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Perfect Pumpkin Cheesecake Dip (Easy 15-Min Recipe!)

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This creamy, spiced pumpkin cheesecake dip comes together in just 15 minutes with simple pantry ingredients. It’s the perfect no-fuss dessert for fall gatherings, served with gingersnaps or apple slices.

Ingredients

Scale
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup powdered sugar
  • 1/4 cup packed brown sugar (light or dark)
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 1 cup heavy cream, cold
  • Gingersnap cookies for serving

Instructions

  1. In a large mixing bowl, beat the softened cream cheese with the powdered sugar and brown sugar until smooth and fluffy, about 2-3 minutes with a hand mixer on medium speed. Scrape down the sides of the bowl halfway through.
  2. Add the pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, and salt to the cream cheese mixture. Beat on low speed until combined, then increase to medium and beat for another minute until uniform in color and texture. Scrape the bowl again and adjust spices to taste.
  3. In a separate bowl, pour in the cold heavy cream. Beat on medium-high speed until soft peaks form, about 2-3 minutes. The cream should hold its shape when the beaters are lifted but still look silky and soft.
  4. Add about one-third of the whipped cream to the pumpkin mixture and fold gently with a rubber spatula using a cutting motion through the center, then scraping around the bowl. Add the remaining whipped cream and fold until just combined. A few streaks of white are fine.
  5. Chill for at least 30 minutes if time allows (optional but recommended for better flavor and texture).
  6. Transfer to a serving bowl and garnish with a sprinkle of cinnamon, chopped pecans, or crushed gingersnaps if desired. Serve with gingersnap cookies, apple slices, or other dippers.

Notes

Room temperature cream cheese is essential for a smooth texture. If using homemade pumpkin puree, strain it through cheesecloth for 30 minutes to remove excess water. For a vegan version, use vegan cream cheese and full-fat coconut cream (chilled and whipped). The dip can be made a day ahead; flavors deepen overnight.

Nutrition

Keywords: pumpkin cheesecake dip, easy pumpkin dip, fall dessert, no-bake dessert, pumpkin spice dip, 15-minute recipe

Find it online: https://elaraeats.com/perfect-pumpkin-cheesecake-dip-easy-15-min-recipe/