Easy Pumpkin Dip {Cheesecake}

Quick and easy pumpkin dip recipe, homemade with simple ingredients. Fluffy, creamy and full of pumpkin puree, warm spices, cream cheese and Cool Whip. Tastes just like cheesecake and pairs so well with gingersnap cookies!

This is perfect for dipping all of those Autumn flavors of fruit, mini cakes, and cookies and boy is it oh so delicious! In fact, I have many other dip recipes you should try, such as this Chocolate Fruit Dip, Cream Cheese Fruit Dip, or the Peaches and Cream Dip. So go on and make them and then let me know which one is your favorite!

Key ingredients for spiced pumpkin pie dip

• Cream cheese- Use full fat for the most creamy tasting experience.
• Powdered sugar- Adds sweetness as well as thickens the mixture overall.
• Pumpkin puree- This is not to be confused with pie filling.
• Pumpkin pie spice- Many spices come together to make a perfect blend.
• Cool Whip- This is what gives this a nice airy and fluffy texture.

Variations

Decorate the top- With some pumpkin candies, sprinkles, or even candy corns. They are seasonal and a perfect addition to this dessert.

Halloween dessert- Decorate top to make it look like a Jack O’Lantern using chocolate chips or melted chocolate. 

Add some marshmallow fluff- Into the dip for an even more light and airy with an added marshmallow flavor.

Adjust pumpkin pie spice- To fit your preferences and make it your own.

Chocolate version- Mix in some cocoa powder and/or mini chocolate chips.

Low fat option- Low fat cream cheese can be used or Greek yogurt is another option. However, the overall texture and flavor might change slightly.

Use cinnamon cream cheese- For added spice.

How to make easy pumpkin dip recipe from scratch?

1. Mix together- Cream cheese and powdered sugar.
2. Add- Pumpkin puree and pumpkin pie spice.
3. Fold in- Cool Whip until mixture is fluffy.
4. Stir in- Orange food coloring (optional).
5. Spoon- This mixture into a serving bowl to enjoy.

Tips and techniques

Use full fat cream cheese- Because it gives the maximum creaminess and richness.

Cream cheese should be at room temperature- Because the ingredients will blend together better and more easily.

Thicken dip- By mixing in some more powdered sugar. Do just a little at a time so that it doesn't get too sweet.

Thin it out- By mixing in some more milk. If it gets too thin, simply thicken it with more powdered sugar. It is a fine balance.

Don't use pumpkin pie filling- Which has a different flavor than pumpkin puree.  

Make homemade pie spice- Using a combination of cinnamon, ginger, cloves, Allspice, and nutmeg if you do not have the official spice on hand.

Optional food coloring- I know many do not like putting added colors in their foods. If you feel this way, then it is easy to omit the food coloring altogether. However, it does add an aesthetically appealing look to the dip, especially during big parties.

Use Cool Whip vs heavy whipping cream- Cool whip is easier and I think gives a more stable texture. But you can also make this Homemade Whipped Cream and both will give tasty results.

Recipe FAQs

Storage

• Room temperature- I recommend only leaving this out for 1-2 hours. Otherwise it should be kept in the fridge so it doesn't go bad.
• Fridge- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
• Freezer- This is not recommended, because dairy ingredients, such as the cream cheese and Cool Whip, do not thaw well.

More pumpkin desserts

• Easy Pumpkin Cake 
• Easy Pumpkin Pie Recipe
• Pumpkin Fudge
• Pumpkin Chocolate Chip Cookies
• Pumpkin Cheesecake {With Gingersnap Crust}
• Pumpkin Brownies (With Brownie Mix)

Recipe