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Pumpkin Cheesecake Dip in a pumpkin bowl with plaid napkin and concrete backdrop

Pumpkin Cheesecake Dip

Jenne Kopalek
Fluffy and light pumpkin cheesecake dip.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine American
Servings 4 Servings
Calories 417 kcal

Ingredients
  

  • 8 oz. cool whip
  • 8 oz. cream cheese
  • 15 oz. pumpkin puree can not pumpkin pie filling
  • 1 teaspoon cinnamon
  • 1 teaspoon clove

Instructions
 

  • In a stand mixer with the whisk attachment, whisk cream cheese. Add in pumpkin and whisk on speed 2 until well incorporated.
  • Add in cool whip and whisk on speed 2 until light and fluffy.
  • Fold in the cinnamon and clove. Place into a bowl and top lightly with cinnamon.
  • Serve cold with graham crackers and/or gingersnap cookies. You may find gluten free graham crackers if looking to serve this gluten free.

Notes

If you want to add a little sweetness add two tablespoons powdered sugar. Do not use granulated sugar as it will not mix in well.