Pumpkin Cream Cheese Dip
This pumpkin cream cheese dip recipe is an easy dessert dip that tastes like pumpkin cheesecake - without the work! Perfect for fall gatherings!
Servings: 15
Cost: $10
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
Video
Notes
Make sure cream cheese is softened and Cool Whip is thawed before using.
Can be made a day or 2 ahead of time.
Nutrition
Calories: 101kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 48mg | Potassium: 22mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 215IU | Vitamin C: 0.04mg | Calcium: 18mg | Iron: 0.1mg
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