Quick and Easy Pumpkin Cheesecake Dip Recipe
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.
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!