Pumpkin Cheesecake Dip

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This Pumpkin cheesecake dip is a classic fall appetizer, dessert or party snack for the holiday season. It requires only 5 ingredients and comes together in just a few minutes.

Suitable for vegetarian and gluten free diets. Weight Watchers points included.

close up of pumpkin cheese cake dip with graham cracker diped in

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There’s nothing like the flavor of this creamy dreamy pumpkin cheesecake dip. This festive cold dip is perfect for fall parties, game day, Thanksgiving and Friendsgiving gatherings, or whenever you need an easy but impressive appetizer.

Easy Pumpkin Appetizer

I find it to be an awesome snack and appetizer, and it makes a great centerpiece on a dessert board and charcuterie platter. I add all the sprinkles to customize it to suit the occasion.

Like my Christmas cookie dip, this can be whipped up with 5 ingredients (no oven needed), 10 minutes prep, and a few hours of chill time, and it is good to go. It tastes like a fluffy pumpkin cheesecake, but even better as it requires minimal prep and effort. You might even find yourself scooping it straight from bowl to mouth, entirely skipping the dippers (or is that just me).

close up of pumpkin cheesecake dip in a bowl.

Why Make This Recipe

  • It’s an easy-to-make crowd pleaser. You only need 5 ingredients and minimal effort to whip up this delicious dip.
  • Use up leftovers – A great way to use up leftover pumpkin puree/
  • It’s creamy, sweet and balanced. The ingredients give a festive fall and Thanksgiving flavor of cheesecake and pumpkin pie.
  • Festive and family friendly. It’s a great festive dip and appetizer for the whole family.

Ingredient Notes

Get complete ingredients list and instructions from the recipe card further below.

  • Cream cheese – use full fat softened cream cheese for the best flavorful results.
  • Pumpkin purée – while I use store-bought, you can use homemade purée.
  • Sugar – caramel sweetness is added with brown sugar.
  • Spice – you can use store-bought or homemade pumpkin pie spice. Add a little more or a little less to your taste.
  • Whipped topping – adds fluffy lightness.
the ingredients needed to make this pumpkin cheesecake dip recipe.

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How To Make It

Get the complete ingredients list and instructions from the recipe card further below.

the dip ingredients added to a mixing bowl.

Step 1. Using an electric mixer on medium speed, beat the softened cream cheese, pumpkin puree, brown sugar, and pumpkin pie spice for about 5 minutes until creamy. If mixing by hand, beat for double the time.

whipped topping added to the dip mixture.

Step 2. Gently fold in the whipped topping until well combined. Be careful not to overmix and lose the airiness of the cream.

a spatula inside the pumpkin dip mixture.

Step 3. Transfer to a serving bowl and refrigerate for at least 1 hour to allow the flavors to meld together. 

the finished pumpkin dip served with apple slices, crackers, breadsticks and cookies.

Step 4. Serve the chilled pumpkin cheesecake dip with dippers of your choice.

Bintu’s Tips

  • Choose high-quality ingredients to get the very best flavor. 
  • Bring your cream cheese to room temperature for easier mixing.
  • Sprinkle crushed pumpkin cookies or gingersnap cookies on top for added texture.
  • You could drizzle caramel sauce over the dip before serving.
  • Add an extra pinch of cinnamon or nutmeg for extra warmth and spice.
  • You can adjust the amount of pumpkin spice and brown sugar to suit your taste preferences.
  • Add various sprinkles to suit different occasions, e.g. pumpkin sprinkles, leaf shapes, sparkle stars for New Year’s, etc.
2 bowls of pumpkin dip with cookies, apples and pears around them.

Dipper Ideas

  • Fruit – like apple slices, pear slices, strawberries, and more.
  • Cookies – such as gingersnaps, pumpkin chocolate chip cookies, gingerbread man cookies, Oreos, Nilla wafers, Ladyfinger cookies, chocolate chip cookies, etc.
  • Extras – like pretzels, wafers, breadsticks, and more.

Halloween Dip

Make this a fun Halloween dip by adding tons of Halloween sprinkles and decorations around before serving as a ghoulish dip.

the completed dip recipe topped with sprinkles and Halloween decorations.

Storage

  • Prep – To make this dip ahead of time, prepare the mixture and store it in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best flavor and texture. It is best enjoyed within the first 1-2 days for optimal freshness.
  • Storage – Store any leftover dip in an airtight container in the refrigerator for 3 days. Before serving, allow it to come to room temperature for the best flavor and texture. If the dip becomes too thick after refrigeration, you can stir in a little milk or water to reach the desired consistency. You can only store this for a total of 3 days, so only do this if you have not already prepped ahead and stored it previously.
  • Freezing – Avoid freezing the dip, as the texture may change upon thawing.

FAQs

Can I use homemade whipped cream instead of whipped topping?

Yes, you can substitute an equal amount of homemade whipped cream for the whipped topping. Just make sure it’s lightly sweetened.

Can I adjust the sweetness?

If you prefer a less sweet dip, you can reduce the amount of powdered sugar according to your taste. Start by adding 1 cup (120 grams) and adjust as desired.

Can I use low-fat cream cheese?

Yes, you can use low-fat cream cheese as a substitute. However, this may affect the texture and flavor slightly.

horizontal image of the pumpkin cheesecake dip with cookies and fruits around it.

More Recipes You Might Like

Weight Watchers Points

There are 9 Blue Plan SmartPoints in one serving of this.

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close up of pumpkin cheese cake dip with graham cracker diped in
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Pumpkin Cheesecake Dip

Pumpkin cheesecake dip is a great appetizer, snack, or dessert for the holiday season.
Prep Time15 minutes
Cook Time0 minutes
Chill time2 hours
Total Time2 hours 15 minutes
Course: Appetizer, Dessert, Snack
Cuisine: American, Western
Servings: 8
Calories: 184kcal
Author: Bintu Hardy

Ingredients

  • 8 ounces (225g) cream cheese softened
  • 1 cup (250g) pumpkin purée
  • 1 teaspoon pumpkin spice
  • ½ cup (100g) brown sugar
  • 1 cup (75g) whipped topping such as Cool Whip
  • For serving: graham crackers, cookies, or fruit slices

Instructions

  • In a mixing bowl, beat the softened cream cheese, pumpkin puree, pumpkin spice, and brown sugar until smooth and creamy. If you do this by hand, it can take around 8-10 minutes. If you use an electric mixer, mix for 5 minutes on medium speed.
  • Gently fold in the whipped topping until well combined.
  • Transfer the mixture to a serving dish and smooth the top with a spatula.
  • Cover the dish and refrigerate for at least 2 hours to allow the flavors to meld and the dip to set.
  • Serve the chilled pumpkin cheesecake dip with graham crackers, cookies, or fruit slices.
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Notes

  • Choose high-quality ingredients to get the very best flavor. 
  • Bring your cream cheese to room temperature for easier mixing.
  • Sprinkle crushed pumpkin cookies or gingersnap cookies on top for added texture.
  • You could drizzle caramel sauce over the dip before serving.
  • Add an extra pinch of cinnamon or nutmeg for extra warmth and spice.
  • You can adjust the amount of pumpkin spice and brown sugar to suit your taste preferences.
  • Add various sprinkles to suit different occasions, e.g. pumpkin sprinkles, leaf shapes, sparkle stars for New Year’s, etc.
  • Storage: keep any leftover dip in an airtight container in the refrigerator for 3 days. Before serving, allow it to come to room temperature for the best flavor and texture. If the dip becomes too thick after refrigeration, you can stir in a little milk or water to reach the desired consistency. You can only store this for a total of 3 days, so only do this if you have not already prepped ahead and stored it previously.
  • There are 9 WW Blue Plan SmartPoints in one serving of this.

Nutrition

Calories: 184kcal | Carbohydrates: 20g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 101mg | Potassium: 130mg | Fiber: 1g | Sugar: 18g | Vitamin A: 5154IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg

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