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Pumpkin Fluff

If you enjoy the flavors of pumpkin you have to try this pumpkin fluff recipe. A creamy and sweet pumpkin spice fluff that reminds you of eating pumpkin pie. Made with cream cheese, pumpkin spice, vanilla pudding, and more.

white bowl filled with pumpkin fluff topped with mini marshmallows and pecans
white bowl filled with pumpkin fluff topped with mini marshmallows and pecans

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You will find that his pumpkin spice fluff is perfect for the fall season. Add on some crunchy pecans and soft marshmallows for added texture.

Give these swirled pumpkin brownies a try this week. Or whip up these pumpkin pie cookies, they are a fun twist to a classic cookie.

white bowl filled with pumpkin fluff off center topped with mini marshmallows and pecans
white bowl filled with pumpkin fluff topped with mini marshmallows and pecans

โค๏ธ Why You’ll Love This Recipe

  • Simple Ingredients
  • Light and Fluffy
  • Easy to Make
  • No Bake Fall Dessert
  • Pumpkin Spice Flavored Recipe
  • Full of fall flavors that are perfect for your holiday dinner.

๐Ÿ›’Ingredients

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Cool Whip, marshmallows, milk, cream cheese, pecans, cinnamon, vanilla instant pudding, and pumpkin on a white table
  • vanilla instant pudding
  • pumpkin pie spice
  • milk
  • cream cheese, room temperature
  • pumpkin puree
  • frozen whipped topping, thawed
  • miniature marshmallows
  • chopped pecans or walnuts

See the recipe card below for quantities.

๐Ÿ”ช How to Make This Pumpkin Fluff Recipe

milk, pudding mix and cinnamon in a glass mixing bowl
  1. In a large mixing bowl, beat the vanilla instant pudding, pumpkin pie spice, and milk for 3 minutes.
cream cheese whipping until it is fluff in a glass mixing bowl
  1. In a separate bowl, beat the cream cheese until fluffy, about 3 minutes. Add the pumpkin puree, scraping down as needed, and continue beating until combined.
  2. Combine the pudding mixture with the cream cheese mixture until blended. Fold in the whipped topping.
pudding, marshmallows, pecans, and pumpkin in a glass mixing bowl
  1. Fold in the marshmallows and nuts.
  2. Serve topped with additional whipped topping and nuts, if desired.

Hint: Fold in the whipped topping gently so that it doesn’t become runny.

๐Ÿ“Variations

Do you want to change up this recipe and make it your own? Here are some ways that you can do that!

  • Nuts – You can leave out the nuts if you want, and do just a creamy pumpkin fluff instead of crunchy.
  • Cheesecake Pudding – Instead of a vanilla pudding swap it with a cheesecake-flavored pudding. It is going to give the dip a more tangy flavor.
  • Skip Cream Cheese – Feel free to skip the cream cheese in the recipe if you want. I like how it adds thickness but also has great flavor. But, you can leave it out for a creamy and fluffy pumpkin dip.

See this Oreo pumpkin spice cheesecake on my website!

white bowl filled with pumpkin fluff topped with mini marshmallows and pecans
white bowl filled with pumpkin fluff topped with mini marshmallows and pecans

๐Ÿฅ„ Equipment

  • measuring cup and spoon
  • large mixing bowls
  • hand mixer
  • rubber spatula

๐Ÿฅซ Storage

Store leftover dip in the fridge in an airtight container. This will store for up to 2-5 days in the fridge. After a few days, you will find the mixture can slowly begin to break down a bit. This recipe does not hold up well to freezing, but I doubt you have any left!

๐Ÿ’ญ Tips

  • Make sure you are using softened cream cheese. This is important or you will find that your cream cheese will create a curdled look.
  • Also, fold in the nuts and marshmallows at the very end of mixing. That way the nuts do not break up too much.
  • My family likes to dip apple slices, graham crackers, vanilla wafers, ginger snaps, or animal crackers in this perfect fall dessert.
  • You can make this recipe Weight Watchers friendly, by using sugar free vanilla pudding mix, sugar free cool whip and fat free or reduce fat cream cheese.
birds eye image of white bowl filled with pumpkin fluff topped with mini marshmallows and pecans
birds eye image of a white bowl filled with pumpkin fluff topped with mini marshmallows and pecans

โ‰๏ธ FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

How do you eat pumpkin fluff?

You can dip apples, grapes, cookies, and even pretzels into the pumpkin fluff. Or grab a spoon and dive in spoon first and eat it plain. There are endless possibilities on ways to dip your pumpkin dip.

Is pumpkin puree the same as pumpkin pie mix?

No, these are two different items. Pumpkin puree is simply pumpkin that is cooked then mixed up into a puree form. Pumpkin pie mix is meant for mixing up and baking in a pie.

Can I make this dip ahead?

I recommend that you don’t make this dip more than 12 hours ahead. As it can separate.

๐Ÿฝ More Pumpkin Recipes

Do you enjoy pumpkin, if so try these delicious recipes:

๐ŸงพRecipe Card

Want to make this delicious recipe? Print the recipe card below, or toggle on Cook Mode to prevent your screen from going dark. Not ready to cook this recipe yet? Pin this recipe so you can find it later.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

๐Ÿ“Œ Pin It

Want to pin this recipe from your cell phone? Click the Pin button on the recipe card to save this recipe to your Pinterest account.

If you love this recipe please give it a 5 star rating! โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ   

white bowl filled with pumpkin fluff topped with mini marshmallows and pecans

Pumpkin Fluff

This pumpkin fluff is the perfect treat for a fall day! It's light, fluffy, and delicious. Plus, it's really easy to make. You'll love it!
5 from 27 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8 Servings
Calories: 375kcal
Author: Wendy

Equipment

  • measuring cup and spoon
  • 2 large mixing bowls
  • hand mixer
  • Rubber Spatula

Ingredients

  • 3.4 ounces vanilla instant pudding
  • 1 teaspoon pumpkin pie spice
  • ยพ cup milk
  • 8 ounces cream cheese room temperature
  • 15 ounces pumpkin puree
  • 8 ounces frozen whipped topping thawed
  • 2 cups miniature marshmallows
  • 1 cup chopped pecans or walnuts

Instructions

  • In a large mixing bowl, beat the vanilla instant pudding, pumpkin pie spice, and milk for 3 minutes.
  • In a separate bowl, beat the cream cheese until fluffy, about 3 minutes. Add the pumpkin puree, scraping down as needed, and continue beating until combined.
  • Combine the pudding mixture with the cream cheese mixture until blended. Fold in the whipped topping.
  • Fold in the marshmallows and nuts.
  • Serve topped with additional whipped topping and nuts, if desired.

Notes

Gently fold in the whipped topping sot hat it doesn’t melt or turn runny.
Leftovers can be stored in the fridge for up to five days.ย 

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1Serving | Calories: 375kcal | Carbohydrates: 37g | Protein: 5g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 32mg | Sodium: 207mg | Potassium: 270mg | Fiber: 3g | Sugar: 28g | Vitamin A: 8720IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 1mg

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5 from 27 votes (27 ratings without comment)

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