Listen, the minute pumpkin season hits, everybody starts baking. But what about the dessert dips, honey? This pumpkin cheesecake dip has the tangy creaminess of cheesecake with real pumpkin and plenty of pumpkin pie spice, and you don’t have to touch the oven. After more than a decade of developing recipes, I know the easy desserts are usually the first ones gone at a party, and this is exactly that kind of recipe.
If you love fall dessert dips, you will also love my pumpkin honey cornbread, pumpkin pie with frozen crust, and pumpkin pie with graham cracker crust.
Pumpkin Cheesecake Dip Ingredients
- Cream Cheese
- Pumpkin Purée not pumpkin pie filling
- Powdered Sweetener or Powdered Sugar
- Vanilla Extract
- Pumpkin Pie Spice
- Cinnamon
- Whipped Topping/Cool Whip
How to Make Pumpkin Cheesecake Dip
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Beat the Cream Cheese: Add the softened cream cheese to a large mixing bowl. Beat with a hand mixer for 1 to 2 minutes until completely smooth.
- Mix the Pumpkin Filling: Add the pumpkin purée, powdered sweetener, vanilla, pumpkin pie spice, cinnamon, and salt. Beat until the mixture is smooth and creamy with no lumps remaining.
- Fold in the Whipped Topping: Using a rubber spatula, gently fold in the whipped topping until fully combined. Avoid overmixing so the dip stays light and fluffy.
- Chill: Cover and refrigerate for at least 30 minutes. Chilling gives the flavors time to develop and thickens the dip.
- Garnish and Serve: Transfer to a serving bowl and sprinkle with additional pumpkin pie spice, cinnamon, chopped pecans, or graham cracker crumbs if desired. Serve chilled with your favorite dippers.
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Pumpkin Cheesecake Dip Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Equipment
Ingredients
- 8 ounces cream cheese softened
- 1 cup pumpkin purée not pumpkin pie filling
- ½ cup powdered sweetener or powdered sugar if preferred
- 1 teaspoon vanilla extract
- 1-2 teaspoons pumpkin pie spice I use 2 teaspoons.
- ½ teaspoon ground cinnamon
- 8 ounces whipped topping I used Cool Whip
Instructions
- Add the softened cream cheese to a large mixing bowl. Beat with a hand mixer or immersion blender for 1 to 2 minutes until completely smooth. You can beat by hand if you wish.8 ounces cream cheese
- Add the pumpkin purée, powdered sugar or sweetener, vanilla, pumpkin pie spice, and cinnamon. Beat until the mixture is smooth and creamy with no lumps remaining.1 cup pumpkin purée, ½ cup powdered sweetener, 1 teaspoon vanilla extract, 1-2 teaspoons pumpkin pie spice, ½ teaspoon ground cinnamon
- Using a rubber spatula, gently fold in the whipped topping until fully combined. Avoid overmixing so the dip stays light and fluffy. Taste and adjust the spices and sugar to suit your taste.
- Cover and refrigerate for at least 30 minutes. Chilling gives the flavors time to develop and thickens the dip.
- Transfer to a serving bowl and sprinkle with additional pumpkin pie spice, cinnamon, chopped pecans, or graham cracker crumbs if desired. Serve chilled with your favorite dippers.
Notes
- Make sure the cream cheese is fully softened so the dip blends smoothly.
- Use 100% pumpkin purée, not pumpkin pie filling.
- Fold the whipped topping in gently to keep the dip fluffy.
- If you prefer a sweeter dip, add another 2 to 4 tablespoons of powdered sweetener.
- Chill before serving for the best texture.
- For extra cheesecake flavor, add ½ teaspoon of fresh lemon juice.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Yep! Just make sure it's thick. If your homemade purée has a lot of extra moisture, drain some of the liquid first so your dip stays nice and creamy.
Yes. You can use homemade whipped cream instead. Just whip heavy cream until stiff peaks form and gently fold it into the dip.
Nope. It has that classic cheesecake flavor with just the right amount of pumpkin and warm spices. Sweet enough to feel like dessert without tasting like straight frosting.
You can, but full-fat cream cheese gives you the richest flavor and creamiest texture.
The most common reason is using pumpkin pie filling instead of pumpkin purée or adding too much liquid. If it needs thickening, chill it for an hour or mix in a little more cream cheese.
Since it's made with dairy, don't leave it out for more than about 2 hours. If you're serving it at a party, keep it chilled until you're ready to dig in and pop any leftovers back into the fridge.
Absolutely. I actually think it tastes even better after it's had a couple of hours to chill. The flavors have time to come together and the dip gets even creamier.
Of course. Start with a little, taste, and add more if that's your thing. It's a lot easier to add more than it is to take it out.
Store it covered in the fridge for up to 4 days. Give it a quick stir before serving if it's been sitting for a while.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Give the dip a quick stir before serving again.
Freezing isn't recommended. The cream cheese and whipped topping can separate after thawing, resulting in a grainy texture.
Variations and Optional Toppings
- Cinnamon
- Pumpkin pie spice
- Chopped pecans
- Crushed graham crackers
- Caramel drizzle
- Mini Chocolate chips
What to Serve with Pumpkin Cheesecake Dip
- Apple slices
- Graham crackers
- Vanilla wafers
- Pretzels
- Gingersnaps
- Strawberries
- Pear slices
More Pumpkin Recipes
Pumpkin Soup with Canned Pumpkin
Pumpkin Baked Oatmeal
Pumpkin Chicken Chili
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