Pumpkin Pie Cheesecake Dip

Name: Pumpkin Pie Cheesecake Dip
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 8 ounces cream cheese, room temperature; 1 (8 ounce) tub whipped topping, defrosted in the refrigerator; 1 cup pumpkin puree (not pumpkin pie filling); 1 cup brown sugar; 2 teaspoons pumpkin pie spice

Jump to Recipe

No-bake pumpkin pie cheesecake dip is an easy and delicious fall dessert that is cool, creamy, and ready in 5 minutes. Pumpkin pie dip makes a great fall dessert or appetizer and is great for Thanksgiving and beyond. This pumpkin fluff is sure to be a crowd pleaser!

I love a good pumpkin dessert, especially the super easy ones like this Pumpkin Spice S’mores dip! If you’re looking for a pumpkin and cool whip recipe or pumpkin and cream cheese dip this recipe is for you. It’s filled with pumpkin deliciousness.

Easy Pumpkin Pie Cheesecake Dip

Pumpkin pie fluff dip uses just 5 simple ingredients:

Canned Pumpkin – The star of this recipe is pumpkin. You can use canned pumpkin or fresh pumpkin puree, whichever you have on hand.

Cool Whip – Gives creaminess to the pumpkin pie dip. Can be substituted with your favorite whipped topping such as coconut whipped topping.

Pumpkin Pie Spice – Adds the classic pumpkin pie spice flavor like cinnamon and nutmeg.

Cream Cheese – You’ll want this to be room temp so it mixes into the other ingredients easier.

Brown Sugar – for a bit of sweetness. You can use dark or light.

Pumpkin Dip Dipper Ideas

Wondering what to dip into your pumpkin cheesecake dip? Here’s a list of easy options:

Sliced apples
Gingersnap cookies
Pretzels
Golden Oreos or Pumpkin Spice Oreos
Wafer Cookies
Graham Crackers
Nilla Wafers
Stroop Waffles or Waffle cone pieces
Cinnamon Tortilla Chips or Cinnamon Pita Chips – Sam’s Club even had pumpkin tortilla chips this time of year
Animal Crackers
Cranberry Pumpkin Crackers
Sweet Potato Chips
Plantain Chips

Easy Pumpkin Cheesecake Dip Recipe

To make your pumpkin cheesecake dip you’re going to need:

8 ounces cream cheese, room temperature
1 (8 ounce) tub whipped topping, defrosted in the refrigerator
1 cup pumpkin puree (not pumpkin pie filling)
1 cup brown sugar
2 teaspoons pumpkin pie spice

How to make Pumpkin Cheesecake Dip

Combine all ingredients in a large bowl and beat on medium-high speed with a hand or stand mixer until smooth and completely incorporated.

Transfer the dip to the serving bowl and chill for 10 minutes before serving. You can skip this step if you don’t want the dip to be chilled.

Serve with graham crackers, apple slices, pretzels, ginger snaps, or anything that sounds good.

Tips & Tricks

If it is cold in your kitchen, or your cream cheese is still a little firm I would recommend beating the cream cheese by itself for a minute or two to ensure there are no lumps in the dip.

Allow your whipped topping to fully defrost in the refrigerator overnight before making the dip. If the whipped topping is too cold it may cause the cream cheese to firm up and cause lumps in the dip.

Full-fat block style cream cheese will make the richest creamiest dip.

Ensure you are using pumpkin puree and not pumpkin pie filling.

The brown sugar can be substituted with granulated sugar or powdered sugar.

Can pumpkin cheesecake dip be made ahead of time?

Yes, you can make pumpkin cheesecake dip up to 1 day in advance. Since the cream cheese will firm back up it’s best to let the dip sit out for about an hour before serving so it can soften. Give it a good mix and then serve.