{Katie’s Kitchen} Pumpkin Cheesecake Dip

Brought to you by Catoctin Mountain Orchard.

This is the perfect dish to bring to a Halloween or fall party!

It will be gone in minutes so you may want to double the recipe, if you do bring it to a larger party 🙂  You can also get super festive and hollow out a little pumpkin and put the dip inside!

Grab a mixing bowl toss in a softened block of cream cheese, powdered sugar, and sugar and beat or mix until smooth and fluffy. Then, fold in the pumpkin puree, cool whip, pumpkin pie spice, allspice and cinnamon, stir.

Store it in a container and refrigerate for at least 30 minutes before serving. Top the dip with salted caramel sauce and chopped pecans.

You can use pretzel crisps (my favorite) , graham crackers, or apples to serve with the dip.

Ingredients: I got the recipe from here! 

  • 16 ounces 8oz blocks cream cheese, softened
  • 1 cup powdered sugar
  • 1/4 cup sugar
  • 3/4 cup pumpkin puree
  • 1 cup cool whip softened
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon allspice
  • 1/4 teaspoon cinnamon