Pumpkin Cheesecake Dip

I bet you thought I couldn’t do any more pumpkin recipes right? Well you couldn’t have been more wrong. After all what were you planning on doing with all those pumpkins that you bought for Halloween? There has to be some other use for them besides pumpkin soups. With the game on every weekend, aren’t you tired of the same old dip? Then how about making our super delicious Pumpkin Cheesecake Dip? I can guarantee that it’ll be a hit.

Here is what you’ll need:


4 ounces cream cheese, room temperature

1/4 – 1/2 cup powdered sugar

3/4 cup pumpkin puree

1 teaspoon pumpkin pie spice

1/2 teaspoon cinnamon

1 teaspoon vanilla

Pinch of salt

1/2 tub Cool Whip

2 tablespoons toasted pecans


Add the first seven ingredients to a large bowl and mix with a hand mixer. Beat for about two minutes or until it’s smooth and creamy and has lightened in color.

Fold in the Cool Whip using a spatula. Gently scrape from the bottom to the top working your way around the bowl.

Continue doing this until all of the Cool Whip is incorporated.

Taste and adjust the sweetness and spice to your liking.

Serve with the toasted pecans sprinkled over the top.


To toast the pecans, add them to a small pan over medium heat, stirring frequently. As soon as you can smell them, remove them from the pan and let cool. Nuts can burn in seconds, so you want to be sure to watch them close.

If you like a mellower pumpkin flavor, you can reduce the amount to 1/2 cup. And if you like a stronger pumpkin flavor, just add more!

We like to serve this with gingersnaps for even more holiday flavor, but it’s also delicious with vanilla wafers or graham crackers!

Be sure to allow your cream cheese to come to room temperature or it will be harder to blend with the pumpkin.

The Cool Whip will add a lot of sweetness to this, so we start with just 1/4 of the powdered sugar. You can add a little more if you like things really sweet.

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