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This easy Pumpkin Spice Whipped Ricotta is a festive fall appetizer, a simple protein-packed afternoon snack, or a healthy make-ahead spread for your breakfast toast. No matter when you choose to enjoy it, the creamy, sweet, and warmly-spiced blend will soon become a seasonal favorite!

A close up of pumpkin spice whipped ricotta in a bowl with ginger cookies at the side

Ricotta cheese just doesn’t get enough attention, does it? Have you ever tried it as a sweet dip or spread? I love that I can toss a few basic ingredients into my food processor and within a matter of minutes I have a fancy-looking, delicious-tasting, multi-tasking concoction!

An overhead shot of Pumpkin Spice Whipped Ricotta with sliced apples and cookies

I sweetened this spread with just a touch of maple syrup, but loaded it with plenty of pumpkin and pumpkin spice flavor! It is fall, after all.

How To Serve Whipped Ricotta

I enjoyed my whipped ricotta for breakfast, lunch and snack, but I also think it would be a great light-yet-festive appetizer to serve for Thanksgiving. It’s full of healthy protein (kind of like cottage cheese), minus the lumpy curds! It would satisfy the munchies without completely weighing down your guests before you even get to the turkey and trimmings!

A close up of a slice of apple scooping up some Pumpkin Spice Whipped Ricotta

Looking for other simple, seasonal recipes? Try these favorites:

If you’ve tried this Pumpkin Spice Whipped Ricotta or any other recipe on The Seasoned Mom then don’t forget to rate the recipe and leave me a comment below! You can also follow me on Facebook, Twitter, Instagram and Pinterest to see what I’m getting up to.

Pumpkin Spice Whipped Ricotta

5 from 1 vote
Prep: 15 minutes
Total: 15 minutes
Servings 8 servings
Calories 53 kcal
This pumpkin spice whipped ricotta makes a great snack, appetizer or breakfast spread on toast.


  • 1 15-ounce container part-skim ricotta
  • 2 teaspoons pumpkin pie spice
  • ¼ cup canned pumpkin puree unsweetened –NOT the canned pumpkin pie filling
  • 1 tablespoon maple syrup plus extra for serving
  • ¼ teaspoon salt
  • For serving: graham crackers shortbread cookies, gingersnap cookies, apples, pears


  • Combine all ingredients in a food processor. Puree for a few seconds until smooth.
  • Transfer to a serving bowl and swirl the top with the back of a spoon. Drizzle with additional maple syrup and serve.


Calories: 53kcalCarbohydrates: 6gProtein: 4gCholesterol: 8mgSodium: 129mgPotassium: 21mgSugar: 3gVitamin A: 1190IUVitamin C: 0.4mgCalcium: 93mgIron: 0.2mg
Keyword: pumpkin spice breakfast recipe, pumpkin spice dip
Course: Breakfast
Cuisine: American
Author: The Seasoned Mom

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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  1. This is such a great idea, Blair! I don’t think I’ve ever had ricotta in a sweet dip before. I love your creativity! I think I would be spreading this on just about everything!

  2. This looks incredible!! I’ve only ever used ricotta in things like lasagna before, and I’m thinkin that needs to change asap! I bet this whipped dip tastes amazing! 🙂 Pinned!

  3. Are you kidding?! This looks unreal!! NOM NOM. Have you tried omitting the maple syrup and using it in a butternut squash lasagna? That just popped in my head. I bet it would also be amazing in a savory dish like that!

  4. 5 stars
    I’m eating this now with apples. I’m loving this snack since I prefer to eat protein with my apples for substance. It tastes a bit like a pumpkin milkshake. I think I’ll try putting it into a French toast custard type bake or into a pastry for dessert. Yum!

    1. So glad that you like it, Jennifer! I agree — something like cheese or peanut butter is a MUST with apples for staying power. Love the idea of using it in a baked breakfast dish. YUM is right! 🙂