Pumpkin Cheesecake Dip
This creamy pumpkin dip is an easy fall treat you can whip up in 5 minutes and tastes just like pumpkin cheesecake!
Pumpkin Cream Cheese Dip
Did somebody say pumpkin cheesecake?!
My husband is famous for his pumpkin swirl cheesecake. It is a dessert masterpiece that is requested often by family and friends.
However, if you’re looking for a quick and easy pumpkin dessert with no baking required, then I have just the treat for you!
This pumpkin pie dip tastes just like a rich and creamy pumpkin pie or cheesecake…but in dip-able form! Dunk your favorite cookies, fruits, etc. in this sweet and spicy fall creation with a delightful fluffy texture!
This easy dessert dip is perfect for fall gatherings, from a Halloween party to Thanksgiving dinner. Let’s get mixing!
Ingredients
For your convenience, I’ve included shop-able ad links to some of the ingredients and supplies used to make this recipe; disclosure policy available here.
- 1 large package instant vanilla pudding (5oz box)
- Whipped topping (such as Cool Whip)
- Cream cheese (softened)
- Pumpkin puree (15 oz can)
- Pumpkin pie spice
- Vanilla extract (use the 100% pure vanilla extract for best flavor)
Full ingredient amounts available in the printable recipe card at the bottom of the post.
Kitchen Supplies Used
- Stand mixer or electric mixer
- Large mixing bowl
Instructions
- Add cream cheese, whipped topping and vanilla pudding mix to the bowl of a stand mixer (or large mixing bowl with an electric hand mixer) and beat on medium speed until light and fluffy.
- Fold in the canned pumpkin puree, pumpkin spice and vanilla extract and mix until well incorporated.
- Cover and refrigerate for 1-2 hours before serving, if you have time.
Video Demo:
Prep Tips
- Pumpkin – Canned pumpkin or pumpkin puree is exactly what it sounds like: pumpkin that has been pureed into a smooth consistency. On the other hand, pumpkin pie filling is pumpkin puree that has added sugars and seasonings, such as cinnamon, nutmeg, ginger, and cloves. Since we are adding our own seasonings, I would recommend sticking with pure pumpkin for the recipe. This also keeps it from being too sweet since the whipped topping and pudding mix already adds some sweetness.
- Chilling & Prep Time – While this dip can be enjoyed right away, an hour or two of chilling time in the fridge gives all the flavors time to meld together and it give this a cool taste that you’d expect from cheesecake.
- Toppings & Garnish Ideas – Feel free to sprinkle with cinnamon or even add a dollop of whipped cream before serving.
- Storage – Because it contains dairy ingredients, you’ll want to make sure that you keep your dip refrigerated until ready to serve. Do not leave out more than 2 hours at room temperature. Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
- Sugar Free Variation – You can substitute sugar-free versions of some of the ingredients, such as sugar free pudding mix and sugar free whipped topping. Keep in mind that pumpkin puree contains natural sugars, so this won’t be a zero sugar recipe. However, these simple swaps will bring the total carb count down to less than 10g total carbohydrates per serving.
What to Dip:
This easy pumpkin dip tastes fabulous with just about anything! Here are a few of our favorites:
- Vanilla wafers
- Graham crackers
- Apples
- Jumbo marshmallows
- Ginger snaps
- Wafer cookies
- Banana slices
- Pretzels
More Pumpkin Recipes To Try:
If you liked this pumpkin dip recipe, give these other fall treats a try!
- Chocolate Pumpkin Sheet Cake
- Easy Pumpkin Roll
- Gluten Free Pumpkin Chocolate Chip Muffins
- Pumpkin Pie Cupcakes
- Pumpkin French Toast
- Pumpkin Spice Puppy Chow
- Gluten Free Pumpkin Bread
- Pumpkin Monkey Bread
- Pumpkin Pie Bread Pudding
- Soft Pumpkin Cookies with Cream Cheese Icing
Pumpkin Cheesecake Dip Recipe (Printable Recipe Card)
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Pumpkin Cheesecake Dip
Equipment
- Stand mixer or Electric Hand Mixer
Ingredients
- 1 box instant vanilla pudding 5oz box
- 2 cups whipped topping such as Cool Whip
- 8 oz cream cheese softened
- 1 can pumpkin puree 15 oz can
- 2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
Instructions
- Add cream cheese, whipped topping and vanilla pudding to the bowl of a stand mixer (or large mixing bowl with an electric hand mixer) and beat on medium speed until light and fluffy.
- Mix in the pumpkin puree, pumpkin spice and vanilla extract until well incorporated.
- Cover and refrigerate at least 2 hours before serving, if you have time.
Video
Notes
- Pumpkin – Be sure to use 100% real pumpkin puree, NOT pumpkin pie filling.
- Chilling the Dip – While you can go ahead and serve immediately, chilling the dip in the fridge for an hour or two helps it set and all the flavors to develop even more.
- Storage – Keep leftovers in the fridge for up up to 4-5 days.
Nutrition
Pin our Pumpkin Pie Dip on Pinterest:
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