Pumpkin Cheesecake Dip
This Pumpkin Cheesecake Dip is a quick and creamy fall appetizer made with cream cheese, pumpkin, powdered sugar, and warm pumpkin spices. It comes together easily, chills beautifully, and is especially good when made the day before. Serve it with cinnamon graham crackers, Oreo cookie sticks, and ginger snaps.
Equipment
- Large mixing bowl
- Electric hand mixer or stand mixer
- Rubber Spatula
- Measuring cups and spoons
- Serving bowl
- Fine grater, for the chocolate topping
Ingredients
- 8 ounces cream cheese softened
- 8 ounces pumpkin
- ¾ cup powdered sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon vanilla
- Cinnamon graham crackers for serving
- Oreo cookie sticks for serving
- Ginger snaps for serving
Instructions
- In a bowl, mix together the softened cream cheese and pumpkin. Add the powdered sugar and mix it in.
- Add the cinnamon, nutmeg, and ginger, and mix into the batter. Add the vanilla and mix together.
- Spoon the dip into a serving bowl. Grate chocolate over the top.
- Serve with cinnamon graham crackers, Oreo cookie sticks, and ginger snaps.
Notes
The dip comes together quickly but tastes best when made the day before and chilled in the refrigerator.
Serve chilled with the suggested cookies and crackers.
Serve chilled with the suggested cookies and crackers.