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This pumpkin cream cheese dip recipe is an easy dessert dip that tastes like pumpkin cheesecake – without the work! Perfect for fall gatherings!
Pumpkin Cheesecake Dip
You can never have too many easy desserts, especially during the holiday season. I love dessert dip recipes because they are super easy to make, fun to eat, and everyone loves them. This recipe for pumpkin dip with cream cheese is an easier way to enjoy the taste of pumpkin cheesecake.
While this easy pumpkin dessert is great for holiday gatherings and Halloween parties, you can enjoy it any time. My kids love snacking on this dip during movie nights or game day, too. Love dessert dips? Try my pumpkin pie dip. It’s fluffier and not quite as tangy. Or try my easy apple pie dip, or peanut butter cheesecake dip or cherry cheesecake dip next!
Ingredients
You only need 5 ingredients for this no bake dessert. Here’s an overview — full ingredients are in the printable recipe card below.
- Cream cheese — softened at room temperature for easy mixing
- Canned pumpkin puree — pure pumpkin puree, NOT pumpkin pie filling, as that contains extra ingredients that will affect the flavor of this recipe
- Powdered sugar — for sweetness
- Pumpkin pie spice — for flavor
- Cinnamon — for flavor and a touch of warmth
- Cool Whip — thawed. You can use real whipped cream, but it doesn’t stay fluffy as long.
How to Make Pumpkin Cream Cheese Dip
First, cream the cream cheese by itself with an electric mixer. This makes it easier to mix in the other ingredients and ensures the dip is nice and smooth. Alternately, you can use a stand mixer.
Next, add everything but the whipped topping. Mix until all ingredients are well combined.
Then, fold in the Cool Whip using a rubber spatula or large spoon. If you use a hand mixer for this part, the whipped topping tends to deflate.
This creamy pumpkin spice dip does need to refrigerate for a little bit before serving. This gives the flavors a chance to blend and lets the dip thicken up a bit.
Serving Suggestions
Spoon the dip into a serving bowl along with your favorite dippers. I like to sprinkle a little extra cinnamon on top of the dip for extra color. We like to serve this delicious fall dip with graham crackers, vanilla wafer cookies, pretzels, pumpkin cookies or gingersnaps. Fresh fruit, especially apple slices or pear slices, also make good dippers.
Storage
Store pumpkin cheesecake dip in an airtight container for 3-4 days. You can easily make it a day or 2 ahead of time. Be sure to refrigerate the dip within 2 hours of serving, since it contains dairy. I don’t recommend freezing the dip since the ingredients tend to separate when thawed.
Recipe Tip
Make sure cream cheese is softened and Cool Whip is thawed before using.
Fold in Cool Whip with a spatula to keep the dip nice and fluffy.
More Pumpkin Cream Cheese Desserts
Can’t get enough pumpkin recipes with cream cheese? Try my easy pumpkin cheesecake pie or these pumpkin cheesecake squares or frosted pumpkin bars or pumpkin cheesecake cookie cups.
Pumpkin Cream Cheese Dip
Ingredients
- 8 oz cream cheese softened
- 1 15-oz can pure pumpkin puree Not pie filling
- 1½ cups powdered sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 8-oz tub Cool Whip whipped topping thawed
Instructions
- In a large mixing bowl, beat the cream cheese with a hand mixer until smooth
- Add in the pumpkin puree, powdered sugar, cinnamon and pumpkin pie spice. Beat until fully combined and all lumps are gone
- Fold in the cool whip using a spatula
- Cover, and refrigerate for 1 hour or until ready to serve
- Top with extra cinnamon before serving, if desired
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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