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
Scale
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
