Caramel Pumpkin Cheesecake Dip


  • 2 (8 ounce) packages Dutch Farms cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 1 1/2 cups pumpkin
  • 2 tablespoons pumpkin pie spice
  • 1 (8 ounce) tub whipped topping, such as Cool Whip
  • 1/4 cup caramel sauce plus 2 tablespoons for topping


  • In a large bowl, beat the cream cheese and powdered sugar with an electric mixer or stand mixer with fitted paddle attachment until smooth and creamy.
  • Mix in pumpkin and pumpkin pie spice until fully incorporated.
  • Gently fold in whipped topping and 1/4 cup caramel sauce.
  • Pour into a bowl and refrigerate until ready to serve.
  • Just before serving, drizzle caramel sauce on top.
  • Gently swirl with a knife to create a marble effect.
  • Serve with apples, pretzels, or graham crackers, if desired.
  • Enjoy!