Pumpkin Dip Recipe with Cottage Cheese and Greek Yogurt
This Maple Pecan Pumpkin Dip is the perfect way to kick off pumpkin season with a creamy, no-bake dip made with cottage cheese, Greek yogurt, pumpkin puree and ribbons of marshmallow fluff. Finished with crunchy maple toasted pecans, it’s an easy make-ahead fall appetizer or dessert that’s made for sharing.
I love a good dip situation, especially once fall rolls around, and this one falls somewhere between a pumpkin cheesecake dip and pumpkin fluff. Serve it with sliced apples, graham crackers, gingersnaps, Biscoff cookies or pretzel crisps for that sweet-and-salty combo. If you love putting a seasonal spin on snack boards, my Cottage Cheese Caramel Apple Dip, Cheesecake Fruit Dip and savory Pumpkin Whipped Feta are a few more easy dips to add to your fall lineup.
This is also one of those recipes that looks festive enough for a fall party or Thanksgiving appetizer spread but takes hardly any effort to pull together. You can make the pumpkin fluff ahead of time, keep it chilled and add those crunchy maple pecans right before serving. And if this is officially your sign that pumpkin season has started, you’ll definitely want to browse through all of my pumpkin recipes for even more cozy breakfasts, desserts, snacks and fall favorites.
How To Make
Add the chopped pecans to a small skillet over medium-low heat. Toast, stirring frequently, until fragrant. Add the maple syrup and cinnamon and continue stirring until the pecans are evenly coated and slightly caramelized.
Transfer the pecans to a piece of parchment paper or a plate, spread them into an even layer, and sprinkle with flaky sea salt. Set aside to cool and crisp up while you make the pumpkin dip.
Add the cottage cheese, Greek yogurt, pumpkin puree, maple syrup, vanilla bean paste, pumpkin pie spice, cinnamon, and salt to a food processor (or high speed blender). Blend until completely smooth and creamy, scraping down the sides as needed.
Transfer the pumpkin mixture to a serving bowl. Add the marshmallow fluff and gently fold it into the pumpkin mixture, leaving a few ribbons throughout rather than mixing it in completely.
Once the pecans have cooled, sprinkle them generously over the pumpkin dip. Finish with an extra drizzle of maple syrup and a sprinkle of cinnamon or pumpkin pie spice.
Serve right away or refrigerate until chilled. If chilling don’t add on the nuts until ready to serve. Enjoy with sliced apples, graham crackers, pretzel crisps, graham crackers, gingersnaps, or Biscoff cookies.
Tips and Tricks
- Blend until completely smooth. Give the cottage cheese mixture enough time in the blender or food processor to get extra creamy with no lumps.
- Don’t overmix the marshmallow fluff. Gently fold it in so you still have visible ribbons throughout the pumpkin dip.
- Let the pecans cool completely. They’ll crisp up as they cool and give the creamy dip that perfect crunchy contrast.
- Wait to add the topping. If making the dip ahead, store the maple pecans separately and add them just before serving so they stay crunchy.
- Adjust the sweetness. Taste before folding in the marshmallow fluff and add an extra drizzle of maple syrup if you prefer a sweeter dessert dip.
How to Save and Store
Store the pumpkin fluff dip in an airtight container in the refrigerator for up to 3–4 days. Keep the maple toasted pecans in a separate airtight container at room temperature, then sprinkle them over the dip just before serving so they stay crunchy.
If making it ahead, prepare the dip and pecans separately 1–2 days in advance, then assemble when you’re ready to serve. I don’t recommend freezing this dip since the Greek yogurt and cottage cheese can change texture once thawed.
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If you make the Maple Pecan Pumpkin Dip, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!
Pumpkin Dip Recipe with Cottage Cheese and Greek Yogurt
Ingredients
Pumpkin Fluff Dip
- 1 cup cottage cheese
- ½ cup plain Greek yogurt
- ¾ cup pumpkin puree
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla bean paste
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- ¼ cup marshmallow fluff
Maple Toasted Pecans
- ½ cup chopped pecans
- 1 tablespoon pure maple syrup
- ½ teaspoon cinnamon
- Pinch of flaky sea salt
Instructions
- Make the maple toasted pecans first. Add the chopped pecans to a small skillet over medium-low heat. Toast for 2–3 minutes, stirring frequently, until fragrant. Add the maple syrup and cinnamon and continue stirring for another 1–2 minutes, until the pecans are evenly coated and slightly caramelized.
- Transfer the pecans to a piece of parchment paper or a plate, spread them into an even layer, and sprinkle with flaky sea salt. Set aside to cool and crisp up while you make the pumpkin dip.
- Make the pumpkin dip. Add the cottage cheese, Greek yogurt, pumpkin puree, maple syrup, vanilla bean paste, pumpkin pie spice, cinnamon, and salt to a food processo (or high speed blender). Blend until completely smooth and creamy, scraping down the sides as needed.
- Fold in the marshmallow fluff. Transfer the pumpkin mixture to a serving bowl. Add the marshmallow fluff and gently fold it into the pumpkin mixture, leaving a few ribbons throughout rather than mixing it in completely (feel free to use more for the photos if needed to keep that look)
- Once the pecans have cooled, sprinkle them generously over the pumpkin dip. Finish with an extra drizzle of maple syrup and a sprinkle of cinnamon or pumpkin pie spice, whatever you think will make it pop!
- Serve right away or refrigerate until chilled. If chilling don’t add on the nuts until ready to serve. Enjoy with sliced apples, graham crackers, pretzel crisps, graham crackers, gingersnaps, Biscoff cookies, etc.
Notes
- For the creamiest texture, use a high-speed blender or food processor.
- Pure pumpkin puree works best, avoid pumpkin pie filling, which is already sweetened and spiced.
- The dip can be prepared up to 2 days ahead; add the maple pecans just before serving.
- Serve chilled or immediately after preparing.
