Pumpkin Cheesecake Dip

I could just sit and eat this with a spoon, no sharing required. 

Tis the season for entertaining! Dinner parties, holiday parties, Christmas Eve, Christmas...etc. Chances are, this time of the year, you're either hosting or attending one of these get togethers. This dessert dip is always a hit, it's easy to make (even if you make your own pumpkin puree) and it's tasty as hell!

What You Will Need: 

- 1lb of room temperature cream cheese. 

- 1 cup of Pumpkin Puree. 

- 4-6 oz of Cool Whip or whipped cream. 

- 2/3 cup of sugar. 

- Pinch of salt. 

- 2 Tsp pumpkin spice*

- 1 Tbs of Vanilla extract.

- Pecans, walnuts and cookies for garnish and dipping. 

                

         
       *Pumpkin Spice is a blend of Nutmeg, Allspice, Cinnamon and Ginger. 

What To Do: 

- Beat together the cream cheese and sugar until smooth.

- Mix in pumpkin puree, vanilla, salt and spices until fully incorporated. 

- Carefully fold in the Cool Whip and garnish with crushed pecans. 

- Serve with your cookies of choice, this dip is perfect with graham crackers or a chocolate cookie like a Milano. 

- Make ahead and keep in the fridge for up to 2 weeks (less if using fresh pumpkin puree).

For printable recipe, click here!