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.
Equipment
- Mixing bowl
- rubber spatula
Ingredients
- 8 ounces cream cheese softened
- 1/4 cup pumpkin puree
- 1/2 cup powdered sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon 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
- 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.
- Store leftovers in an air-tight container for up to 4 days in the refrigerator.
- Feel free to make this recipe a day or two in advance!
Tried this recipe?Let us know how it was!