Description
A creamy and decadent no-bake pumpkin cheesecake dip swirled with caramel, perfect for serving with cookies, apples, or graham crackers as a fall dessert or party snack.
Ingredients
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup powdered sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1 cup whipped topping (or heavy cream, whipped)
- 1/4 cup caramel sauce (plus extra for drizzling)
- Graham crackers, apple slices, or cookies for serving
Instructions
- In a large mixing bowl, beat cream cheese until smooth and fluffy.
- Add pumpkin puree, powdered sugar, brown sugar, vanilla, and pumpkin pie spice. Beat until fully combined and creamy.
- Fold in whipped topping until light and fluffy.
- Transfer mixture to a serving bowl and swirl caramel sauce through the dip.
- Drizzle extra caramel sauce on top before serving.
- Serve with graham crackers, apple slices, or cookies for dipping.
Notes
- Make ahead and refrigerate for up to 3 days before serving.
- Top with chopped pecans or toffee bits for extra crunch.
- Use homemade or store-bought caramel sauce.
- Can be served chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American