Pumpkin Cheesecake Dip Recipe
Introduction
This Pumpkin Cheesecake Dip is a creamy and spiced treat perfect for fall gatherings or cozy nights in. It combines smooth cream cheese with pumpkin and warm spices for a deliciously inviting flavor. Serve it chilled with your favorite crackers or cookies for an easy, crowd-pleasing dessert.
Ingredients
- 8 oz. cool whip
- 8 oz. cream cheese
- 15 oz. pumpkin puree (canned, not pumpkin pie filling)
- 1 teaspoon cinnamon
- 1 teaspoon clove
Instructions
- Step 1: In a stand mixer fitted with the whisk attachment, whisk the cream cheese until smooth. Add the pumpkin puree and continue whisking on speed 2 until fully combined.
- Step 2: Add the cool whip to the mixture and whisk again on speed 2 until the dip is light and fluffy.
- Step 3: Gently fold in the cinnamon and clove with a spatula. Transfer the dip to a serving bowl and sprinkle lightly with additional cinnamon on top.
- Step 4: Serve chilled with graham crackers, gingersnap cookies, or gluten-free crackers if preferred.
Tips & Variations
- For a smoother texture, make sure the cream cheese is softened before mixing.
- Replace cool whip with whipped cream for a less processed option.
- Add a pinch of nutmeg or ginger for extra warmth and complexity.
- Try serving with sliced apples or pretzels as alternative dippers.
Storage
Store the dip in an airtight container in the refrigerator for up to 3 days. Stir gently before serving if it has settled. It is best enjoyed cold and does not require reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Fresh pumpkin needs to be cooked and pureed to the right consistency before using. Canned pumpkin puree is recommended for convenience and consistent texture.
Is this dip suitable for gluten-free diets?
The dip itself is gluten-free, but be sure to serve it with gluten-free crackers or cookies to keep it safe for those with gluten sensitivities.
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Pumpkin Cheesecake Dip Recipe
- Total Time: 10 minutes
- Yield: Approximately 12 servings 1x
Description
This Pumpkin Cheesecake Dip is a creamy and festive treat perfect for fall gatherings. Made with smooth cream cheese, cool whip, and pumpkin puree, it’s lightly spiced with cinnamon and clove for warm, cozy flavors. Serve it chilled with graham crackers or gingersnap cookies for an indulgent seasonal snack or dessert.
Ingredients
Base
- 8 oz. cream cheese
- 15 oz. pumpkin puree (not pumpkin pie filling)
- 8 oz. cool whip
Spices
- 1 teaspoon cinnamon
- 1 teaspoon clove
Instructions
- Whisk cream cheese: In a stand mixer fitted with the whisk attachment, whisk the cream cheese until smooth and creamy.
- Add pumpkin puree: Add the pumpkin puree to the cream cheese and whisk on speed 2 until the mixture is well incorporated and smooth.
- Add cool whip: Pour in the cool whip and continue whisking on speed 2 until the mixture is light, airy, and fluffy.
- Fold in spices: Gently fold in the cinnamon and clove to evenly distribute the warm spices throughout the dip.
- Chill and serve: Transfer the dip to a serving bowl, lightly sprinkle additional cinnamon on top, and chill in the refrigerator until ready to serve. Enjoy cold with graham crackers or gingersnap cookies.
Notes
- Use plain pumpkin puree, not pumpkin pie filling, to control sweetness and flavor.
- For a gluten-free option, serve with gluten-free graham crackers or cookies.
- You can substitute cool whip with homemade whipped cream for a fresher taste.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert Dip
- Method: No-Cook
- Cuisine: American
Keywords: Pumpkin Cheesecake Dip, Fall Dessert, Pumpkin Dip, No Bake Pumpkin Recipe, Cream Cheese Dip
