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: 1/2 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
