Easy Pumpkin Cheesecake Dip For Fall Celebrations
Sometimes after a crisp fall school day or a walk through the woods where the trees glow amber and gold, we gather in the kitchen for a cozy treat. Maybe there’s soup on the stove or bread cooling on the rack, and the kids are asking for “something yummy.” That’s when this creamy pumpkin cheesecake dip makes an appearance.
I used to think I wasn’t much of a pumpkin person. Turns out, I just wasn’t an artificial pumpkin flavor person.
So many store-bought pumpkin desserts and dips are overly sweet and filled with preservatives, whipped topping, and ingredients I can’t pronounce. They left me feeling sluggish and a little sick after.
But once I started skipping store-bought snacks and making my own pumpkin recipes with real ingredients: like canned pumpkin puree, cream cheese, and warm spice, my opinion shifted. I still have a soft spot for apple pie (growing up with my grandpa and uncle’s orchards will do that to a girl), but these days, I’ve found space for pumpkin in our fall routine too.
And let me tell you: this homemade pumpkin cheesecake dip recipe is a great addition to your autumn lineup.
It’s got that perfect sweetness, a fluffy texture, and cozy fall flavors that pair beautifully with your favorite dippers. Best of all, we skip the Cool Whip and make it the right way—using freshly whipped heavy cream for better flavor and a healthier swap.
Why You’ll Love This Creamy Pumpkin Cheesecake Dip
- Uses real ingredients: no Cool Whip or whipped topping with ingredients you can’t pronounce
- Full of warm spice and the rich flavors of pumpkin cheesecake
- A great recipe for fall gatherings, Halloween parties, or game day snacks
- Comes together easily with a hand mixer or electric mixer
- The fluffy pumpkin dip texture is so light, it practically melts in your mouth
- One of those delicious fall dips that disappears fast. Good news, it’s quick to whip up again!
Ingredient Notes and Healthy Swaps
Here’s what you’ll need to make this delicious pumpkin pie cheesecake dip recipe:
Softened Cream Cheese
Use full-fat cream cheese at room temperature for the creamiest results.
Heavy Cream
We’re skipping the store-bought whipped topping and using real whipping cream. Whip with a whisk attachment on medium speed until fluffy peaks form. If you want to stabilize it more, add a spoonful of sour cream or Greek yogurt.
Powdered Sugar and Brown Sugar
Brown sugar adds that classic caramel-like sweetness. You could use pure maple syrup as a healthy swap, but it might slightly change the consistency.
Canned Pumpkin Puree
Use canned pumpkin, not pumpkin pie filling or pumpkin pie mix. We want pure pumpkin flavor.
Pumpkin Pie Spice and Vanilla Extract
These two bring all the cozy fall flavor. You can also add a pinch of cinnamon or nutmeg on top of the dip for garnish.
Optional: Sour Cream or Greek Yogurt
If you like a tangier flavor or want to lighten things up, sour cream or Greek yogurt make a great addition in small amounts.
What to Serve with Pumpkin Cheesecake Dip
This yummy dip is made for fall gatherings and cozy evenings. Try it with these favorite dippers:
- Fresh apple slices (especially Honeycrisp or Fuji)
- Graham crackers (bonus points if you use my Sourdough Discard Graham Crackers)
- Gingersnap cookies
- Vanilla wafers
- Pretzels for a sweet-and-salty combo
- Animal crackers
- Fresh fruit like sliced pears or grapes
This easy pumpkin dessert also pairs wonderfully with a drizzle of caramel sauce over the top of the dip. (I have a easy from scratch recipe for it here) It’s one of those easy recipes you’ll come back to again and again.
How to Make Pumpkin Cheesecake Dip
You’ll need a large mixing bowl and either a hand mixer or electric mixer. Make sure your cream cheese is at room temperature so it whips up smooth and creamy, otherwise you’ll have little clumps. In a separate medium bowl, whip the heavy cream until it reaches soft peaks. I like to add the vanilla extract and powdered sugar while mixing on medium speed with the whisk attachment.
Once your cream cheese mixture and whipped cream are ready, gently fold them together with a rubber spatula until fully combined. That’s what gives this pumpkin cream cheese dip recipe its light, fluffy texture. Chill for 30 minutes in an airtight container before serving.
If you’re making this for a party, garnish with a little pumpkin pie spice or crushed gingersnap cookies on top of the dip for a pretty presentation.
Variations and Favorite Things to Add
- Add a swirl of caramel sauce on top
- Make it a layered parfait with crushed graham crackers
- Mix in mini chocolate chips for a fun twist
- Swap some of the whipped cream for sour cream or Greek yogurt for a tangy flavor
- Add to baked goods like pumpkin muffins for a cream cheese surprise center
FAQ
Can I use Cool Whip instead of heavy cream?
You could, but we highly recommend using real whipped cream. Cool Whip contains oils and stabilizers that change the flavor and texture. The great thing about using full-fat cream and whipping it yourself is you get a healthier, more delicious dip.
How long does this pumpkin dip last?
Store in an airtight container in the refrigerator for up to 3 days. Because it’s made with whipped cream, it’s best enjoyed fresh within 24–48 hours for that perfect fluffy pumpkin dip texture.
Is this the same as pumpkin pie dip?
It’s similar, but this pumpkin cheesecake dip includes cream cheese for a richer, more decadent flavor, like a cross between pumpkin pie and cheesecake.
What’s the best way to whip the cream?
Use an electric mixer or hand mixer with a whisk attachment. Whip on medium speed until soft peaks form. You can stabilize it with sour cream or softened cream cheese if desired.
Can I make this ahead of time?
Yes, you can make this easy pumpkin dip recipe a few hours in advance. Just store it in a large bowl or airtight container and chill. Stir gently before serving.
Storage and Leftovers
This delicious dip keeps well in the fridge in an airtight container or air-tight container for up to 3 days. If you’re prepping it for Halloween parties, game day, or other fall gatherings, you can make it the night before.
Because we’re using fresh whipped cream and no artificial whipped topping, it’s best not to freeze. Stir before serving if it’s been in the fridge a while.
Pumpkin Cheesecake Dip Recipe
Ingredients
Whipping Cream
- 1 Cup Heavy cream
- 3 Tbsp Powdered sugar
- ½ tsp Vanilla extract
Pumpkin Cheesecake Dip
- 8 oz Softened cream cheese
- ¾ Cup Brown sugar
- 15 oz Canned pumpkin puree not pumpkin pie filling
- 1 Tbsp Pumpkin pie spice
- Full amount of Whipping Cream made above
Instructions
Whipping Cream
- In a large bowl, whip the heavy cream with powdered sugar and vanilla extract using an electric mixer or hand mixer until soft peaks form. Set aside.
Pumpkin Cheesecake Dip
- In a medium bowl, beat softened cream cheese, brown sugar, pumpkin puree, and pumpkin pie spice until smooth.
- Fold in the whipped cream using a spatula until fully combined and fluffy.
- Chill for 45 minutes before serving. Garnish with pumpkin spice or caramel sauce on top of the dip.
Nutrition
Closing Thoughts from the Homestead
There’s something so comforting about leaning into the rhythms of the fall season. This delicious pumpkin pie cheesecake dip has quickly become one of our favorite recipes to make on chilly afternoons or when friends come by for a cozy get-together. It’s the kind of easy pumpkin dessert that tastes like fall in a bowl.
If you make this recipe, I’d love to hear about it in the comments or see it over on Instagram. I hope it brings a little joy to your kitchen this season.
Looking for more pumpkin recipes or easy dessert dips? Try these next:
Meet Eryn
Eryn Whalen is a homestead blogger and recipe developer with a lifetime of hands-on experience in gardening, home canning, animal husbandry, and traditional kitchen skills. From preserving homegrown harvests to baking sourdough from scratch, she shares her family’s journey of intentional living on their 100-acre Tennessee farmstead. Recently, Eryn has expanded her homesteading life to include caring for a family milk cow, sharing the learning process and daily joys of small-scale dairying. Read more about Eryn here
