Description
This Caramel Pumpkin Pie Cheesecake Dip is a rich, creamy, and delicious no-bake dessert packed with fall flavors. Made with pumpkin, cream cheese, warm spices, and sweet caramel, it’s the perfect dip for graham crackers, apple slices, or vanilla wafers. Quick to make and perfect for holiday parties!
Ingredients
Units
Scale
- 8 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 1/2 cup powdered sugar
- 1/2 cup caramel sauce (plus extra for drizzling)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 cup whipped topping (or whipped cream)
Instructions
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add the pumpkin puree, powdered sugar, caramel sauce, vanilla extract, pumpkin pie spice, and cinnamon. Beat until well combined.
- Gently fold in the whipped topping until smooth and fluffy.
- Transfer the dip to a serving bowl and drizzle with extra caramel sauce.
- Serve immediately or chill for 30 minutes for a thicker texture.
- Enjoy with graham crackers, apple slices, vanilla wafers, or pretzels!
Notes
- For a lighter version, use low-fat cream cheese and light whipped topping.
- Want extra crunch? Sprinkle with toasted pecans or crushed graham crackers.
- This dip can be stored in an airtight container in the fridge for up to 3 days.