Description
This easy pumpkin cheesecake dip is a fluffy, creamy no-bake dessert packed with pumpkin and warm fall spices. It comes together in just 10 minutes for an easy party, holiday, or fall treat.
Ingredients
8 oz. full-fat plain cream cheese
1.5 cups powdered sugar
1 can (15 oz.) pumpkin puree
1–2 teaspoons pumpkin pie spice, adjusted to preference
2 cups Cool Whip
Orange food coloring, optional
Instructions
- Add the cream cheese and powdered sugar to a medium mixing bowl and mix until smooth and creamy.
- Add the pumpkin puree and pumpkin pie spice and mix until evenly combined.
- Gently fold in the Cool Whip with a spatula until incorporated, taking care not to overmix so the dip stays light and fluffy.
- If desired, mix in a small amount of orange food coloring until the dip reaches your preferred color.
- Spoon the pumpkin cheesecake dip into a serving bowl and serve immediately, or cover and refrigerate until ready to serve.
Notes
Use plain pumpkin puree rather than pumpkin pie filling, which already contains added sugar and spices.
Add extra pumpkin pie spice for a stronger warm-spice flavor or a splash of vanilla extract for extra cheesecake flavor.
Top with chopped pecans, walnuts, crushed graham crackers, cinnamon, pumpkin pie spice, crushed cookies, or caramel sauce if desired.
Serve with graham crackers, vanilla wafers, gingersnap cookies, pretzels, apple slices, or other sturdy fruit.
For a thicker dip, gradually add a little more powdered sugar. For a thinner dip, add a small amount of milk.
Store leftovers in a tightly sealed container in the refrigerator for up to 3 days. Gently stir before serving if needed.
Do not reheat. This dip is best served cold or chilled.
Freezing is not recommended because the cream cheese and whipped topping may change texture after thawing.
Stabilized homemade whipped cream can be substituted for Cool Whip, although the finished texture may vary.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 311 kcal
- Sugar: 42 g
- Sodium: 190 mg
- Fat: 13 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 42 mg
