Pumpkin Spice Cheesecake Dip

Pumpkin spice everything is having its moment again, and this cheesecake dip version is the easiest way to join in — no baking, ready in 10 minutes, and dangerously easy to eat an entire batch of by yourself.

Ingredients

• 225g cream cheese, room temperature
• 120g pumpkin purée
• 100g brown sugar
• 60g icing sugar
• 1 tsp pumpkin spice (cinnamon, nutmeg, ginger, cloves)
• 1 tsp vanilla extract
• Graham crackers, apple slices, or gingersnap cookies, for dipping

Directions

1. Beat cream cheese until smooth and lump-free.
2. Add pumpkin purée, both sugars, pumpkin spice, and vanilla. Mix until fully combined and smooth.
3. Taste and adjust sweetness or spice to your preference.
4. Transfer to a serving bowl, smooth the top, and chill for at least 30 minutes to firm up slightly (though it's perfectly fine to eat right away).
5. Serve with graham crackers, sliced apples, or gingersnap cookies for dipping.

Tip: this keeps well in the fridge for up to 5 days, making it a great make-ahead option for a gathering.

Hugs, Alla xox

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