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This Fluffy Pumpkin Cheesecake Dip is the quickest, easiest fall dessert imaginable! Canned (or fresh!) pumpkin puree, cream cheese, and whipped cream play big parts in bringing this scoopable, dippable treat to life – and it also doubles as a no-bake cheesecake filling!
This post is sponsored in conjunction with PumpkinWeek. We received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. We only work with companies that we love and, as always, all opinions are 100% ours.
Guys, this pumpkin dip might just be the epitome of easy fall desserts.
Not only is it perfect for dipping all the things, guys (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.
JUST TAKE ME TO THE PUMPKIN CHEESECAKE DIP ALREADY!
If you’d rather skip my (pretty darn helpful) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy pumpkin dip recipe, just scroll right on down to the bottom of the page where you can find the printable recipe card!
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!
Happy Pumpkin Week! Have you entered our amazing giveaway yet? Hop on over to this post and scroll down for the details!
How To Make Pumpkin Dip:
First, 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, blend the soft cream cheese with brown sugar (for a bit of sweetness) until smooth and creamy. Feel free to adjust the sugar to your tastes. Then add the pumpkin puree and spice and mix until well combined.
Then, 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.
Refrigerate the pumpkin dip until you’re ready to serve it!
You could also use this pumpkin dip in 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.
Can I Freeze Pumpkin Dip?
Yes! Place it in a freezer-safe container or a zipper bag and freeze for up to 1 month.
How Long is Pumpkin Dip Good For?
This pumpkin cheesecake dip will stay fresh covered in the refrigerator for up to 5 days. Be sure to refrigerate it no more than 2 hours after putting it out to serve.
What Goes With Pumpkin 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
LOOKING FOR MORE FALL DIP RECIPES?
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Fluffy Pumpkin Cheesecake Dip
- 8 ounces cream cheese softened
- 1/2 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.
PIN THIS PUMPKIN DIP FOR LATER!
Here are today’s #PumpkinWeek Recipes:
Cheesy Pumpkin Chorizo Burritos from Rants From My Crazy Kitchen
Fall-Flecked Stuffed Grape Leaves from Culinary Adventures with Camilla
Pumpkin Gnocchi with Sage Butter Sauce from A Kitchen Hoor’s Adventures
Pumpkin Harvest Stew from Wholistic Woman
Pumpkin Mac N Cheese from Sweet Beginnings
Rosemary Cheddar Pumpkin Rolls from Cookaholic Wife
Baked Goods & Desserts:
Cinnamon Pumpkin French Toast Casserole from Daily Dish Recipes
Easy Pumpkin Spice Pull-Apart Bread with Cinnamon Vanilla Glaze from Family Around the Table
Pumpkin Almond Tart from Love and Confections
Pumpkin Bundt Cakes Recipe from April Golightly
Pumpkin Cheesecake Danish Braid from The Redhead Baker
Pumpkin Cheesecake Milkshake from A Day in the Life on the Farm
Pumpkin Chiffon Pie from House of Nash Eats
Pumpkin Dip from The Crumby Kitchen
Pumpkin Dulce de Leche Bread Pudding from The Nifty Foodie
Pumpkin Halwa from Caroline’s Cooking
Pumpkin Pasties- Harry Potter Style from Jonesin’ For Taste
Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.