This Pumpkin Spice Cheesecake Dip is what happens when cozy fall flavors meet your snack table. It’s creamy, lightly sweet, and spiced just right with cinnamon and nutmeg. I usually serve it with apple slices or graham crackers, but honestly, I’ve caught people eating it with a spoon and zero shame.

What makes this dip so great is how quick it is. There’s no baking, no chilling, no fuss. You just whip everything together in a bowl, and it’s ready to go. It’s the kind of recipe you’ll want to keep in your back pocket all season long, especially for those last-minute get-togethers or potlucks.

It also makes a great make-ahead dessert. You can prep it a day in advance and just give it a quick stir before serving. I like to top it with a sprinkle of cinnamon or crushed cookies for a little extra flair.

Pumpkin Spice Cheesecake Dip

Recipe by Tammy Poppie

0.0 from 0 votes

Servings

4

servings

Cook Mode

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Ingredients

• 8 oz cream cheese, softened

• 1/2 cup unsweetened pumpkin purée

• 1/4 cup maple syrup

• 1 tsp vanilla extract

• 1/2 tsp pumpkin pie spice

• 1/2 cup whipped topping (store-bought or homemade), plus more for garnish

• Graham crackers, apple slices, or cookies for serving

Directions

• In a medium mixing bowl, beat the cream cheese until smooth and fluffy.
• Add the pumpkin purée, maple syrup, vanilla extract, and pumpkin pie spice. Mix until well combined.
• Gently fold in the whipped topping until light and creamy.
• Transfer to a serving bowl. Top with additional whipped topping and a sprinkle of pumpkin pie spice or crushed cookies, if desired.
• Serve with graham crackers, apple slices, or your favorite cookies for dipping.

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Make-Ahead Tip

This dip can be made up to 24 hours in advance. Store it covered in the refrigerator, then give it a quick stir before serving. Add garnishes just before serving for the freshest look.