Description
This No Bake Pumpkin Cheesecake Dip is a creamy, festive treat perfect for fall gatherings and quick snacks. Combining the smooth tang of cream cheese with the warm flavors of pumpkin and pumpkin pie spice, this dip is easy to whip up in just 10 minutes. Serve it with a variety of dippers like apple slices, vanilla wafers, and graham crackers for a crowd-pleasing appetizer that requires no baking.
Ingredients
Scale
Dip Ingredients
- 8 oz Cream Cheese (Softened)
- 8 oz Whipped Topping
- 3/4 cup Brown Sugar
- 15 oz Canned Pumpkin (Not Pumpkin Pie Filling)
- 1 tbsp Pumpkin Pie Spice (Plus More for Topping)
Dippers
- Apples (Sliced)
- Vanilla Wafers
- Graham Crackers
- Gingersnap Cookies
- Animal Crackers
- Pretzels
Instructions
- Combine Cream Cheese and Whipped Topping: In a large bowl, add the softened cream cheese and whipped topping. Using a hand or stand mixer on medium-low speed, whip the ingredients together until well combined and smooth.
- Add Pumpkin and Spices: Add the canned pumpkin, pumpkin pie spice, and brown sugar to the bowl. Mix again until the mixture is fluffy and thoroughly incorporated.
- Serve with Toppings: Sprinkle additional pumpkin pie spice on top for garnish. Serve the dip immediately with your choice of sliced apples, vanilla wafers, graham crackers, gingersnap cookies, animal crackers, or pretzels for dipping. Enjoy!
Notes
- This Pumpkin Cheesecake Dip recipe is ready in 10 minutes, making it perfect for quick fall snacks or appetizers.
- Use canned pumpkin, not pumpkin pie filling, to avoid extra sweeteners and spices.
- For best texture, ensure cream cheese is softened before mixing.
- Feel free to experiment with different dippers to find your favorite combination.
- The dip can be refrigerated for up to 24 hours; stir before serving.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 9g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
