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Pumpkin Cheesecake Dip – Creamy, Sweet & Perfect for Fall

Pumpkin pie meets cheesecake in this no-bake, creamy dip that’s guaranteed to be a hit at any gathering. This Pumpkin Cheesecake Dip is smooth, fluffy, and packed with cozy fall spices like cinnamon and nutmeg. It’s everything you love about pumpkin desserts but in a fun, shareable form. Serve it with graham crackers, pretzels, apple slices, or even cookies, and you’ve got an instant party favorite. It’s quick to make, requires no oven time, and can be prepped ahead of your event. Whether you’re hosting Thanksgiving, a fall potluck, or just want a cozy snack, this pumpkin cheesecake dip will disappear fast.
Print Recipe Pin Recipe
Prep Time 10 minutes
chill time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz cream cheese softened
  • 1 cup pumpkin puree unsweetened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon pumpkin pie spice optional
  • 8 oz whipped topping like Cool Whip, thawed
  • For Serving
  • Graham crackers
  • Pretzels
  • Apple slices
  • Gingersnap cookies

Equipment

  • Mixing bowls (medium and large)
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Serving bowl
  • Optional:
  • Piping bag (for fancier presentation)
  • Decorative fall platter

Method
 

Step 1: Beat the Cream Cheese
  1. In a mixing bowl, beat softened cream cheese until smooth and fluffy.
Step 2: Add Pumpkin & Flavor
  1. Add pumpkin puree, powdered sugar, vanilla extract, and spices.
  2. Mix until well combined and creamy.
Step 3: Fold in Whipped Topping
  1. Gently fold whipped topping into the mixture using a spatula.
  2. Mix until fully incorporated and light in texture.
Step 4: Chill & Serve
  1. Transfer dip to a serving bowl.
  2. Refrigerate for at least 1 hour to let flavors develop.
  3. Serve chilled with dippers of choice.

Notes

🧊 Storage & Reheating
Refrigerator: Store covered for up to 4 days.
Freezer: Not recommended—texture may separate when thawed.
Reheating: No reheating needed; serve chilled.
🥄 Variations
Maple Pumpkin Dip: Add 2 tablespoons maple syrup for extra fall flavor.
Nutty Pumpkin Dip: Fold in chopped pecans or walnuts for crunch.
Chocolate Pumpkin Dip: Stir in mini chocolate chips.
Healthier Version: Swap whipped topping for Greek yogurt.
Extra Spiced: Use chai spice instead of pumpkin pie spice for a twist.
❓ 10 FAQs
Can I make this dip ahead of time?
Yes, it actually tastes better after chilling overnight.
Can I use fresh pumpkin instead of canned?
Yes, just puree and strain fresh pumpkin to remove excess liquid.
What dippers go best with this?
Graham crackers, gingersnaps, pretzels, and apple slices are perfect.
Can I use whipped cream instead of whipped topping?
Yes, just whip heavy cream with a little sugar and fold it in.
Can I make this dip dairy-free?
Yes, use dairy-free cream cheese and whipped topping.
Can I make it less sweet?
Reduce powdered sugar to ¾ cup.
Why does it need to chill?
Chilling helps the flavors blend and improves texture.
Can I serve it warm?
No, it’s best served chilled for a cheesecake-like texture.
Can I double this recipe for a party?
Absolutely—it scales easily.
How long can it sit out at a party?
Up to 2 hours; keep chilled for best results.
🏁 Conclusion
This Pumpkin Cheesecake Dip is everything you love about fall in one bowl—creamy, spiced, and perfect for dipping. It’s quick to make, no baking required, and always a crowd-pleaser.
Whether you serve it at a holiday gathering, game night, or cozy weekend treat, this dip will have everyone reaching for seconds. It’s festive, fun, and irresistibly delicious.