Pumpkin Cheesecake Dip Recipe

Course: Dessert, Snack, Spread

Cuisine: American

Prep Time: 10

Cook Time: 5

Chill Time: 1

Total Time: 1 15

Servings: people

Calories: 112kcal

Make a simple yet flavorful dip that is perfect for Thanksgiving snacking. This Pumpkin Cheesecake Dip is full of fall flavors and great for sharing.

In a small saucepan set over medium heat, whisk together the pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice.
15 ounces pumpkin puree, ¼ cup brown sugar, ¼ cup maple syrup, 1 teaspoon pumpkin pie spice
Cook, stirring occasionally, until the sugar has melted, about 5 minutes.
Set the mixture aside to cool while you prepare the rest of the dip.
In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream and vanilla on medium speed until stiff peaks form, about 2 minutes. Remove the whipped cream to a separate bowl.
½ cup heavy cream, 1 teaspoon pure vanilla extract
Switch to the paddle attachment, and add the softened cream cheese to the stand mixer. Beat the cream cheese on medium speed until it is light and fluffy, about 2 minutes.
8 ounces cream cheese
Add the pumpkin mixture to the cream cheese and mix until it is fully combined.
Gently fold the whipped cream into the cream cheese mixture-- you don’t want to deflate the cream!
Once the dip is fully combined, transfer it to your serving bowl and garnish with a sprinkle of pumpkin pie spice. Serve with your favorite dippers and enjoy!

This recipe makes approximately 2 cups of dip.
It doesn't take long for the sugar to melt on the stovetop so make you watch it carefully.
You will want to ensure your cream cheese is softened before you start making this pumpkin spice dip. Leave it on the counter for an hour prior.
Double-check that you grabbed pumpkin puree and not pumpkin pie filling. Pumpkin pie filling is already sweetened and the dip will end up way too sweet.

Storage: Store pumpkin cheesecake dip in an airtight container in the refrigerator for up to 2 days.