Description
This Pumpkin Cheesecake Dip is a creamy, indulgent fall dessert with the perfect blend of pumpkin and spice. Easy to make in just 10 minutes, it’s perfect for parties, holiday gatherings, or as a seasonal treat. Serve with graham crackers, apple slices, or pita chips for a delicious and festive snack.
Ingredients
8 oz cream cheese, softened
1/2 cup canned pumpkin puree
1/2 cup powdered sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves (optional)
1 cup whipped topping (like Cool Whip)
Optional: graham crackers, cinnamon sugar pita chips, or sliced apples for dipping
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer.
- Add the canned pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, ginger, and cloves (if using). Mix until smooth and fully combined.
- Gently fold in the whipped topping, stirring until the dip becomes light and fluffy. Adjust spices if necessary.
- Transfer the dip to a serving bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to meld and the dip to chill.
- Serve with graham crackers, cinnamon sugar pita chips, or fresh apple slices for dipping.
Notes
Make the dip ahead of time to let the flavors develop.
For a lighter version, swap the whipped topping with light whipped cream or Greek yogurt.
This dip can be stored in the refrigerator for up to 3 days, or frozen for up to 1 month.
For a festive touch, garnish with a sprinkle of cinnamon or caramel drizzle.
- Prep Time: 10 minutes
- Category: Dessert, Appetizer, Fall Recipes, Party Dip
- Method: No-Bake, Mixing
- Cuisine: American, Fall
Nutrition
- Serving Size: 6-8 servings
- Calories: 180 kcal (per serving)
