Pumpkin Cheesecake Dip with Cream Cheese
This Pumpkin Cheesecake Dip with Cream Cheese is the ultimate no-bake fall dessert! It’s rich, creamy, perfectly spiced, and ready in minutes. Made with pumpkin purée, cream cheese, brown sugar, and warm pumpkin pie spices — this easy dip tastes like pumpkin pie and cheesecake combined. Perfect for parties, holidays, or cozy nights in.
Ingredients
- 8 oz cream cheese softened
- 1 cup pumpkin purée not pumpkin pie filling
- ½ cup brown sugar
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 cup whipped topping or whipped cream
- Optional Add-Ins:
- 1 tbsp maple syrup
- Pinch of sea salt
- Crushed graham crackers or gingersnaps for topping
Instructions
- In a large bowl, beat softened cream cheese until smooth.
- Add pumpkin purée, brown sugar, vanilla, and pumpkin pie spice. Mix until creamy.
- Gently fold in whipped topping until light and fluffy.
- Chill for at least 30 minutes before serving.
- Serve with graham crackers, apple slices, or gingersnap cookies.
Notes
- Always use full-fat cream cheese for the creamiest texture.
- Chill the dip before serving for the best flavor.
- Store leftovers covered in the refrigerator for up to 4 days.