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maple pecan pumpkin dip in a bowl being dipped by a biscoff cookie
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Pumpkin Dip Recipe with Cottage Cheese and Greek Yogurt

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Hannah Kling
This Maple Pecan Pumpkin Dip is a creamy, no-bake fall dip made with pumpkin, cottage cheese, Greek yogurt, maple syrup and marshmallow fluff, then topped with crunchy maple toasted pecans. It’s an easy make-ahead appetizer or dessert that’s perfect for fall gatherings and holiday entertaining.
Prep Time 10 minutes
Cook Time 5 minutes
Servings 8 servings

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.
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