Pumpkin Cream Cheese Dip Recipe

5 from 1 vote

Pumpkin cream cheese dip tastes like pumpkin pie cheesecake in a bowl. It takes about 10 minutes, and it is perfect for last-minute guests.

Prep Time10

Total Time10

Course: Snack

Cuisine: American

Keyword: pumpkin cheesecake dip with cream cheese

Servings: Servings

Calories: 181kcal

8 ounces cream cheese softened - regular or dairy-free
15 ounce can pureed pumpkin not pumpkin pie filling
0.75 cup brown sugar
1 tablespoon pumpkin pie spice
0.5 teaspoon pure vanilla extract
8 ounces whipped cream beaten with 2 tablespoons powdered sugar or frozen whipped topping - thawed

Add softened cream cheese to a large mixing bowl and beat until smooth.
Mix in pumpkin puree, brown sugar, pumpkin pie spice, and vanilla. Scrape the bowl.
Fold in whipped cream or whipped topping until just combined. Taste and adjust spice and sweetness.
Cover and chill 1 to 2 hours. For best flavor chill overnight.
Serve with apple slices, gingersnaps, vanilla wafers, graham crackers, pretzels, or sliced pears.

Too thick: fold in 2 to 4 tablespoons more whipped cream.
Too thin: add 2 to 3 tablespoons powdered sugar, or chill longer.
Grainy sugar: powdered sugar blends faster than granulated.
Dairy-free: use dairy-free cream cheese and coconut whipped cream.
Refrigerate in an airtight container up to 3 to 4 days. Do not freeze, the texture can separate. At parties, keep chilled and set out for no more than 2 hours. Stir before serving.