Ingredients:

  • 8 oz cream cheese, full-fat, softened
  • 0.5 cup powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 8 oz whipped topping (like Cool Whip)
  • 1 cup pumpkin purée
  • 1 tbsp pumpkin pie spice
  • 0.25 cup light brown sugar, packed
  • 0.25 cup salted caramel sauce
  • 2 tbsp toasted pecans, finely chopped
  • 1 pinch flaky sea salt

Instructions:

  1. In a large mixing bowl, beat the softened cream cheese and powdered sugar on medium-high speed until the mixture is smooth and shows no visible lumps. Add the vanilla extract and beat for another 30 seconds until glossy.
  2. In a separate small bowl, stir the pumpkin purée, brown sugar, and pumpkin pie spice together until the sugar has mostly dissolved to bloom the spices.
  3. Add the pumpkin mixture to the cream cheese base and beat on low speed until just combined and a consistent muted orange color is achieved.
  4. Using a silicone spatula, gently fold in the whipped topping using a 'cut and fold' motion to preserve aeration until no white streaks remain.
  5. Transfer the dip to a serving bowl. Drizzle with salted caramel sauce, swirl gently with a knife, and top with toasted pecans and a pinch of flaky sea salt.