Caramel Pumpkin Cheesecake Dip
Filled with a cream cheese base and swirled with caramel and pumpkin, this Caramel Pumpkin Cheesecake Dip takes just 5 minutes to make!
- 2 blocks (8 ounce) cream cheese , softened
- 1½ cups powdered sugar
- 1½ cups pure pumpkin puree
- 2 tablespoons pumpkin pie spice
- 1 tub (8 ounce) whipped topping , such as Cool Whip
- ¼ cup + 2 tablespoons caramel sauce , divided
In a large bowl, beat the cream cheese and powdered sugar with an electric mixer or stand mixer with fitted paddle attachment until smooth and creamy.
Mix in pumpkin and pumpkin pie spice until fully incorporated. Gently fold in whipped topping and 1/4 cup caramel sauce. Pour into a bowl and refrigerate until ready to serve.
Just before serving, drizzle 2 tablepoons caramel sauce on top. Gently swirl with a knife to create a marble effect.
Serve with apples, pretzels, or graham crackers, if desired.
Serving: 1g | Calories: 135kcal | Carbohydrates: 31g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 39mg | Potassium: 113mg | Fiber: 1g | Sugar: 23g | Vitamin A: 5764IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg