Creamy Pumpkin Cheesecake Dip Recipe

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There are few desserts that say Fall is here more than a yummy pumpkin cheesecake. And, of course, I just had to turn it into dip form with fresh homemade whipped cream. It’s the perfect addition to any holiday meal, but honestly I’d eat this sweet and creamy dip all year round.

creamy pumpkin cheesecake dip served on a shortbread cookie

Now let’s get right to the good stuff…

how to make pumpkin cheesecake dip

INGREDIENTS:

Gather your ingredients and get ready to make this amazing dip, good enough to eat it with a spoon. This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

  • 2 – 8oz package cream cheese-softened
  • 4 Tbsp salted butter-softened
  • ½ cup powdered sugar
  • ¼ cup light brown sugar
  • 1 tsp vanilla extract
  • Milk or cream
  • 1 can pumpkin puree
  • 1 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • Gingersnap cookies

Whipped cream topping:

  • 1 cup heavy whipping cream
  • 2 Tbsp powdered sugar
  • ½ tsp vanilla extract

ingredient information:

  • Cream cheese: We prefer using Philadelphia brand cream cheese for this dip, though any brand will work. If you haven’t had a chance to leave it out to soften, just pop it in the microwave for about 20 to 30 seconds or cover the sealed package in some warm water for about 10 to 15 minutes.
  • Canned pumpkin puree: Be sure to use 100% pure pumpkin and not pumpkin pie filling since it includes additional spices.
  • Salted butter: Use whatever butter you have in your fridge, which for me happened to be Kerrygold salted butter.
  • Powdered Sugar: This is not to be confused with white sugar. It’s very finely milled and combined with a small amount of an anti clumping agent so that it appears like snow. It melts into the cream cheese to form the perfect creamy base to take on other flavors.
  • Brown sugar: Brown sugar is simply white sugar mixed with molasses that gives it that caramel coloring. We chose light brown sugar for this recipe, but you can also use dark brown sugar with little difference in the overall flavor. Be sure to pack it down when measuring.
  • Pumpkin Pie Spice: This is a classic blend of spices used traditionally in pumpkin pie that combines ground cinnamon, nutmeg, ginger, cloves, and allspice.
  • Cinnamon: Grab whatever cinnamon you have on hand. If you really want to get fancy, grind fresh cinnamon from the stick. Imagine the wonderful smell.
  • Vanilla: A quality vanilla really does elevate any recipe. Skip the imitation and use a quality vanilla extract instead.
  • Gingersnap cookies: Use any brand of gingersnaps. In a pinch, swap them out for graham crackers.
  • Heavy whipping cream: aka heavy cream is a rich, high-fat dairy product that makes the most delicate and delicious whipped cream with very little effort. If you don’t want to make homemade whipped cream, you can substitute it with Cool Whip.

instructions:

Stick around to the end, and I’ll tell you our favorite dipper.

  1. Prepare the whipping cream by first putting the bowl and hand mixer beaters into the freezer for about 15 to 20 minutes.
  2. Pour the heavy whipping cream, vanilla and 2 Tbsp powdered sugar into the cooled bowl and beat with the hand mixer until there are stiff peaks. Set it aside.
  3. With a hand mixer, blend together cream cheese, butter, brown sugar, cinnamon, pumpkin spice and vanilla.
  4. Then slowly mix in the powdered sugar until smooth and creamy.
  5. Add the pumpkin puree and mix again until smooth.
  6. Add milk or cream as needed to reach desired consistency.
  7. Spread the mixture into the bottom of a deep pie dish.
  8. Spread the prepared whipped cream on top.
  9. Garnish with crushed gingersnaps.
  • adding pumpkin puree to the ingredients to make pumpkin cheesecake dip
  • adding butter to the ingredients to make pumpkin cheesecake dip
  • adding brown sugar to the ingredients to make pumpkin cheesecake dip
  • adding pumpkin pie spice to the ingredients to make pumpkin cheesecake dip
  • adding cinnamon to the ingredients to make pumpkin cheesecake dip
  • adding vanilla to the ingredients to make pumpkin cheesecake dip
  • mixing together the ingredients for pumpkin cheesecake dip
  • transferring the pumpkin cheesecake dip mixture into a serving dish
  • spreading the pumpkin cheesecake mixture into a serving dish
  • adding homemade whipped cream to the top of the pumpkin cheesecake dip
  • garnishing pumpkin cheesecake dip with crushed gingersnap cookies
  • creamy pumpkin cheesecake dip served on a shortbread cookie

my recipe tips

  • Keeping it small: If you’re making this for just a few people, you can cut the base recipe in half. Though keep the whipped cream measurements the same. I would recommend using a standard pie dish or even small plater (just layer the ingredients) for platting instead of a deep dish.

recipe video

🍽️ serving ideas

There are lots of things that you can dip into this delicious pumpkin cheesecake dip, but our favorite is some gingersnap cookies. You can also use graham crackers, shortbread cookies or even some apples or pears.

If you’re having a get together with lots of appetizers, this dip recipe is great alongside this Parmesan garlic chicken dip or this caramel apple dip. Then there will be a little something for everyone.

start with the right tools

The main kitchen tool that you’ll need to make this dip is a simple hand mixer. I think that we still have the one that we received as a wedding gift 30 years ago now. Those things last forever. However, if you’re looking to buy your first ever or just want an upgrade, check out THIS ONE or THIS ONE. They’re both reasonably priced, work great and add a little style to your dip making experience. Pair it with this set of mixing bowls that comes in a variety of colors.

how to make HOMEMADE WHIPPED CREAM

Making homemade whipped cream is so simple if you follow these few steps:

  1. Start with very cold heavy whipping cream. Also, cool down the bowl and beaters in the freezer for about 15 minutes prior to whipping.
  2. In the bowl place 1 cup heavy whipping cream, 2 Tbsp sugar and 1/2 tsp vanilla extract.
  3. Begin beating the cream with your hand mixer. However, don’t overwork the cream. Once you see the heavy cream start to thicken, pay close attention. As soon as it reaches the right consistency, stop whipping. And you have homemade whipped cream!

do we have a preferred cream cheese brand?

Yes!!! I understand that this is a personal preference, but I always use Philadelphia cream cheese (even though Philly is our sports rival here in Pittsburgh). There’s just something about the taste. That being said, any cream cheese brand will work just fine. So, stick with your favorite brand when making this dip.

recipe notes

  • Tips: Check out my recipe tips above to help you get the best results for this super yummy dip.
  • Storage: Keep leftovers (if you even have any) covered in plastic wrap or in an airtight container in the fridge for up to 4 to 5 days. I don’t recommend freezing this dip, as it may affect the texture.
  • Dip prep: You can prepare this dip ahead of time, but I would hold off on adding the whipped cream and crumble gingersnap garnish until just before serving time.

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