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Amy’s Pumpkin Chocolate Chip Cheesecake Dip

Amy's Pumpkin Chocolate Chip Cheesecake Dip


8 ounces softened cream cheese

1 can (15 ounces) pumpkin (not pie filling)

1 cup powdered sugar

1 tablespoon pumpkin pie spice

1 teaspoon vanilla

8 ounces Cool Whip

1 cup semi-sweet chocolate chips


Use a mixer to beat cream cheese until smooth. Mix in pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Beat until combined and smooth. Mix in Cool Whip. Fold in chocolate chips. Refrigerate for at least an hour before serving. Decorate the top with a some extra chocolate chips if you like. Serve with graham crackers, pretzels, ginger snaps and/or crunchy apples for dipping.

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