Pumpkin Fluff is one of those simple, creamy desserts I love making when I want something quick, cozy, and full of fall flavor. It comes together with just a few ingredients and transforms into a light, fluffy dip that tastes like pumpkin cheesecake filling.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 (15 oz) can pumpkin puree (not pumpkin pie filling)
1 (8 oz) package cream cheese, softened
1 (7 oz) container marshmallow fluff (or marshmallow creme)
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 cup powdered sugar
Optional: chopped nuts or crushed graham crackers for topping
Directions
I start by placing the softened cream cheese into a large mixing bowl and beating it until completely smooth and creamy.
Next, I mix in the pumpkin puree, pumpkin pie spice, and vanilla extract. I blend everything together until the mixture is fully combined and silky.
I gently fold in the marshmallow fluff, making sure not to overmix so the texture stays light and fluffy.
Then I add the powdered sugar and mix again until the dip becomes smooth and creamy. I taste and adjust the sweetness if needed.
Finally, I refrigerate the pumpkin fluff for at least one hour to allow it to set. Before serving, I sometimes sprinkle chopped nuts or crushed graham crackers on top for added texture. I like serving it with graham crackers, apple slices, toast, or even spreading it over cupcakes.
Servings and Timing
This recipe makes approximately 8 servings.
Prep time: 10 minutes
Chill time: 1 hour
Total time: 1 hour 10 minutes
Variations
I sometimes fold in a cup of whipped cream or whipped topping for an even lighter and creamier texture. If I want to adjust the spice blend, I swap the pumpkin pie spice for a mix of cinnamon, nutmeg, and cloves. For a bit of crunch, I stir in finely chopped pecans or walnuts. When I want a sweeter dessert-style dip, I add mini chocolate chips.
Storage/Reheating
I store the pumpkin fluff in an airtight container in the refrigerator for up to 3 days. I make sure to keep it chilled until ready to serve since it contains cream cheese. I do not recommend freezing it because the texture can become watery once thawed. Since it’s a chilled dessert, reheating is not necessary.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
I do not recommend using pumpkin pie filling because it already contains added sugar and spices, which can alter the flavor and sweetness balance of the recipe.
Can I make this recipe ahead of time?
Yes, I often make it a day in advance and store it in the refrigerator. I find the flavors blend even better after a few hours of chilling.
How do I make it less sweet?
I reduce the powdered sugar slightly or add a little extra cream cheese to balance the sweetness.
Can I freeze pumpkin fluff?
I do not suggest freezing it because the texture changes after thawing and can become watery.
What can I serve with pumpkin fluff?
I like serving it with graham crackers, vanilla wafers, apple slices, pretzels, or using it as a spread for toast and cupcakes.
Conclusion
Pumpkin Fluff is a creamy, dreamy dessert dip that I love making during the fall season, but honestly, I enjoy it year-round. It’s quick, simple, and packed with warm pumpkin spice flavor. Whether I serve it at gatherings or enjoy it as a sweet snack at home, it always disappears fast.
📖 Recipe:
Pumpkin Fluff
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Pumpkin Fluff is a light, creamy, no-bake dessert dip made with pumpkin puree, cream cheese, marshmallow fluff, and warm pumpkin spice. It’s smooth, airy, and full of cozy fall flavor—perfect for serving with graham crackers, fruit, or as a sweet spread.
Ingredients
1 (15 oz) can pumpkin puree (not pumpkin pie filling)
1 (8 oz) package cream cheese, softened
1 (7 oz) container marshmallow fluff (or marshmallow creme)
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 cup powdered sugar
Optional: chopped nuts or crushed graham crackers for topping
Instructions
- Place the softened cream cheese in a large mixing bowl and beat with a hand mixer until completely smooth and creamy.
- Add the pumpkin puree, pumpkin pie spice, and vanilla extract. Mix until fully combined and silky smooth.
- Gently fold in the marshmallow fluff, mixing just until incorporated to keep the texture light and fluffy.
- Add the powdered sugar and mix until smooth and creamy. Adjust sweetness if desired.
- Refrigerate for at least 1 hour to allow the mixture to set and flavors to blend.
- Before serving, top with chopped nuts or crushed graham crackers if desired. Serve with graham crackers, apple slices, vanilla wafers, pretzels, or use as a spread.
Notes
Make sure the cream cheese is fully softened to prevent lumps.
For a lighter texture, fold in 1 cup of whipped cream or whipped topping.
You can substitute pumpkin pie spice with a blend of cinnamon, nutmeg, and cloves.
Store in an airtight container in the refrigerator for up to 3 days.
Do not freeze, as the texture may become watery after thawing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 254 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
