Pumpkin Pie Cheesecake Dip

5 from 1 vote

Pumpkin Pie Cheesecake Dip

Savor the flavor of fluffy 5-minute Pumpkin Pie Cheesecake Dip. This fall favorite recipe is oh, so dreamy and delicious!

Course Dessert

Cuisine American

Keyword pumpkin cheesecake dip, pumpkin pie cheesecake dip

Prep Time 5

Total Time 5

Servings

Calories 269kcal

Author Michele Feuerborn

Equipment

Mixing Bowls

Ingredients

8 ounces cream cheese at room temperature
8 ounces Cool Whip thawed
1 cup pumpkin puree (not pumpkin pie filling)
1 cup powdered sugar
1 cup white chocolate chips
2 tablespoons pumpkin pie spice
Ground cinnamon for garnish

Dippers

Instructions

Add the cream cheese, Cool Whip, pumpkin puree, powdered sugar, white chocolate chips, and pumpkin pie spice to a medium mixing bowl.
Mix together with a rubber spatula or hand mixer (on low) until evenly combined.
Transfer to a serving bowl and sprinkle with a little ground cinnamon. Serve immediately or cover and chill in the fridge until ready to serve.

Notes

If you refrigerate the dip before serving, I recommend letting it sit out on the counter for 30 minutes to soften up a bit. The dip will set up to a thicker consistency in the fridge, thanks to the cream cheese.

Nutrition