Overhead shot of pumpkin dip in a black bowl on a white counter.
Print Recipe
5 from 5 votes

No Bake Pumpkin Cheesecake Dip

This Pumpkin Cheesecake Dip recipe is ready in 10 minutes and perfect as a quick appetizer or snack. This Fall favorite will be a hit with everyone! Serve with your favorite dippers for a delicious combination.
Prep Time10 mins
Cook Time0 mins
Course: Appetizer, Dessert, Snack
Cuisine: American
Keyword: easy no bake pumpkin dip, pumpkin cheesecake dip recipe, pumpkin did with pumpkin pie spice
Servings: 12 Servings
Calories: 163kcal
Author: Caitlyn Erhardt

Ingredients

Suggested Dippers

  • Apples Sliced
  • Vanilla Wafers
  • Graham Crackers
  • Gingersnap Cookies
  • Animal Crackers
  • Pretzels

Instructions

  • Add softened cream cheese and whipped topping to a large bowl. Using a hand or stand mixer whip on med-low until well combined.
  • Add canned pumpkin, pumpkin pie spice, and brown sugar to the bowl and continue to mix until fluffy and well combined.
  • Top with additional pumpkin pie spice and serve immediately. Enjoy!
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Notes

  • Leftover Storage: Store leftover pumpkin dip in an airtight container in the fridge for up to 7 days. When ready to serve take out of fridge and let come to room temperature for 5-10 minutes. 
  • Make Ahead Instructions: Make pumpkin dip according to recipe instructions. You can make the dip up to 7 days ahead of time and store it in the fridge. When ready to serve stir and serve with suggested dippers. 
*Nutritional Info does not include suggested dippers.

Nutrition

Calories: 163kcal | Carbohydrates: 15g | Protein: 2.5g | Fat: 11g | Saturated Fat: 6.8g | Cholesterol: 35mg | Sodium: 85mg | Potassium: 138mg | Fiber: 1.1g | Sugar: 11.5g | Calcium: 54mg | Iron: 1mg
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