Pumpkin Cheesecake Dip

This Pumpkin Cheesecake Dip combines the warm, comforting spices reminiscent of traditional pumpkin pie with the smooth, creamy and luscious richness of a scoopable, cheesecake filling. The possibilities for dippables are endless, so it's time to unleash your creativity and use what you love to scoop up every bite of this dessert dip.

Course Dessert

Cuisine American

Keyword Cheesecake Dip, Dessert Dip, Pumpkin Cheesecake Dip

Prep Time 10

Total Time 10

Servings

Calories 279kcal

Author Cathy Pollak

Equipment

Ingredients

Pumpkin Cheesecake Dip Ingredients:

8 oz. cream cheese, room temperature
1-1/2 cups confectioners' sugar
1-1/2 cups pumpkin puree (not pumpkin pie filling)
1 tbsp. pumpkin pie spice
2 tsps. vanilla extract
8 oz. Cool Whip, thawed
assorted dippers, such as graham crackers, Golden Oreo cookies, vanilla wafers

Instructions

How to Make Pumpkin Cheesecake Dip:

Using a hand mixer with a whisk attachment, whip together softened cream cheese and confectioners' sugar until you have a smooth and creamy consistency.
8 oz. cream cheese, room temperature, 1-1/2 cups confectioners' sugar
Incorporate the pumpkin puree, pumpkin pie spice, and vanilla extract into the mixture until thoroughly blended.
1-1/2 cups pumpkin puree, 1 tbsp. pumpkin pie spice, 2 tsps. vanilla extract
With a rubber spatula, gently fold in thawed Cool Whip until fully combined.
8 oz. Cool Whip, thawed
You can serve immediately or refrigerate up to 24 hours.
assorted dippers, such as graham crackers, Golden Oreo cookies, vanilla wafers

Notes

For optimal outcomes when preparing this, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes that are not presented here, such how to make these bars dairy-free, gluten free, vegan and ideas for healthy ingredient substitutions.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition