This light and fluffy Pumpkin Cheesecake Dip is a decadent dessert dip perfect for fall snacking and entertaining. Made with cream cheese, whipped cream, and all the pumpkin pie spices you love, this dip can be made in less than 30 minutes.
Why This Recipe Works
Dessert dips are perfect for snacking or a simple evening with friends or for when you need to whip something up quick for guests or a party. They work well on just about any spread and are a great compliment to charcuterie boards or savory dips.
This pumpkin dip is super fluffy and creamy with tons of fall flavor. Plenty of pumpkin spice and real pumpkin is used, which makes it also a great serving option for Halloween or Thanksgiving.
You can also prepare this dip in under 30 minutes so long as all the ingredients are thawed. It just needs a quick chill in the fridge to firm up, but there’s no cooking, baking, or anything but mixing involved.
This is a pumpkin dip with cream cheese, which gives it that cheesecake flavor, but also thickens it. When you’re ready to switch from pumpkin spice to gingerbread I recommend trying this Gingerbread Cheesecake Dip.
Ingredients Needed
Ingredient Notes
- Cream Cheese: use the full fat cream cheese for this recipe and make sure that it’s room temperature before you plan on mixing it in. This helps avoid lumps in the dip.
- Cool Whip: you will also need regular Cool Whip, not the lite version. Yes, the lite version will work, but the regular version is creamier and this is afterall a dessert. We’re going for decadence here.
- Vanilla: I prefer to keep the ingredients of this recipe similar to a No-Bake Pumpkin Pie, which is why I use vanilla extract, but if you’d like a nuttier flavor you can also use almond extract.
Step-by-Step Instructions
- Beat. Using a stand electric mixer or a handheld mixer beat the cream cheese and Cool Whip on a low speed until smooth.
- Mix. Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract and mix until just smooth.
- Chill. You can serve this dip immediately or chill in the fridge for 20 minutes to let it firm up and cool down a bit. I recommend sprinkling some cinnamon on top before serving.
Serving Suggestions
There are endless options for serving this delicious dip and it’s up to you whether you want a sweet and savory combo or just purely a sweet combo. Below are some of my favorite cookies and crackers to serve it with.
- Nilla Waffers
- Biscoff Cookies
- Pretzels
- Graham Crackers
- Ladyfingers
- Gingersnap Cookies
- Waffle Cone Pieces
Storage Information
- Serving: This dip is best served chilled. I recommend placing it in the fridge for a minimum of 20 minutes to chill and firm up a bit before you plan on serving it. Once you’ve served the dip make sure it’s not left out too long. As the dip reaches room temperature you’ll need to place it back in the fridge for another 20 to 30 minutes to chill again to keep it fresh and from going bad.
- Leftovers: Any leftovers can be stored in an air-tight container in the fridge for up to a week. If the ingredients begin to separate you can just give them a good stir before you plan on serving them.
Recipe Notes and Tips
- To prepare this dip you will need a handheld mixer or a stand mixer. The electric mixers work better than trying to beat the ingredients together by hand.
- For an extra smooth dip without any lumps from the cream cheese or powdered sugar mix the powdered sugar into the pumpkin puree first.
- This is an extra step, but I suggest sifting the powdered sugar before you mix it in. This will remove any crumbled bits of powdered sugar that could leave lumps after it’s mixed into the dip.
- For a firmer dip leave the dip in the fridge for a minimum of 30 minutes prior to when you plan on serving it.
FAQs
Yes, it can, however, there are some things to consider when making it ahead of time. Since there is both cream cheese and Cool Whip in this recipe the cream cheese will become firm when stored in the fridge whereas the Cool Whip will start to separate from the dip. So yes, it can be made up to 3 days in advance, but give it a good stir before you serve it and let it sit at room temperature for about 30 minutes.
Absolutely. Homemade whipped cream will work just as well as Cool Whip and will have a slightly richer flavor.
Related Recipes
If you made this Pumpkin Cheesecake Dip I want to hear all about it! Share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars so I can see your beautiful work. Enjoy!
Pumpkin Cheesecake Dip
Equipment
- Handheld Mixer or Stand Mixer
- Measuring Cups and Spoons
Ingredients
- 8 ounces Cream Cheese softened
- 8 ounces Cool Whip thawed
- 1 cup Pumpkin Puree
- 1½ cups Powdered Sugar
- 1 tablespoon Pumpkin Pie Spice
- 1 teaspoon Vanilla Extract
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment or using a large mixing bowl and a handheld mixer beat the cream cheese and Cool Whip on a low speed until smooth.
- Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract and mix until just smooth.
- You can serve this dip immediately or chill in the fridge for 20 minutes to let it firm up and cool down a bit.
Notes
- The nutrition information does not include any cookies or crackers you decide to serve this dip with.
- To prepare this dip you will need a handheld mixer or a stand mixer. The electric mixers work better than trying to beat the ingredients together by hand.
- For an extra smooth dip without any lumps from the cream cheese or powdered sugar mix the powdered sugar into the pumpkin puree first.
- This is an extra step, but I suggest sifting the powdered sugar before you mix it in. This will remove any crumbled bits of powdered sugar that could leave lumps after it’s mixed into the dip.
- For a firmer dip leave the dip in the fridge for a minimum of 30 minutes prior to when you plan on serving it.
