It’s creamy, fall flavored, and unique enough to stand out without scaring people away from trying it! It’s definitely going to be our new go-to pumpkin appetizer!
Why People Love This Dip
- One dish – this dip is designed so that you can mix, bake, and serve all in the same pan, which means fewer dirty dishes.
- Adult and kid-friendly – this is one of those rare dishes that doesn’t feel like kid food, but they will enjoy it as much as the adults.
- Perfect party food – the best part about this dip is that it takes virtually no time to make and will impress everyone, making it a must for any fall party.
Ingredients in this pumpkin appetizer
Ingredient Notes + Substitutions
- Goat cheese – you can use any goat cheese as long as it’s a log and not crumbled. There is no substitute for this; goat cheese is the best balance for the pumpkin.
- Cream cheese – no need to let this soften, just toss it right in the bowl and it will melt in the oven. And yes, you need both the cream cheese and goat cheese to get the good creamy texture you want.
- Honey – I love the flavor that the honey gives, but brown sugar will work in a pinch.
- Pumpkin puree – make sure you’re getting pumpkin puree (or 100% pumpkin), not pumpkin pie filling. You want the raw stuff that isn’t already seasoned.
How to make pumpkin goat cheese dip
This dip is going to be your instant go-to fall recipe. Not just because of how good it tastes, but because it only takes minutes to make. It really is as easy as dump, bake, and mix. You can see how simple it is in the video in the recipe card at the bottom of this post!
- Preheat your oven to 350 degrees.
- Toss all of your ingredients into an oven-safe bowl, stirring until they are more or less mixed. Don’t worry about the lumps, they will melt down.
- Place the mixture into the oven and bake for 15-20 minutes.
- Remove from the oven, stir until smooth, and serve warm.
What to serve With pumpkin dip
- Pretzels – I love the flat ones personally!
- Rye crackers – try ones with cranberries or seeds for added sweetness! Also, not to be mistaken with rye chips like you’d find in homemade chex mix (those will be too salty).
- Fig crisps
- Sourdough anything
- Baguette slices
- Veggies – cauliflower and celery are my personal favorites
How to store this pumpkin goat cheese dip
Wait until the dip has completely cooled before putting a lid on it for storing to avoid unwanted condensation in the dip.
To store, simply cover the bowl with the pumpkin appetizer in it with plastic wrap and store it in the fridge for up to five days. Reheat the dip in the oven or the microwave when you are ready to eat it again.
This roasted pumpkin dip doesn’t freeze well so use it or toss it after it’s been stored for five days.
Helpful Tips
To make ahead, combine all the ingredients in an oven-safe bowl, then store covered in the fridge until you are ready to heat it. But honestly, it’s so easy to make – you really don’t need to make it ahead of time!
Double the batch if you are making it for a party with more than ten people or want to have leftovers.
The dip will be lumpy until the cream cheese has fully softened, so if you need to, don’t hesitate to toss it back in the oven for more time after you stir it.
Baked Pumpkin Goat Cheese Dip
Ingredients
- 3 oz cream cheese
- 4 oz goat cheese
- ½ c pumpkin puree
- 2 tbsp honey
- ¼ tsp ground cloves
- ¼ tsp nutmeg
Instructions
- Preheat oven to 350.
- Place all ingredients in a medium sized oven safe bowl or baking dish.3 oz cream cheese, 4 oz goat cheese, ½ c pumpkin puree, 2 tbsp honey, ¼ tsp ground cloves, ¼ tsp nutmeg
- Bake in the oven for 15-20 minutes until cream cheese is softened.
- Remove from oven and stir until smooth. (You will need to hold it using a hot pad since it will be very hot)
- Transfer to a serving dish and serve with pretzels, sliced bread, and cranberry crackers.
Tips & Notes:
Nutrition Info
More Fall Appetizers
If you love this fall baked pumpkin dip, make sure to try out these other delicious fall appetizers too!
- Pumpkin shaped rolls – these cute rolls are made with biscuits and stuffed with bacon and cheese!
- Feta cheese and pomegranate salad – a salad filled with apples and other fall flavors!
- Buffalo chicken sliders – perfect for fall football season!
- Jalapeno popper dip – a little sweet, a little spicy, and perfect for fall!
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