Go Back

Pumpkin Pie Cheesecake Dip

A creamy, dippable delight that combines the rich flavors of pumpkin pie with the smoothness of cheesecake, perfect for fall gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Dip
  • 8 oz cream cheese, softened Use Philadelphia for best taste.
  • 1 cup pumpkin puree Ensure it’s pure pumpkin, not pie filling.
  • 1/2 cup powdered sugar Sifted for a smoother texture.
  • 1/2 cup whipped cream Homemade preferred, but store-bought is fine.
  • 1 tsp vanilla extract Use pure vanilla for a deeper flavor.
  • 1 tsp pumpkin pie spice Or make your own blend.

Method
 

Preparation
  1. In a medium-sized mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth (about 1-2 minutes).
  2. Add the pumpkin puree to the cream cheese and blend until well combined and creamy (another 2 minutes).
  3. Gradually stir in the powdered sugar, pumpkin pie spice, and vanilla extract. Beat until smooth and taste to adjust sweetness.
  4. Gently fold the whipped cream into the pumpkin mixture for a light and fluffy texture.
  5. Cover the bowl with plastic wrap and chill in the refrigerator for about 30 minutes to let the flavors meld.
  6. Once chilled, transfer the dip to a serving bowl and present alongside graham crackers, apple slices, or pretzels.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Can be made a day in advance; just stir before serving. If too thick, add a splash of milk to reach desired consistency.