Description
Creamy, fluffy, and full of cozy fall flavor, this Pumpkin Cheesecake Dip is an easy no-bake dessert everyone will love. Serve it with your favorite sweet or salty dippers for a festive treat that disappears fast.
Ingredients
Scale
- 8 oz (225 g) cream cheese, softened
- 1 cup (245 g) pumpkin puree
- 1/2 cup (60 g) powdered sugar
- 1/4 cup (50 g) packed brown sugar
- 1 tsp vanilla extract (5 ml)
- 1 tsp pumpkin pie spice (about 2 g)
- 1/2 tsp ground cinnamon (about 1.3 g)
- 1 cup (240 ml) whipped topping, thawed
- Graham crackers, apple slices, vanilla wafers, ginger snaps, or pretzels, for serving
Instructions
- Beat the softened cream cheese in a large mixing bowl until smooth and creamy.
- Add the pumpkin puree and mix until fully combined.
- Add the powdered sugar, brown sugar, vanilla extract, pumpkin pie spice, and cinnamon. Mix until smooth.
- Gently fold in the whipped topping with a spatula until the mixture looks light and fluffy.
- Transfer the dip to a serving bowl, cover, and refrigerate for at least 30 minutes.
- Sprinkle with extra cinnamon or your favorite garnish, then serve chilled with graham crackers, fruit, cookies, or pretzels.
- Refrigerate leftovers in an airtight container and enjoy within 3–4 days.
- Prep Time: 25
- Category: cookies
- Cuisine: amircain