Pumpkin Cheesecake Dip
Creamy, cozy, and filled with warm fall spices, this Pumpkin Cheesecake Dip delivers all the flavor of pumpkin cheesecake without turning on the oven. Hiland Dairy Cream Cheese, pumpkin, brown sugar, cinnamon, ginger, and nutmeg create an irresistible dip that’s perfect with spice cookies, graham crackers, or crisp apple slices.
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Print Recipe-
Prep Time
10 Minutes -
Chill Time
60 Minutes -
Servings
8
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
Directions
- 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.
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