Pumpkin Chocolate Chip Cheesecake Dip

Pumpkin Chocolate Chip Cheesecake Dip recipe is the perfect no-bake dessert for the times when you want an easy dessert with fall flavors!

I’m still trying to get used to the fact that it’s fall. It still very much feels like summer here, and we spent all weekend outside  – grilling, swimming, just hanging out.

So, while I’m ready for all of the fall and winter foods, the weather certainly isn’t! This Pumpkin Chocolate Chip Cheesecake Dip is the perfect dessert for this in-between time.

It has pumpkin and maple along with warm pumpkin pie spices, but it’s also a cool, no-bake dessert. It’s a great way to enjoy a little pumpkin dessert while the weather’s still warm.

5 from 1 vote

Pumpkin Chocolate Chip Cheesecake Dip

Author Kate @ I Heart Eating

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

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Pumpkin chocolate chip cheesecake dip recipe

Ingredients

  

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• ▢ 8 oz reduced-fat cream cheese softened,
• ▢ ½ c . pumpkin puree
• ▢ ¼ c . pure maple syrup
• ▢ 2 T . brown sugar optional
• ▢ 1 T . pumpkin pie spice
• ▢ ½ tsp . vanilla extract
• ▢ ⅓ c . mini semisweet chocolate chips

Instructions

• Beat cream cheese until soft.
  8 oz reduced-fat cream cheese
• Add pumpkin puree, and beat until combined.
  ½ c . pumpkin puree
• Add maple syrup and brown sugar, if using. Beat until incorporated.
  2 T . brown sugar, ¼ c . pure maple syrup
• Mix in pumpkin pie spice and vanilla extract.
  1 T . pumpkin pie spice, ½ tsp . vanilla extract
• Cover and chill until ready to use.
• Sprinkle with chocolate chips until just before serving.
  ⅓ c . mini semisweet chocolate chips

Notes

*Nutrition values are estimates. 

Nutrition

Serving: 1serving | Calories: 160kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 137mg | Potassium: 184mg | Fiber: 1g | Sugar: 14g | Vitamin A: 2540IU | Vitamin C: 0.8mg | Calcium: 70mg | Iron: 1mg

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