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This fall-inspired pumpkin pie cheesecake dip has the pumpkin and spice flavors you’re craving. With its creamy pumpkin and spice flavors, it’s sure to please any holiday event crowd. As simple as it is to make it will soon become a go-to favorite recipe.
Today I am excited to share a Pumpkin inspired dip! If you love pumpkin (I do) then this one will be a hit with you too!
This dip serves up all the flavors of pumpkin pie cheesecake without the crust. It pairs perfectly with your favorite dipping cookies, crackers, pretzels, or fruit.
My favorite cookies for dipping into the pumpkin pie cheesecake dip are ginger snaps and vanilla wafer like cookies. The ginger snaps enhance the pumpkin spice flavors, while the vanilla wafer mellows the flavors of the dip. However, don’t forget about graham crackers the ultimate standby for any fall spiced dip.
Let me share why I enjoy this recipe so much besides the fact I love pumpkin. As an on the go mother, I look for easy recipes that taste great, this recipe meets these requirements. For this reason, I can make this recipe within 15 minutes and have it chilling ready to pull out and serve.
One of the good things about cold dips is that they all taste better after being chilled. Why is this good? Because the spices in a dip have time to hydrate while they chill which allows the flavors to blossom. When spices blossom the flavors are more pronounced.
What You’ll need to make Pumpkin Pie Cheesecake Dip
Whenever I make a new recipe I make a checklist so I know what I need to have on hand. No one likes to be in the middle of a recipe to discover they don’t have an ingredient. So for this recipe here is a general list of what you’ll need.
- Cream cheese warmed at room temperature (vegan cream cheese can be substituted for dairy-based cream cheese)
- A can of pumpkin (not pumpkin pie mix)
- Brown sugar
- Powdered sugar
- Vanilla extract (I prefer to use a bourbon-based vanilla extract because it has a more robust flavor.)
- Ginger (ground)
- Nutmeg (ground or use a Microplane and grate your own from a nutmeg seed)
- Ground cloves
Did you notice that these ingredients are things you have in your cupboard during the holidays? This is another reason this recipe is a go-to for me.
Hey if you don’t have a hand mixer, no worries you can mix this dip by hand as well.
Are you allergic to dairy or prefer vegan dishes? If you are, try replacing the dairy-based cream cheese with vegan cream cheese in this recipe. You won’t believe how good this plant-based version is.
Pumpkin Pie Cheesecake Dip REcipe Tips
As with many recipes, bring the cream cheese to room temperature before adding it to the mixture. Bringing the cream cheese to room temperature allows it to soften and easier to combine with other ingredients.
In addition, when making this recipe you want to use real canned pumpkin and not pumpkin pie mix. Why does this matter? Because you will develop a more flavorful dip by adding your own spices.
Also, if you don’t have all of the individual spices on hand, you can use 3-1/8 teaspoons of pumpkin pie spice.
Let’s talk about brown sugar for a moment. By adding brown sugar to this dip you develop a slight molasses flavor that combines wonderfully with all the other ingredients. Adding to the deliciously rich flavor of the Pumpkin Pie Cheesecake Dip.
Have you ever tried dark chocolate with pumpkin? The two flavors pair nicely together. If you want to try it, shave some 60% dark chocolate on top of the dip. If you don’t have chocolate to shave you can sprinkle dark chocolate chips or small chunks instead.
For more Delicious fall Delectables
- Pumpkin Chocolate Chip Cookies are a surprising and fun fall variation on the classic treat.
- 4 Ingredient Pumpkin Muffins make for yummy snacks! Muffins are such easy options for breakfast, snacks, and dessert.
- This amazing Pumpkin Bread recipe is so versatile it can be made into a loaf or muffins.
- If you need a super easy dessert, this Pumpkin Sheet Cake would make a tasty dessert for a fall meal.
I can’t wait for you to try the Pumpkin Pie Cheesecake Dip and enjoy some of my other fall favorites.
Pumpkin Pie Cheesecake Dip
- 8 ounces cream cheese room temperature
- 1 cup canned pumpkin not pumpkin pie mix
- 1/2 cup brown sugar
- 1/4 cup powder sugar
- 1 tsp vanilla extract
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Add all ingredients to the large mixing bowl
Using a hand mixer or by hand, if you prefer, mix all of the ingredients together until well combined.
Transfer the dip into the dish you will be serving it in.
Place in the refrigerator to chill and develop flavors, or serve it immediately.
Serve this dip with your favorite dippable cookies, crackers, pretzels, or fruit.
If you like dark chocolate, try topping this dip with some shaved dark chocolate or small dark chocolate pieces. The slight bitter with balance nicely with the sweetness of the dip.
If you don’t have all of the individual spices on hand, you can use 3-1/8 teaspoons of pumpkin pie spice. You can also get away with just using cinnamon, but you will only want to use the 2 teaspoons as written in the recipe.