Pumpkin Spice Cheesecake Dip and No-Carve Pumpkin Decorating Party.
With nearly two weeks into September already behind us I’m anxious to start decorating my porch with pumpkins. I picked up these giant mum planters at Costco the other day and I couldn’t help think a few white pumpkins would look amazing scattered around the orange mums. Unfortunately pumpkins haven’t quite popped up in our part of California. Trust me, I called every supermarket in our area and asked the farmers at the weekly farmer’s market if they had any available. Apparently I’m a little ahead of myself and will have to wait a few more weeks. Since I’m too impatient for that I did the next best thing by picking up a huge load of faux pumpkins to decorate! Over the weekend we invited two of our friends for a small pumpkin decorating party. Today I’m sharing the overall set up and a pumpkin spice chocolate chip cheesecake dip recipe. I plan to share a big pumpkin tutorial roundup of all the pumpkins soon.
To make things easy I used a cubby from my living room to display a variety of decorations. Everything from glitter, sequins, burlap, ribbon, and glitter glue were used to pretty up those plain pumpkins.
I served hot chocolate for the kids, coffee and International Delight Pumpkin Pie creamer for the adults. I found the new Pumpkin Pie creamer last week and have been using it religiously every morning. I love that pumpkin spice is back in season! For the party I used the creamer to make this amazing cheesecake dip with chocolate chips and pumpkin spice. The cream cheese dip was served with chocolate graham crackers and Biscoff cookies..Mmm are you imagining the combination of those flavors right now? Cheesecake, pumpkin spice, and Biscoff = epic!
Pumpkin Spice Cheesecake Dip
- 8 cream cheese softened
- 1/2 cup unsalted butter softened
- 3/4 cup confectioners sugar
- 1 tablespoon brown sugar
- 2 teaspoons International Delight Pumpkin Pie Spice creamer
- 1 tsp vanilla
- 1-2 teaspoons pumpkin spice
- 1 cup miniature chocolate chips optional
- In a large bowl beat cream cheese and butter until fluffy.
- Add confectioners sugar, brown sugar, pumpkin pie creamer, and vanilla until well combined.
- Add 1-2 teaspoons pumpkin spice, depending on your preference. Stir in chocolate chips. Chill until ready to serve.
In addition to the cheesecake dip I made apple cheesecake bars drizzled with salted caramel (recipe coming soon).
Most of the decor items came from Michaels. The burlap table runner, canvas banner, and burlap leaves are all from there. Michaels also had their faux pumpkins on sale half off last Friday so I snagged up a bunch for our party. I love that these can last throughout the years. Madi made the prettiest sequin pumpkin that I plan to keep for many, many years.
Thanks for stopping by! I’ll be back to share our decorated pumpkins soon!
I could not find this flavor today when I went shopping :( but they did have white chocolate raspberry and gingerbread latte. YUM!
Is that 8 oz of cream cheese? or 8 8oz of cream cheese? do you use the bars or the cream cheese in the tub? thanks
Hi Brenda, sorry that is suppose to say 8 ounces. I use the 8oz boxes/bricks. Hope that helps!
That sounds, and looks, yummy! I wish I had people who can make things like this and other great sounding/looking foods. I am paralyzed from the shoulders down so I can’t do it myself. All I can do is drool over pictures and descriptions. Unless it is sold in the store already made which is not the same as homemade, not even close.
Hi Debra, sorry for the confusion it’s 8 ounces of cream cheese.