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This Pumpkin Hummus is made with chickpeas, cream cheese and maple syrup and is sure to satisfy your pumpkin craving. It’s sweet and pairs perfectly with bread or cinnamon crackers, and is ready in just 10 minutes!
Want to know how to make hummus better? Add cream cheese! Though I know you can make a savory version, this is a sweet pumpkin hummus recipe made with chickpeas, pumpkin, maple syrup, and cinnamon.
It can be eaten as a snack or dessert, and a really great fall-flavored recipe to bring to a party or family gathering. The best part is that it’s ready in just 10 minutes, which may or may not make it the quickest snack recipe?!
This hummus is made with chickpeas, but besides that, it’s the opposite of traditional hummus. Instead of tahini, it uses almond butter, cream cheese, maple syrup, and pumpkin.
Oh, and if you’re looking for another fall-flavored recipe, be sure to check out my sweet potato hummus.
- It combines pumpkin and cream cheese for a sweeter (but not too sweet) hummus recipe
- Adding a drizzle of homemade caramel sauce takes it to the next level
- Nuts on top add to the texture in the BEST way
- This is a “no tahini” hummus — it uses a little almond butter instead
Chickpeas – Canned; drained and rinsed. Sometimes I peel the skins off the chickpeas first (like in this buttery Turkish hummus), but I skipped that step in this recipe and it still turned out great.
Cream cheese – I wish I could say the cream cheese is optional, but it’s not. The cream cheese makes the recipe! You can use regular cream cheese or your favorite brand of dairy free plain cream cheese.
Almond butter – Or sub cashew butter. I wouldn’t recommend using peanut butter because it’ll overpower the pumpkin flavor.
Caramel sauce – Optional, but adding a drizzle of my homemade healthy caramel sauce takes it up a notch
Step 1: Pulse the chickpeas. Add the drained and rinsed chickpeas to your food processor and pulse for 10-15 seconds.
Step 2: Add remaining ingredients. Stop the food processor and add the pumpkin, cream cheese, almond butter, and cinnamon then pulse. With the motor still running, add the maple syrup in through the top until everything comes together.
Step 3: Add more cream cheese. …yes, I’m including this as a separate/additional step. It makes all the difference! Though you’re going to add some cream cheese to the food processor with the other ingredients, you can take it up a notch by adding 1-2 tbsp extra cream cheese on top and using the back of a spoon to swirl it (like the photos show).
Tips and FAQs
You may need to stop the food processor once or twice to scrape the sides down.
Adding extra cream cheese is optional. If you want to keep this on the lighter side or are just making this for yourself, I recommend omitting. But, if you’re all in and/or making this for a party, then adding a little extra is probably best.
What pairs well with this hummus?
Bread: cinnamon raisin bread or a quality sourdough; Chips: cinnamon sugar chips (I found cinnamon sugar pita chips at the store and they worked perfectly)
More delicious pumpkin recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Cream Cheese Pumpkin Hummus
- 15 oz. chickpeas drained and rinsed
- 1 cup canned pumpkin
- 2 tbsp cream cheese or more; regular or dairy free
- 3 tbsp almond butter
- 3 tbsp maple syrup
- 1/2 tsp cinnamon
- 1 tbsp pomegranate seeds optional for garnish
- 1t tbsp caramel sauce optional for garnish
- Place chickpeas into your food processor and pulse for 20 seconds or so, then add the pumpkin, cream cheese, almond butter, and cinnamon and pulse.
- With the motor still running, pour the syrup in through the top, scraping down the sides as needed.
- Transfer hummus to a bowl, then add additional cream cheese and/or caramel sauce to taste, along with pomegranate seeds and/or chopped nuts.
UPDATE NOTE: This post was originally published in October 2018. It was updated with new text and photos in September 2020.