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Spiced Pumpkin Cheesecake Dip, fall treats recipes easy
Brittany Stage

Spiced Pumpkin Cheesecake Dip

This no-bake pumpkin dip tastes like a slice of pumpkin cheesecake but comes together in under 10 minutes with a hand mixer and one bowl. Serve it with graham crackers, apple slices, or gingersnaps for a crowd-pleasing fall treat.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz block cream cheese full fat, brought to room temperature
  • 1/2 cup canned pumpkin puree not pumpkin pie filling
  • 1 cup powdered sugar sifted if it looks lumpy
  • 1 tsp vanilla extract
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 tsp ground cinnamon for extra warmth, optional
  • 1 cup frozen whipped topping such as Cool Whip, thawed, or 1 cup freshly whipped heavy cream

Equipment

  • large mixing bowl
  • hand mixer
  • rubber spatula
  • serving bowl

Method
 

  1. Take the cream cheese out of the refrigerator at least 30 minutes before you start. Room temperature cream cheese blends completely smooth. Cold cream cheese will leave small lumps that do not beat out no matter how long you mix.
  2. Place the softened cream cheese in a large mixing bowl. Beat with a hand mixer on medium speed for about 1 minute until it is smooth and lump-free before adding anything else.
  3. Add the pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and cinnamon if you are using it. Beat on medium speed for about 2 minutes, scraping down the sides of the bowl halfway through, until the mixture is completely smooth and creamy with no streaks.
  4. Add the thawed whipped topping. Fold it in gently with a rubber spatula using slow, circular strokes from the bottom of the bowl upward. You want to keep the dip light and fluffy, so do not stir aggressively.
  5. Taste the dip and adjust if needed. Add a pinch more pumpkin pie spice for more warmth, or a tablespoon more powdered sugar if you want it sweeter.
  6. Transfer the dip to a serving bowl. Serve immediately with graham crackers, apple slices, or gingersnap cookies, or cover and refrigerate for up to 2 days. The flavor deepens as it chills overnight.

Notes

Sifting the powdered sugar before adding it prevents any small sugar clumps from ending up in the finished dip. If you want a slightly tangier flavor, replace 2 tablespoons of the cream cheese with sour cream.