Pumpkin Cheesecake Dip
Yields 12 servings
Ingredients
- 8 oz (226 g) Neufchatel cream cheese
- ¾ cup (90 g) powdered sugar
- 1 cup (244 g) pumpkin puree, (not pumpkin pie filling)
- 1 Tbsp pumpkin pie spice
- 8 oz (226 g) tub cool whip
Instructions
- With a handheld mixer and large bowl, beat the cream cheese with the powdered sugar until smooth.
- Mix in the pumpkin puree and pumpkin pie spice.
- Beat in the cool whip until mixed thoroughly and the beaters leave ripples in the dip.
- Optional: Top with a sprinkle of cinnamon or pumpkin pie spice.
- Serve with apples, pretzels, vanilla wafers or your favorite dippers.