Erin’s Recipe Rundown
Fall is that special time of year when all things pumpkin take center stage and I’m all for it!
By September I’m more than ready for all the cozy flavors. I love the warm spices and sweet fall flavors found in pumpkin cookies, bread, and muffins, but when I want something quick, easy, and unique, I always reach for this pumpkin cheesecake dip!
Why You’ll Love It: This creamy pumpkin dip gives you all the tangy, decadent flavor of pumpkin cheesecake without hassle of baking one! This 10-minute dip is the perfect fall dessert for family dinners, Halloween parties, and more.
Top Tips: Use heavy cream for a dip that is truly light and fluffy. Lower-fat milk will not work the same!
For more gluten-free pumpkin recipes, try this pumpkin creme brulee, gluten-free pumpkin bread, gluten-free pumpkin cake or these gluten-free pumpkin cookies.
xoxo erin
Featured Comment
From Shar: “It’s my father’s birthday and he requested for a pumpkin recipe, so I made this. I am glad everyone loved it! It is rich and creamy plus it is very convenient (made it ahead of time).”
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this pumpkin cheesecake dip. Jump to the recipe card below for the exact measurements.
- Cream cheese: It wouldn’t be cheesecake dip without cream cheese! For best results, use full-fat cream cheese and soften to room temperature before using to avoid lumps.
- Pumpkin puree: Be sure to use canned pumpkin, not pumpkin pie filling which has added sugar and spices.
- Maple syrup: The syrup adds deep, warm sweetness to help balance the tang and emphasize the cozy fall flavors. Use pure maple syrup, not pancake syrup.
For more party favorites, try these bacon wrapped dates with goat cheese, hot artichoke dip, caramelized onion dip, gluten-free breadsticks and 7-layer taco dip.
You also might like this gluten-free cheesecake!
How to Make Pumpkin Cheesecake Dip
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Make the whipped cream: I use a stand mixer with the whisk attachment for ease, but a hand mixer will work too! Beat the cold heavy cream and powdered sugar into stiff peaks, transfer to a different bowl to free up the stand mixer, then place in the fridge.
Using the stand mixer: Now beat together the other ingredients until smooth. Pull the whipped cream from the fridge and gently fold it into the pumpkin mixture.
Top and serve: I like to transfer the dip to a serving bowl for a cleaner look. I top it with either cinnamon or caramel sauce and chopped candied pecans, but other toppings (or no toppings at all) work too!
Gluten-Free?
This pumpkin cheesecake dip makes a great base for a gluten-free spread! I love serving it with Schar gluten-free graham crackers, gluten-free vanilla wafers, Simple Mills Cinnamon Sweet Thins, and apple slices!
Easy, Pumpkin Cheesecake Dip
Ingredients
- 1 ½ cups (360ml) heavy cream, cold
- ½ cup (60g) powdered sugar
- 8 ounces (1 block) cream cheese, softened
- ½ cup (113g) pumpkin puree
- ¼ cup (60g) maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons caramel sauce, optional
- 2 tablespoons chopped candied pecans, optional
Instructions
- Add the cold heavy cream and powdered sugar to the bowl of a stand mixer fitted with the whisk attachment and beat until stiff peaks form, about 2-3 minutes.
- Scoop out the whipped cream into a separate bowl and place it in the fridge while you prepare the rest of the dip.
- In the same mixing bowl, beat the cream cheese, pumpkin puree, maple syrup, vanilla extract, cinnamon, and nutmeg using whisk attachment until smooth and combined, about 3 minutes. Scrape down the sides of the bowl as needed.
- Gently fold the whipped cream into the pumpkin mixture.
- Transfer the pumpkin cheesecake dip to your serving bowl and garnish with a sprinkle of cinnamon or a drizzle of caramel sauce and a sprinkle of chopped candied pecans, if using.
- Serve with apple slices, graham crackers, and vanilla wafers (gluten free if needed!). Enjoy!
It’s my father’s birthday and he requested for a pumpkin recipe, so I made this. I am glad everyone loved it! It is rich and creamy plus it is very convenient (made it ahead of time).
I’m so glad you all enjoyed it!
This is one of my favorite party treats in the fall! So flavorful and delicious.
Total crowd-pleaser! Quick, easy, and perfect for holidays or parties.