Pumpkin Spice Cheesecake DipThis Post May Contain Affiliate Links. Please Read Our Disclosure Policy
We all need an arsenal of recipes for seasonal celebrations. This Pumpkin Spice Cheesecake Dip will become one of your new favorites for fall entertaining. Whipped cream, cream cheese, pumpkin, and a healthy dose of seasonal spices will make this sweet dip a winner time and time again.
Last year I made this Caramel Apple Cream Cheese Spread, and y’all went crazy for it. (Okay, I know I don’t live in the South, but I really wanted to say “Y’all.” I hope you don’t mind. I blame Pizzazzerie and Southern FATTY.) Anyway, following up on the success of that delightful Caramel Apple Cream Cheese Spread, I thought you might like a couple more recipes that serve the same purpose.
Naturally, a pumpkin variation was high on my list. After playing around with a few similar recipes I found online and in magazines, this is what I came up with.
The notable difference between my recipe and many others is my generous use of seasonal spices. As I’ve mentioned numerous times here on IBC, when you’re baking with pumpkin, the key to bold pumpkin flavor is the spices. Don’t believe me? Remember when Starbucks used to make their famous Pumpkin Spice Latte, but there actually wasn’t any pumpkin in it? It’s all about the spices!! Take a look at any of my pumpkin recipes, and you’ll always see the same things: pumpkin pie spice, cinnamon, ground cloves, ground nutmeg, and possibly ground ginger.
Another thing that I love about this recipe is that it’s not in-your-face sweet. Because its base is whipped cream, it stays light and fluffy. However, it still has great tang thanks to the cream cheese. (I’ll be sharing a richer cheesecake dip next week.)
I recommend serving this dip with apple slices, pear slices, grapes, shortbread cookies, and graham crackers. All would be equally delicious. You could even get creative and turn this recipe into a trifle of sorts by layering it with pound cake, cubed apples, and a drizzle of caramel or butterscotch sauce.
Regardless of how you serve it, I think you’re going to love it!
You can probably whip this up in under 15 minutes. It may take a few extra minutes to slice the apples, but overall it’s a super quick recipe with great results.
I hope you give it a try. If you do, let me know what you think. Thanks, y’all!
Spiced Pumpkin Cheesecake Dip
- 1 cup heavy whipping cream
- 8 ounces cream cheese softened
- 1/4 cup confectioners’ sugar
- 1 cup pumpkin puree
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- Sprinkle of cinnamon to garnish
- sliced apples / pears
- graham crackers / cookies
- In a stand mixer with the whisk attachment, whip heavy cream and confectioners’ sugar about 5 minutes until light and fluffy. Transfer to a large bowl.
- Then, with a paddle attachment, beat the cream cheese until smooth. Add the whipped cream and beat on medium for 2-3 minutes until light and fluffy. Scrape the sides and bottom of the bowl as needed.
- To the mixing bowl, add the pumpkin puree, brown sugar, and spices. Mix on low to medium speed until well combined. Again, scrape the sides and bottom of the bowl if needed.
- Transfer to a serving bowl and lightly dust with cinnamon. Serve chilled with sliced apples and pears, grapes, cookies, and/or graham crackers.
Omg. Loved this. I served with apples and it was devoured!
Can I make this the night before and in fridge overnight?
Yes, I think that would be fine.
I’m so excited to try this!! I’m serving it tomorrow and was wondering if you’ve had success making it ahead of time? I was hesitant because of the whipped cream…?? Thank you! I thoroughly enjoy EVERYTHING on your blog/IG posts! 😊
So decadent, my my almost pie, love these flavors, especially the pumpkin, you beat the season to the pumpkin recipes, and why not? It deserves it’s place in the other seasons too, thank you for this recipe my guests will love it!
Y’all is spoken here, lol, so I feel right at home! That dip looks really good. Thanks for the recipe!
OH, and I have been voting for you daily at saveur blog-awards… Maybe you could post the link again for those who missed it! 🙂
My mouth is watering! that has got to go on my holiday menu. I agree with Julie btw. Love your blog.
Awww! Thank you, Karen. 🙂
I’ve been a longtime lurker, but I had to come out in the open and tell you how much I enjoy your website! Your creativity and personal charm are one of the joys of my day. This recipe looks just perfect for this time of year — not too heavy, still summery and fresh, but hinting at Fall. I live in the desert (today’s forecast is 112 F), so Fall is still a dream for now. With this recipe, your recent decor ideas, and your brilliant apple-shaped cheese balls, I am so inspired! Thanks, Michael!
I really needed to hear this today. Thank you. Thank you so much!