This pumpkin cheesecake dip always a crowd-pleaser! It comes together in 10 minutes and is an easy make-ahead dessert for holidays or parties!
We love serving this with graham crackers, cookies and apple slices. I hope you love it too!
Like many women I know, when September or October rolls around I immediately start dreaming about pumpkin desserts. Fall is that special time of year when all things pumpkin take center stage, and I’m not complaining!
I love the warm spices and sweet fall flavors found in pumpkin cookies, pumpkin muffins, gingersnap cookies, and more.
But when I want a quick, easy, and unique dessert, I turn to this pumpkin cheesecake dip recipe.
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.
This 10-minute dip is the perfect fall dessert for family dinners, Halloween parties, and more.
It’s one of my favorite recipes for a crowd. And once you make this 10-minute dessert, you’ll see why!
Why You’ll Love This Recipe
- EASY make-ahead dish
- Creamy and tangy pumpkin dip
- Perfect for fall parties
- Ideal for pumpkin lovers
- Easy to make gluten-free
Fore more party favorites, try these recipes for 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 pumpkin creme brulee.
Ingredients You’ll Need
- Heavy cream: Heavy cream is used to create whipped cream, which gives this dip a light and fluffy texture. You must use heavy cream in this dip. Lower-fat milk will not work. I also prefer heavy cream to Cool Whip or other alternatives — it has a much richer flavor and better texture!
- Powdered sugar: Powdered sugar helps thicken and sweeten this tip. Any brand will work for this recipe.
- Cream cheese: Cream cheese is the base for this thick and tangy tip. For best results, use full-fat cream cheese. Soften the brick of cream cheese to room temperature before using.
- Pumpkin puree: Be sure to use canned pumpkin for this recipe, not pumpkin pie filling.
- Maple syrup: I like to use pure maple syrup, which has better ingredients and better flavor than imitation maple syrup.
- Vanilla extract: Pure vanilla extract is best for this creamy pumpkin cheesecake dip!
- Spices: Cinnamon and nutmeg give this dip the classic flavor found in other pumpkin recipes!
- Caramel sauce: I like to add a drizzle of caramel sauce to compliment the pumpkin spice and make a pretty presentation. Store-bought sauce will work just fine. You can omit this ingredient, if you prefer!
- Pecans: Chopped, candied pecans add a bit of crunchy texture and spiced flavor to this dip. I like to sprinkle them on top with the caramel sauce, but this ingredient is also optional.
For more favorite gluten-free pumpkin recipes, try these gluten-free pumpkin muffins, gluten-free pumpkin bread, gluten-free pumpkin pancakes, gluten-free pumpkin cake and gluten-free pumpkin cookies.
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!
How to Make Pumpkin Cheesecake Dip
- 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, or use a hand mixer to whip on low to medium speed.
- Transfer the fluffy pumpkin dip to your serving bowl. 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!
Storage Instructions
Store this dip in an airtight container in the fridge for up to five days.
FAQs
Pumpkin cheesecake is typically made using cream cheese, brown sugar, canned pumpkin, and pumpkin pie spice. If using eggs in the recipe, the cheesecake must be baked and chilled to fully set up. If it is a no-bake recipe, it won’t require eggs and will only need to be chilled in order to set up.
Yes, pumpkin cheesecake must be refrigerated for several hours or overnight in order for it to set up properly. All leftover cheesecake should also be stored in the fridge, since it is made with eggs and dairy products that could spoil if left out.
Sour cream isn’t always used in cheesecake, but if it is, it helps to create an even more moist and rich texture. It also adds tangy flavor and additional softness to the cheesecake.
Expert Tips & Tricks
- Heavy cream is used to create whipped cream, which gives this dip a light and fluffy texture. You must use heavy cream in this dip. Lower-fat milk will not work.
- I like adding a caramel drizzle and chopped, candied pecans to the top of this pumpkin cream cheese dip before serving. It adds another layer of flavor and texture, but it is an optional step. Feel free to skip, if you’d like!
- This easy pumpkin dip recipe tastes amazing with graham crackers, vanilla wafers, cookies, apple slices, and more. Feel free to get creative and use your favorite dippers!
You also might like this gluten-free cheesecake!
MORE SEASONAL FAVORITES
I hope you love this recipe as much as we do! If you try this pumpkin dip, be sure to leave me a comment/rating below. I’d love to hear from you!
Easy, Pumpkin Cheesecake Dip
Ingredients
- 1 ½ cups cold heavy whipping cream
- ½ cup powdered sugar
- 8 ounces 1 brick cream cheese, softened
- ½ cup pumpkin puree
- ¼ cup 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!
Notes
- Heavy cream is used to create whipped cream, which gives this dip a light and fluffy texture. You must use heavy cream in this dip. Lower-fat milk will not work.
- I like adding a caramel drizzle and chopped, candied pecans to the top of this dip before serving. It adds another layer of flavor and texture, but it is an optional step. Feel free to skip, if you’d like!
- This dip tastes amazing with graham crackers, vanilla wafers, cookies, apple slices, and more. Feel free to get creative!
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.