1. Can I make Pumpkin Cheesecake Dip ahead of time?

Yes, you can easily prepare this dip ahead of time. It actually tastes even better after chilling in the fridge for a few hours or overnight as the flavors have time to meld together. Just store it in an airtight container in the refrigerator until you're ready to serve.

2. Can I use pumpkin pie filling instead of pumpkin puree?

While pumpkin pie filling is a convenient option, it’s not ideal for this recipe. Pumpkin pie filling comes pre-sweetened and spiced, which could overpower the flavor balance of the dip. For the best result, use plain pumpkin puree and add your own sweeteners and spices.

3. Can I substitute whipped topping with something else?

Yes, you can substitute the whipped topping with homemade whipped cream, or if you prefer, use Greek yogurt for a healthier version. Just note that using Greek yogurt will result in a dip with a slightly thinner consistency.

4. How should I store leftover Pumpkin Cheesecake Dip?

Store any leftovers in an airtight container in the refrigerator. The dip should stay fresh for up to 3 days. Be sure to refrigerate it immediately after serving and avoid leaving it out at room temperature for long periods.

Pumpkin Cheesecake Dip - Easy and Delicious Recipe

Name: Pumpkin Cheesecake Dip
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 8 ounces cream cheese (room temperature); 1/2 cup confectioners sugar; 15 ounces pumpkin puree (not pumpkin pie filling); 2 teaspoons pumpkin pie spice; 8 ounces whipped topping (like Cool Whip); Graham crackers or ginger snap cookies (for dipping)

Description

This Pumpkin Cheesecake Dip is a creamy, no-bake fall-inspired treat that combines pumpkin puree, pumpkin pie spice, and cream cheese. With its light, fluffy texture and balanced sweetness, this dip is perfect for any seasonal gathering or casual snack. Serve it with graham crackers, ginger snaps, or apple slices for a delightful combination of flavors.

Ingredients

Scale

8 ounces cream cheese (room temperature)
1/2 cup confectioners sugar
15 ounces pumpkin puree (not pumpkin pie filling)
2 teaspoons pumpkin pie spice
8 ounces whipped topping (like Cool Whip)
Graham crackers or ginger snap cookies (for dipping)

Cook Mode Prevent your screen from going dark

Instructions

In a stand mixer or using a hand mixer, beat cream cheese, confectioners sugar, pumpkin puree, and pumpkin pie spice until smooth and creamy.
Gently fold in whipped topping until fully incorporated and consistent in color.
Transfer to a serving dish and refrigerate until ready to serve.
Serve chilled with graham crackers, ginger snap cookies, or apple slices for dipping.

Notes

For a lighter version, you can substitute Greek yogurt for the cream cheese, though it will make the dip slightly thinner.
Make sure the cream cheese is softened to room temperature to ensure smooth mixing.
For extra sweetness, feel free to add more powdered sugar or pumpkin pie spice to taste.
Chill the dip for a few hours or overnight to enhance the flavors and improve texture.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-bake
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 212 kcal
Sugar: 17 g
Sodium: 112 mg
Fat: 14 g
Saturated Fat: 9 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 29 mg