Pumpkin Cheesecake Dip
This post may contain affiliate links, meaning that I may receive a commission at no cost to you if you use a link provided. All opinions shared are my own. You can review my full disclosure policy here.
Pumpkin Cheesecake Dip is super simple to make and is great with apples, vanilla wafers, pretzels and more!
I know I’ve kind of kicked things into full Thanksgiving gear this week, but this recipe can be used anytime in the fall or for any party or gathering you may be having.
Since it is still fall, I am going to continue to relish in the pumpkin recipes. They are, after all, good through at least Thanksgiving, right?! This Pumpkin Cheesecake Dip is SO fast to throw together and you can honestly dip ANYTHING into it – sweet or savory!
We tried it with apples, vanilla wafers, and pretzels, but gingersnaps and ritz crackers would be good too! Actually, my husband and his co-workers spread it on top of some fresh hot cinnamon waffles from the line at work (my husband is the production manager) and he said everyone just gobbled them up!
This pumpkin cheesecake dip holds up really well, so you can totally use it as a no bake cheesecake inside of a graham cracker crust! Wouldn’t that be delicious?!
Pumpkin Cheesecake Dip
- 1 (8oz) pkg neufchatel cream cheese
- 3/4 cup powdered sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 Tbsp pumpkin pie spice
- 1 (8oz) tub cool whip
- With a handheld mixer and large bowl, beat the cream cheese with the powdered sugar until smooth.
- Mix in the pumpkin puree and pumpkin pie spice.
- Beat in the cool whip until mixed thoroughly and the beaters leave ripples in the dip.
- Optional: Top with a sprinkle of cinnamon or pumpkin pie spice.
- Serve with apples, pretzels, vanilla wafers or your favorite dippers.
Nutrition Information:Yield: 12
Amount Per Serving: Unsaturated Fat: 0g
Recipe added 9/10/15. Also seen on Oh Sweet Basil.
14 Comments on “Pumpkin Cheesecake Dip”
I was thinking of bringing it for a Thanksgiving appetizer. The only thing about your ingredients is I never ever use
cool whip at all. That is really bad for you. I always make my own whipped cream. Will that work?
Hi Linda, Real whipped cream can be substituted for cool whip in most recipes, just understand that it won’t hold it’s shape as well, and may separate a little bit. 1 cup of heavy cream plus 1/4 cup powdered sugar whipped until stiff peaks should substitute okay in this recipe.
I have a lot left over from the weekend. Any ideas i can use so it doesn’t go to waste? Or freeze…
You could probably frost brownies with it. That would be my best idea. I worry about the texture changing if you freeze it.
YUM! I definitely have to try this! 🙂 Just thinking about so many things that would taste great with this dip! 🙂
It’s an extremely versatile dip!
That looks RIDICULOUSLY amazing – yum!
Thank you Alessandra!
Pumpkin cheesecake dip has been on my must-make list this fall, and I am definitely gonna have to give it a go now! This would be perfect for apps at Thanksgiving!
It was a fun thing to try! I think it would be good stuffed in french toast too!
I never get tired of seeing pumpkin recipes 🙂 This cheesecake dip looks incredible! Love this idea for game day or a party. Can’t wait to check out the recipe! 🙂
So glad you like pumpkin too! Thanks for visiting my post on Oh Sweet Basil!
This pumpkin cheesecake dip sounds and looks super delicious! This would be great for a party, so yummy! 😀
Thanks Jess, definitely a great party food!