Pumpkin Cheesecake Dip Recipe
Here’s a super easy recipe for a delicious spread that tastes just like Pumpkin Cheesecake! Use it as a dip, a spread, or a frosting for cookies, cakes or fruit slices
Pumpkin cheesecake dip with a little cinnamon on top served with oatmeal ginger snap cookies
Like the flavor of pumpkin cheesecake but don’t want the hassle of the crust, cooking and refrigeration? Try this five minute recipe!
Pumpkin Cheesecake Dip Recipe
Prep time: 5 minutes
Ingredients
- 1 cup pumpkin puree (not pumpkin filling)
- 8 ounces (1/2 package) of cream cheese at room temperature
- ½ cup sour cream
- 2 cups powdered sugar
- 1 tsp pumpkin pie spice (or ¼ tsp each of cinnamon, nutmeg, ginger and allspice)
Instructions
- Add the cream cheese, sour cream and pumpkin puree to a food processor, blender, or bowl and mix until ingredients are smooth
Add the ingredients to a food processor, blender or bowl and mix
- Add the sugar and spices and blend until smooth and creamy
Ingredients blended until smooth
That’s it! (I told you it was easy.)
Scoop it into a bowl and serve with cookie, cakes, fruit slices, or other sweet treats.
Recipe tips
- For best flavor, allow the dip to refrigerate for a few hours before serving
- Serve as a decadently delicious dip with ginger snaps or chocolate cookies
- Spread on cupcakes or cookies as a frosting, or use it as a filling between two cookies
- Storage: keep covered in the fridge for up to a week.
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