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.
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.
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❤️ 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.
🛒Ingredients
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- 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.
🔪 How to Make This Pumpkin Fluff Recipe
- 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.
Hint: Fold in the whipped topping gently so that it doesn’t become runny.
📝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!
🥄 Equipment
- measuring cup and spoon
- large mixing bowls
- hand mixer
- rubber spatula
🥫 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!
💭 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.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
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.
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.
I recommend that you don’t make this dip more than 12 hours ahead. As it can separate.
🍽 More Pumpkin Recipes
Do you enjoy pumpkin, if so try these delicious recipes:
🧾Recipe Card
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If you love this recipe please give it a 5 star rating! ⭐️⭐️⭐️⭐️⭐️
Pumpkin Fluff
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
- ¾ 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.