Pumpkin Buffalo Chicken Dip Recipe

This creamy spicy Pumpkin Buffalo Chicken Dip is made with shredded chicken, pureed pumpkin, and buffalo sauce, and ready in 35 minutes. The bubbling cheese layer breaks to reveal a bright orange, rich center that coats a crisp tortilla chip perfectly. I was skeptical about adding squash to hot sauce, but it cuts the sharp vinegar bite beautifully.

What Makes This Version Different

I usually stick to the standard buffalo dip formula for game days. When I first tested adding pumpkin puree, I worried it would taste like a spicy dessert.

Instead, the pumpkin acts as a rich binder that smooths out the sharp edge of the hot sauce. It gives the dip an incredible velvet texture without needing extra dressing.

Pumpkin Buffalo Chicken Dip Ingredients

• 2 cups cooked chicken, shredded
• 8 oz cream cheese, softened
• 1/2 cup pumpkin puree (not pie filling)
• 1/2 cup buffalo sauce
• 1/4 cup ranch dressing
• 1 cup sharp cheddar cheese, shredded
• 2 green onions, sliced

How To Make Pumpkin Buffalo Chicken Dip

1. Preheat the oven: Set your oven to 350F and lightly grease a 9-inch baking dish.
2. Mix the base: In a large bowl, beat the softened cream cheese, pumpkin puree, buffalo sauce, and ranch dressing until completely smooth.
3. Fold in chicken: Stir the shredded chicken and half of the cheddar cheese into the wet mixture until evenly coated.
4. Bake the dip: Spread the mixture into your baking dish and top with the remaining cheddar cheese. Bake for 20 minutes until the edges are bubbling.
5. Garnish and serve: Remove from the oven, let it rest for 5 minutes, and sprinkle with sliced green onions before serving.

Recipe Tips

• Use plain pumpkin: Check your can twice to ensure you bought pure pumpkin puree, not sweetened pumpkin pie filling.
• Soften the cream cheese: Cold cream cheese will leave white lumps in your dip. Leave it on the counter for at least an hour before mixing.
• Shred your own cheese: Pre-shredded bagged cheese contains anti-caking agents that prevent it from melting smoothly over the top.

What To Serve With Pumpkin Buffalo Chicken Dip

Sturdy tortilla chips and celery sticks are the most reliable choices for scooping up this thick dip. You can also serve it with toasted baguette slices or sturdy crackers for a varied appetizer spread.

How To Store

Store leftover dip in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave for 30 seconds, or warm the whole batch in the oven at 350F until heated through. I do not recommend freezing this dip as the cream cheese will separate when thawed.

FAQs

• Can I use canned chicken? Yes, canned chicken works well in a pinch. Drain it thoroughly and flake it apart with a fork before mixing it in.
• Is this dip very spicy? It has a moderate kick. The pumpkin and cream cheese mellow out the buffalo sauce significantly.
• Can I make this in a slow cooker? Absolutely. Combine all ingredients in a slow cooker and heat on low for 2 hours, stirring occasionally until the cheese melts.

Nutrition

• Calories: 215 kcal
• Total Fat: 16 g
• Saturated Fat: 8 g
• Cholesterol: 55 mg
• Sodium: 520 mg
• Total Carbohydrate: 5 g
• Protein: 12 g

Try More Recipes:

• Buffalo Chicken Dip Bites Recipe
• Buffalo Chicken Dip Cups Recipe
• Buffalo Chicken Dip Roll Ups Recipe

Pumpkin Buffalo Chicken Dip

Recipe by Emily Mitchell

Servings

8

servings

Prep time

10

minutes

Cooking time

25

minutes

Total time

35

minutes

Creamy, spicy Pumpkin Buffalo Chicken Dip combines tender shredded chicken, pure pumpkin puree, and tangy buffalo sauce. Ready in just 35 minutes, this unique twist on a weekend favorite is a simple appetizer.

Ingredients

• 2 cups cooked chicken, shredded

• 8 oz cream cheese, softened

• 1/2 cup pumpkin puree (not pie filling)

• 1/2 cup buffalo sauce

• 1/4 cup ranch dressing

• 1 cup sharp cheddar cheese, shredded

• 2 green onions, sliced

Directions

• 1. Preheat the oven: Set your oven to 350F and lightly grease a 9-inch baking dish.
• 2. Mix the base: In a large bowl, beat the softened cream cheese, pumpkin puree, buffalo sauce, and ranch dressing until completely smooth.
• 3. Fold in chicken: Stir the shredded chicken and half of the cheddar cheese into the wet mixture until evenly coated.
• 4. Bake the dip: Spread the mixture into your baking dish and top with the remaining cheddar cheese. Bake for 20 minutes until the edges are bubbling.
• 5. Garnish and serve: Remove from the oven, let it rest for 5 minutes, and sprinkle with sliced green onions before serving.