Pumpkin Cheesecake Dip

A small bowl of pumpkin dip surrounded by graham crackers, pretzels, ginger snaps, apples, etc.

This creamy pumpkin cheesecake dip is the perfect Fall dessert! Creamy, cinnamon-spiced, and easy to make with 7 simple ingredients.

Course Dessert, Desserts, Dips and Spreads

Cuisine American

Prep Time 15

Total Time 15

Servings servings

Calories 140

Author Dorothy Bigelow

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

Adapted from my Sweet Cream Cheese Dip recipe.

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!

Storage: Leftovers can be kept in a tightly closed container in the refrigerator for up to 3 days. The dip will stiffen once chilled. For the best results, set the dip out at room temperature for 30 minutes before serving.

*Softened cream cheese: Only use brick-style cream cheese. It should be softened at room temperature for about 1-2 hours before using. Cold cream cheese is not easy to whip, and tends to be lumpy. If you forgot to set it out, you can heat it in 10-15 second intervals in the microwave, or submerge it in a sealed ziplock bag in warm water for about 10-15 minutes.

**Butter: Either softened or melted butter works. If your butter is melted, allow it to cool for a few minutes before adding it. We recommend using salted butter, so if you use unsalted butter, be sure to add a pinch of salt.

Nutrition