This Pumpkin Dip for Sandwiches is fun and simple to make. It’s also a wholesome and nutritious snack that’s super versatile.
You can make it as an incredible pumpkin cream cheese spread for lunchtime sandwiches. Or as a fun party nosh.
All you need is a pumpkin shaped cookie cutter and five simple ingredients that you probably already have in your pantry this time of year, like pumpkin puree and pumpkin pie spice!
Or you can serve it as a cream cheese pumpkin dip with slices of fruit, graham crackers, and ginger snap cookies as your dippers as an afterschool snack or for Halloween or Thanksgiving parties.
Making a yummy pumpkin dip
Bread: You can use any type of bread when making your Cream Cheese Pumpkin Dip Sandwiches. In the pictures, I used a whole grain bread.
But you can use gluten free breads, raisin bread (either regular or gluten free), white bread, or a sweet Hawaiian bread.
Cream cheese: To make a low fat pumpkin dip, I used Neufchâtel cream cheese. It’s the same thing as low fat cream cheese.
It has all the taste and 1/3 less fat of regular cream cheese. Some people prefer Neufchâtel for baking and cooking, since they feel it’s creamier.
Vegan? If you’re vegan you can experiment with your favorite brand of vegan cream cheese to see if it’ll blend up well with the pumpkin puree.
Or you could try blending up some firm tofu with the pumpkin puree instead to make a vegan pumpkin dip similar to how I use tofu to make my vegan sour cream recipe.
Make pumpkin shaped sandwiches for kids who hate crusts
Do you have a fussy kid who asks you trim off the crusts on their sandwiches? Well, this pumpkin shaped sandwich recipe is just the thing for them!
That’s because you cut the bread with a pumpkin shaped cookie cutter into a cute pumpkin shape sandwich rather than trimming off the edges of your bread.
Don’t forget to save those bread trimmings for Thanksgiving stuffing or bread pudding.
If you have any leftover pumpkin pie dip, serve it on the side with extra slices of apple as a snack or pieces of toast for breakfast.
These fun and easy pumpkin cream cheese dip sandwiches make fun Halloween and Thanksgiving party appetizers, too! Wouldn’t they look pretty on a platter?
This pumpkin dip cream cheese sandwich recipe is super versatile. You can add apple slices, dried fruit, and even pumpkin seeds to these sandwiches for extra crunch and chewiness.
How to make pumpkin dip for sandwiches
Hand mixer: I used my awesome KitchenAid hand mixer to make my pumpkin cream cheese dip. (I love all the attachment it comes with!)
Wand blender: You could also use a wand blender or make it in stand mixer, food processor, or even a high speed blender. Use what’s easiest for you!
Cookie cutter: While I served the Cream Cheese Pumpkin Dip Sandwiches untoasted, you can toast the bread after cutting them out with the pumpkin shaped cookie cutter.
Toasting the bread: Some people love love their pumpkin dip cream cheese sandwiches toasted, some don’t. (I like them either way.)
Pumpkin: Make sure to use pumpkin puree and not pumpkin pie filling in the pumpkin dip cream cheese!
Sweeteners: I prefer using powdered monk fruit sweetener, a natural no calorie sweetener in my recipes instead of sugar.
However, if you don’t care about sugar calories, feel free to substitute the monk fruit with 2-3 tablespoons of brown sugar.
A pumpkin pie dip for a party
You can service this cream cheese pumpkin dip at fall time parties if you don’t feel like making sandwiches.
Keep a separate gluten free bowl of dip for your GF guests so there’s no cross-contamination issues.
Pumpkin dips also make wholesome afterschool snacks.
Got leftover pumpkin puree?
And remember pumpkin isn't just for fall! You should be cooking with it year round.
That's because it’s full of antioxidants, fiber and potassium and has lots of terrific benefits.
Check out these other pumpkin recipes:
Crockpot Pumpkin Dump Cake is super easy to make with gluten free cake mix and canned pumpkin.
Weight Watcher Pumpkin Mousse is low calorie and delicious!
- 1 8-ounce package Neufchâtel cream cheese
- 1/2 15-ounce can pumpkin puree
- 3 tablespoons monk fruit sweetener
- 1 teaspoon pumpkin pie spice
For Pumpkin Shaped Sandwiches
- 1 loaf whole wheat or gluten free bread
- Optional: thinly cut apple slices, dried cranberries, raisins, and pumpkin seeds
- Place the pumpkin cookie cutter over the piece of bread, Push hard to get a clean cut. Repeat with the entire loaf of bread including the ends. Set aside.
- In a medium bowl, place Neufchâtel cream cheese, pumpkin puree, powdered monk fruit sweetener, and pumpkin pie spice. Whip with a hand mixer until creamy.
- To assemble the pumpkin-shaped sandwiches, spread a generous amount of the pumpkin dip on the insides of two pieces of the cut-out bread. If desired, add apple slices, dried cranberries, pumpkin seeds, and/or raisins. Place the two bread pieces together.
- Serve immediately. Or refrigerate sandwiches for later.
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Serving Size:1 sandwich
Amount Per Serving: Calories: 371Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 28mgSodium: 206mgCarbohydrates: 57gFiber: 9gSugar: 17gProtein: 13g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.
Originally published on October 3, 2016 and November 4, 2017. Updated with new pictures and information.