I love cheesecake. I love pumpkin. I love candied pecans. Why not put them all together in this Pumpkin Cheesecake Dip with Candied Pecans?
Leia and I had a blast creating this dip. We started off by making a delicious batch of her Soft & Chewy Ginger cookies. While those were cooling and our attempts at keeping our children’s grabby hands away were failing, we threw together a few things in a bowl and created some Pumpkin Cheesecake dip.
It was good, but didn’t have that wow factor yet. Then I remembered the pecans I had brought, so we candied them on the stove, let them cool, and then tossed them in.
The pecans did the trick. They added the perfect amount of woodsy, nutty, flavor, and the exact amount of texture needed for the fluffy dip. Bust out the graham crackers, cinnamon or plain, pretzels, apples, or ginger cookies. This dip is pretty much amazing, on a cookie, cracker, or straight up on a spoon, you can’t go wrong.
If you have a nut allergy, try substituting Heath Toffee bits for the pecans! These are perfect with Leia’s Ginger Cookies, check them out!
- 8 oz. cream cheese, softened
- ½ cup pumpkin puree
- ½ cup powdered sugar
- 1 tsp. vanilla
- ½ tsp. cinnamon
- ⅛ tsp. pumpkin pie spice
- ½ cup chopped pecans
- ¼ cup white sugar
- Combine cream cheese, pumpkin, powdered sugar, spices, and vanilla in a bowl.
- Beat to combine into a fluffy, almost frosting like consistency.
- Add chopped pecans to a pan on the stove, set at medium heat.
- Sprinkle pecans with sugar.
- Stir pecans and sugar constantly until the sugar melts and dissolves on the nuts.
- You don't want to overcook the pecans, so as soon as there are no visible sugar grains, the nuts are done.
- Remove from heat, spread nuts out on a piece of parchment paper and let cool.
- When fully cooled, stir into pumpkin dip. Refrigerate or serve immediately.
- Serve with: apples, pretzels, cinnamon graham crackers, graham crackers, nilla wafers, ritz crackers, or ginger cookies.