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Easy Pumpkin Cheesecake Dip with Cinnamon Sugar Pretzel Chips

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A quick and easy no-bake pumpkin cheesecake dip that comes together in just 10 minutes. Perfect for fall gatherings, this creamy, spiced dip is served with homemade cinnamon sugar pretzel chips for a sweet and salty treat.

Ingredients

Scale
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup powdered sugar, sifted
  • 1/4 cup packed brown sugar (light or dark)
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 cup frozen whipped topping, thawed
  • 4 cups mini pretzels
  • 1/4 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Take cream cheese out of fridge 30 minutes before starting to soften. If forgotten, microwave unwrapped cream cheese for 10-15 seconds until soft but not melted.
  2. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. In a small bowl, mix 1/4 cup granulated sugar and 1 tablespoon cinnamon. Set aside.
  3. Place 4 cups mini pretzels in a large bowl. Pour 1/4 cup melted butter over them and toss gently with a spatula until coated. Sprinkle cinnamon sugar mixture over top and toss again until evenly coated. Spread in a single layer on prepared baking sheet.
  4. Bake pretzels for 5-7 minutes, stirring halfway through. Watch carefully to avoid burning. They should be fragrant and slightly darker. Let cool completely on baking sheet; they will crisp up as they cool.
  5. In a large mixing bowl, beat softened cream cheese with a hand mixer on medium speed until smooth and creamy, about 1 minute. Scrape down sides of bowl.
  6. Add 1 cup pumpkin puree, 1/2 cup powdered sugar, and 1/4 cup brown sugar. Beat on medium speed until combined and smooth, about 30 seconds. Scrape down sides again.
  7. Add 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon cinnamon. Beat on low speed until incorporated, about 15 seconds. Taste and adjust spices if desired.
  8. Add 1 cup thawed whipped topping to the bowl. Using a rubber spatula, gently fold into the pumpkin mixture until no white streaks remain, about 20-30 seconds. Do not overmix.
  9. Dip is ready to serve immediately, but improves after chilling in the fridge for 1 hour. If making ahead, cover and refrigerate for up to 3 days.
  10. Transfer dip to a serving bowl and arrange cooled cinnamon sugar pretzel chips around it. Serve immediately.

Notes

Room temperature cream cheese is essential for a smooth dip. Do not overmix after adding whipped topping to keep it light and airy. For a dairy-free version, use dairy-free cream cheese and coconut whipped topping. For keto, use powdered monk fruit sweetener and sugar-free brown sugar substitute, and serve with celery sticks or pork rinds. The dip can be stored in an airtight container in the refrigerator for up to 5 days. The pretzel chips are best eaten within 24 hours.

Nutrition

Keywords: pumpkin cheesecake dip, easy pumpkin dip, no-bake dessert, fall dessert, cinnamon sugar pretzels, pumpkin dip recipe

Find it online: https://coracooks.com/easy-pumpkin-cheesecake-dip-with-cinnamon-sugar-pretzel-chips/