Pumpkin Cheesecake Dip Recipe
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.
Servings 8 servings
Calories 187kcal
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
Serving: 0.67cup | Calories: 187kcal | Carbohydrates: 20g | Protein: 1g | Fat: 11g