Pumpkin Cheesecake Dip
This creamy pumpkin cheesecake dip brings all the cozy flavors of fall together in a quick, no-bake dessert that’s ready to enjoy in just ten minutes.
Recipe and image compliments of Brit from Whisked Away Kitchen
Pumpkin Cheesecake Dip
Ingredients
- 8 oz Hiland Dairy Cream Cheese softened to room temperature
- 1/2 cup (60g) powdered sugar, sifted
- 1/4 cup (50g) dark brown sugar, packed
- 3/4 cup canned pumpkin puree not pumpkin pie mix
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- Pinch of salt
Instructions
- In a mixing bowl using an electric hand mixer or stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed for 2 minutes until completely smooth and lump-free.
- Add the powdered sugar, dark brown sugar, and vanilla extract. Beat until combined and smooth, scraping down the sides of the bowl as needed.
- Add the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Mix on low speed just until fully combined and fluffy.
- Transfer to a serving bowl, cover, and chill in the refrigerator for at least 1 hour before serving.
 All the flavor of pumpkin cheesecake without the crust, fork, or oven time!
 Serve this creamy pumpkin dip with spice cookies, graham crackers, or crisp apple slices for an easy autumn treat everyone can enjoy.
Why We Love This Recipe
- No baking involved, so there’s no risk of overbaking and no need to turn on the oven at all (unless you want to bake some cookies to dip)!
- One bowl start to finish, which means barely any cleanup.
- You can make it ahead of time and it travels well, making it great for potlucks and parties.
- It pairs well with whatever you have on hand: spice cookies, gingersnaps, graham crackers, pretzels, apples, pears, or even just a spoon!
Ingredient Notes
Hiland Dairy Cream Cheese: Room temperature is very important for this recipe. Cold cream cheese won’t break down smoothly, and no amount of mixing will fully get rid of the lumps once the sugar and pumpkin are in. Set it out for an hour or cube it and microwave in 15-second bursts if you’re short on time.
Powdered sugar: Sift it before it goes in to avoid any clumping in your dip.
Pumpkin puree: Double check the can says pure pumpkin, not pumpkin pie mix. Pie mix already has sugar and spice added, and it’ll throw off both the sweetness and the texture of the dip.
Spices: I use a combination of cinnamon, ginger, nutmeg, and cloves, but you could swap them out for your favorite pumpkin pie blend. I recommend starting with 2 teaspoons and adding more to taste.
Step by Step Instructions
- Start with the cream cheese. Beat the cream cheese alone before adding anything else. This is the only chance you get to work out lumps completely!
- Add the sugars and vanilla. They dissolve more easily now than they would against the thicker texture the pumpkin brings.
- Mix in the pumpkin and spices on low. Stop as soon as everything is combined.
- Give it the full hour to chill. The flavors need that time to set and meld. It also gives the dip a bit of time to firm up and become the perfect scoopable texture.
Expert Tips and Tricks
- Use full-fat cream cheese, not reduced fat. The lower-fat versions carry more water, and that extra moisture keeps the dip from setting up properly in the fridge.
- Adjust the spices to taste. Especially if using a spice mix like pumpkin pie spice, start with a bit less and add more to taste.
- Add garnishes if desired! Drizzle with salted caramel, a sprinkle of toasted pecans, or a dash of freshly grated nutmeg right before serving.
Storage Instructions
This dip keeps in the fridge in an airtight container for up to 5 days. Just give it a quick stir before serving if it’s been sitting for a day or two.
 Creamy, cozy, and ready in minutes, this pumpkin cheesecake dip makes fall entertaining a breeze.
Serving Ideas
- Serve with graham crackers, vanilla wafers, or gingersnaps for the classic pumpkin cheesecake pairing.
- Set out apple slices and pretzel rods for people who want something with a little crunch and less sweetness.
- Spoon it over pancakes or waffles for a fall breakfast that feels like dessert.
- Layer it with granola and whipped cream in a small jar for an easy fall parfait.
For more delicious recipes, visit Hiland Dairy’s recipe page.
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