This dessert pumpkin hummus is a sweet, creamy dip made from pumpkin, chickpeas, maple syrup, and warm pumpkin pie spice, and it tastes a lot like pumpkin pie filling you can scoop up with a graham cracker. It comes together in about 5 minutes in a food processor, so it's an easy fall snack, a quick party appetizer, or a lighter dessert.

Dessert pumpkin hummus swirled on a plate with graham crackers and a dusting of pumpkin pie spice

You can serve it with just about anything you have in your pantry: graham crackers, plain or cinnamon pita chips, apple slices, or even plain crackers. It makes a fun after-school snack or a quick appetizer when friends drop by unannounced, and of course it's a great dessert dip.

Key Ingredients & Substitutions

Chickpeas. Canned chickpeas (garbanzo beans) are the easiest choice. Drain and rinse them well to wash away the salty, starchy canning liquid. Cannellini or great northern beans also work and give a slightly softer, milder dip.
Pumpkin puree. Use plain canned pumpkin like Libby's 100% Pure Pumpkin, not pumpkin pie filling, which is already sweetened and spiced and will make the hummus too sweet. If you'd rather roast your own, here's how to make homemade pumpkin puree. Canned sweet potato or butternut squash puree can stand in too.
Pumpkin pie spice. A good jar like Simply Organic Pumpkin Spice gives you cinnamon, ginger, nutmeg, and cloves in one step. No pumpkin pie spice? Use ¾ teaspoon cinnamon plus a pinch each of ginger, nutmeg, and cloves.
Maple syrup. Pure maple syrup sweetens the dip and also loosens the texture. Agave syrup or honey work the same way, and a tablespoon of brown sugar adds a deeper, caramel-like flavor.
Salt and water. A small pinch of salt brings out the sweetness, and a splash of water helps if the hummus is thicker than you like.

Chickpeas, pumpkin puree, and pumpkin pie spice in a food processor before blending

Helpful Tips

Grind the chickpeas first. Process the chickpeas, pumpkin, and spice on their own until the chickpeas are completely broken down before you add the maple syrup. Adding the liquid after the beans are ground gives you a smoother, fluffier dip. This small batch fits nicely in a 3-cup mini chopper like the Cuisinart Mini-Prep Plus, and a full-size food processor or high-speed blender works too.

Scrape down the sides. Stop once or twice to scrape the bowl with a spatula so no whole chickpeas hide under the blade. Give it a full minute or two of blending at the end. It takes a little longer than you'd think to get it really creamy.

Peel the chickpeas for extra-silky hummus. This is optional, but pinching the thin skins off the chickpeas makes the dip noticeably smoother. Rub the drained chickpeas gently between two kitchen towels and most of the skins will slip right off.

Sweeten to taste. Pumpkin already has a hint of natural sweetness, so the dip doesn't need much. Taste it after blending and add another tablespoon of maple syrup if you want it more dessert-like.

Chill it for thicker hummus. The dip firms up as it chills. For a scoopable, frosting-like texture, refrigerate it for 30 minutes before serving. If you want a thinner dip, stir in water a teaspoon at a time.

Blended pumpkin hummus in the bowl of a food processor

Variations

Chocolate chip pumpkin hummus. Stir a handful of mini chocolate chips into the finished dip, or scatter them over the top.
Pumpkin cheesecake hummus. Blend in 2 ounces of softened cream cheese for a richer, tangier dip that tastes like pumpkin cheesecake.
Nut butter swirl. Add a tablespoon of almond butter, cashew butter, or tahini for extra creaminess and a nutty flavor.
Maple vanilla. Add ½ teaspoon vanilla extract along with the maple syrup for a bakery-style flavor.
Salted caramel. Swap the maple syrup for caramel sauce and finish with a pinch of flaky sea salt.
Crunchy topping. Top with toasted pecans or roasted pumpkin seeds for texture.

Graham cracker dipped into dessert pumpkin hummus

Serving Ideas

Spread the hummus on a plate, swirl the top with the back of a spoon, then drizzle with a little more maple syrup and dust with pumpkin pie spice. Graham crackers are the classic dipper, but it's just as good with apple and pear slices, cinnamon pita chips, vanilla wafers, gingersnaps, pretzels, or animal crackers.

For a party, make it the centerpiece of a fall dessert board with fruit, cookies, and chocolate, much like this hot chocolate charcuterie board, and serve a mug of crockpot apple cider alongside. It's also good spread on toast, swirled into oatmeal or yogurt, or used as a quick filling for crepes.

Storing & Freezing

Store leftover pumpkin hummus in an airtight container in the refrigerator for up to 4 to 5 days. It thickens as it sits, so give it a good stir before serving and loosen it with a splash of water or maple syrup if needed. Add the garnishes just before serving so the toppings stay crisp.

You can freeze pumpkin hummus in a freezer-safe container for up to 3 months. Leave a little room at the top since it expands slightly. Thaw it overnight in the refrigerator, then stir well or give it a quick blend to bring back the creamy texture before serving.

Plate of dessert pumpkin hummus served with graham crackers on a wooden table

More Pumpkin Treats

If you love this pumpkin hummus, check out all of the best pumpkin desserts, or try one of these:

Recipe

Easy Pumpkin Hummus

Yield Servings 6 servings
Prep Prep Time 10 mins
Total Total Time 10 mins

Ingredients

1 cup chickpeas, canned, drained and rinsed (about ⅔ of a 15-ounce can)
½ cup pumpkin puree, not pumpkin pie filling
1 teaspoon pumpkin pie spice
3 tablespoon maple syrup, plus more for drizzling
pinch salt
1-2 tablespoon water, as needed to thin
graham crackers, apple slices or pita chips, for serving

Instructions

1
Drain the chickpeas in a colander and rinse them under cold water. Shake off as much water as you can. For extra-smooth hummus, pinch off and discard the loose skins (optional).
2
Add the chickpeas, pumpkin puree, pumpkin pie spice, and a pinch of salt to a food processor. Process for about 1 minute, until the chickpeas are finely ground, stopping to scrape down the sides of the bowl as needed.
3
With the processor running, drizzle in the maple syrup. Continue processing for 1 to 2 minutes, until the hummus is completely smooth and creamy. If it's too thick, add water 1 tablespoon at a time.
4
Taste and add more maple syrup if you'd like it sweeter, then pulse to combine.
5
Spread the hummus on a serving plate or in a shallow bowl and swirl the top with the back of a spoon. Drizzle with a little more maple syrup, dust with pumpkin pie spice, and sprinkle with pumpkin seeds if you like.
6
Serve right away with graham crackers, apple slices, or pita chips, or cover and refrigerate until ready to serve.