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–+ servings

Pumpkin Cheesecake Dip Recipe

erynwhalen
This creamy pumpkin cheesecake dip recipe is full of fall spice, real pumpkin, and whipped cream, no Cool Whip here. A fluffy, delicious fall dip you’ll make on repeat.
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Prep Time 10 minutes
Chill time 45 minutes
Total Time 55 minutes
Course Appetizer
Cuisine American
Servings 12 servings
Calories 208 kcal

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

Calories: 208kcalCarbohydrates: 20gProtein: 2gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 42mgSodium: 71mgPotassium: 139mgFiber: 1gSugar: 18gVitamin A: 6062IUVitamin C: 2mgCalcium: 55mgIron: 1mg
Keyword pumpkin, dip, cheesecake, dessert,
Tried this recipe?Let us know how it was!