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Creamy Pumpkin Hummus with Cinnamon Sugar Pita Chips

Pumpkin Hummus

Pumpkin hummus is an ideal fall snack or light dessert. Served with cinnamon-sugar pita chips, crisp apple slices, graham crackers or gingersnaps, this sweet yet wholesome dip comes together in about 10 minutes and makes a flavorful alternative to traditional savory hummus.

Pumpkin hummus in orange bowl with pita chip being dipped in the hummus

Hummus is one of my favorite go-to snacks—creamy, versatile and easy to customize. This pumpkin version adds seasonal warmth with maple syrup and pumpkin pie spice, while pumpkin puree and chickpeas provide the smooth texture and body. It’s naturally satisfying, and you can keep it vegan and gluten-free depending on your choice of dippers.

All you need is a blender or food processor and about 10 minutes. Blend until silky, chill briefly for the flavors to marry, then serve. It’s a crowd-pleaser for fall gatherings, after-school snacks or holiday parties because it offers something unexpected: a sweet hummus instead of the usual savory or spicy varieties.

Pumpkin hummus in orange pumpkin serving bowl

How to make it

  1. Into a food processor or high-speed blender, add drained and rinsed chickpeas, pumpkin puree (purchase pumpkin puree, not pumpkin pie filling), tahini, maple syrup, olive oil and pumpkin pie spice.
  2. Blend until completely smooth and creamy. If using a large bowl-style food processor, scrape down the sides a couple of times to ensure even blending. If the hummus is too thick, add 1–2 tablespoons of water to reach your desired consistency.
  3. Transfer the hummus to a bowl and refrigerate for 30–60 minutes to chill and let the flavors settle.
  4. Store leftovers in an airtight container in the refrigerator for up to 5–7 days.

What to serve with it

  • Cinnamon Sugar Pita Chips — crispy, sweet and perfectly paired with pumpkin hummus.
  • Graham Crackers — plain or cinnamon graham crackers work well for dipping.
  • Apple Slices — a fresh, gluten-free option that balances the sweetness.
  • Plain Pita Chips — if you prefer a less sweet contrast.
  • Gingersnaps — for a more dessert-like pairing with warm spice notes.
  • Toast — spread the hummus on toast for a quick fall-inspired breakfast.

How to make cinnamon sugar pita chips

  1. Preheat the oven to 350°F (175°C).
  2. Slice 4 round pieces of pita bread into 8 triangles each for a total of 32 triangles.
  3. In a small bowl, mix 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon.
  4. Toss the pita triangles with 2 tablespoons melted butter, then sprinkle or toss with the cinnamon-sugar mixture to coat evenly.
  5. Arrange the coated triangles in a single layer on a baking sheet and bake for 6–8 minutes, until crisp and lightly golden.
Homemade cinnamon sugar pita chips on baking sheet

More pumpkin recipes

If you’re craving more pumpkin inspiration, try dishes like pumpkin enchiladas, white chocolate chip pumpkin spice cookies, slow cooker pumpkin chili, pumpkin-filled pastries, pumpkin cookie cups with salted caramel, or pull-apart pumpkin cinnamon rolls. These fall favorites span savory mains and sweet treats and are great for holiday menus or cozy mornings.

Recipe

Ingredients

  • 29 ounce can garbanzo beans (chickpeas), drained and rinsed
  • 1 cup pumpkin puree
  • 2 tablespoons tahini
  • 2 tablespoons maple syrup
  • 1/2 cup olive oil
  • 2 teaspoons pumpkin pie spice

Cinnamon Sugar Pita Chips

  • 4 pieces pita bread
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter, melted

Instructions

Pumpkin Hummus

  1. Place all pumpkin hummus ingredients into a food processor or blender. Blend until smooth and creamy. Scrape down the sides as needed to incorporate everything evenly.
  2. Chill the hummus in the refrigerator for 30–60 minutes before serving to allow flavors to meld.

Cinnamon Sugar Pita Chips

  1. Preheat oven to 350°F (175°C).
  2. Slice each piece of pita into 8 triangles for a total of 32 “chips.”
  3. Mix granulated sugar and ground cinnamon in a bowl.
  4. Toss the pita triangles with melted butter, then coat with the cinnamon-sugar mixture.
  5. Arrange in a single layer on a baking sheet and bake 6–8 minutes until crisp and golden.

Notes

  • Nutritional information applies to the pumpkin hummus only and does not include the cinnamon-sugar pita chips.
  • Store pumpkin hummus in an airtight container in the refrigerator for 5–7 days.
  • Other serving ideas: apple slices, graham crackers, plain pita chips, or gingersnap cookies.

Nutrition Facts (per serving)

Calories: 412 kcal | Carbohydrates: 33 g | Protein: 10 g | Fat: 28 g | Saturated Fat: 4 g | Sodium: 463 mg | Potassium: 383 mg | Fiber: 9 g | Sugar: 6 g | Vitamin A: 7651 IU | Vitamin C: 2 mg | Calcium: 93 mg | Iron: 3 mg

Pumpkin hummus in orange bowl with gold spoon

If you try this pumpkin hummus, experiment with the sweetness and spice levels to suit your taste—add a touch more maple for extra sweetness or a pinch more pumpkin pie spice for warmth. It’s a simple, seasonal recipe that’s easy to scale and makes a refreshing change from classic savory dips.