Easy Pumpkin Dip {Cheesecake}
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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! But I just love dips in general. 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 take a dip into a new world of flavor and fun. Then let me know which one is your favorite!
Table of contents
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- A smooth and velvety addition to a vibrant pumpkin dessert.
- Pumpkin pie spice- Many spices come together to make a perfect blend.
- Cool whip- This is what gives the dip a nice creamy 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 dip with an added marshmallow flavor.
Adjust pumpkin pie spice- To fit your preferences and make it your own.
Chocolate version- Add cocoa powder and/or mini chocolate chips.
Low fat option- Cream cheese can be substituted for Greek yogurt or you can also use low fat cream cheese, if desired.
Cinnamon– Use cinnamon cream cheese for added spice.
Whipped cream cheese- Can be used to add to this recipe’s light and fluffy, yet still creamy, consistency.
How to make easy pumpkin dip recipe from scratch?
- Mix together- Cream cheese and powdered sugar.
- Add- Pumpkin puree and pumpkin pie spice.
- Fold in– Cool Whip until mixture is fluffy.
- Stir in- Orange food coloring (optional).
- Spoon– This mixture into a serving bowl to enjoy.
Tips and techniques
Use full fat cream cheese– Because it gives the maximum creaminess.
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 thick.
Thin it out- By mixing in some more milk. If it gets too thin simple thicken it with some powdered sugar. It is a fine balance based on personal preference.
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 with heavy whipping cream and both will give tasty results.
Recipe FAQs
Gingersnap cookies, graham crackers,
Storage
Room temperature- I recommend only leaving this out for the minimal hour or two of entertaining guests. 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- Not recommended, because dairy ingredients, such as the cream cheese and Cool Whip, do not freeze 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)
Easy Pumpkin Dip (Cheesecake)
Ingredients
- 8 oz. Cream cheese , Full fat, Plain
- 1.5 cups Powdered sugar
- 1 can Pumpkin puree , 15 oz. can
- 1-2 tsp Pumpkin pie spice, Adjust according to your preference
- 2 cups Cool Whip
- Orange food coloring, Optional
Instructions
- In a medium size mixing bowl, add cream cheese and powdered sugar and mix until smooth.
- Add pumpkin puree and pumpkin pie spice and mix until combined.
- Fold in the Cool Whip gently with a spatula until mixture is fluffy and creamy.
- Mix in a little orange food coloring if you want a more vibrant color (optional).
- Spoon this mixture into a small serving bowl and enjoy.
Notes
- Use full fat cream cheese for maximum creaminess.
- To thicken dip, mix in some more powdered sugar and to thin it out, mix in some milk.
- Don’t use pumpkin pie filling which has a different flavor than pumpkin puree.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
- Read additional tips and variations above in the post.
