This pumpkin fluff is a pumpkin Cool Whip dip that’s a quick and easy dessert for fall! A perfect no-bake recipe for Thanksgiving or just a snack for some fall flavors!
I don’t know about you but when it comes to meal planning for Thanksgiving, keeping things delicious and easy are my two favorite things. I mean, we’re even going to make this turkey breast in the air fryer which will speed things up and make our holiday dinner a breeze, so why not keep dessert easy too!
(P.S. Make sure to get my Thanksgiving meal planner to help you stay organized this year.)
So when it comes to dessert, we do love the standard pecan pie, and fun things like pumpkin smores (for late-night snacks) but now this pumpkin fluff dip recipe is on the rotation to snack on all day long because it’s one of our favorite pumpkin recipes!
This no bake dessert recipe would also be perfect for any fall party, Halloween party or honestly, any dessert table would be lucky to have this on it!
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Ingredients
This easy pumpkin fluff recipe uses only 6 ingredients and believe me when I say they’re simple ingredients! You may even already have most of these on hand to make one of the best pumpkin desserts!
- Cream cheese
- Brown sugar
- Pumpkin puree (can of pumpkin)
- Pumpkin spice
- Maple syrup
- Thawed frozen whipped topping
See the full printable recipe card at the end of this post for more details!
Instructions
- Use a standing mixer, or hand mixer, blend together the softened cream cheese and brown sugar in a large bowl. Blend this until creamy.
Add cream cheese & brown sugar to bowl Brown sugar and cream cheese mixed together
- Blend in the pumpkin puree, pumpkin spice, and maple syrup
Add in pumpkin puree Pour in pumpkin pie spice
Pouring in maple syrup Blend ingredients together
…until evenly combined.
- Fold the thawed whipped topping into the pumpkin mixture.
Fold in Cool Whip Mix together whipped topping until evenly combined
- Serve with your favorite items to dip!
What to Eat with Creamy Pumpkin Fluff Dip
Dipping items in to it, such as:
- Pretzels
- Graham Crackers (even cinnamon graham crackers)
- Gingersnap Cookies (or Ginger Snaps)
- Animal Crackers
- Vanilla Wafers
- Apple Slices
- Pear Slices
… are definitely favorites!
How to Store Pumpkin Dip
If you have leftover pumpkin fluff, store in an airtight container for up to 5 days or in the freezer for up to 1 month!
Substitutions
If you’re shorthanded or out of some of the ingredients, you can do the following:
I don’t have any pumpkin spice – what can I use as a substitute?
– 2 teaspoons ground cinnamon
– ½ teaspoon ground nutmeg
– ½ teaspoon ground ginger
– ¼ teaspoon ground cloves
Can I use white sugar in place of the brown sugar?
Yes. Just substitute the same amount.
Can I substitute whipped cream in place of Cool Whip?
Yes, just whip up 1 cup of heavy cream until soft peaks form. Then gently fold this into the pumpkin mixture.
I don’t have any maple syrup – what else can I use?
If you have other syrup you may use that. Or you can leave out the syrup.
Variations
Some pumpkin fluff recipes call for vanilla extract. If you’d like, you can add a teaspoon of pure vanilla for a little extra flavoring but it definitely doesn’t need it!
Related Recipes
If you love easy dessert recipes, then you’ll also love this Fruit Salad with Cool Whip and for Christmas, this Little Debbie Christmas Tree Cake Dip!
Pumpkin Fluff (Cool Whip Dip)
Ingredients
- 8 ounces cream cheese softened
- 1/2 cup brown sugar
- 15 ounce pumpkin puree
- 1 tablespoon pumpkin spice
- 1 teaspoon maple syrup
- 1-1/2 cups frozen whipped topping thawed
Instructions
- Use a standing mixer, or hand mixer to blend together softened cream cheese and brown sugar. Blend until creamy.
- Blend in the pumpkin puree, pumpkin spice, and maple syrup.
- Fold the thawed whipped topping into the pumpkin mixture.
- Store in the refrigerator until ready to serve.
Notes
- Pretzels
- Graham Crackers
- Ginger Snaps
- Vanilla Wafers
- Apple Slices
- Pear Slices
- I don’t have any pumpkin spice – what can I use as a substitute? When I have no pumpkin spice, I use this as a substitute and it is delicious: 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, and ¼ teaspoon ground cloves.
- Can I use white sugar in place of brown sugar? Yes. Just substitute the same amount.
- Can I substitute whipped cream in place of the Cool Whip? Yes, just whip up 1 cup of heavy cream until soft peaks form. Then gently fold this into the pumpkin mixture.
- I don’t have any maple syrup – what else can I use? If you have other syrup you may use that. Or you can leave out the syrup.
Beth says
Oh wow! This pumpkin fluff is going to be such a hit this fall! So yummy!
Kara says
I happened to have a half a can of pumpkin leftover from another recipe, so I made a half batch of this dip. The kids loved it with graham crackers! It’s so easy to adjust the amount, that I will be using it often when we have leftover pumpkin puree. I want to try it with gingersnaps!
Jessica says
That’s so awesome to hear Kara! Thank you so much!
katerina @ diethood.com says
OMG! This is SOOOO AMAAZING!! We loved every bite!
Jessica says
Yay! I’m so glad you loved it, thank you!