Something Swanky

Pumpkin Cheesecake Dip

Love pumpkin cheesecake? You’ll got nuts over this Pumpkin Cheesecake Dip! It’s the same great flavor but with a lot less time, effort, and dish-washing!

Pumpkin Cheesecake Dip |

I know this may be a little premature, but… I think this could be my favorite pumpkin recipe ever.

I mean, I’m not done with the pumpkin recipes yet. Not by a long shot! And I’m sure all of those are going to be really good too. But honestly, I’m not sure how to top this one.

Pumpkin Cheesecake Dip |

It’s cool and creamy, so it’s still really nice during these hot weeks we still have to endure before Fall really sets in. But it has that great pumpkin spice flavor that we love for the holidays!

It’s super, super easy to whip up (you don’t even have to let the cream cheese soften!), and there’s a good chance you have most (if not all) of the ingredients on hand right now. It’s great with graham crackers (chocolate and cinnamon flavors! YUM!) and pretzels, but my very favorite dippers are chocolate covered graham crackers!

Pumpkin Cheesecake Dip |

Pumpkin Cheesecake Dip |

I added a few pecans and a sprinkle of cinnamon to the top of mine for garnish. You could easily mix more pecans into the dip, or even chocolate chips. I think Nutella swirls would be pretty great too!

This dip is seriously perfect for any festivities that need a dessert (which, of course, they all do) from now all the way through the holiday season!

Pumpkin Cheesecake Dip |

Pumpkin Cheesecake Dip


  • 1 lb. cream cheese, softened
  • 2/3 c. sugar
  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 8 oz. Cool Whip
  • Optional: pecans and cinnamon for garnish


  1. Use a hand mixer to beat the cream cheese and sugar together until smooth.
  2. Mix in the pumpkin puree, salt, vanilla extract, and pumpkin pie spice until smooth.
  3. Mix in the cool whip, half of the tub at a time. I like to use the hand mixer to mix in the first half, and then I usually fold in the second half with a large rubber spatula.
  4. Garnish with chopped pecans and cinnamon. Serve with graham crackers and pretzels.
  5. Store in an airtight container in the refrigerator for up to 2 weeks.




Follw me!


Ashton is the owner and author ofSomething Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador.Her focus is in food styling, food photography and recipe development.
Follw me!

29 Responses to “Pumpkin Cheesecake Dip”

  1. Julianne @ Beyond Frosting posted on September 9, 2013 at 12:03 am (#)

    Oh this does sound heavenly!!!

  2. Averie @ Averie Cooks posted on September 9, 2013 at 1:37 am (#)

    I have a recipe almost like this on my blog from about 2-3 yrs ago. Two falls ago I think. Cool whip, cream cheese, spices, etc. Love it. I need to re-do the photos, badly :) Yours are gorgeous! Pinned!

  3. Emma posted on September 9, 2013 at 6:46 am (#)

    yum, yum, yum!!!!!!!!!!!!

    Want. Need. Must have!!!

    Ashton your killin’ me with all this deliciousness, seriously girlfriend. Just yum!

  4. Laura @ Lauras Baking Talent posted on September 9, 2013 at 9:03 am (#)

    Wow that looks really easy to make, and sounds yummy! Love Pumpkin :)

  5. Faith @ Pixie Dust Kitchen posted on September 9, 2013 at 9:34 am (#)

    This sounds amazing! I love pumpkin and this dip just screams fall!

    • Ashton posted on September 14, 2013 at 9:42 pm (#)

      Thank you! You’re so sweet!!

  6. Becca from posted on September 9, 2013 at 12:32 pm (#)

    oh my gooooodness, Ashton! This is a MUST make for my pumpkiny cravings!

  7. Nancy P.@thebittersideofsweet posted on September 9, 2013 at 2:59 pm (#)

    This looks sinfully addicting! Love it!!

  8. Lisa @ Wine & Glue posted on September 9, 2013 at 6:06 pm (#)

    Looks delicious Ashton!! Pinning! What a perfect recipe for a fall get together. PS Killer nails :)

  9. Dorothy @ Crazy for Crust posted on September 9, 2013 at 9:24 pm (#)

    Mmmmmm. This is fantastic.

    Are you surprised I almost made it last week? Then I said, nah. Ashton’ll have it covered. :)

  10. Jamielyn Nye (@iheartnaptime) posted on September 9, 2013 at 10:28 pm (#)

    YUM! This looks amazing! Can’t wait to try it!

  11. Trish - Mom On Timeout posted on September 9, 2013 at 11:02 pm (#)

    I’ve actually had something very similar to this at a party and it was FAB-U-LOUS! Now I can make it for myself :) Pinned!

  12. Ashley @ Kitchen Meets Girl posted on September 9, 2013 at 11:40 pm (#)

    A friend of mine brought a dip similar to this to a party a few falls ago–and now I can finally make it for myself! Which may or may not be a good thing, considering I will probably eat the entire bowl all by myself. This looks FAB, Ashton!

  13. Sara posted on September 10, 2013 at 3:40 pm (#)

    Yum! This sounds awesome! Shared on twitter :)

  14. Ashley posted on September 11, 2013 at 8:45 am (#)

    Where would I be able to find chocolate covered Graham crackers? Thanks!

    • Ashton posted on September 14, 2013 at 9:36 pm (#)

      I found mine at Walmart!

  15. Marina posted on September 11, 2013 at 7:48 pm (#)

    This sounds AMAZING!!! What is the total prep time and cook time for this recipe…and how many people will this serve? Sorry…I’m new to this whole party hosting/cooking thing :-)

    • Ashton posted on September 14, 2013 at 9:36 pm (#)

      You can whip it up in about 5 minutes, and it serves 6-8

  16. Sam posted on September 28, 2013 at 10:28 am (#)

    Just made this for a tailgate today – subbed in a little pumpkin butter for part of the puree and topped with Torani pumpkin pie sauce and crushed graham crackers1

    • Jena posted on October 26, 2013 at 12:58 pm (#)

      Hi! I was wondering since you made this already did you buy two 8 ounce blocks of cream cheese to make 1lb?
      Trying to get an immediate answer from anyone! Thank you!


    • Ashton posted on October 26, 2013 at 1:05 pm (#)

      Yes :)

  17. Vicki posted on September 29, 2013 at 12:06 pm (#)

    Made this last week and took to work. Huge hit with my coworkers. Everyone was wanting the recipe. Thank you for posting this recipe.

  18. Emily posted on October 12, 2013 at 4:45 pm (#)

    I have been looking for a fun, easy recipe that doesn’t require baking to try and I think I found it! I am so excited to paint pumpkins and make this dip this week! Does this recipe double easily? I will need it for a group of about 15 kids (age 12-18).

    • Ashton posted on October 12, 2013 at 9:50 pm (#)

      definitely doubles easily!! You’ll love it! :)

  19. Jena posted on October 26, 2013 at 11:12 am (#)

    This sounds amazing!
    I want to make enough to fill a small pumpkin and use it as a bowl. Would I triple it?
    Also, since it asks for 1lb of cream cheese, is it just two 8 ounce blocks?
    Thanks so much!!

    • Ashton posted on October 28, 2013 at 11:13 pm (#)

      Yes to 2 8-ounce blocks… and I don’t know about the pumpkin :) I’m sure tripled would be plenty!

  20. Tammy B posted on November 16, 2013 at 3:31 pm (#)

    Ah-Maz-ing! The leftovers also froze well… was able to scoop out, drizzle with warm chocolate sauce for a delicious frozen dessert that was very similar to ice cream!

  21. Corina posted on November 27, 2013 at 2:10 pm (#)

    I am defiantly going to be making this as the dish I bring to Thanksgiving dinner! But I bought chopped Heaths to top it so it still looks pretty yet avoids allergies!!

  22. Nicole C posted on October 30, 2014 at 10:44 pm (#)

    I just made this for my work potluck tomorrow. It is insanely yummy! It’s going to be gone quick! Thank you so much for the recipe!