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Cozy Pumpkin Cheesecake Dip – Easy Fall Dessert

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A creamy, spiced pumpkin cheesecake dip served with crunchy cinnamon sugar pretzel chips. Perfect for last-minute fall gatherings, potlucks, or a cozy night in.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup powdered sugar
  • 1/4 cup brown sugar, packed
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 bag (about 10 oz) mini pretzels (or pretzel twists, broken into pieces)
  • 3 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Make the cinnamon sugar pretzel chips: In a small bowl, mix together 2 tbsp granulated sugar and 1 tsp ground cinnamon. Place the mini pretzels (or broken pretzel twists) on the prepared baking sheet in a single layer. Drizzle the 3 tbsp melted unsalted butter over the pretzels, tossing gently to coat. Sprinkle the cinnamon sugar mixture evenly over the pretzels, tossing again to make sure they’re well coated. Bake for 5-7 minutes, until the sugar is bubbly and the pretzels are fragrant. Watch t…
  3. Beat the cream cheese: In a large mixing bowl, add the 8 oz softened cream cheese. Beat with a hand mixer on medium speed until smooth and creamy, about 1 minute. Scrape down the sides of the bowl with a spatula.
  4. Add the pumpkin and sugars: Add 1 cup pumpkin puree, 1/2 cup powdered sugar, and 1/4 cup packed brown sugar to the bowl. Beat on low speed until combined, then increase to medium and beat for another 1-2 minutes until the mixture is smooth and fluffy. It should look like a thick, creamy mousse — pale orange and silky.
  5. Add the flavorings: Add 1 tsp vanilla extract, 1 tsp pumpkin pie spice, 1/2 tsp ground cinnamon, and 1/4 tsp salt. Beat on low until just combined. Taste and adjust spices if needed.
  6. Chill the dip (optional but recommended): For the best texture, cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld and the dip to firm up slightly. If you’re in a rush, you can serve it immediately — it’ll just be a bit softer.
  7. Serve and enjoy: Transfer the dip to a serving bowl. Arrange the cooled cinnamon sugar pretzel chips around the bowl, or serve them on the side for dipping. Garnish with a sprinkle of cinnamon or a dollop of whipped cream if desired.

Notes

For the creamiest dip, make sure cream cheese is at room temperature. Do not use pumpkin pie filling. The dip can be made up to 2 days in advance and tastes even better after chilling. The pretzel chips are best made no more than a few hours ahead to maintain crunch. To re-crisp pretzels, bake at 300°F for 3-4 minutes.

Nutrition

Keywords: pumpkin cheesecake dip, fall dessert, easy dip, pumpkin dip, cinnamon sugar pretzels, potluck dessert, Thanksgiving dessert, Halloween dessert

Find it online: https://vexifood.com/cozy-pumpkin-cheesecake-dip-easy-fall-dessert/