This easy Pumpkin Cheesecake Dip is a creamy snack full of everyone’s favorite fall flavors. Made with just 4 ingredients it can be a sweet appetizer or fun dessert.
Easy Pumpkin Cheesecake Dip
Dessert dips are popular because they’re easy to make and guests love them! The simplicity of this recipe is what people love. You get the cheesecake flavor, but the simplicity of a dip with this no bake recipe.
Pumpkin pie dip recipe can be altered to your tastes. It’s a great dessert dip for any fall gathering.
Ingredients
- Cool Whip
- cream cheese (room temperature)
- can pumpkin puree
- pumpkin pie spice
- graham cracker or ginger snap cookies to serve with
Pumpkin Cheesecake Dip Recipe
- In a stand mixer, beat cream cheese. Add in pumpkin and whisk with whisk attachment on speed 2 until well incorporated.
- Add in Cool Whip and whisk on speed 2 until light and fluffy.
- Gently stir in the pumpkin pie spice.
- Serve cold with graham crackers and/or gingersnap cookies.
- Store leftover pumpkin cheesecake dip in an air tight container and keep refrigerated until ready to serve.
What to serve with Pumpkin Pie Cheesecake Dip?
Use your favorite dippers or try these:
- graham crackers
- ginger snaps
- vanilla wafers
- Biscoff cookies
- apple slices
Alternatives and Substitutions
- vanilla extract – some people like to add a teaspoon of vanilla. It’s perfectly acceptable to do this, but not necessary.
- brown sugar – add a teaspoon or two of brown sugar to give it a slightly different flavor
- greek yogurt – you can try greek yogurt in place of the cream cheese, but be prepared for a thinner dip.
During pumpkin season when fall parties are happening you’ll need easy recipes. One of our favorite things is this easy pumpkin dip recipe.
It’s a creamy pumpkin cheesecake dip that’s lighter than a traditional pumpkin pie filling. It’s light and fluffy and the cream cheese and Cool Whip make the best creamy pumpkin dip without all the work of a pumpkin cheesecake.
This fluffy dip is a fun treat and a perfect appetizer at Halloween parties too.
Want more pumpkin recipes?
Pumpkin Cheesecake Dip
Ingredients
- 8 oz. whipped topping like Cool Whip
- 8 oz. cream cheese room temperature
- 15 oz. pumpkin puree not pumpkin pie filling
- 2 teaspoons pumpkin pie spice
Instructions
- In a stand mixer, whisk cream cheese. Add in pumpkin and whisk with whisk attachment on speed 2 until well incorporated.
- Add in Cool Whip and gently until light and fluffy.
- Fold in the pumpkin pie spice.
- Serve cold with graham crackers and/or gingersnap cookies.
Nutrition
Did You Make This Recipe?
Don’t forget to share it with me on @thebalancingmom and follow on Tiktok @balancingmotherhood and Pinterest @thebalancingmom for more!
What's For Dinner?
Find a recipe for dinner tonight! Get our Top 10 Most Popular recipes ebook sent right to your email.
Comments & Reviews
Sherry Presley says
I dont care for ppkin. What other flavors are good?
Janice Payne says
I’m confused if your just going to add pumpkin pie spice , why not just use pumpkin pie filling? Because of the sugar content?
Angie Smith says
If I don’t have a stand mixer, can I use a regular hand mixer? Thanks!
Alicia at BalancingMotherhood.com says
Yes, you can certainly use a stand mixer.
Alicia at BalancingMotherhood.com says
The pumpkin pie filling is already sweetened and has spices so it will make it too sweet and alter the flavor.
Alicia at BalancingMotherhood.com says
Correct. By using the pumpkin puree, you an control the amount of sugar and spices.
Jerry says
Does the cream cheese need to be room temperature?
Alicia at BalancingMotherhood.com says
yes, it is much easier to work with at room temperature.
Alicia at BalancingMotherhood.com says
Yes, the cream cheese needs to be room temperature so it will mix with the other ingredients.