I made this pumpkin cheesecake dip for the first time on Halloween and it was a hit with my dinner guests and my family and comes together quickly since you don’t need to wait for the cream cheese to come to room temperature first. Makes 2+ cups.
1 (8oz) pkg cream cheese
3/4 c. Better Batter Corn Free powdered sugar
1 c. pumpkin puree
1 Tbl pumpkin pie spice
1 (8oz) tub whipped topping
Ground cinnamon for garnish
Dippers: gluten free pretzel twists, gingersnaps, and nilla wafter-style cookies and apple slices,
Using a handheld mixer and large bowl, beat the cream cheese with the powdered sugar until smooth. Add the pumpkin puree and pumpkin pie spice and mix well. Beat in the cool whip until mixed thoroughly. Top with a sprinkle of cinnamon or extra pumpkin pie spice. Refrigerate until ready to serve and serve with apples, pretzels, vanilla wafers or your favorite dippers.