Quick and Easy Pumpkin Cheesecake Dip Recipe

Quick and Easy Pumpkin Cheesecake Dip Recipe (Pumpkin Fluff) Post Preview: Perfect for fall and winter gatherings, the pumpkin dip in this post is quick to throw together and will have your guests asking for the recipe. Included toward the end of this post, you’ll also find a printable version of the Pumpkin Cheesecake Dip Recipe.

I’m not sure why I don’t eat more pumpkin-based recipes throughout the year. Each fall and winter, I’m reminded of how delicious pumpkin is. Or, just like the other day when it was 90+ degrees and I was sipping a hot pumpkin spice chai tea latte. Apparently, once the calendar hits September, I’m ready to be lulled into comfort by the taste of pumpkin throughout the fall and the winter holiday season. Ah, comfort foods – you’re swell like that.

If you’re looking for a quick and easy recipe for gatherings during the fall and winter or you just want to have a tasty snack at home, this pumpkin cheesecake dip (or pumpkin fluff) may be exactly what you’re looking for! With only five ingredients and a super quick prep time, this pumpkin dip will be fast to put together, budget-friendly, and sure to please guests and family.

Related Reading:

• Maple Pumpkin Steel Cut Oats Recipe
• Soft Pumpkin Chocolate Chip Cookies with Pecans Recipe
• Light and Fluffy Pumpkin Cupcakes with Whipped Cream Cheese Frosting
• Coconut Pumpkin Hot Chocolate Recipe

Quick and Easy Pumpkin Cheesecake Dip Recipe (Pumpkin Fluff)

Pumpkin Cheesecake Dip Ingredients

• 8 oz package of cream cheese, softened
• 15 oz can of pumpkin (usually labeled as pumpkin, pure pumpkin, packed pumpkin, or pumpkin puree – not pumpkin pie mix)
• 8 oz container of frozen whipped topping, thawed (such as Cool Whip)
• 1/2 cup of powdered sugar
• 2 teaspoons of pumpkin pie spice

Pumpkin Cheesecake Dip Directions

1. In a mixing bowl, beat together the softened cream cheese and pumpkin with a hand or stand mixer until smooth.

2. Add in powdered sugar and pumpkin pie spice to the mixture. Blend well.

3. Fold in the thawed whipped topping (such as Cool Whip). Use a spoon instead of the mixer at this point. Mix gently until fully combined.

4. Refrigerate for two hours before serving.

5. Sprinkle with a little pumpkin pie spice before serving to garnish, if desired.

Note: This pumpkin dip goes well with regular graham crackers, cinnamon graham crackers, ginger snaps, and apples.

If you would like a printable version of the pumpkin cheesecake dip recipe, make sure to scroll toward the bottom of the post to grab it.

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Pumpkin Cheesecake Dip Printable Recipe

Quick and Easy Pumpkin Cheesecake Dip Recipe

Angie Kauffman

Perfect for fall and winter gatherings, this five ingredient pumpkin cheesecake dip (or pumpkin fluff) is quick to throw together and will have your guests asking for the recipe.

Print Recipe Pin Recipe

Course Appetizers, Desserts

Ingredients

  

• 8 oz package of cream cheese softened
• 15 oz can of pumpkin pure pumpkin
• 8 oz container of frozen whipped topping thawed
• 1/2 cup powdered sugar
• 2 teaspoons pumpkin pie spice

Instructions

 

• In a mixing bowl, beat together the softened cream cheese and pumpkin with a hand or stand mixer until smooth.
• Add in powdered sugar and pumpkin pie spice to the mixture. Blend well.
• Fold in the thawed whipped topping (such as Cool Whip). Use a spoon instead of the mixer at this point. Mix gently until fully combined.
• Refrigerate for two hours before serving.
• Sprinkle with a little pumpkin pie spice before serving to garnish, if desired.

Notes

This pumpkin dip goes well with regular graham crackers, cinnamon graham crackers, ginger snaps, and apples.

Tried this recipe?Let us know how it was!

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