Pumpkin Pie Cheesecake Dip!


  • 3/4 cup half-and-half
  • 1 1/2 tsp. pumpkin pie spice
  • 1 (3.4 oz.) box pumpkin spice instant pudding
  • 8 oz. full-fat cream cheese, softened to room temp
  • 1/4 cup granulated sugar
  • 2 cups cool whip
  • ground cinnamon -optional for garnish


  1. In a small bowl, combine half-and-half, pumpkin pie spice, and pudding mix and whisk until smooth. Let sit for 5 minutes.
  2. In the bowl of a stand mixer, beat cream cheese and sugar on medium speed until light and fluffy. Pour pumpkin spice mixture into the stand mixer bowl and mix until combined.
  3. Fold in cool whip and place in the fridge to chill for at least 30 minutes before serving.
  4. ENJOY!

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