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–+ servings
Pumpkin Cheesecake Dip

Creamy Pumpkin Cheesecake Dip to Delight Your Fall Gatherings

Enjoy a delightful Pumpkin Cheesecake Dip that’s creamy, gluten-free, and perfect for fall gatherings.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 8 ounces cream cheese softened
  • 0.5 cup sugar powdered recommended for smooth texture
  • 1 cup pumpkin puree plain, not pie filling
  • 1 teaspoon salt just a pinch
  • 1 teaspoon vanilla extract
For the Spice Blend
  • 2 teaspoons pumpkin pie spice or mix of cinnamon, nutmeg, ginger
For the Lightness
  • 1 cup Cool Whip homemade whipped cream as alternative

Equipment

  • Mixing bowl
  • hand mixer
  • spatula

Method
 

Step-by-Step Instructions for Pumpkin Cheesecake Dip
  1. In a large mixing bowl, beat cream cheese with sugar using a hand mixer on medium speed for about 2-3 minutes until completely smooth and creamy.
  2. Add pumpkin puree, salt, vanilla extract, and pumpkin pie spice to the bowl. Mix on low speed for another 2-3 minutes until well combined.
  3. Gently fold in Cool Whip with a spatula, starting with half to lighten the mixture, then adding the rest for a fluffy consistency.
  4. Transfer to a serving bowl, smooth the top with a spatula, and garnish with chopped pecans and cinnamon. Serve immediately with dippers.

Nutrition

Serving: 1cupCalories: 280kcalCarbohydrates: 36gProtein: 2gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 3900IUVitamin C: 1mgCalcium: 80mgIron: 0.5mg

Notes

For best texture, serve immediately. If made ahead, store covered in refrigerator and stir gently before serving.

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