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Creamy Pumpkin Cheesecake Dip

I love October and all things pumpkin, so this week when I was “snack mom” for my daughters theatrical team, I made this dip. It’s super easy, has a cute presentation and it went over really well with the kids.

Creamy Pumpkin Cheesecake Dip

2 8 ounce tubs of whipped cream cheese, at room temperature

2 cups of powdered sugar

1 (15 ounce) can of pumpkin

1 TBL cinnamon

1 TBL pumpkin pie spice

1 tsp of apple cider


1. Blend cream cheese and powdered sugar until smooth with no lumps, I used my Kitchenaid stand-mixer.

2. Gradually mix in the pumpkin, spices and cider until smooth.

3. refrigerate for a few hours until firmed up a bit.

4. Serve in a hollowed out “pie pumpkin” (those cute small ones you see in the grocery store) I lined mine with a plastic wrap before putting the dip in. Keep the pumpkin lid to put on the side for presentation. Serve with gingersnaps, vanilla wafers, graham crackers or sliced apples. Leftovers cold be used on bagels or a teaspoon in your coffee. Enjoy!

Adapted from


About four sweetie pies

Proud stay-at-home mama of 4 who is passionate about feeding those she loves!

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