This creamy Pumpkin Cheesecake Dip is the perfect Fall dessert! Made with simple ingredients, this pumpkin pie dip is easy enough to whip up for last-minute Halloween parties or as a no-bake Thanksgiving dessert.
Do you love all things pumpkin? Does the cool Fall breeze call your name? Do you love corn mazes, pumpkin patches, pumpkin spice lattes, and scarecrows? Well, then stay tuned because you're going to want this pumpkin cheesecake dip recipe!
This easy recipe is one of our favorite things about Fall. It can be made just before serving, or made in advance if you're planning on attending a party in need of an easy dessert dip.
We love this recipe served with our favorite dippers (like graham crackers, gingersnaps, pretzels, and apple slices), and we know you're going to fall in love with it as much as we have!
Why You'll Love It:
- Easy. With no baking involved and minimal ingredients, this easy pumpkin dip recipe is perfect for last-minute potlucks and parties.
- Pumpkin + cheesecake = heaven. If you love cheesecake and you love pumpkin, just imagine how good the two can be together!?
- Made without Cool Whip. This pumpkin cheesecake recipe is made with simple staples like cream cheese and butter. If you want a version made with whipped topping instead, try my recipe for Pumpkin Fluff.
Ingredients
- Cream cheese: Use a brick-style cream cheese for this recipe, and soften it before using. This can be done by leaving it at room temperature for 1-2 hours, in the microwave, or in a sink full of hot water (see the recipe card for details).
- Pumpkin puree: Be sure to use pure pumpkin puree, NOT pumpkin pie filling (they are easy to mix up). You will need ¾ cup, which is a little less than half of a 15-oz can.
- Pumpkin pie spice: Special Fall blends start arriving at grocery stores in late August, or you can make your own pumpkin pie spice.
- Powdered sugar: For the perfect texture, use powdered sugar, also known as icing sugar or confectioners' sugar.
You will also need:
- Cinnamon
- Butter (softened or melted)
- Vanilla extract
- Graham crackers, gingersnap cookies, apple slices, etc. (for dipping)
How to Make Pumpkin Cheesecake Dip
This 7 ingredient pumpkin cheesecake dip is sure to become one of your favorite pumpkin desserts. Featuring your favorite fall flavors and a fluffy texture, it's the perfect sweet dip for Halloween, Thanksgiving, or even game day!
- Step one: Add the softened cream cheese and butter to a large bowl. Use an electric mixer to beat until fluffy.
- Step two: Add the pumpkin puree, vanilla extract, pumpkin spice, and cinnamon to the cream cheese mixture. Mix until incorporated.
- Step three: Add the powdered sugar, a little at a time, to the pumpkin cream cheese mixture, and mix until well incorporated. Scrape down the sides of the bowl as necessary.
- Assemble and serve: Add the pumpkin cheesecake dip to a small bowl, and serve with your favorite dippable items like graham crackers, apples, ginger snaps, etc.
Without a hand mixer: If you don't have an electric hand mixer, you can beat the cream cheese by hand with a whisk and some serious elbow grease!
Can I Make it Ahead of Time?
If you want to make your pumpkin dip the night before, you absolutely can! You will still need to start with softened cream cheese (for easy blending), but once the dip is done, you can refrigerate it in an airtight container until needed.
Take the dip out about 30 minutes before serving to allow it to "soften" up again at room temperature. It becomes slightly stiff with refrigeration, which makes it a bit tricky for dipping, so allowing it to warm up first is a great workaround.
Expert Tips
- Use powdered sugar. You may be tempted to use brown sugar or granulated sugar, but powdered sugar is our top recommendation. Other sugars do not dissolve easily in cold foods, making your dip grainy.
- Taste and adjust. Give your dip a taste both on its own and with a graham cracker or apple slice. Add more pumpkin pie spice, cinnamon, or a pinch of salt if needed.
- We recommend salted butter. All sweet foods taste better with a tiny bit of salt. Using salted butter provides this balance, but if you only use unsalted butter, add a little pinch of salt to the dip before mixing.
Make it your own. Feel free to add a drizzle of caramel sauce, a dash of pure maple syrup, or a splash of heavy cream to the dip. Being a good cook means knowing when and where to make little tweaks and adjustments.
More Pumpkin Recipes:
- No-Bake Pumpkin Cookies
- No-Bake Pumpkin Pie
- Pumpkin cider
- Pumpkin muffins - Sally's Baking Addiction
- Pumpkin ice cream - Fresh April Flours
More Sweet Dips to Try:
If you loved this recipe for Pumpkin Cheesecake Dip, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Pumpkin Cheesecake Dip
Ingredients
- 1 block (8oz/250g) cream cheese softened*
- 4 tablespoons salted butter softened (or melted**)
- 1 ½ teaspoons vanilla extract
- ¾ cup pumpkin puree
- 1 ¾ teaspoon pumpkin pie spice or homemade pumpkin spice
- ¾ teaspoon ground cinnamon
- 1 ⅓ cup powdered sugar (AKA icing sugar or confectioners sugar)
- Graham crackers, ginger snaps, apple slices, etc. for dipping (optional)
Instructions
- Add the softened cream cheese and butter to a large bowl. Beat with an electric mixer on medium speed until smooth and fluffy, scraping down the sides of the bowl as needed.1 block (8oz/250g) cream cheese, 4 tablespoons salted butter
- To the cream cheese, add the vanilla extract, pumpkin puree, pumpkin pie spice, and cinnamon. Mix until well combined.1 ½ teaspoons vanilla extract, ¾ cup pumpkin puree, 1 ¾ teaspoon pumpkin pie spice, ¾ teaspoon ground cinnamon
- Add the powdered sugar, a little at a time, mixing on low speed and adding more powdered sugar until the full amount has been added. Increase the speed as needed and scrape down the sides of the bowl occasionally.1 ⅓ cup powdered sugar
- Mix until it is lump-free. Taste and adjust as needed. Note: Use a spoon to break up lumps against the side of the bowl.
- Transfer the pumpkin cheesecake dip to a small bowl and serve with graham crackers, apple slices, ginger snaps, or your choice of dippable goodies. If the dip is needed at a later time, refrigerate until ready to serve. Allow the dip to warm at room temperature for 20-30 minutes for the best results.
Notes
- This pumpkin dip is made without Cool Whip. If you want a pumpkin dessert dip made WITH Cool Whip, try my recipe for Pumpkin Fluff.
- This pairs really well with my Caramel Apple Dip if you're hosting a party or gathering!
Nutrition
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Dorothy Bigelow says
The perfect amount of pumpkin spice and pumpkin-y flavor. It's thick, creamy, and I always get asked for the recipe!