As fall approaches and the air turns crisp, I can’t help but reminisce about cozy gatherings with family and friends. One of my favorite memories is making pumpkin cheesecake dip—a delightful treat that brings smiles to everyone at the table. This simple yet scrumptious recipe takes only a few minutes to prepare and is perfect for any occasion. Let’s dig in and discover how to create this delicious pumpkin cheesecake dip!

Why You’ll Love This Recipe

Ingredients + Notes/Substitutions

Here’s everything you’ll need for this luscious dip:

• 1 1/2 cups white candy melts: These create a chocolatey coating for the graham crackers.
• 8 sheets graham crackers: The perfect crunchy base for dipping.
• 1 teaspoon ground cinnamon: Optional for garnish, adds a warm flavor.
• 8 ounces cream cheese (softened): Provides a creamy texture. You can use Neufchâtel for a lighter option, which is also the base for our fantastic cranberry cream cheese spread.
• 8 ounces Cool Whip (softened): If you prefer, you can make your own stabilized whipped cream.
• 1 1/2 cups powdered sugar: Sweetens the dip; feel free to reduce for less sweetness.
• 1 cup pumpkin puree: Essential for that fall flavor as pumpkins are a nutritional powerhouse offering vitamins and antioxidants. Do not confuse with pumpkin pie filling!
• 1 tablespoon pumpkin pie spice: Adds warmth and spice to the dip.
• 1 teaspoon vanilla extract: Enhances flavor.
• 1/8 teaspoon ground cinnamon (for garnish) (optional): For that extra touch of warmth.

Notes/Substitutions

• You can substitute Cool Whip with homemade whipped cream for a more natural approach.
• If you’re avoiding sugar, consider using powdered erythritol or other sugar substitutes.

Equipment

To get started, you’ll need:

Instructions

Creating this pumpkin cheesecake dip is a breeze! Follow these step-by-step instructions:

1. Prepare the Baking Sheet: Line a large baking sheet with parchment paper and set it aside.
2. Melt the Candy Melts: Place the white chocolate candy melts in a microwave-safe bowl. Heat them in the microwave according to package instructions, stirring every 20-30 seconds to ensure even melting.
3. Coat the Graham Crackers: Take one graham cracker at a time. Hold one end and dip the bottom into the melted white chocolate. Use a spatula to smooth the coating along the sides. Slide it out, shake off any excess, and place it on the parchment paper. Optionally, sprinkle with ground cinnamon. Repeat for all graham crackers.
4. Let Them Dry: Allow the coated graham crackers to dry for at least 30 minutes.
5. Prepare the Dip: In a stand mixer, beat the softened cream cheese and Cool Whip at medium speed until smooth (about 2 minutes).
6. Mix in Remaining Ingredients: With the mixer on medium, add powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla extract. Beat until combined, around 3 to 5 minutes.
7. Serve: Transfer the dip to a serving bowl and sprinkle the top with ground cinnamon if desired. For added firmness, chill in the refrigerator for 30 minutes to 1 hour before serving.

Sarah

Amazing 15-Minute Pumpkin Cheesecake Dip

As fall approaches, this irresistibly creamy pumpkin cheesecake dip is a delightful treat perfect for cozy gatherings. This simple yet scrumptious recipe takes only a few minutes to prepare and is a hit with all ages.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups white candy melts These create a chocolatey coating for the graham crackers.
• 8 sheets graham crackers The perfect crunchy base for dipping.
• 1 teaspoon ground cinnamon Optional for garnish, adds a warm flavor.
• 8 ounces cream cheese softened; Provides a creamy texture. You can use Neufchâtel for a lighter option.
• 8 ounces Cool Whip softened; If you prefer, you can make your own stabilized whipped cream.
• 1 1/2 cups powdered sugar Sweetens the dip; feel free to reduce for less sweetness.
• 1 cup pumpkin puree Essential for that fall flavor; do not confuse with pumpkin pie filling!
• 1 tablespoon pumpkin pie spice Adds warmth and spice to the dip.
• 1 teaspoon vanilla extract Enhances flavor.
• 1/8 teaspoon ground cinnamon for garnish (optional)

Equipment

• large baking sheet
• Parchment Paper
• Microwave-safe bowl
• Stand mixer or hand mixer
• Serving bowl

Method

 

1. 1. Prepare the Baking Sheet: Line a large baking sheet with parchment paper and set it aside.
2. 2. Melt the Candy Melts: Place the white chocolate candy melts in a microwave-safe bowl. Heat them in the microwave according to package instructions, stirring every 20-30 seconds to ensure even melting.
3. 3. Coat the Graham Crackers: Take one graham cracker at a time. Hold one end and dip the bottom into the melted white chocolate. Use a spatula to smooth the coating along the sides. Slide it out, shake off any excess, and place it on the parchment paper. Optionally, sprinkle with ground cinnamon. Repeat for all graham crackers.
4. 4. Let Them Dry: Allow the coated graham crackers to dry for at least 30 minutes.
5. 5. Prepare the Dip: In a stand mixer, beat the softened cream cheese and Cool Whip at medium speed until smooth (about 2 minutes).
6. 6. Mix in Remaining Ingredients: With the mixer on medium, add powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla extract. Beat until combined, around 3 to 5 minutes.
7. 7. Serve: Transfer the dip to a serving bowl and sprinkle the top with ground cinnamon if desired. For added firmness, chill in the refrigerator for 30 minutes to 1 hour before serving.

Notes

• Substitutions: Swap Cool Whip for homemade whipped cream or Greek yogurt. Use powdered erythritol or stevia for a sugar-free/keto version.
• Mix-Ins: Add toffee bits, mini chocolate chips, or a pinch of nutmeg/ginger.
• Troubleshooting: For lumpy dip, beat longer until smooth. If too thick, add milk; if too thin, add more powdered sugar.
• Presentation: Serve in a mini pumpkin, top with crushed gingersnaps or candied pecans, or drizzle with caramel.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days. Do not freeze.
• Make-Ahead: Prepare the dip up to 1 day ahead. Coat graham crackers just before serving for best results.

Creative Variations and Mix-Ins

Feel free to customize this dip! Here are a few creative ideas:

• Toffee Bits: Add crunchy toffee bits for a sweet surprise.
• Mini Chocolate Chips: Stir in mini chocolate chips for a delightful twist on flavor.
• Spice Enhancements: Consider adding a pinch of nutmeg or ginger for extra warmth.

If you love pumpkin-flavored dips but want to try something a little different, our irresistibly delicious pumpkin whipped feta dip offers a savory alternative.

Troubleshooting Common Dip Problems

• Lumpy Dip: If your dip is lumpy, beat it a bit more until smooth. Make sure your cream cheese is very soft.
• Dip Too Thick: If your dip is thicker than desired, add a tablespoon of milk to loosen it up.
• Dip Too Thin: You can add more powdered sugar to thicken the consistency.

Presentation Ideas

Make your dip a feast for the eyes as well!

• Hollowed-Out Pumpkin Bowls: Serve the dip in a cute, hollowed-out mini pumpkin.
• Toppings: Top with crushed gingersnaps or candied pecans for an added crunch.
• Caramel Drizzle: Drizzle caramel over the dip for an indulgent touch.

What to Serve with Pumpkin Cheesecake Dip

Enhance your dip experience with these serving options:

Classic & Sweet:

• Graham Crackers: The staple of our dip.
• Vanilla Wafers: Lively and sweet bites.
• Gingersnaps: For the spiced lovers.

Salty & Savory:

• Pretzels: A delightful salty crunch.
• Pita Chips: Perfect for scooping!

Fresh & Fruity:

• Apple Slices: Granny Smith adds a nice tartness.
• Pears: Juicy and sweet, a perfect contrast!
• Strawberries: Fresh and colorful.

Storage, Freezing, and Make-Ahead Instructions

You can store any leftover dip in an airtight container for up to 3 days in the refrigerator. This dip does not freeze well due to the cream cheese. To make ahead, prepare the dip a day in advance and keep it covered in the fridge. For another easy make-ahead holiday dessert, consider a sweet and tangy crustless cranberry pie. Coat the graham crackers on the day you plan to serve them!

Dietary Adaptations

Here are some great options for various dietary needs:

• Lighter Pumpkin Dip: Substitute Greek yogurt instead of whipped topping for a lower-calorie option.
• Sugar-Free / Keto Options: Use a sugar-free sweetener like erythritol or stevia to keep it low-carb.

Conclusion

This pumpkin cheesecake dip is a must-try for any fall gathering or cozy evening at home. With its creamy texture and delightful flavors, it’s bound to be a hit! I invite you to try this recipe and share your thoughts in the comments. Happy cooking—I can’t wait to hear about your experience

Frequently Asked Questions