Do you want a quick and easy dip for a Fall party or even as an appetizer on Thanksgiving? This Pumpkin Cheesecake Dip is the answer! The great part is that it has a whole can of pumpkin in it so there are actually some goodies going into your body! 🙂
This recipe makes a nice big bowl of dip and it has the flavors of Fall! I love pairing this with graham cracker sticks, but you could also use fruit, vanilla wafers or even a cookie! I looked at lots of different recipes for pumpkin dip, but finally settled on the one from Amber at Dessert Now, Dinner Later!
Ingredients for Pumpkin Cheesecake Dip
8 oz tub of Cool Whip
8 oz brick of cream cheese, softened to room temperature
3/4 cup powdered sugar
1 tablespoon Pumpkin Pie Spice
1 15 oz. can of pumpkin puree
How to Make Pumpkin Cheesecake Dip
I will be honest with you….the best way to make this dip is to start off with your cream cheese and powdered sugar and cream those together with your mixer. Then you will add in your pumpkin pie spice and pumpkin puree and mix those until well blended and last beat in your cool whip. That is the best way to get a nice smooth dip.
This is how I made the dip…..I dumped all the ingredients into my Kitchenaid Mixing bowl and mixed it until well blended! I was in a hurry because I was taking the dip to our small group meeting at church and I still had to get some dinner made! Guess what….the dip wasn't as smooth as it may have been if I had done it properly…but it still tasted amazing! 🙂
So the choice is yours on how you want to mix your dip ingredients! Either way you will end up with a Pumpkin Cheesecake Dip that is just right to eat!
Beat the cream cheese with the powdered sugar until smooth using a mixer.
Mix in the pumpkin puree and pie spice until well blended.
Beat in the cool whip until mixed thoroughly.
You can sprinkle pumpkin pie spice on the top of your tip if you desire.
You can use apple slices, graham crackers, vanilla wafers, etc for dipping!