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Easy Caramel Pumpkin Pie Cheesecake Dip (4 ingredients!)

This quick and easy Fall dessert recipe is the only thing you are missing. It's made with pumpkin pie mix, cream cheese, cool whip and caramel-- all of my favorite things in one bowl!

Ingredients

  • 2 (8 ounce) packages of cream cheese
  • 1.5 cups pumpkin pie mix (NOT 100% pumpkin puree)
  • 1 (8 ounce) tub of cool whip
  • 4-6 tbsp caramel sauce (I prefer the Ghirrardelli in the squeeze bottle)

Instructions

  1. In a large bowl, use a hand mixer to beat the cream cheese until it's smooth and creamy. 

  2. Add the pumpkin pie mix and 3 tbsp of caramel, and mix again until it's well combined. 

  3. Fold in up to a full 8 ounce container of Cool Whip (I prefer about 6 ounces). The more whipped topping you add, the fluffier the dip will be. 

  4. Cover and store in the refrigerator for at least 30 minutes until ready to serve. 

  5. Just before serving, drizzle caramel on top. 

  6. Serve with Nilla Wafers, ginger snaps, graham crackers, pretzels, apples or anything else you would like. This dip goes a long way, so you will need at least a couple boxes of cookies or pretzels for a large gathering.... unless you plan on eating it with a spoon like me. : )

Recipe Notes

  1. The pumpkin pie mix usually comes in a large 30 ounce can. You should definitely use the leftovers to make these super easy pumpkin pie pancakes
  2. Powdered sugar can also be used to replace the caramel sauce before mixing. You just need something to sweeten it up a bit. 
  3. When I transfer it from my mixing bowl into a serving dish, I like to add in a few layers of caramel drizzle so that you get a little of that caramel goodness even when you get to the bottom of the bowl.