Pumpkin Cheesecake Dip is simple to prepare and pairs perfectly with apples, vanilla wafers, pretzels and more.
This easy dip is ideal any time in fall or for gatherings year-round. It comes together quickly and you can dip both sweet and savory items into it.
I’m still enjoying pumpkin recipes while the season lasts. This pumpkin cheesecake dip is fast to whip up and works with almost anything — from apple slices to salty crackers.
We enjoyed it with apples, vanilla wafers and pretzels; gingersnaps or Ritz crackers would be delicious as well. My husband even took some to work and his coworkers spread it on warm cinnamon waffles — it was a hit.
This dip holds its shape well, so you can also use it as a no-bake cheesecake filling in a graham cracker crust for an easy dessert.
Pumpkin Cheesecake Dip
Ingredients
- 8 oz (226 g) Neufchatel cream cheese
- ¾ cup (90 g) powdered sugar
- 1 cup (244 g) pumpkin puree, (not pumpkin pie filling)
- 1 Tbsp pumpkin pie spice
- 8 oz (226 g) Cool Whip (tub)
Instructions
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In a large bowl, beat the cream cheese and powdered sugar with a handheld mixer until smooth.
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Stir in the pumpkin puree and pumpkin pie spice until combined.
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Fold or beat in the Cool Whip until fully incorporated and the mixture has light ripples from the beaters.
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Optional: Sprinkle a little cinnamon or extra pumpkin pie spice on top before serving.
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Serve chilled with apples, pretzels, vanilla wafers or your favorite dippers.
Notes
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Recipe added 9/10/15. Also seen on Oh Sweet Basil.