All the cozy flavors of pumpkin cheesecake, ready for dipping! This Pumpkin Cheesecake Dip layers fluffy, spiced pumpkin cheesecake filling with rich caramel sauce for an easy dessert that’s perfect for fall gatherings. Serve with apple slices, graham crackers or gingersnaps and let everyone dig in!
Looking for more easy sweet dips for fall entertaining? Make sure to check out these favorites: Brownie Batter Dip, Cookie Dough Dip and this Baked Apple Pie Dip!
Pumpkin Dip
There’s something about a creamy pumpkin dessert that makes a fall get-together feel complete. This Pumpkin Cheesecake Dip has all the cozy flavor of pumpkin cheesecake in a fluffy, scoopable treat, with ribbons of caramel tucked between the layers. Every bite is sweet, lightly spiced and just a little tangy. Add a platter of your favorite cookies, pretzels and apple slices and dessert is ready to share!
I love a dessert that looks special without needing a lot of fuss, and this dip checks all the boxes. There’s no crust to prepare, no cheesecake to bake and no long wait before serving. A quick stovetop caramel sauce adds an extra layer of deliciousness to the easy pumpkin filling. It’s a fun choice for fall parties, family movie nights or a little something sweet while everyone gathers for Thanksgiving.
Why You’ll Love This Recipe
This dip brings together the flavors of a fall dessert favorite in an easy, shareable form. The creamy filling and caramel layers make it feel like a treat, while the simple preparation keeps things manageable.
- No oven needed. The caramel melts on the stovetop, and the pumpkin cheesecake filling comes together in a mixing bowl. No bake is always a good idea, especially for the holidays!
- Creamy and fluffy. Cream cheese gives the dip that familiar cheesecake tang, while whipped topping keeps the texture light and scoopable.
- Caramel in every layer. Layering the sauce throughout the dip means you get more than just a drizzle on top.
- Perfect for sharing. Serve one bowl with a variety of dippers so everyone can pick their favorites.
- No lengthy setting time. Once assembled, the dip is ready to serve.
Ingredients Needed
A handful of easy-to-find ingredients gives this dip its creamy texture and cozy pumpkin flavor. Here’s what each one brings to the recipe; you’ll find the full amounts in the recipe card.
- Caramels: Melt into the sweet sauce that runs through the dip. Use soft, chewy caramels meant for melting, and unwrap them before adding them to the saucepan. I like to use either Werther’s Caramels or Kraft Caramels.
- Half and half, heavy cream or pumpkin spice creamer: Helps the caramels melt into a smooth, pourable sauce. Heavy cream adds richness, while pumpkin spice creamer brings extra sweetness and seasonal flavor.
- Cream cheese: Creates the cheesecake base and balances the sweetness with a little tang. Use softened block cream cheese for easier mixing. Light cream cheese works in this recipe, as does regular.
- Pure pumpkin puree: Adds pumpkin flavor, color and moisture. Be sure to use pure pumpkin rather than pumpkin pie filling, which already contains sugar and spices.
- Brown sugar: Sweetens the filling and adds a hint of molasses flavor that complements the pumpkin and caramel.
- Vanilla extract: Rounds out the flavor of the filling and complements the warm spices.
- Pumpkin pie spice: Gives the dip its familiar fall flavor. A store-bought blend or your favorite homemade pumpkin pie spice works well.
- Cool Whip: Adds volume and creates a fluffy texture without needing to whip cream separately. Regular or lite can be used; thaw it in the refrigerator before folding it into the filling.
How To Make Pumpkin Cheesecake Dip
You’ll start with the caramel sauce so it has time to cool while you make the filling. After that, it’s simply a matter of layering everything in your serving bowl.
- Make the caramel sauce. Combine the unwrapped caramels and your choice of half and half, heavy cream or pumpkin spice creamer in a small saucepan. Cook over low heat, stirring occasionally, until completely melted and smooth. Let cool for about 15 minutes; it should still be pourable but no longer hot.
- Beat the cream cheese. In a mixing bowl, beat the softened cream cheese until light and fluffy.
- Mix in the pumpkin. Add the pumpkin puree, brown sugar, vanilla extract and pumpkin pie spice. Beat until thoroughly combined, scraping down the bowl as needed.
- Fold in the whipped topping. Gently fold in the thawed Cool Whip until evenly incorporated. Avoid vigorous beating so the filling stays fluffy.
- Build the layers. Pour enough caramel sauce into the serving bowl to cover the bottom. Spoon half of the pumpkin filling over the sauce and gently smooth the surface. Drizzle with more caramel, reserving enough for the top.
- Finish and serve. Add the remaining pumpkin filling and finish with the reserved caramel sauce. Serve immediately with your favorite dippers.
What To Serve With Pumpkin Dip
A combination of crisp fruit and crunchy cookies and pretzels makes this dip especially fun to serve. Choose sturdy dippers that can hold a generous scoop.
- Graham crackers or cinnamon graham crackers
- Gingersnaps or crisp ginger cookies
- Vanilla wafers
- Apple slices
- Pretzel twists for a sweet and salty bite
- Shortbread cookies
Keep the dippers on a separate platter until serving so they stay crisp!
Storage Information
- Refrigerator: Cover the dip tightly or transfer leftovers to an airtight container and refrigerate for up to 3 days. The filling may lose some of its fluffiness as it sits, and the caramel will firm up when chilled.
- Make ahead: For the best presentation, prepare the pumpkin cheesecake filling up to 1 day ahead and refrigerate it in a covered container. Make the caramel sauce and let it cool before layering and serving. You can also assemble the dip a day ahead, but expect the chilled caramel layers to be firmer.
- Freezing: Freezing isn’t recommended for the best texture. The cream cheese mixture can become grainy or release moisture after thawing, and the layers may not hold up as nicely.
Variations To Try
The pumpkin and caramel combination is delicious as written, but a few simple additions can give it a different finishing touch. Add crunchy toppings just before serving to keep their texture.
- Salted caramel: Add a small pinch of flaky sea salt over the finished caramel drizzle. Taste first, since some caramels are already fairly salty.
- Pecan topping: Sprinkle chopped toasted pecans over the top for a little crunch.
- Cookie crumble: Finish with crushed gingersnaps or graham crackers for a cheesecake-inspired topping.
- Extra pumpkin spice flavor: Use pumpkin spice creamer in the caramel sauce instead of half and half or heavy cream.
- Individual servings: Layer the filling and caramel in small cups and serve with a few cookies on the side.
Can I use pumpkin pie filling instead of pumpkin puree?
Pure pumpkin puree is the best choice for this recipe. Pumpkin pie filling contains added sweeteners and spices, which would change the balance of the dip.
Can I use light cream cheese and lite Cool Whip?
Yes! This recipe works with light cream cheese and lite Cool Whip. You can also use regular versions of both.
Why is my pumpkin cheesecake filling lumpy?
Cream cheese that’s too cold can leave little lumps in the filling. Let it soften before starting, then beat it until smooth and fluffy before adding the pumpkin and other ingredients.
Trish’s Tips
A few small details help keep this dip smooth, fluffy and easy to serve. Pay special attention to the temperature of the cream cheese and caramel before you start layering.
- Soften the cream cheese first. This makes it much easier to beat into a smooth base.
- Use gentle heat for the caramel. Keep the saucepan over low heat and stir as the caramels melt, taking care not to scorch the sauce.
- Let the caramel cool. Hot caramel can soften the filling and make the layers run together. Aim for cooled but still-pourable sauce.
- Fold instead of beat. Use a spatula to gently incorporate the Cool Whip and preserve its airy texture.
- Spread the filling gently. Add it in several spoonfuls over the caramel, then smooth it out without pressing into the sauce below.
- Choose your serving bowl thoughtfully. A clear bowl shows off the caramel layers, while a shallow dish makes it easier to reach every layer with a dipper.
- Save a little caramel for the finish. That final drizzle makes the dip look especially inviting!
More Pumpkin Desserts To Try
- Pumpkin Brownies
- Pumpkin Chocolate Chip Cookies
- No Bake Pumpkin Pie
- Cranberry Pecan Pumpkin Bread
- No Bake Pumpkin Cheesecake
Pumpkin Cheesecake Dip
Ingredients
- 11 ounces soft caramels I like to use either Werther's Caramels or Kraft Caramels.
- ⅓ cup heavy cream or half and half or Pumpkin Spice creamer
- 8 ounce cream cheese block cream cheese, full fat or light
- ¾ cup pure pumpkin not pumpkin pie filling
- ⅓ cup brown sugar
- ½ teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 8 ounces frozen whipped topping thawed (Cool Whip)
Instructions
- Combine the caramels (I like to use either Werther's Caramels or Kraft Caramels) and heavy cream (or half and half or Pumpkin Spice creamer if using) in a small saucepan. Cook over low heat, stirring occasionally, until the caramels have full melted and the heavy cream is completely mixed in. Let cool for about 15 minutes.11 ounces soft caramels, ⅓ cup heavy cream
- In a medium mixing bowl or bowl of a stand mixer, beat the cream cheese until light and fluffy. Mix in the pumpkin, brown sugar, vanilla extract and pumpkin pie spice and continue beating until thoroughly combined.8 ounce cream cheese, ¾ cup pure pumpkin, ⅓ cup brown sugar, ½ teaspoon vanilla extract, 1 teaspoon pumpkin pie spice
- Fold in the whipped topping (thawed, Cool Whip).8 ounces frozen whipped topping
- Pour enough caramel sauce into the bottom of your serving bowl to cover the bottom. Spoon half of the pumpkin cheesecake mixture on top and smooth the surface. Drizzle on some more caramel sauce leaving just enough for the top of the dip.
- Spoon on the remaining half of the pumpkin cheesecake mixture and top with remaining caramel.
- Serve immediately.
Notes
- Refrigerator: Cover the dip tightly or transfer leftovers to an airtight container and refrigerate for up to 3 days. The filling may lose some of its fluffiness as it sits, and the caramel will firm up when chilled.
- Make ahead: For the best presentation, prepare the pumpkin cheesecake filling up to 1 day ahead and refrigerate it in a covered container. Make the caramel sauce and let it cool before layering and serving. You can also assemble the dip a day ahead, but expect the chilled caramel layers to be firmer.
- Freezing: Freezing isn’t recommended for the best texture. The cream cheese mixture can become grainy or release moisture after thawing, and the layers may not hold up as nicely.
Tools and Equipment (affiliate links): Glass Mixing Bowls | Measuring Cups | Measuring Spoons | Stand Mixer | Hand Mixer
Please see post above for more information, recipe tips and frequently asked questions.
Nutrition
Originally published September 22, 2015.
Brea says
Can we use like a soft caramel (ice cream caramel)? I am going to a potluck and can’t serve right away. It’ll have to be in the fridge and I’m worried the caramel will be hard!
Christy says
Going to make night before do you think it will set ok?
Trish - Mom On Timeout says
I think that would be fine Christy!
Jenna says
This looks amazing! Definitely going to make it to bring to our family Thanksgiving! Just a question…which kind of apples do you think go best with this dip? Thanks so much!
Trish - Mom On Timeout says
Oh wonderful! I like Granny Smith best because this dip is so sweet. Enjoy!
Jenna says
Thank you so much!! Awesome! 🙂
Renee says
What would you do if the international delight pumpkin is not available in your area. I have never seen it in Canada.
Lisa says
I was wondering the same thing!
Trish - Mom On Timeout says
You could use an alternate brand or substitute in some half and half. Hope that helps!
Trish - Mom On Timeout says
You could use an alternate brand or substitute in some half and half. Hope that helps!
Marla says
Question when you say pure pumpkin are you talking about the inside of a pumpkin?
Trish - Mom On Timeout says
I’m talking about the canned pumpkin Marla – hope that helps!
Nodine says
I love everything pumpkin!! I want to make this for our thanksgiving (Canadian) potluck at work tomorrow. If I make it tonight will the caramel harden and not be dippable tomorrow?
Becca says
I’m making this to bring for a brunch because it looks great. I won’t be able to serve immediately because I have to bring it with, any tips for having it still be fantastic after a car ride? Should I reheat or something when I get there? TIA.
Mir says
Equitable distribution is SO important with dessert. Like, why be stingy with the caramel when it can be in every dang bite? You’ve got the right approach, Trish!
And I’ve never tried pumpkin and apple together, but you’ve talked me into it. I’ll give ‘er a shot!
Trish - Mom On Timeout says
See! We are totally on the same page Mir 🙂 And YES! Apple and pumpkin – who knew?
Cathy Trochelman says
Aggghhh! I can’t wait to go apple picking! Apples are so good on their own….but seriously so much better with a delicious dip! Loving this, Trish!
Trish - Mom On Timeout says
Apple picking is what I look forward to ALL year long Cathy. I would do it every weekend if I could! Thanks girl!