Pumpkin Cheesecake Dip

Pumpkin Cheesecake Dip

Takes , serves 10.


  • 8 oz Cream Cheese, at room temperature
  • 1/3 C Brown Sugar
  • 1 C Pumpkin Puree, at room temperature
  • 1/2 C Heavy Cream, cold
  • 1/4 tsp Salt
  • 1 tsp Cinnamon
  • 1/2 tsp Pumpkin Pie Spice
  • 1 Box Wellington Assorted Crackers or Wellington Stoned Wheat Crackers


  1. Whisk the heavy cream in a medium bowl to stiff peaks, set aside.
  2. Beat the cream cheese in a stand mixer with the paddle attachment for 5 minutes.
  3. Add brown sugar, mix an additional 3 minutes.
  4. Add the pumpkin puree, vanilla, cinnamon, pumpkin pie spice, and salt. Mix to combine.
  5. In two additions, fold in the whipped cream, careful not to deflate it.
  6. Top with a sprinkle of cinnamon and serve immediately or chill, then serve.
  7. Toss some of the Wellington Crackers in melted butter and then roll them in cinnamonsugar for an extra sweet treat!

Elizabeth Buuck @buuckfarmsbakery