Pumpkin cheesecake dip in orange pumpkin bowl.

Pumpkin Cheesecake Dip

Sweet and creamy dip that tastes just like pumpkin cheesecake! No whipped topping needed!

Course Dessert
Cuisine American
Keyword pumpkin cheesecake dip
Prep Time 5 minutes
Total Time 5 minutes
Servings 5 people
Calories 208 kcal
Author Anna


  • 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
US Customary - Metric


  1. In a medium mixing bowl, whip cream cheese with an electric mixer for 20 seconds.
  2. Add powdered sugar and mix well.
  3. Add pumpkin pie filling and mix well.
  4. Add heavy cream and whip until the dip is fluffy.
  5. Pour dip into a serving dish and serve immediately or cover with plastic wrap and refrigerate up to 1 day.

Recipe Notes

The secret to a very creamy and fluffy dip is to use cream cheese that is very soft. Not straight from the fridge, not warmed up in a microwave, not room temperature for 30 minutes. If your cream cheese is not soft, it will not whip well and your dip will end up with dots of cream cheese and not look appetizing. This tip can be applied to making any dips with cream cheese, cheesecake and cheesecake bars. 

You can make the dip one day ahead and store in fridge. It's still creamy, fluffy and delicious. 

Nutrition Facts
Pumpkin Cheesecake Dip
Amount Per Serving
Calories 208 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Cholesterol 53mg18%
Sodium 170mg7%
Potassium 93mg3%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 6g7%
Protein 2g4%
Vitamin A 2870IU57%
Vitamin C 0.9mg1%
Calcium 51mg5%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.