Pumpkin Cheesecake Dip
This creamy pumpkin cheesecake dip is a perfect fall dip that can be enjoyed with cookies, pretzels, apples and more!
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 TBS pumpkin pie spice
- 8 oz cool whip
- cinnamon (for garnishing)
In a large bowl, beat your cream cheese until it's nice and smooth and has no clumps, about 2 minutes. (A stand mixer works great for this)
Add in the powdered sugar, pumpkin puree, and pumpkin pie spice and stir until combined.
Stir in the cool whip.
Scoop the dip into a serving bowl, and sprinkle the top with ground cinnamon if desired.
Serve with your favorite dippers.
Calories: 105kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 57mg | Potassium: 69mg | Fiber: 1g | Sugar: 11g | Vitamin A: 2598IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg