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Pumpkin Cheesecake Dip

Pumpkin Cheesecake Dip is the perfect dip for any fall party. It’s quick to make and full of thick and creamy pumpkin pie flavor.

pumpkin pie cheesecake dip on a bread board with graham crackers, nilla wafers and gingersnap cookies

During “pumpkin everything” season, this dip is a great way to indulge in those delicious fall flavors and feed a crowd. This pumpkin cheesecake dip is always a crowd pleasure, and a quick dip to whip up just in time for any party.

The dip can be served with whatever you’re partial to for dipping – I like to include Graham Crackers, Nilla Wafers, gingersnaps and even Golden Oreos.

Why This Recipe Works

hand dipping a gingersnap cookie into the pumpkin cheesecake dip

This dip is perfect for Game Day parties, your Thanksgiving table or even to bring to any fall-themed get together or potluck.

  • It’s thick and creamy, and full of delicious pumpkin spice flavor
  • The cream cheese makes it taste like pumpkin cheesecake
  • It’s really quick to make and guests love it!

Ingredients

pumpkin cheesecake dip ingredients
  • Make sure to use pure pumpkin puree in this recipe, not pumpkin pie filling!
  • Brown sugar adds depth of flavor, but feel free to use granulated sugar if that’s what you have on hand.
  • Maple syrup enhances the earthiness of the pumpkin and adds a bit more sweetness to the dip.
  • Pumpkin pie spice gives us that classic spice and warmth we all love!
  • Heavy cream: Whipping the cream into the mixture lightens the dip.
  • Vanilla enhances the spice and pumpkin flavors in the dip!
  • Cream cheese adds richness and tanginess – it also makes this a “cheesecake” dip.

Variations

  • You can replace the whipped cream with cool whip if you prefer. Just skip step 4.

Instructions

how to make the pumpkin cheesecake dip
  1. In a small saucepan set over medium heat, whisk together the pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice.

Cook, stirring occasionally, until the sugar has melted– about 5 minutes.

Set the mixture aside to cool while you prepare the rest of the dip.

2. Add the heavy cream and vanilla extract to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form– about 2 minutes. Remove the whipped cream to a separate bowl.

3. Add the softened cream cheese to the stand mixer, this time fitted with the paddle attachment. Beat the cream cheese on medium speed until it is light and fluffy – about 2 minutes.

4. Add the pumpkin mixture to the cream cheese and mix until it is fully combined.

serving the finished pumpkin cheesecake dip

5. Add the whipped cream to the mixture and gently fold it in – you don’t want to deflate the cream!

6. Once the dip is fully combined, transfer it to your serving bowl and garnish with a sprinkle of pumpkin pie spice. Serve with your favorite dippers and enjoy!

Storage

Store any leftover dip in an airtight container in the fridge for up to two days.

Frequently Asked Questions

Can this dip be made ahead of time?

Yes! Just remove from the fridge when ready to serve, give it a gentle stir and sprinkle with pumpkin pie spice.

gingersnap cookie dunked into pumpkin cheesecake dip

I know you and your guests are going to love everything about this pumpkin cheesecake dip. From the delicious flavor of pumpkin spice to the thick and creamy texture of the dip….what’s not to enjoy!?

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pumpkin cheesecake dip

Pumpkin Cheesecake Dip

Jenna Shaughnessy
Pumpkin cheesecake dip is full of delicious pumpkin spice flavor and makes for a rich and creamy dip that's perfect for watching football or any holiday party!
5 from 1 vote
Prep Time 10 mins
Cook Time 5 mins
Course Dessert, dip
Cuisine American
Servings 2 cups
Calories 816 kcal

Ingredients
  

  • 1 (15 ounce) can pure pumpkin puree
  • ¼ cup light brown sugar
  • ¼ cup maple syrup
  • 1 teaspoon pumpkin pie spice
  • ½ cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 8 ounces cream cheese softened

Instructions
 

  • In a small saucepan set over medium heat, whisk together the pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice.
  • Cook, stirring occasionally, until the sugar has melted – about 5 minutes.
  • Set the mixture aside to cool while you prepare the rest of the dip.
  • Add the heavy cream and vanilla extract to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form– about 2 minutes. Remove the whipped cream to a separate bowl.
  • Add the softened cream cheese to the stand mixer, this time fitted with the paddle attachment. Beat the cream cheese on medium speed until it is light and fluffy — about 2 minutes.
  • Add the pumpkin mixture to the cream cheese and mix until it is fully combined.
  • Next, add the whipped cream to the mixture and fold it together gently – you don’t want to deflate the cream!
  • Once the dip is fully combined, transfer it to your serving bowl and garnish with a sprinkle of pumpkin pie spice. Serve with your favorite dippers and enjoy!
  • Store any leftover dip in an airtight container in the fridge for up to two days.

Nutrition

Calories: 816kcalCarbohydrates: 61gProtein: 8gFat: 61gSaturated Fat: 36gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 206mgSodium: 399mgPotassium: 339mgFiber: 1gSugar: 55gVitamin A: 2478IUVitamin C: 1mgCalcium: 224mgIron: 1mg
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