Pumpkin Cheesecake Dip

Creamy Pumpkin Cheesecake Dip 🎃🍂

This easy, no-bake Pumpkin Cheesecake Dip is the ultimate fall dessert—smooth, spiced, and perfect for dipping graham crackers, apple slices, or pretzels! Ready in just 10 minutes.

Ingredients

• 8 oz (1 block) cream cheese, softened

• ½ cup pumpkin puree (not pumpkin pie filling)

• ¼ cup brown sugar (or powdered sugar for smoother texture)

• ¼ cup granulated sugar

• 1 tsp vanilla extract

• 1 tsp pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp ginger + ¼ tsp nutmeg)

• ½ cup whipped cream (or Cool Whip)

• Pinch of salt

Optional Mix-ins:

• ½ cup mini chocolate chips

• Crushed graham crackers for topping

Instructions

1. Beat cream cheese until smooth (no lumps!).

2. Add pumpkin, sugars, vanilla, spice, and salt—mix well.

3. Fold in whipped cream gently for a fluffy texture.

4. Stir in chocolate chips (if using).

5. Chill 30+ minutes (or serve immediately).

Serving Ideas

🍎 Dippers: Apple slices, graham crackers, vanilla wafers, pretzels
🥄 Drizzle: Caramel sauce, extra whipped cream
🍂 Garnish: Cinnamon sprinkle, crushed pecans

Tips

✔ For a lighter dip, use Greek yogurt + less sugar.
✔ Make ahead! Stores in the fridge for 3 days.

Perfect for Halloween, Thanksgiving, or cozy nights in! Want a dairy-free version? Swap in vegan cream cheese & coconut whipped cream. 😊

Would you like a pumpkin pie version with a crust? Let me know!