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PUMPKIN CHEESECAKE DIP

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This easy pumpkin dip is the best way to cure a crowd's cravings for fall comfort food. Plus, there's white chocolate covered graham crackers for dipping!

ABOUT PUMPKIN CHEESECAKE DIP

I’m one of those people who spend most of the summer looking forward to the “pumpkin everything” season, because, well… I simply love everything pumpkin.

And if you’re here searching for creamy pumpkin cheesecake dip, I’m going to bet you’re in the same boat, too.

Because what better way is there to enjoy this fall classic than with a party dip you can share with your other fall-loving friends?


WHAT TO SERVE WITH PUMPKIN DIP?

Instead of just telling you to “go buy some cookies to dunk in this dip,” this recipe includes a super easy way to dress up the standard dessert dipping fare: white chocolate covered graham crackers. It’s the perfect way to give this dip a homey, rustic feel and to kick up the flavor of sweet to indulgent. I chose to go with white chocolate because I think it compliments the subtle flavors of the pumpkin best, but you can also opt to dress your graham crackers in milk chocolate instead. Both will be equally amazing, so go with whatever your heart desires most!


However, all that being said, I totally understand if you’d rather use a store-bought (and easier!) dipping choice for this pumpkin dip. Sometimes time, effort, and overall motivation are in short supply, especially when you’re making plans for a group. And if you ask me, you’re already doing your part by whipping up the dip in the first place. High five for putting in the effort!

So, if you’re on the hunt for an easy way to round out this dip, here are some of my best suggestions. Feel free to try one (or as many) as you like!

Nilla Wafers
Pretzels
Sugar Cookies
Graham Crackers
Cubes of pound cake
Golden Oreos (maybe even pumpkin flavored, if you can find them!)
Ladyfinger cookies
Pretzels
Gingersnap Cookies
Crumbled waffle cones
Cinnamon Tortilla Chips

This list could go on and on. If you find a new combination for dipping, I’d love to hear about it in the comments!
HOW LONG CAN YOU LEAVE OUT A DESSERT DIP?

Whenever you serve a dip for your guests to enjoy, you should always keep track of how long it sits at room temperature.

For most foods, the general rule of thumb is that a perishable item should not be in the “danger zone” for more than two hours. And by “danger zone”, this is usually at or just above room temperature, which is typically how this dip will be served.

As the party goes on, you can move your dip back to the refrigerator once you get past the two-hour mark. If your guests still want more dip, let it chill for at least 30 minutes before bringing it back out again.

CAN YOU MAKE THIS DIP IN ADVANCE?

One of the most common questions I get about dessert dips is whether or not you can make them in advance. I totally understand why someone would want to do this, as it’s easier to prepare treats for a party the night before than scrambling to get everything done the day of the event.


The good news is that the answer to this question is almost always yes. BUT, each dip has its own considerations depending on the ingredients.

For this cheesecake dip, the ingredients you want to be careful of are the cream cheese and the cool whip.

When refrigerating this dip, the cream cheese will firm up, so you may need to let the dip chill on the counter for an hour or so before it is “dippable.” However, on the contrary, cool whip tends to stay very soft while not in the freezer. The combination of the two means that I’d still recommend letting the dip thaw on the counter for one hour, but then give it a good stir before serving. And while I know stirring before serving is pretty common, keep in mind this means that you should hold off on any spice dusting or decorating the top of the dip (like pictured) until you’re ready to serve


NOTES & TIPS FOR THIS PUMPKIN CREAM CHEESE DIP

For this recipe, I highly recommend using a stand mixer or a hand mixer. This isn’t a recipe you can make by hand with a whisk.
If you liked the serving bowl in these photos, I picked it up at Pier 1 Imports a few years ago. I haven’t been able to find it online recently, but this clear pumpkin jar has a similar look. And this orange pumpkin jar is cute, too!
If you’re making the white chocolate graham crackers for dipping, I highly recommend using Ghirardelli brand white candy melts. Wilton may be popular and easier to find, but the consistency and quality of Ghirardelli just can’t be beat.
Want the dip to be more firm? No problem! Once the dip is mixed, just place it in the refrigerator for 30 minutes or so, then serve.

HOW TO MAKE PUMPKIN CREAM CHEESE DIP

Step 1 – Using a stand mixer (or hand mixer + large bowl), add cream cheese and cool whip. Whip them together on medium-high speed until ultra creamy.


Step 2 – Pause your mixer and add in the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Once everything is in, turn on your mixer and whip until it’s nice and creamy!



Step 3 – Serve and enjoy!

PUMPKIN CHEESECAKE DIP WITH WHITE CHOCOLATE GRAHAM CRACKERS

This easy and creamy pumpkin dip is the best way to cure a crowd's cravings for fall comfort food. Plus, there's white chocolate graham crackers for dipping!
PREP: 30 MINUTES
CALORIES: 339 KCAL
YIELDS: 8 SERVINGS

INGREDIENTS


PUMPKIN CHEESECAKE DIP
8 oz cream cheese softened
8 oz cool whip
1 1/2 cups powdered sugar
1 cup pumpkin puree
1 tbsp pumpkin pie spice
1 tsp vanilla extract
1/8 tsp ground cinnamon for garnish (optional)

WHITE CHOCOLATE GRAHAM CRACKERS
1 1/2 cup white candy melts I highly recommend Ghirardelli white melting wafers
8 sheet graham crackers broken on the perforated edges (so you'll have 32 small graham crackers)
1 tsp ground cinnamon for garnish (optional)
US Customary - Metric


INSTRUCTIONS


FOR THE WHITE CHOCOLATE GRAHAM CRACKERS
Line a large baking sheet with parchment paper. Set aside.

Place white chocolate candy melts in a microwave safe bowl. Heat candy melts in the microwave per package instructions, stirring 20-30 seconds after each time heated.
Holding one end of the graham cracker, dip the bottom into the melted white chocolate. Use a spatula to gently tap the white chocolate along the sides until the graham cracker is sufficiently covered. Lift the graham cracker out of the white chocolate and use the spatula to slide down the flat sides of the graham cracker, smoothing the candy coating and removing any excess. Give the graham cracker a quick, final shake, then place on parchment paper to dry. Sprinkle tops of graham crackers with ground cinnamon (optional). Repeat this step until all graham crackers are coated.
Let graham crackers dry for at least 30 minutes before serving.

FOR THE PUMPKIN CHEESECAKE DIP
Using a stand mixer (or a hand mixer + small bowl), add in cream cheese and cool whip and beat on medium until smooth and there are no clumps, about 2 minutes.
Keeping speed on medium, mix in pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract until combined.


Place dip in a serving bowl and sprinkle top with ground cinnamon (optional). If desired, place dip in the refrigerator for 30 minutes - 1 hour to firm up more. If making dip in advance, keep dip refrigerated until ready to serve and allow 30 minutes - 1 hour for dip to soften again before serving.

NUTRITION

339KCAL | FAT: 16G | SATURATED FAT: 11G | CHOLESTEROL: 35MG | SODIUM: 139MG | POTASSIUM: 137MG | CARBOHYDRATES: 46G | FIBER: 1G | SUGAR: 40G | PROTEIN: 2G | VITAMIN A: 103.9% | VITAMIN C: 1.8% | CALCIUM: 7.4% | IRON: 4.1%
I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.


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