Pumpkin Dip made with marshmallow fluff is sweeter and fluffier than any cream cheese version out there. Think pumpkin pie filling folded into a cloud with warm cinnamon in every bite! It’s so good, you’ll want a spoon, not a graham cracker.
Let me introduce you to my favorite pumpkin dip!
Almost every pumpkin dip recipe (or pumpkin pie dip depending on who you ask) starts with a block of cream cheese. Mine uses marshmallow fluff and a box of instant vanilla pudding instead. This combination lets the pumpkin pie flavor shine, so your pumpkin dip doesn’t end up tasting like pumpkin pie cheesecake. The instant pudding also helps to absorb the excess water from the pumpkin puree, so your dip stays light and fluffy!
I have brought this dip to more fall parties than I can count, and I have never once carried leftovers back home. It tastes like the filling of a pumpkin pie, only lighter and sweeter, with a texture more like a mousse. Just add some dippers, like graham crackers or apple slices, and watch it vanish before your eyes.
— ♥︎ Jess —
Key Ingredient Notes
- Canned Pumpkin: Make sure to use 100% pure pumpkin, not the canned pumpkin pie filling. Pie filling has lots of additional ingredients that we don’t need or want here.
- Instant Vanilla Pudding Mix: This goes in dry, straight from the box. Do not prepare it first. The dry starch is what absorbs the water in the pumpkin and keeps the dip thick.
- Pumpkin Pie Spice: You can also use cinnamon and a pinch of nutmeg and ginger.
- Marshmallow Fluff: My secret ingredient! It brings a sweet, candy-like taste and a light texture. Scoop it with a wet spoon and it slides right out.
- Cool Whip: If you prefer, you can use homemade sweetened whipped cream.
How to Make Pumpkin Dip
Visit the recipe card below for the ingredient amounts and full directions.
Combine everything except the cool whip. Add the pumpkin puree, dry pudding mix, pumpkin pie spice, and the marshmallow fluff to a large bowl.
Mix until smooth. Use a hand mixer or a whisk.
Fold in the cool whip. Add it all at once and fold gently with a spatula or a wooden spoon. Folding instead of beating/whisking is what keeps it fluffy.
Serve with your favorite dippers. You can serve it right away or cover and refrigerate it until ready to serve.
Frequently Asked Questions
This dip is thick, so pick a dipper that can handle it. Graham crackers, gingersnaps, apple slices, pretzels, and vanilla wafer cookies are all great options.
Yes, it will give your pumpkin dip more of a cheesecake flavor. Let the cream cheese soften to room temperature and then beat it with the pumpkin puree until smooth (before stirring in the cool whip).
You can prepare it up to 3 to 4 days in advance. Keep it covered in the fridge and give it a good stir again before you serve it.
Pumpkin Dip
Ingredients
- 1 (15 oz) can pumpkin puree, not pumpkin pie filling
- 1 (3.4 oz) package instant vanilla pudding
- 1 ½ teaspoons pumpkin pie spice
- 4 oz marshmallow fluff
- 8 oz Cool Whip, thawed, or whipped cream
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Instructions
- In a large bowl, stir to combine pumpkin purée, dry vanilla pudding mix, pumpkin pie spice, and marshmallow fluff.
- Fold in the Cool Whip until it is combined, being careful not to over-stir so the dip stays fluffy. Give it a taste test and see if you would like to add another 1/2 teaspoon pumpkin pie spice to dip.
- Serve immediately, or cover and store in refrigerator for up to 24 hours before serving.
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Notes
Video
Nutrition
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More Pumpkin Recipes to Try
- Pumpkin Crisp – Warm pumpkin layer with a cinnamon crumble.
- Pumpkin Bread – Perfectly spiced and oh-so-moist.
- Pumpkin Muffins – Big bakery style pumpkin muffins.
- Soft Pumpkin Cookies – With a thick layer of frosting on top.
- Pumpkin Mug Cake – Ready in just 5 minutes!
- Pumpkin Cake – Layered with cinnamon cream cheese frosting.
- Pumpkin Cream Cheese Muffins – My most popular pumpkin recipe!
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