Pumpkin Fluff Dip Recipe
This Pumpkin Fluff Dip is made with whipped cream cheese, real pumpkin puree and baking spices. Served with graham crackers or your favorite cookies on the side for dipping, this easy dessert dip tastes just like a no-bake pumpkin cheesecake but takes only 10 minutes to make.
Servings: 12 people
Calories: 111kcal
Ingredients
- 8 ounces cream cheese room temperature
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground cloves
Instructions
- In the bowl of a stand mixer, add the room temperature cream cheese. Using the whisk attachment, whip on medium high for 1-2 minutes, or until light and fluffy.
- Add the pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, and cloves and whip again until light and fluffy.
- Store in the fridge overnight, or serve immediately, topped with a sprinkle of ground cinnamon and graham crackers, gingersnaps, vanilla wafers, Scooby crackers, or any other sweet dip-able cracker. Enjoy!
Notes
- Storing instructions: store leftover pumpkin dip in an airtight container in the refrigerator for up to 4 days.
- Freezing: store frozen in an airtight container or freezer bags for up to 1 month. To thaw, transfer to the fridge overnight. Before serving, allow the dip to come to room temperature for about 30 minutes, then re whip and serve.
Nutrition
Calories: 111kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 62mg | Potassium: 69mg | Fiber: 1g | Sugar: 11g | Vitamin A: 3431IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg