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.
You can store any leftovers in the refrigerator for up to 5 days or store in the freezer for up to 1 month.Serve pumpkin fluff with:
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.