This creamy pumpkin dip gives you all the tangy, delicious flavors of pumpkin cheesecake. Yet you don’t have to go to all the effort of actually baking the cheesecake! It’s the best of both worlds.
- 1 cup canned pumpkin puree– 8 oz cream cheese, softened– 1/2 cup powdered sugar– 1 teaspoon vanilla extract– 1 teaspoon pumpkin pie spice– 1/2 cup whipped cream (optional, for topping)– Graham crackers, apple slices, or pretzels (for serving)
Ensure that the cream cheese is softened by leaving it at room temperature for about 30 minutes. Measure out the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice.
In a medium-sized bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Use a hand mixer or a stand mixer to blend the ingredients until smooth and well combined.
If you prefer a lighter consistency, you can fold in whipped cream at this stage. This step is optional but adds a delightful fluffiness to the dip.
Cover the bowl with plastic wrap and refrigerate the pumpkin cheesecake dip for at least 1-2 hours. Chilling allows the flavors to meld and the dip to firm up slightly.
Once chilled, transfer the pumpkin cheesecake dip to a serving bowl. If desired, top it with an additional dollop of whipped cream. Serve with graham crackers, apple slices, or pretzels for dipping.