This Fluffy Pumpkin Cheesecake Dip is the quickest, easiest fall dessert imaginable and comes together using only 5 ingredients – and it also doubles as a no-bake cheesecake filling!
Guys, this pumpkin dip might just be the epitome of easy fall desserts.
Not only is it perfect for dipping all the things, (which is what it’s meant for, but hear me out…)
It’s about the best damn no-bake cheesecake filling I’ve ever had.
Creamy, cheesy, slightly sweet , and pumpkiny to boot – it’s freakin’ excellent.
And with only 5 ingredients inside, I’m expecting little complaining and lots of munching.
This pseudo-pumpkin pie dip recipe makes enough to serve 12, but I’ll bet you can tear down half of it in one sitting At least – I know I can (and did.)
Of course, it wasn’t hard.
It is SO delightfully fluffy. Before you know it, you’ll be staring at a bit of the bottom of the bowl.
The good news? I repeat: it’s so easy! Just whip up another batch – just make it quick, because the other folks at the party will know it’s gone!
Grab these five ingredients, and keep them on hand all autumn long so you never have to go without this dip!
- Cream cheese or nefuchatel if you’re looking for few calories; make sure it’s nice and soft!
- Brown sugar – use the recipe as a baseline amount, but add this to taste
- Pumpkin puree – NOT pumpkin pie filling, that’s a totally different thing. I use the canned stuff, but if you like to roast your own, more power to ya!
- Pumpkin pie spice – but cinnamon and a dash of nutmeg will also work in a pinch
- Heavy whipping cream – also known as double cream for my European friends. You can use refrigerated whipped topping (like Cool Whip) here if you’d like
How to make fluffy pumpkin dip with cream cheese:
- Soften a block of cream cheese at room temperature. If the cream cheese is too cold when mixing it into the dip, small flecks of unblended cream cheese will remain in the dip.
- Next, use a hand mixer to blend the soft cream cheese with brown sugar (for a bit of sweetness) until it’s super smooth and creamy. Feel free to adjust the sugar to your tastes.
- Add the pumpkin puree and pumpkin spice, and mix until well combined.
- In a separate bowl, whip some heavy cream to stiff peaks. (Alternatively, you could use 1 1/2 cups of thawed store-bought whipped topping.) Gently fold the whipped cream into the dip until it’s fully combined, being sure not to overmix.
- Refrigerate the pumpkin dip until you’re ready to serve it up in a serving bowl on a lovely platter!
You could also use this recipe as a filling for brownie parfaits, pipe it into small tart shells, or spread it on top of a large baked graham cracker crust and serve it as a cheesecake.
How long is pumpkin dip good for?
This dip will stay fresh covered in the refrigerator for up to 2-3 days, up to 5 if you use store-bought whipped topping instead of whipped heavy cream. Be sure to refrigerate it no more than 2 hours after putting it out to serve.
Can you freeze pumpkin dip?
Yes! If you somehow end up with leftover dip, place it in a freezer-safe container or a zipper bag and freeze for up to 1 month.
What goes with pumpkin cream cheese dip?
Anything your heart desires! Pumpkin pairs with lots of warm fall flavors, including
- Apple slices
- Pear slices
- Cinnamon Graham Crackers
- Ginger Snaps
- Vanilla Wafers
- A spoon
- Clean fingers
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Fluffy Pumpkin Cheesecake Dip
- 8 ounces cream cheese softened
- ½ cup brown sugar more or less to taste
- 15 ounces pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1 cup heavy whipping cream
- In a medium bowl, use a hand mixer to blend the cream cheese and brown sugar until smooth and creamy.
- Add the pumpkin puree and spice to the bowl, then blend again until well combined.
- In a separate cold bowl, whip the heavy cream to stiff peaks.
- Gently fold the whipped cream into the pumpkin dip until fully combined. Refrigerate until ready to serve, then sprinkle with ground cinnamon. Serve with choice of dippers, or use in a no-bake recipe.
Wendy Klik says
Perfect for a tailgate or game day party.