Pumpkin Cheesecake Dip

  • Jump to Recipe
  • Leave a Review
  • This post may contain affiliate links. Please read my disclosure policy.

    Creamy pumpkin cheesecake dip that whips up easily in 5 minutes! The perfect appetizer or dessert for any fall party!

    I love to make easy no-bake dip recipes. They make a great appetizer or snack and are quick to make. Some other favorites are toffee caramel apple dip, cheesecake dip and cherry cheesecake dip.

    pumpkin cheesecake dip in a silver bowl with apple slices and a caramel drizzle

    If you’re a pumpkin lover, you are going to seriously love this pumpkin cheesecake dip. It takes just 5 minutes to whip up and has amazing pumpkin flavor. Plus the texture is super creamy and smooth. Perfect for dipping!

    This dip is also perfect for any Halloween or fall gathering. It has great fall flavors and tastes even better with a little salted caramel drizzled over the top. My favorite things to dip in it are pretzel crisps and apple slices…but I was tempted to just eat it by the spoonful. Mmm…

    pumpkin dip topped with chopped nuts in a silver pumpkin-shaped serving bowl

    Ingredients:

    • Cream cheese: The creamy cheesecake texture comes from the cream cheese. Set it out on the counter for about 30 minutes to soften before you get started.
    • Powdered sugar: This gives it the perfect sweetness. You can easily adjust the sugar to taste, add more if you like sweet and less if you’re aiming for a subtle sweetness.
    • Pumpkin: Make sure to get the canned pumpkin puree, not the pie filling. You can even make homemade pumpkin puree if preferred.
    • Cool whip: The cool whip adds a light and fluffy texture to the dip.
    • Pumpkin pie spice: This is the ultimate fall spice! You can easily make your own pumpkin pie spice at home. Feel free to add more or less to taste.
    • Cinnamon: I always add an extra pinch or two of cinnamon for good measure. :)

    How to make pumpkin cheesecake dip

    1. Mix cream cheese. In a large bowl, mix the cream cheese with an electric mixer.
    2. Stir in sugar until fluffy. Add in both sugars, then beat until smooth and fluffy.
    3. Fold in remaining ingredients. Fold in pumpkin puree, cool whip, pumpkin pie spice and cinnamon. Stir until smooth.
    4. Store in fridge. Store in an air tight container in the refrigerator for at least 30 minutes.

    pumpkin cream cheese dip with pretzels for dipping

    Serving ideas

    You can serve this dip in a serving bowl or even in a hollowed pumpkin for a Halloween or fall party (see picture below recipe card). Your guests will love it! I actually only hollowed the top half of my pumpkin and then refilled as needed. That way it wasn’t too hard to get to the bottom.

    For topping:

    For dipping:

    • sliced apples
    • pretzels
    • graham crackers
    • vanilla wafers
    • gingersnaps
    • butter waffle cookies
    • cinnamon chips

    Another idea is to make a fall dessert board (below) with the dip in the center bowls. Then fill in the empty space with all of your favorite fall goodies. My guests loved this idea!

    fall snack board

    More pumpkin desserts:

    bowl of pumpkin cheesecake dip with caramel drizzled on top

    Pumpkin Cheesecake Dip

    Course: Dessert
    Cuisine: American
    Keyword: pumpkin cheesecake dip
    Prep Time: 5 minutes
    Refrigerate: 30 minutes
    Total Time: 35 minutes
    Servings: 12
    Calories: 200
    Author: Jamielyn Nye
    Creamy pumpkin cheesecake dip that whips up easily in 5 minutes! The perfect appetizer or dessert for any fall party!

    Ingredients

    • 8 ounces cream cheese (1 block, softened)
    • 3/4 cup powdered sugar (more if needed)
    • 2/3 cup pumpkin puree
    • 1/2 cup cool whip (softened)
    • 1 teaspoons pumpkin pie spice
    • 1/4 teaspoon cinnamon

    Optional toppings: salted caramel, chopped pecans or whipped cream

      Serve with pretzel crisps, graham crackers, gingersnaps or apples

        Instructions

        • In a large bowl, mix cream cheese with a beater. Add powdered sugar and sugar, then beat until smooth and fluffy.
        • Fold in pumpkin puree, cool whip, pumpkin pie spice and cinnamon. Add in more powdered sugar to desired taste and thickness. Stir until smooth.
        • Store in an air tight container in the refrigerator for at least 30 minutes before serving.

        Video

        Nutrition

        Calories: 200kcal | Carbohydrates: 19g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 127mg | Potassium: 90mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2902IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg
        PIN THIS RECIPE

        Enjoy! :)

        pumpkin cheesecake dip in a hollowed pumpkin with pretzels

        More pumpkin recipes for fall

        Leave a Reply

        Your email address will not be published. Required fields are marked *

        Did you make this recipe? Rate it:




        What type of comment do you have?

        Comments

      • Thea wrote:
      • Anna wrote:
      • Jen wrote:
        • Jamielyn Nye wrote:
      • Kathy wrote:
        • Jamielyn Nye wrote:
      • Jessica wrote:
        • Jamielyn Nye wrote:
      • Jessica Formicola wrote:
      • Amanda wrote:
      • Aubrey Daley wrote:
      • Trisha wrote:
      • I Heart Nap Time