Pumpkin Cheesecake Dip
Pumpkin Cheesecake Dip blends all your favorite pumpkin spice flavors into a decadent and creamy cheesecake dip! It’s everything you love about pumpkin cheesecake, but in a smooth, spreadable treat that’s perfect for dipping.
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Looking for the perfect fall dessert that’s incredibly easy to make?
Pumpkin Cheesecake Dip is a delicious, velvety, dessert dip that’s bursting with the flavors of creamy pumpkin cheesecake! Bonus – it takes only 10 minutes to put together!
Serve this smooth, spreadable dip with your favorite dippers like Graham crackers, Biscoff cookies, and more.
While this delectable recipe can be made all year long, it’s absolutely perfect for Halloween parties, Thanksgiving, fall get-togethers, and as a dessert on a game day spread!
Ingredients needed for this recipe (scroll down to recipe card for complete recipe):
- Cream cheese
- Pumpkin puree
- Powdered sugar (confectioners’ sugar)
- Ground cinnamon
- Ground nutmeg
- Dippers – Nilla wafers, Graham crackers, Chocolate Teddy Grahams, Biscoff cookies
How to make Pumpkin Cheesecake Dip
- Add all of the ingredients to a mixing bowl.
- With an electric mixer, mix all of the ingredients until well combined, being sure to scrape the bottom and sides of the bowl with a rubber spatula.
- Refrigerate for an hour.
- Serve with your favorite dippers.
📍The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.
Love pumpkin? You’ll love these Pumpkin Spice Pancakes!
How to serve this dessert dip?
This cheesecake dip is great served with a variety of dippers. Some of our favorites are:
- Graham crackers
- Chocolate or cinnamon Teddy Grahams
- Biscoff cookies
- Sliced apples
- Nilla Wafers
- Animal crackers
- Ginger snaps
How to store cheesecake dip?
Store leftovers in an air-tight container for up to 4 days in the refrigerator.
Freezing the dip is not recommended as the texture will likely change when defrosted.
Looking for more dessert recipes? Here are some favorites:
- Lemon Cheesecake Cheese Ball
- Slow Cooker Apple Cobbler
- Blueberry Skillet Cake
- Pumpkin Spice Rum Cake
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Pumpkin Cheesecake Dip
Equipment
- Mixing bowl
- rubber spatula
Ingredients
- 8 oz cream cheese softened
- 1/4 cup pumpkin puree
- 1/2 cup powdered sugar
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- Dippers Graham crackers, Teddy Grahams, Nilla Wafers, animal crackers, Biscoff cookies, etc.
Instructions
- Add cream cheese, pumpkin puree, powdered sugar, and spices to a mixing bowl.
- With an electric hand mixer, mix for about 20-30 seconds. Scrape the sides and bottom of bowl with rubber spatula, then continue mixing until everything is incorporated nicely.
- Refrigerate for about an hour so the flavors can meld, then serve in a bowl with your favorite dippers. Enjoy!
Notes
- Note that canned pumpkin puree and pumpkin pie filling are not the same. The latter contains spices and the former is just pumpkin.
- Avoid leaving the dip at room temperature for over two hours to prevent spoiling.
- Powdered sugar is also called confectioners' sugar. It's a granulated sugar that's been ground super fine.
- To make a lighter version, you could use reduced fat cream cheese.
- Feel free to make this recipe a day or two in advance!
Did you make this recipe? Rate it and let me know in the comments below! ♥
Such a delightful, autumn spiced, delicious recipe! Works beautifully with vegan cream cheese too!
I can’t wait for you to try this pumpkin cheesecake dip! My kids devour it every time I make it!