Fluffy no-bake pumpkin cheesecake dip made with cream cheese, Cool Whip, pure pumpkin, and spices, served with white chocolate graham crackers.

Scale

White Chocolate Graham Crackers:

1 ½ cups white candy melts

8 sheets graham crackers

1 teaspoon ground cinnamon, for garnish (optional)

Pumpkin Cheesecake Dip:

8 ounces cream cheese, softened

8 ounces Cool Whip, softened

1 ½ cups powdered sugar

1 cup pumpkin puree

1 tablespoon pumpkin pie spice

1 teaspoon vanilla extract

⅛ teaspoon ground cinnamon, for garnish (optional)

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1. Melt 1 1/2 cups white candy melts, dip 8 sheets graham crackers, sprinkle with 1 tsp cinnamon, and let set.

2. Beat 8 oz softened cream cheese and 1 1/2 cups powdered sugar in a bowl until smooth.

3. Add 1 cup pumpkin puree, 1 tbsp pumpkin pie spice, and 1 tsp vanilla extract; beat until combined.

4. Gently fold in 8 oz softened Cool Whip until smooth and fluffy.

5. Transfer dip to a bowl, garnish with 1/8 tsp cinnamon, and chill for 30 minutes.

6. Serve cold alongside white chocolate coated graham crackers.

Use softened room temperature cream cheese for a smooth texture. Fold in Cool Whip gently to maintain fluffiness.