Pumpkin Cheesecake Dip
Perfectly spiced Pumpkin Cheesecake Dip is the best no bake dessert dip around for the fall months ahead. Made with just a handful of ingredients and ready in less than 10 minutes, this Pumpkin Dip recipe is great for sharing with adults and kids. Makes 6-8 servings, but can easily be doubled.
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The BEST Pumpkin Cheesecake Dip
Can I make a confession?
I will do a lot of things for myself (and a lot of excessive things in the kitchen), but I will not take the time or effort to bake a cheesecake from scratch.
My classic Cheesecake Dip has been a reader favorite for years, and I thought it would be fun to make a seasonal version of the classic.
After all: who doesn’t love all things pumpkin spice this time of year?
Why I love this recipe:
This was an earworm of an idea, and the resulting recipe is exactly as you’d expect.
Tart with a hint of sweetness; beautiful, bold warming spices and a stunning light orange color. This Pumpkin Cheesecake Dip is the simple dessert dip for the autumn.
Here are a few things I love about it:
- The flavor is SPOT ON. If you love vibrant pumpkin pie spices, this recipe is for you. (Alternatively, if strong spices aren’t your jam, this probably is not for you.)
- It’s a quick recipe! As long as you remember to soften the cream cheese, you only will need about 5-10 minutes to mix up this goodness.
- It pairs with a lot of dippers. While my girls loved this Sweet Pumpkin Dip with graham crackers, I preferred salty pretzel crisps and thin apple slices dipped into it.
More easy dessert dip recipes to try: Dulce de Leche Dip | S’mores Dip | Chocolate Cheesecake Dip | Funfetti Dip
What you need to make this recipe:
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- Large mixing bowl
- Hand mixer (or a stand mixer) and/or rubber spatula
- Food processor, optional
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here is what you need to get at the grocery store:
- Cream cheese — please use the full-fat cream cheese, as it blends up much more nicely than lower fat or nonfat cream cheese. Make sure it’s at room temperature, too, so it can easily be combined with the other ingredients.
- Sour cream — a little goes a long way. This adds more tartness to the dip. While you could probably substitute Greek yogurt for this, I have not tried that and don’t know how the texture would end up.
- Pumpkin butter — I used the Trader Joe’s brand of pumpkin butter, but you can use your favorite brand… or even make homemade pumpkin butter if you prefer. Keep in mind that there will be textural and flavor differences between each brand and you might need to tweak the spices if yours aren’t punchy enough.
- Brown sugar — this gives our dip a hint of molasses sweetness without making it too sweet.
- Spices — in addition to the spices that are a part of the pumpkin butter, we add a little extra ground cinnamon, ground ginger and a little freshly grated nutmeg. Add these at the very end after tasting the dip to ensure yours is not overly spiced (unless you’re into that.)
A few notes on the ingredients:
Please note that we do not use pumpkin puree here, but instead, pre-spiced pumpkin butter. I like this better than pumpkin pie filling, too.
No Cool Whip necessary! I don’t like my desserts with this whipped topping, so I don’t develop the recipes with this ingredient. If you feel the same way, this recipe is for you.
How to make Pumpkin Cheesecake Dip
This is super simple to make, and it comes together in a single bowl.
Measure the softened cream cheese into a large bowl. Blend until smooth and creamy with a hand mixer.
Please note that you can do this in a food processor, but you need to be careful not to over-process the cream cheese, or it will become runny and remain runny.
Add the sour cream and pumpkin butter.
Blend with the hand mixer until smooth.
Next, add the powdered sugar, vanilla extract and kosher salt. Mix it up until combined, and give it a taste.
This is a super important step, as every pumpkin butter will have a different level of spices. So will your palate. So taste and see if you like it or want stronger spices. If you do, add those in next. If you don’t, skip the bonus spices.
Sprinkle in the ground cinnamon, ground ginger and the freshly grated nutmeg. Give it another mix until everything is well-combined and smooth.
This dip can be made in advance and chilled, or it’s ready to serve immediately. Transfer to a serving bowl, and serve alongside your favorite fruits, crispy pretzels, Graham crackers or cookies.
Please note that the dip is not super runny, but also not super thick. It will firm up if you put it in the refrigerator.
How to store:
Store in an airtight container in the refrigerator for up to 5 days.
Before serving, mix well, as the ingredients can separate.
Erin’s Easy Entertaining Tips
If you’re looking for a low maintenance but easy win dessert for the fall months, be it for Halloween parties, a Friendsgiving gathering or even Thanksgiving Day festivities, this Sweet Pumpkin Dip is where it’s at.
Here is what I would do, if I were making this for a crowd:
- Double the recipe. The math is simple, and this way, you’ll have more for everyone to enjoy. (Or more for you after everyone leaves.)
- Vary your dippers. Different people like different things. We loved sliced fruit (sliced apples for the win!), as well as Graham crackers and some thin vanilla wafter cookies with this. Thin pretzels are great, too. But you can add other cookies, like vanilla Oreos or even vanilla wafers.
- Make it a platter. Gently scoop the dip into a bowl, and place it in the middle of a platter or a board. Scatter the various foods for dipping around it.
Frequently Asked Questions
No. I do not recommend using lower fat or fat free cream cheese or sour cream because that will affect the texture of the final dip.
If that is what speaks to you, have at it! However, I suggest starting small and adding more after tasting it to ensure you do not overspice your dip.
Quick tips and tricks to make creamy Pumpkin Cheesecake Dip
- Soften the cream cheese. This way, it’ll whip up more easily and form the base of the cheesecake dip.
- Taste as you go. I am obsessed with the amount of spice in this dip, but I know that’s not for everyone. Give it a taste to ensure it’s palatable and delicious for you since you’re the one who will enjoy it.
- Have fun with the dippers, too. There are so many things you can dip into this pumpkin dessert dip. Pretzel sticks, cookies, fruit and more. Choose your favorites and go with it!
Here’s how you can make this perfect fall dessert in your own kitchen…
Pumpkin Cheesecake Dip
Ingredients
- 8 oz. cream cheese
- 2 tablespoons sour cream
- ½ cup pumpkin butter
- ½ cup powdered sugar
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Pinch of freshly ground nutmeg
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Instructions
- Measure the softened cream cheese into a large bowl. Blend until smooth and creamy with a hand mixer.
- Add the sour cream and pumpkin butter. Blend with the hand mixer until smooth.
- Add the powdered sugar, vanilla extract and kosher salt. Give it a mix, and then taste the mixture. This is super important, as every pumpkin butter will have a different level of spice. If you like where the spice level is already, skip the bonus spices. If it needs some more oomph, add the spices next.
- Optional: Add in the bonus ground cinnamon, ground ginger and the freshly grated nutmeg. Mix until well-combined and smooth.
- Chill or serve immediately with your favorite fruits, crispy pretzels, Graham crackers or cookies.
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
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