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This Pumpkin Cheesecake Dip is light and fluffy and full of decadent fall flavors. It’s perfect for bringing to your next get-together! This pumpkin dip is a sweet and creamy treat everyone will love!

Fall has the best desserts. From Pumpkin Chocolate Chip Bread to Caramel Apple Pie Cheesecake Dip these desserts are simply the best!

A plate of Pumpkin Cheesecake Dip

Pumpkin Cheesecake Dip

Hi all! Sam back from The Culinary Compass to bring you this Pumpkin Cheesecake Dip! This sweet, luscious dip was all the rage at our last party. It’s so easy to whip up and only requires a few ingredients. Dust it with a little ground cinnamon and this pumpkin dip is ready to go!

This dessert is perfect for curbing your pumpkin season cravings, too. The pumpkin pie and cheesecake flavors are so rich and just a little tangy. All you need are some graham crackers for dipping.

Why we love pumpkin dip!

  • It’s super easy to make and takes no time at all.
  • It’s not to sweet but just sweet enough to be a delicious fall dessert.
  • It’s better for you and lower in calories than other traditional desserts.

A close up of a bowl of Pumpkin Cheesecake Dip


There’s only five ingredients in this pumpkin dip which make it so easy to throw together.

  1. Grab all of the ingredients you’ll need: canned pumpkin puree (not pie filling), cream cheese, cheesecake flavored jello-o pudding mix (the dry mix), brown sugar, ground cinnamon.
  2. Beat the pumpkin and cream cheese together until light and fluffy. The cream cheese being room temperature is key to getting a light and fluffy dip. I mixed it together by hand, however, using an electric mixer would definitely add some air into it and make it even fluffier. If you’re looking for something fluffier than that, try adding Cool Whip.
  3. Beat in cheesecake jello mix, brown sugar and cinnamon.
  4. Pour the pumpkin dip into a bowl and smooth the top. Keep it covered and in the fridge until you’re ready to serve.

A bowl of Pumpkin Cheesecake dip


Now just imagine the range of things you can dip in it:

  • Nilla Wafers
  • Graham crackers
  • Apple slices
  • Pretzels
  • Pita chips

I’m definitely partial to the Nilla Wafers or graham crackers myself. I think they add the perfect about of crunch and remind me of the crust of a cheesecake!

Tips and Tricks

  • I only added a little bit of brown sugar to add a molasses sweetness to the dip. You may want to add some powdered sugar or more brown sugar depending on how sweet you like your dip! I found that this ratio was perfect to taste the pumpkin pie flavors without it overpowering the cheesecake aspect of the pumpkin dip.
  • The key is to let it chill at least 30 minutes before eating it! The flavors all melt together enhancing the dip that much more and making sure that you’ve got the best dip possible.

A bowl of Pumpkin Cheesecake Dip

Are you looking for more fall pumpkin recipes?

A bowl of pumpkin cheesecake dip

Pumpkin Cheesecake Dip

4.85 from 13 votes
This Pumpkin Cheesecake Dip is the perfect way to celebrate fall flavors with only 5 ingredients!
Cook Time 5 minutes
Total Time 5 minutes
Servings 6 servings


  • 8 ounces cream cheese room temperature
  • 1 cup pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 3 ounce packet cheesecake Jell-O pudding
  • 1 tablespoon brown sugar
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  • Mix all ingredients in a bowl until combined.
  • Cover and chill for 30 minutes minimum.
  • Serve with Nilla Wafers, graham crackers, pretzels, or apple slices and enjoy!


Nilla Wafers, graham crackers, pretzels, apple slices are all good choices for dipping.
Keyword cream cheese dip, pumpkin cheesecake dip


Calories: 209kcalCarbohydrates: 21gProtein: 3gFat: 13gSaturated Fat: 7gCholesterol: 42mgSodium: 321mgPotassium: 143mgFiber: 1gSugar: 15gVitamin A: 6863IUVitamin C: 2mgCalcium: 54mgIron: 1mg

Nutritional Disclaimer Kristin Maxwell of "Yellow Bliss Road" is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.


Sam is the blogger behind The Culinary Compass where she loves to try new dishes and ingredients from around the world. She hopes to bring experiences of new cultures to her readers without having to leave their home!

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  1. Kayla McCall says:

    Could you make this the night before an event or does it have to be made fresh the day of?

    1. Kristin Maxwell says:

      You could make it a day ahead.

  2. Brooke says:

    Could a box of instant French vanilla pudding be used in place of the cheesecake pudding? Thanks!

    1. Kristin Maxwell says:

      Sure, it would just be Pumpkin Vanilla Dip instead of Cheesecake Dip 🙂

  3. Mary carper says:

    I really like pumpkin cheesecake dip

  4. Rebecca Payne says:

    So good! you have to try it!

  5. Jiovanni says:

    Hi, I’m really excited to try this recipe. One question, you mention ground cinnamon in your how to make section but it’s not listed under ingredients. Instead pumpkin spice is listed. How much ground cinnamon do you use? Thank you …

    1. Kristin Maxwell says:

      Typo! It should be pumpkin spice although you could really use either.