Description
Creamy, cozy, and bursting with pumpkin spice flavor, this Pumpkin Pie Cheesecake Dip is the ultimate fall treat.
Ingredients
Scale
- 8 oz cream cheese (softened)
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup brown sugar (or coconut sugar for a refined sugar-free option)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
- ½ teaspoon ground cinnamon
- 1 cup whipped topping (like Cool Whip or homemade whipped cream; use coconut whipped cream for dairy-free)
- Optional Garnishes:
- Crushed graham crackers
- A sprinkle of cinnamon or nutmeg
- Whipped cream swirls on top
Instructions
- Soften the cream cheese by letting it sit at room temperature for about 20–30 minutes.
- In a large mixing bowl, beat the softened cream cheese and brown sugar together until creamy and fluffy (about 1–2 minutes).
- Mix in the pumpkin puree, vanilla extract, pumpkin pie spice, and cinnamon until smooth and well combined.
- Gently fold in the whipped topping until just combined.
- Transfer the dip to a serving bowl and chill for at least 30 minutes before serving.
Notes
- This dip tastes just like a slice of pumpkin pie.
- Use dairy-free cream cheese for a vegan version.
- Chilling the dip enhances the flavors and texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Pumpkin Pie Cheesecake Dip, pumpkin dip, fall dessert, easy dessert