Pumpkin Cheesecake Dip – a sweet and creamy dip that tastes just like pumpkin cheesecake! No whipped topping needed!
Cheesecake dips are one of my favorite to make. They are creamy, sweet and taste like my favorite dessert: cheesecake! You can make Tiramisu dip, Caramel Apple dip or this Pumpkin Pie dip.
This Pumpkin Cheesecake Dip is one of my favorites and it’s always a hit with party guests. Dusted with ground cinnamon or cloves ( that second one is my favorite! ) and served with cinnamon sugar graham crackers or gingersnap cookies is the perfect treat or dessert to enjoy with friends and family or during a movie night. This dip is so easy to make and refrigerates well so you can make it a day before. All you need is cream cheese, powdered sugar, pumpkin pie filling ( already has spices! ) and heavy whipping cream. No cool whip needed!
Ingredients:
- pumpkin pie filling (not 100% pumpkin puree)
- cream cheese
- powdered sugar
- heavy whipping cream
- cookie and crackers for serving
How to make it?
- Start by whipping cream cheese with an electric mixer.
- Add remaining ingredients one by one and whip well after each addition.
- Place dip in a serving dish and refrigerate until serving.
Storing
If you want to make the dip ahead of time, prepare it and place in a serving dish. Cover it with saran wrap and keep in the fridge until ready to serve. You can refrigerate it for up to 24 hours.
Expert tips:
- The secret to a perfect cheesecake dip is to use very soft cream cheese. It should be so soft, you have to use a knife to scrape the cream cheese from the wrapper. Cold or not soft enough cream cheese does not whip well and your dip will end up with white spots and speckles of it.
- The other secret to a super creamy AND fluffy cheesecake dip is to use heavy whipping cream in place of cool whip or any other whipped topping. It’s perfect!
More pumpkin recipes:
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Pumpkin Cheesecake Dip
Ingredients
- 6 oz. cream cheese soft ( see note )
- 1/4 cup powdered sugar
- 1/2 cup pumpkin pie filling not pumpkin puree
- 1/4 cup heavy whipping cream
- crackers or cookies to serve with
Instructions
- In a medium mixing bowl, whip cream cheese with an electric mixer for 20 seconds.
- Add powdered sugar and mix well.
- Add pumpkin pie filling and mix well.
- Add heavy cream and whip until the dip is fluffy.
- Pour dip into a serving dish and serve immediately or cover with plastic wrap and refrigerate up to 1 day.
Notes
Nutrition
This recipe was originally published on October 14th, 2017 and updated on September 5th, 2019.
Diana says
I’ve made these for a couple years now and absolutely love it. I use the whipped cream cheese. It’s a huge hit with everyone. Thanks!!
Anna says
Thank you so much, Diana!
MARLENE says
This was a wonderful dip. I made it for a dip competition at my office and it won! I also served it a fall barbecue and it was a hit. I used organic pumpkin puree and about 1.5 teaspoons of pumpkin spice.
Melissa says
Yum – my kind of dip!
Anna says
Thanks, Melissa!
Andie Thueson says
I agree cheesecake dips are where it’s at! I love this pumpkin variation!
Anna says
Agreed! Thanks, Andie!
Krissy Allori says
Oh my gosh! This is so good and was a huge hit with my husband.
Anna says
Yay! That’s fantastic! Thanks, Krissy!
Sara says
Yum! I’m gonna be making this tomorrow night for bunco to kick off fall!!
Anna says
Sounds so fun!
April says
My new favorite fall dip!
Anna says
Thanks, April!
jonee says
my pumpkin pie mix says to mix in evaporated milk and 2 eggs but since it isn’t baked, wouldn’t this be hazardous to eat with the raw eggs? or am I supposed to just use the pumpkin pie mix without those 2 things?
Anna@CrunchyCreamySweet says
Hi Jonee! Do not add eggs or evaporated milk with the pumpkin pie mix. Just follow the recipe or you can use 100% pumpkin puree and add more spices (cinnamon, cloves, etc.). Hope this helps!
Tiffany says
Do you just mix all the ingredients in one bowl at the same time?
Monique says
Hi Anna! Thanks for the yummy recipe! I made it last night for a get together and my friends loved it. Mine didn’t come out as fluffy as yours though. I’m thinking I don’t know how to soften cream cheese. I left it out for over an hour before using it. Any tips? Thanks!!
Anna@CrunchyCreamySweet says
Hi Monique! Thank you for making my recipe! If the cream cheese was so soft, you had to use a butter knife to scrape it off the wrapping – then it was soft enough. The whipping cream makes it fluffy too so maybe try mixing it a little longer next time or whip the cream in another bowl and fold into the cream cheese mixture. That would definitely make it fluffy. I hope this helps! Have a beautiful day!
birdieb says
Just wondering what kind of cookies or crackers work well with this?
Anna@CrunchyCreamySweet says
Hi! I used cinnamon sugar graham crackers in the photos but gingersnaps or molasses cookies would be perfect too!
Shannon says
Oh my god, pumpkin + cheesecake = all my dreams come true! I am so going to make a batch of this and then eat it all for myself – because, you know, that’s what mature adults do 😉 Love all your tips for making cheesecake dips too, especially the one about having the cream cheese super soft. Can’t wait to try this!
Anna@CrunchyCreamySweet says
Thanks, Shannon! I hope you love it!
Andrea says
Hi! I just wanted to let you know I made this dip for a get-together with friends yesterday and it disappeared! I had to make a second batch! So good and awesome since it doesn’t have cool whip. Thank you for the recipe!
Anna@CrunchyCreamySweet says
Yay! That’s awesome, Andrea! Thank you for letting me know!
Averie says
Did you buy that pumpkin just for this photo? Because it’s perfect! I want it 🙂 Pinned!
Anna@CrunchyCreamySweet says
I sure did! Found this beauty in Hobby Lobby! 😀 Thank you for pinning, Averie!