This Pumpkin Cream Cheese Dip tastes just like pumpkin cheesecake, but takes only 10 minutes to assemble. A perfect fall dip for apple slices, celery sticks, or graham crackers.
Pumpkin Cheesecake Dip is the perfect dessert dip for fall seasonal snacks and desserts. A sweet dip made with rich cream cheese flavored with pumpkin spice and real pumpkin puree. Pairs well with celery sticks, apple slices, and cinnamon biscuits like graham crackers. Autumn season has arrived. This easy pumpkin dip recipe is perfect for fall.
Ingredients and Substitutes
Here’s what you’ll need to make this easy cream cheese dip for fall.
Cream cheese – Any cream cheese will work, including lactose-free cream cheese, vegan cream cheese, and low-fat cream cheese. Pumpkin puree – You don’t have to use canned pumpkin puree, you can use one made from real pumpkin. However, keep in mind that homemade pumpkin puree is always watery and can result in a diluted dip. Powdered sweetener – To make a sugar-free dip, you can use powdered sugar, sugar-free powdered allulose, or powdered erythritol. maple syrup or unsweetened syrup. Pumpkin pie spice – You can make your own by combining cinnamon, ginger, nutmeg or clove powder.
How to make pumpkin cream cheese dip
For this recipe you can use:
Food processor with S blade attachment. This is the best way to process hard cream cheese, such as dairy-free cream cheese. Hand mixer – Make sure cream cheese is soft before use. Stand mixer – uses paddle attachment.
This pumpkin dip is super easy to make and takes less than 15 minutes. Share below how to make creamy pumpkin dip.
Before you begin, let the cream cheese soften for 30 minutes at room temperature. I like to cut the block of cream cheese into smaller pieces, it softens faster. In a large bowl, add the cream cheese, pumpkin puree, spices, powdered sugar, and maple syrup. Beat cream cheese mixture until light and creamy. Adjust the sweetness or thickness of this pumpkin cheesecake dip according to your taste buds. If the dip is too thick for your liking, add a little more pumpkin puree or a tablespoon or two of heavy cream or coconut cream. If it’s not sweet enough, add up to 1/2 cup of powdered sugar. If you want even more pumpkin flavor, add 1/4 teaspoon of cinnamon each time. Stir and check the taste before adding, as the cinnamon may be too strong. Serve immediately, or refrigerate pumpkin dip for 1 hour to firm up slightly before serving. The pumpkin spice flavor will develop over time.
offer suggestions
The best way to serve this super easy pumpkin dip is with toppings like:
A little whipped cream, dark chocolate chips, pecan nuts, a little maple syrup, a pinch of cinnamon.
Serve this fall dessert dip with fall fruits and biscuits, such as:
Precautions for storage
This dip is perfect for fall parties. If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Dip recipes can be frozen for up to 1 month. Thaw in the refrigerator the day before.
FAQ
Yes, you can make this dip using dairy-free cream cheese. Dairy-free cream cheese is usually harder than classic cream cheese, so it’s easier to turn it into a creamy texture in a food processor.
Yes, you can peel and steam or boil the pumpkin. Drain, steam, and process in a food processor to form a smooth pumpkin puree.
See more pumpkin recipes
Below are some pumpkin recipes for you to try.
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Place the softened cream cheese in a large mixing bowl and add the pumpkin puree, spices, vanilla extract, and maple syrup.
Whisk on low-medium speed until combined into a creamy dip.
Add the powdered sugar and whisk again over low heat, making sure the sugar doesn’t jump out of the bowl. Mix until well incorporated.
Adjust the taste and texture of the dip
Taste the dip and adjust as needed by adding more powdered sweetener, up to 1/2 cup for a very sweet dip. I also add cinnamon for an extra pumpkin flavor.
For a thicker dip, add more cream cheese; for a thinner dip, add 1 to 2 tablespoons of heavy cream or coconut cream.
waiter
Serve with maple syrup, a pinch of ground cinnamon, and chopped pecans.
For best flavor, refrigerate 1 hour before serving. Serve with apple slices, celery sticks, nuts, or graham crackers.
Nutrition panel calculated as 3 tablespoons, with sugar-free erythritol and no toppings
Provided by: 1 Serving size (3 tablespoons)calorie: 84.5 kcal (4%)carbohydrates: 5.3 g (2%)fiber: 0.8 g (3%)Net carbs: 4.5 gprotein: 1.4 g (3%)fat: 6.6 g (10%)Saturated fat: 3.9 g (twenty four%)Polyunsaturated fats: 0.3 gMonounsaturated fats: 1.7 gcholesterol: 19.1 mg (6%)sodium: 60.8 mg (3%)potassium: 76.9 mg (2%)sugar: 3.5 g (4%)Vitamin A: 3432.3 IU (69%)Vitamin B12: 0.04 μg (1%)Vitamin C: 0.9 mg (1%)calcium: 30.7 mg (3%)iron: 0.3 mg (2%)magnesium: 7.4 mg (2%)zinc: 0.2 mg (1%)
About the author
Karine Claudepierre
Hello, I’m Carine. I’m a food blogger, author, recipe developer, published cookbook author, and founder of Sweet As Honey.
I earned my Certificate in Nutrition and Wellness from Well College Global (formerly Cadence Health) in 2014. I have a passion for sharing all the easy and delicious recipes that are delicious and healthy. My expertise in this field is based on my background in chemistry and years of practicing a keto low-carb diet. But my husband is vegan, so I’m also very familiar with vegetarian and vegan cooking.
I now eat a more balanced diet, alternating between keto and Mediterranean diets.
Cooking and baking are my true passions. In fact, I only publish a small portion of my recipes on Sweet As Honey. Most of it was eaten by my husband and two children before I could take a photo.
All of my recipes are tested at least three times to ensure they work, and I pride myself on keeping my recipes as accurate as possible.
See all my recipes in the recipe index.
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