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My Pumpkin Cheesecake Dip has only 5 ingredients and is ready in just minutes and can be made ahead, too! It tastes just like pumpkin cheesecake but in a dip. Serve with sliced apples or graham crackers for a delicious snack idea.
If you’ve followed me for awhile, you know I’m team pumpkin and I love all things pumpkin flavored! Let me clarify, I prefer tasty recipes that use real pureed pumpkin versus the pumpkin flavored foods. And this recipe is no exception. If you’ve ever had pumpkin cheesecake, then you know what I mean. (If you haven’t it’s a must-try!)
I love this creamy pumpkin dip recipe because it only takes five ingredients
so it’s super easy to whip up when I have a seasonal snack attack!
The combination of pumpkin, maple syrup, brown sugar and cinnamon seems so
simple. I think that’s what makes this dip even better. We prefer to eat the
dip with sliced apples but it’s also good with graham crackers. I’ve also been
known to enjoy a fingerful or two just on its own.
Ingredient Tips For This Recipe
While the ingredients to make this pumpkin cheesecake dip recipe are easy to find, I have a couple of notes that might help you out when making it yourself.
Pureed (canned) Pumpkin –Make sure you’re buying the plain, pureed pumpkin and not the pumpkin pie mix because the latter already has the spices in it for a pie. You want the plain stuff! Did you know pumpkin is full of vitamin K? That makes this pumpkin cream cheese dip better for you, right?
Cream Cheese – We prefer the lower fat block cream cheese (also known as Neufchâtel) because it tastes just as good and is lower in fat and calories.
Brown Sugar – This recipe calls for light brown sugar. It’s what you most commonly see at the grocery store but they do sell dark brown sugar too. The main difference is in the taste so it’s not a big deal if you choose one or the other.
Maple Syrup – This is the REAL maple syrup and not pancake syrup or maple flavored syrup. Those two are just tinted and flavored corn syrup (in case you didn’t know!) and usually not as flavorful as the pure syrup.
I know pure maple syrup can be expensive, but I usually buy it at Costco or Trader Joes for a much better price and it seems to last forever when stored in the refrigerator.
Ground Cinnamon – I buy my cinnamon in bulk from Penzey’s as it’s cheaper per ounce but of course, any brand will do! I’m also a fan of the spices from Aldi’s so if you have one near you, check it out as their prices are pretty good!Apple Slices or Graham Crackers – We prefer this dip with apple slices.
We usually choose a Gala or Jazz variety as we don’t like them too tart but it’s up to your preference what to choose! The pumpkin cream cheese dip is also tasty with graham crackers.
Easy Steps To Make This Dip
Have you caught on how easy it is to make this dip? It literally is SO quick and simple!
Start by combining all the ingredients in a medium bowl. It’s best to let the cream cheese come to room temperature so it blends more easily and you don’t have little chunks of cream cheese in your dip—you want it creamy and smooth!
Mix all the ingredients in the bowl with an electric hand mixer (affiliate link) until blended and creamy (1). I have also used my food processor (affiliate link) to make it too—just depends on what I’m in the mood for that day!
I will often reduce the amount of brown sugar originally called for in the recipe for a less sweet dip as the apples or graham crackers add their own sweetness. So feel free to tweak it to your flavor preferences, too! You can serve this dip right away but if you allow it to chill for at least an hour, the flavors really seem to deepen for an even more flavorful pumpkin dip. I like to use a rubber spatula (affiliate link) to scoop it out into a bowl and then add my sliced apples or graham crackers alongside (2).
Can this Dip Be Made Ahead
Yes! You can serve this dip right away or make it up to a day in advance of serving. The flavors will blend together even more. You can keep this dip in the refrigerator for up to five days—if it lasts that long!
Is this Dip Freezer Friendly?
I have never tried freezing this dip so I’m not sure if it would work. Freezing foods that have cream cheese in them can be hit or miss sometimes. I’m sure the flavor would still be fine after thawing but sometimes the texture can change and it would not be as creamy and it can be a little watery. If you give it a try, let us know
More Recipes That Use Canned Pumpkin
From savory to sweet, I’ve got you covered with a more pumpkin recipes here!
Pumpkin Cheesecake Dip
- 8 ounces cream cheese softened
- 1 cup pureed pumpkin
- 2 tablespoons maple syrup or 3 tablespoons, depends on your preference
- 1 tablespoon ground cinnamon
- 1 tablespoon brown sugar or leave out if you prefer a less sweet dip
- 4 apples sliced
- Add ingredients to a medium bowl and blend with electric hand mixer until creamy and smooth.
- Serve dip with sliced apples or graham crackers
- Store leftovers in refrigerator up to 5 days. You may need to stir it again if it has separated.
This pumpkin cheesecake dip recipe was originally published in October 2012 and updated in October 2020 with new photos, video and content.
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