November 7, 2021

Pumpkin Black Bean Dip

This all started because I found pumpkin tortilla chips. I knew I wanted a pumpkin dip to go with them. I thought about hummus, but I’ve really been craving warm foods, so a cold dip just wasn’t appealing. I started thinking about warm, creamy bean dips, and realized orange pumpkin plus black beans would be the perfect festive combination to pair with the pumpkin tortilla chips!

This dip would be a great addition to your Halloween festivities. It comes together quickly, and could easily be doubled to serve more people (or just you + leftovers!). It would also be a fun seasonal addition to any game-day snack spread this fall - I mean, football + chips & dip = classic.

Bean dip is easy to make with some onion, a few spices, and canned beans - by making your own instead of purchasing store-bought bean dip, you get to control the sodium content, and this Pumpkin Bean Dip packs some extra fiber and antioxidants from the pumpkin puree. The little bit of added cream cheese adds just enough richness make this dip irresistible. Try it for yourself!

Ingredients for Pumpkin Black Bean Dip
Assemble your ingredients.

Stages of cooking onions, spices, pumpkin and black beans for dip
Saute onions, then add the spices. Deglaze the pot with water, stir in pumpkin and black beans, and heat through.

Cooked ingredients are mashed with a potato masher until creamy
Remove pot from the heat, and then mash mash mash (monster mash?! ha!) until you reach the texture you like. I like to see some of the black beans still.

Cream cheese is stirred into mashed dip ingredients
Stir in the cream cheese.

Pumpkin Black Bean Dip served with tortilla chips
Serve dip warm with tortilla chips!

Original publication date: October 22, 2020 / Photos updated: October 11, 2021

Pumpkin Black Bean Dip

A festive seasonal dip perfect for Halloween parties or football watching!


Kira Freed - The Joyful Plateful











1 Tbsp. avocado oil

1/2 small onion, finely diced

3/4 tsp. kosher salt

1/2 tsp. ground cumin

1/2 tsp. smoked paprika

1/4 tsp. garlic powder

1/4 tsp. black pepper

2 Tbsp. water

1/2 cup pumpkin puree

1 15-oz. can black beans, drained and rinsed

2 Tbsp. cream cheese (see note)


  1. Heat avocado oil in a medium-sized pot on medium heat. Add finely diced onion and salt, and saute until onion is soft, about 5-7 minutes.
  2. Add spices (cumin, smoked paprika, garlic powder, black pepper), and saute until fragrant, about 30 seconds.
  3. Add water to pot, stirring to pick up spices from the bottom of the pot.
  4. Add pumpkin puree and black beans, and stir to combine. Reduce heat to low, and heat through, about 2-3 minutes.
  5. Remove pot from heat, and use a potato masher (or fork) to mash beans until the mixture becomes a little creamy, and reaches the texture you desire (I like it a little bit chunky). (Or, if you want a really smooth bean dip, transfer mixture to a food processor to puree).
  6. Stir in cream cheese, and mix until it melts into the bean dip mixture.
  7. Serve dip immediately, warm, with tortilla chips.


  • This dip can easily be made vegan by using tofu cream cheese in place of dairy cream cheese.
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