Name: Pumpkin Cheesecake Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 16 ounces cream cheese (softened); 3/4 cup pumpkin puree; 1/2 cup sour cream; 1/2 cup granulated sugar; 1 teaspoon pumpkin pie spice; 1 teaspoon vanilla extract; 1/2 cup all purpose flour; 1/4 cup brown sugar; 3 tablespoons melted butter; 1 teaspoon pumpkin pie spice; 1/2 cup powdered sugar; 2-3 teaspoons milk or half & half; 1/4 teaspoon vanilla extract

Ooey, gooey baked Pumpkin Cheesecake Dip with a crunchy streusel topping! This dip has all the flavors of pumpkin cheesecake in a fun and easy dip that’s insanely addictive and perfect for fall!

Fall is in the air… which can only mean one thing. Time for all things pumpkin! From bread to cake to muffins and pie, there’s something about the cooler weather that brings out everyone’s pumpkin obsession. And this baked Pumpkin Dip is the perfect addition to the list.

It combines a gooey pumpkin cheesecake base with a buttery brown sugar streusel topping and vanilla icing. And let me tell you… it’s DELICIOUS. If I dare say, better than pumpkin pie OR pumpkin cheesecake. Why? Because it’s warm and gooey and SO perfectly creamy.

It’s the ultimate dip for gingersnaps, graham crackers, vanilla wafers, pretzels, or any of your favorite dippers! And best of all, it’s completely foolproof. Basically impossible to get wrong! Which makes it the best dip for parties or get togethers… because it turns out perfect every single time, but no one will ever guess just how easy it really is!

Pumpkin Dip Ingredients

For the base:

Cream cheese – This recipe calls for 16 ounces of cream cheese. I used full fat for maximum creaminess, but you can feel free to substitute a lower fat variety. Be sure your cream cheese is completely softened before using it!
Sour cream – 1/2 cup of sour cream helps to balance out the flavor and thickness of the cream cheese. Again, I used full fat for maximum creaminess and flavor.
Sugar – 1/2 cup of sugar gives this dip all the sweetness it needs. I used granulated sugar, but brown sugar (or a combination) would work as well.
Pumpkin – You’ll need 3/4 of pumpkin puree, which can be found canned in the baking aisle.
Pumpkin pie spice – I love the flavor or pumpkin pie spice and used 1 teaspoon in this dip. If you prefer cinnamon, feel free to substitute.
Vanilla – Finally, 1 teaspoon of vanilla extract finishes this dip and rounds out all the flavors.

For the topping:

Flour – I used 1/2 cup of all purpose flour. You can also make this recipe gluten free by substituting another type of flour.
Melted butter – I used salted. Alternately, use unsalted and add a pinch of salt.
Brown sugar – Brown sugar makes the best streusel. If you prefer granulated, that will work as well.
Pumpkin pie spice

For the icing:

Powdered sugar
Milk
Vanilla extract

How to make Pumpkin Dip

Make the cheesecake base – In a large mixing bowl, combine the softened cream cheese, pumpkin puree, sour cream, sugar, pumpkin pie spice, and vanilla. Mix well using a hand mixer on medium speed, scraping the sides of the bowl as you go.

Make the streusel topping – In a separate bowl, combine the flour, brown sugar, melted butter, and pumpkin pie spice. Mix with a fork until large crumbs form.

Bake – Transfer the cheesecake base to a pie plate and spread evenly. Top with the streusel topping and bake at 350 degrees for 25 minutes or until the topping is golden brown and crispy.

Glaze & enjoy – Let cool for 10-15 minutes, then whip up the powdered sugar icing and drizzle as desired. Serve with graham crackers, gingersnaps, vanilla wafers, or any of your favorite dippers.

Recipe variations

Make it a cold dip by combining the base ingredients, mixing until creamy, and chilling
Substitute plain or vanilla Greek yogurt for the sour cream
Sprinkle with chopped pretzels or pecans before baking
Omit the streusel topping and/or icing
Serve with pretzels for a salty sweet treat

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