Pumpkin Pie Cheesecake Dip Recipe
Creamy, cozy, and bursting with pumpkin spice flavor — this Pumpkin Pie Cheesecake Dip is the ultimate fall treat! Whip it up in minutes for a crowd-pleasing dessert that tastes just like a slice of pumpkin pie with half the effort.
If pumpkin pie and cheesecake had a baby, this dip would be it. Inspired by the comforting flavors of classic Thanksgiving desserts, this no-bake Pumpkin Pie Cheesecake Dip captures everything you love about fall — smooth cream cheese, sweet pumpkin puree, and warm spices — in a light and fluffy dip.
Whether you’re hosting a fall party, setting up a Thanksgiving dessert table, or just craving a seasonal snack, this recipe delivers all the flavor without turning on the oven.
Serve it with graham crackers, apple slices, or pretzels for the perfect mix of creamy and crunchy.
Why You’ll Love This Recipe
- Quick & Easy: Ready in just 10 minutes — no baking required!
- Perfect for Parties: A fun twist on classic pumpkin pie that guests can dip and share.
- Creamy & Fluffy Texture: Light, airy, and perfectly spiced for fall.
- Make-Ahead Friendly: Stays delicious in the fridge for days, making holiday prep a breeze.
- Versatile Serving Options: Pair with cookies, fruit, or crackers for endless combinations.
Pumpkin Pie Cheesecake Dip Recipe
Ingredients
- 8 oz cream cheese softened (use dairy-free cream cheese for a vegan version)
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup brown sugar or coconut sugar for a refined sugar-free option
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice or a mix of cinnamon, nutmeg, and ginger
- ½ teaspoon ground cinnamon
- 1 cup whipped topping like Cool Whip or homemade whipped cream; use coconut whipped cream for dairy-free
- Optional Garnishes:
- Crushed graham crackers
- A sprinkle of cinnamon or nutmeg
- Whipped cream swirls on top
Instructions
- Soften the Cream Cheese:
- Let the cream cheese sit at room temperature for about 20–30 minutes until smooth and easy to mix. This ensures a creamy, lump-free dip.
- Mix the Base:
- In a large mixing bowl, beat the softened cream cheese and brown sugar together using an electric mixer on medium speed until creamy and fluffy (about 1–2 minutes).
- Add Pumpkin & Flavorings:
- Mix in the pumpkin puree, vanilla extract, pumpkin pie spice, and cinnamon. Beat until the mixture is smooth and well combined. You should smell that cozy pumpkin spice aroma!
- Fold in Whipped Topping:
- Gently fold in the whipped topping using a spatula until just combined. Avoid overmixing to keep the dip light and airy.
- Chill & Serve:
- Transfer the dip to a serving bowl and chill for at least 30 minutes before serving. This helps the flavors meld together and gives it a thicker, cheesecake-like texture.
Pro Tips & Variations
- Make it Healthier: Swap brown sugar for maple syrup or honey for a natural sweetness.
- Dairy-Free Option: Use vegan cream cheese and coconut whipped cream.
- Extra Creamy: Add 2 tablespoons of softened butter for a richer texture.
- Add Crunch: Top with crushed graham crackers, chopped pecans, or granola right before serving.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir before serving again.
- Freezing: Not recommended, as the texture can become watery after thawing.
Serving Suggestions
Serve this Pumpkin Pie Cheesecake Dip with:
- Dippers: Graham crackers, vanilla wafers, apple slices, pretzels, or gingersnap cookies.
- Occasions: Perfect for Thanksgiving, Friendsgiving, Halloween parties, or fall movie nights.
- Drinks: Pair with hot apple cider, chai tea, or a pumpkin spice latte for the ultimate cozy combo.
- Presentation Tip: Spoon into a pretty bowl, sprinkle cinnamon on top, and surround it with a platter of dippers for a festive touch.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare it up to 2 days in advance. Just cover and refrigerate until ready to serve. Give it a quick stir before serving.
Can I freeze this dip?
Freezing isn’t ideal — it can cause the texture to separate. It’s best enjoyed fresh or within a few days.
Can I use homemade whipped cream?
Absolutely! Just whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until soft peaks form, then fold it in as directed.
