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5.0 from 114 votes

The Best Fall Recipes | Pumpkin Cheesecake Dip

This pumpkin cheesecake dip has all the flavors of a pumpkin cheesecake, but in an easy-to-make dip form. It's delicious served with apple slices, cinnamon sugar chips, or gingersnaps.

Prep Time
5 mins
Servings: 15
Calories: 65 kcal
Course: Dessert , Appetizer
Cuisine: American

Ingredients

  • 8 oz cream cheese well softened
  • 2 cups powdered sugar
  • 15 oz pure pumpkin puree
  • 1 TB ground cinnamon
  • ¾ tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ tsp ground allspice
  • ¼ tsp ground cloves
  • 1 tsp pure vanilla exract

Instructions

    Cup of Yum
  1. In a bowl, combine softened cream cheese and powdered sugar. Use an electric hand mixer or hand-whisk to blend together until smooth and creamy.
  2. Slowly mix in the pumpkin and whisk until smooth and incorporated. Stir in all the spices and vanilla. Whisk again to incorporate well. Cover and chill until ready to serve.

Notes

  • To ensure cream cheese is quite soft prior to using, you can microwave it in 20-second increments. This helps prevent stubborn little bits of cream cheese from refusing to blend in. 
  • Serve dip with apple slices, pretzels, graham crackers, or gingersnaps. 
  • If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you!

Nutrition Information

Calories 65kcal (3%) Carbohydrates 20g (7%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Cholesterol 15mg (5%) Sodium 49mg (2%) Potassium 83mg (2%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 4617IU (92%) Vitamin C 1mg (1%) Calcium 28mg (3%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 15Serving

Amount Per Serving

Calories 65

% Daily Value*

Calories 65kcal 3%
Carbohydrates 20g 7%
Protein 1g 2%
Fat 5g 8%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.2g 1%
Monounsaturated Fat 1g 5%
Cholesterol 15mg 5%
Sodium 49mg 2%
Potassium 83mg 2%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 4617IU 92%
Vitamin C 1mg 1%
Calcium 28mg 3%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.