Kid-Approved Pumpkin Cheesecake Dip with Cinnamon Sugar Pretzels
A creamy, no-bake pumpkin cheesecake dip that’s ready in 10 minutes and perfect for fall gatherings. Served with crunchy cinnamon sugar pretzels, this kid-approved treat is so good it might even convert pumpkin skeptics.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 47 minutes (includes 30 minutes chilling)
- Yield: 8 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
- 8 ounces cream cheese, softened to room temperature
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup powdered sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 4 cups mini pretzels (or pretzel twists, broken into pieces)
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Soften the cream cheese: Take cream cheese out of fridge at least 30 minutes before starting. If in a hurry, cut into cubes and let sit for 15 minutes.
- Make the cinnamon sugar pretzels: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Mix granulated sugar and cinnamon in a small bowl. Spread pretzels on baking sheet, pour melted butter over them, and toss gently. Sprinkle cinnamon sugar mixture over top and toss again. Bake for 5-7 minutes until sugar is bubbly. Let cool completely on sheet.
- Mix the dip base: In a large mixing bowl, beat softened cream cheese with a hand mixer on medium speed until smooth and fluffy (about 2 minutes). Scrape down sides halfway through.
- Add pumpkin and sugars: Add pumpkin puree, powdered sugar, and brown sugar. Beat on low speed first to avoid powdered sugar flying, then increase to medium and beat until combined and smooth.
- Add flavorings: Mix in vanilla extract, pumpkin pie spice, cinnamon, and salt. Beat for another minute until silky and uniform. Taste and adjust spices if desired.
- Chill the dip: Transfer dip to a serving bowl, cover with plastic wrap, and refrigerate for at least 30 minutes to let flavors meld and texture firm up.
- Serve: Take dip out of fridge about 10 minutes before serving to soften slightly. Arrange cinnamon sugar pretzels around the bowl on a platter.
Notes
For best results, let cream cheese soften completely to avoid lumps. The dip tastes even better the next day as flavors meld. Double the recipe for gatherings. For a dairy-free version, use plant-based cream cheese. For gluten-free, use gluten-free pretzels. If dip is too thick, add a tablespoon of milk or cream. If too thin, chill longer. Watch pretzels closely while baking as they can burn quickly.
Nutrition
- Serving Size: 1/4 cup dip with a h
- Calories: 280
- Sugar: 22
- Sodium: 320
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
Keywords: pumpkin cheesecake dip, pumpkin dip, cinnamon sugar pretzels, fall dessert, no-bake dessert, kid-friendly, Thanksgiving appetizer, Halloween treat