Pumpkin Spice Cream Cheese Dip That Won’t Get Runny
Pumpkin Spice Cream Cheese Dip is sweet, tangy, and fluffy—an easy 10-minute dip (plus optional chilling) that tastes like a light, whipped cheesecake filling with warm pumpkin pie spice.
Equipment
- Medium mixing bowl
- Hand mixer
- Spatula
Ingredients
- 8 oz cream cheese at room temperature
- 7 oz marshmallow creme (marshmallow fluff)
- 1/4 cup pumpkin puree not pumpkin pie filling
- 1 to 1 1/2 tsp pumpkin pie spice plus more to taste
- 1 tsp vanilla extract
- 1/8 tsp fine salt
Instructions
- Soften the cream cheese completely. Put the cream cheese in a medium bowl; if it still has a chill in the center, it can stay lumpy.
- Whip the cream cheese first. Using a hand mixer, beat on medium-high for 1 minute, scraping the bowl once, until smooth and glossy.
- Add the marshmallow creme and whip until fluffy. Beat on high for 2 minutes until lighter and billowy.
- Beat in the pumpkin puree. Add the pumpkin puree and beat again for 30–45 seconds.
- Season. Add pumpkin pie spice, vanilla, and salt; beat for 15–20 seconds. Start with the lower amount of spice, taste, and add more if needed.
- Chill (optional, but better). Scrape into a serving bowl, cover, and refrigerate for at least 30 minutes, or serve right away.
Nutrition
Calories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 25mgSodium: 150mgPotassium: 50mgFiber: 0.5gSugar: 16gVitamin A: 900IUVitamin C: 1mgCalcium: 40mgIron: 0.4mg
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