Easy Pumpkin Pie Cheesecake Dip
Whip up this Easy Pumpkin Pie Cheesecake Dip in minutes for the perfect fall dessert! Flavors of pumpkin pie and cheesecake rolled into one delicious no-bake holiday dessert dip. Creamy, fluffy, and full of warm spice, it pairs beautifully with graham crackers, cookies, or crisp apple slices. Great for your fall, Thanksgiving, or holiday party!
Hello everyone! Are you all set for pumpkin season? I have been so into fall since August! Haha. When fall rolls around, nothing gets people more excited than pumpkin dessert recipes. If you’re looking for a quick, no-bake recipe that tastes like pumpkin pie and cheesecake had a delicious baby, this Easy Pumpkin Pie Cheesecake Dip might be your new go-to. It’s fluffy, sweet, perfectly spiced, and comes together in under 10 minutes—making it the ultimate fall party snack or Thanksgiving appetizer.
I had some leftover canned pumpkin puree from last year, so I’ve been baking with it since last month. In fact, this yummy and easy Pumpkin Pie Cheesecake Dip was made with one of those pumpkin purees. Hurrah! Nothing is wasted!!!
This pumpkin dessert dip is made with cream cheese, pumpkin puree, powdered sugar, and pumpkin pie spice for that cozy, seasonal flavor we all crave. Topped with whipped cream and a sprinkle of cinnamon, it feels indulgent but is incredibly easy to prepare ahead. Plus, it pairs with graham crackers, crunchy cookies like gingersnaps or speculoos, and even healthy apple slices.
Whether you’re hosting Friendsgiving, loading up a holiday dessert table, or just want a cozy fall treat, this cheesecake dip is guaranteed to be a fall favorite.
Why You’ll Love This Pumpkin Cheesecake Dip
- Quick and easy — Ready in 10 minutes with no baking required.
- Perfect fall flavor — Pumpkin spice and silky pumpkin puree bring cozy autumn vibes.
- Crowd-pleasing — Dip lovers and pumpkin spice fans alike will devour it.
- Make-ahead dessert — Chill in the fridge a day before serving for stress-free hosting.
Ingredients You’ll Need for this Pumpkin Pie Cheesecake Dip
- Cream cheese (softened) – The base of the dip, giving it a rich, creamy cheesecake texture.
- Pumpkin pie spice – Adds iconic fall flavor with warm spices like cinnamon, nutmeg, and cloves.
- Powdered sugar – Sweetens and balances the tang of the cream cheese.
- Pumpkin puree – Brings moisture, pumpkin flavor, and gorgeous autumn color.
- Vanilla extract – Enhances sweetness and ties all the flavors together.
- Salt – Just a pinch makes the sweetness pop.
- Optional whipped cream topping – Adds a fluffy contrast and makes the dip extra festive.
Step-by-Step Instructions for Pumpkin Pie Cheesecake Dip
- Whip the cream cheese – Beat softened cream cheese with an electric mixer until smooth and fluffy (2–3 minutes). Room temperature cream cheese is key for a creamy texture.
- Add sugar and spice – Beat in the powdered sugar and pumpkin pie spice until fully combined.
- Mix in pumpkin – Add the pumpkin puree, vanilla, and salt, then mix until smooth and creamy.
- Chill – Transfer to a serving bowl and refrigerate. The dip can be made a day ahead.
- Optional whipped topping – Before serving, whip heavy cream until fluffy. Gently mix in vanilla, a sprinkle of cinnamon, and sugar. Spoon over the dip for an extra festive touch. Highly recommend adding this.
- Serve and enjoy – Pair with spiced cookies, graham crackers, or crisp apple slices.
Serving Ideas
This dip works beautifully as both a dessert and an appetizer. Try it with:
- Gingersnap cookies for an extra spicy crunch.
- Speculoos cookies for caramelized spice flavor.
- Classic graham crackers for a pumpkin-pie feel.
- Apple slices for a refreshing, crisp option.
You can even spread it on pancakes, waffles, or toast for a pumpkin cheesecake breakfast treat!
Tips for the Best Pumpkin Dip
- Use real canned pumpkin puree, not pumpkin pie filling, to control the sweetness and spice.
- Always soften cream cheese to room temperature before mixing.
- For a healthier twist, serve with apple slices or pear wedges instead of cookies.
- Make-ahead friendly: Store in the fridge up to 24 hours in advance. Just give it a quick stir before adding whipped topping.
Variations to Try
- Pumpkin Marshmallow Dip – Fold in mini marshmallows for extra sweetness and texture.
- Maple Pumpkin Dip – Add a tablespoon of pure maple syrup for deeper fall flavor.
- Pumpkin Yogurt Cheesecake Dip – Swap half the cream cheese for Greek yogurt for a lighter version.
- Chocolate Pumpkin Dip – Mix in mini chocolate chips for a pumpkin spice twist on cheesecake with chocolate.
Frequently Asked Questions (FAQs)
Can I use homemade pumpkin puree instead of canned?
Yes, but make sure your homemade pumpkin puree is well-drained so the dip doesn’t get watery.
How long does pumpkin cheesecake dip last?
Store leftovers in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving.
Can I make this dip ahead of time?
Absolutely! It actually tastes better after chilling for a few hours, so it’s a perfect make-ahead pumpkin dessert for parties.
Can I freeze this dip?
Freezing is not recommended since the cream cheese and pumpkin mixture may separate when thawed.
Is this pumpkin pie dip gluten-free?
The dip itself is naturally gluten-free—just serve with gluten-free cookies or fruit for dipping.
Easy Pumpkin Pie Cheesecake Dip
Ingredients
- 1 (8) oz package cream cheese, softened (room temperature)
- 3 teaspoons pumpkin pie spice
- 1½ cups powdered (confectioners') sugar
- 1 (15) oz canned pumpkin puree
- 1 tsp vanilla extract
- 2 pinches salt
For the whipped cream topping (optional)
- 1 cup heavy cream
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon, optional
- 1-2 tbsp powdered (confectioners') sugar
Serve with
- spiced cookies (like ginger cookies or speculoos cookies), graham crackers or sliced apples
Instructions
- Using an electric mixer, beat the cream cheese on high speed until light and fluffy, about 2-3 minutes or until smooth and no more lumps appear (this is why cream cheese should be in room temperature – to avoid lumps).
- Add the pumpkin pie spice and the confectioners' sugar and beat until combined. Add the pumpkin puree, vanilla and salt and continue to beat until just until everything is well blended. Transfer to a serving bowl then refrigerate. This can be made a day ahead.
- The dip is great as is but if you want some contrast in colors and extra yum – add the whipped topping. Before serving, whip the cream until fluffy. Add the vanilla extract, ground cinnamon and confectioners' sugar and whip just until combined. Spoon the freshly whipped cream on top of the pumpkin dip. Sprinkle with a little ground cinnamon, if desired.
- Serve with your cookies of choice or some sliced apples, too.
Last updated on September 18th, 2025 at 02:26 pm
I think we should be eating pumpkin all year long. Since I was just at Trader Joes and bought pumpkin puree I need to make this dip. I also bought the Maple Leaf Cookies which will be perfect for dipping.
I love this! It was great with a few gingersnaps or graham crackers. The kiddos love this pumpkin pie dip for a mid-afternoon snack.
This is such a dip that you just can’t stop eating! Of course with spiced cookies as well – so delicious!
You had me at pumpkin! I made this for a small get-together last night and everyone loved it! Thanks for such a delicious and easy recipe.
Oh my gosh! You had me at pumpkin cheesecake! What a great combination of flavors for fall. This recipe is so tasty and I’ll make again for Thanksgiving.
This pumpkin pie cheesecake dip is so easy and simple to make, and so delicious! We served with apples and the whole family loved it!
This pumpkin pie cheesecake dip is amazing! It was the perfect addition to a recent family tea. Thank you for sharing your recipe.
This is pumpkin pie cheesecake dip is so creative! Looks super tasty. Thanks for the recipe.
What a simple and delicious dip – we certainly will be using it with apples and can’t wait to try other fruits too. Lovely idea.
Love the combo and the pumpkin pie dip sounds so delicious and flavorful. Perfect for fall. Thanks for sharing.
I’ve been making this for the last 10 yrs. but use cool whip instead of making whipped cream. I also offer it with chunky apple and pear slices instead of cookies. Makes a great fall (anytime) treat and less carbs. Never any leftover!