Pumpkin Fluff Dip

4.42 from 41 votes
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Pumpkin Fluff Dip is a tasty dessert dip made with Cool Whip, vanilla pudding, pumpkin puree, and pumpkin pie spice.

Pair the yummy fluff with graham crackers, apples, or vanilla cookies for dipping and enjoy!

For more easy dessert dips for parties try our chocolate chip cookie dough dip, Reese’s peanut butter cup dip, or funfetti dip.

Pumpkin dip in white bowl with vanilla wafer sticking out of the top. Vanilla cookies and cinnamon sticks are on tabletop around the bowl

Okay before we get to the recipe, you may be wondering what exactly is pumpkin fluff?

What is pumpkin fluff?

Pumpkin fluff is a cool and creamy dessert dip made with Cool Whip and pumpkin puree. It is also known as pumpkin pie dip or simply pumpkin dip.

While some pumpkin dip recipes call for cream cheese, this recipe does not. It uses whipped topping (Cool Whip) instead for a light and creamy dessert that tastes like pumpkin pie.

Overhead view of fluffy pumpkin dip in a white bowl surrounded by vanilla wafers for serving.

The easy no-bake pumpkin dessert is packed with Fall flavors and perfect for Fall parties, Thanksgiving, Halloween, or just enjoying at home while watching some movies with the family. No matter when you make it, the creamy goodness of this Fall dessert is sure to be a huge hit!

For a fluff recipe that can be enjoyed any time of the year, try my banana split fluff salad or strawberry fluff salad recipe, or any of my other sweet and creamy dessert salad recipes.

Why you will love this recipe

  • Tastes like a light and creamy pumpkin pie.
  • The easy no-bake recipe takes 10 minutes to prep.
  • Calls for only 5 simple ingredients.
  • The perfect dessert for a Fall party, Halloween party, or holiday dinner.

Ingredients

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Ingredients on countertop: Cool Whip, pumpkin puree, instant vanilla pudding mix, milk, and pumpkin pie spice
  • Cool Whip – Cool Whip or store-brand frozen whipped topping will work for this recipe. Just make sure you allow it to thaw before making the dip.
  • Canned pumpkin – Make sure you are using 100% pure pumpkin, not pumpkin pie filling. They are not the same thing.
  • Instant vanilla pudding mix – The smaller (3.4 oz) size box of dry pudding mix. Be sure to use instant pudding, not the cook-and-serve kind.
  • Milk – I’ve used both whole, 2%, and nonfat milk for this recipe with no issues.
  • Pumpkin pie spice – If you don’t have any pumpkin spice on hand you can make your own pumpkin pie spice with 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ginger.
Light and fluffy pumpkin fluff made with cool whip and served with vanilla wafers for dipping

Substitutions and Variations

  • Lightened-up – Use sugar-free pudding mix and fat-free Cool Whip for a lighter dessert that is popular with some of those who follow the weight watchers diet (they call it WW pumpkin fluff).
  • No-Bake Pumpkin Pie – Spread dip into a pre-made pie crust for an easy chilled pie.
  • Marshmallows – Add mini marshmallows to give your pumpkin dip more texture and volume.
  • Ice Cream Sandwiches – Spread the dip between two gingersnaps and freeze for yummy pumpkin ice cream sandwiches.
  • Vanilla extract – Add a teaspoon of pure vanilla extract for extra flavor.
  • Homemade stabilized whipped cream – If you can’t get your hands on a tub of Cool Whip try this easy homemade Cool Whip recipe.

How to Make Pumpkin Dip

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below. 

Step 1: Combine pumpkin puree, pudding mix, milk, and pumpkin spice in a large bowl and mix together until smooth. 

milk, pudding mix, pumpkin puree, and pumpkin spice in a glass mixing bowl

Step 2: Fold in Cool Whip.

In process image of Cool Whip being added to pumpkin dip

Step 3: Chill in the refrigerator for at least one hour before serving. 

Pumpkin fluff dip served with vanilla cookies for dipping

Top with a sprinkle of cinnamon or pumpkin spice, if desired.

Serve the fluffy pumpkin dip with graham crackers, gingersnap cookies, or your favorite dippers and enjoy!

Storage

Store leftovers in an airtight container in the fridge for up to 4 days.

Make Ahead

Pumpkin pie fluff dip can be made up to 24 hours before serving. Just cover and refrigerate until ready to enjoy.

Pumpkin Fluff Dip Recipe FAQ

What to serve with pumpkin fluff dip?

Pumpkin dip pairs well with apple slices, Nilla wafers, pretzels, ginger snaps, or graham crackers for dipping. Or try the fluffy dip with your favorite cookies– you really can’t go wrong!

Can you freeze pumpkin pie dip?

I have never had enough leftover dip to try freezing the dip myself. While you technically could freeze the dip the texture may change and not be as smooth and creamy. For best results I would enjoy within the 4 days it can be refrigerated.

Can I use homemade pumpkin puree?

Sure, you can substitute the canned pumpkin with the same amount of fresh pumpkin puree.

More Pumpkin Recipes

Can’t get enough pumpkin? Here are 5 more delicious pumpkin treats to try this Fall:

Recipe
Pumpkin fluff dip served with nilla wafers for dipping
Recipe
4.42 from 41 votes

Pumpkin Fluff Dip

Author: Jaclyn
Prep: 10 minutes
Chill Time 1 hour
Total: 1 hour 10 minutes
Pumpkin Fluff Dip is a tasty dessert dip made with Cool Whip, vanilla pudding, pumpkin puree, and pumpkin pie spice. Perfect for Thanksgiving, Halloween, any Fall day.

Ingredients
 

  • 1 cup canned pumpkin puree
  • 3.4 ounces instant vanilla pudding mix
  • ¼ cup milk
  • 2 teaspoons pumpkin pie spice
  • 8 ounces Cool Whip thawed

Instructions

  • Place pumpkin puree, pudding mix, milk, and pumpkin spice in a large mixing bowl and stir until smooth. 
  • Fold in Cool Whip.
  • Chill in the refrigerator for at least one hour before serving. Serve with graham crackers, vanilla wafers, or fruit for dipping.

Notes

Store in an airtight container in the refrigerator for up to 4 days.
If you don’t have any pumpkin spice mix on hand you can make your own with 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ginger.
Use fat-free, sugar-free, or light pudding mix and Cool Whip for a lightened-up dessert.

Nutrition

Serving: 1g | Calories: 100kcal | Carbohydrates: 17g | Protein: 1g | Fat: 3g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 82mg | Potassium: 86mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3837IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 0.5mg
Pumpkin fluff dip served with nilla wafers for dipping

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Pinterest image: pumpkin fluff dip; insanely good!!!

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Recipe Rating




19 Comments

      1. I’m confused. in the article, you suggest putting the fluff between 2 gingersnap cookies, to make ice cream sandwiches. So – why are you saying here that you hesitate to freeze it? Thanks!

      2. Freezing and thawing would likely change the light, creamy, fluffy texture that makes the pumpkin fluff dip so incredible. Sandwiching a layer between two cookies and freezing (similar to an ice cream sandwich) is different because you aren’t freeze and thawing – you would be enjoying it frozen. (The texture would obviously be different in this instance, too). Hope this makes sense!

  1. Is there anything that can replace the vanilla pudding? Vanilla pudding? Mix has yellow dye number five and it gives me migraines.

  2. 3 stars
    so I was so excited to try this version of pumpkin dip and it turned out so thick! I did the recommended 3.4oz of pudding mix bit I’m wondering if you meant 1.4oz not 3.4? It is as thick as pumpkin pie so I dont see where the fluffy consistency is for yours? did I miss something? it tastes okay.

    1. Hmmm let’s figure out what may have went wrong.

      Did you use a 3.4 ounce package of instant pudding mix and not cook and serve pudding mix?

      Could you have used a can of pumpkin puree by mistake instead of just 1 cup?

      Did you add the other ingredients called for in the recipe (eg. milk and a tub of cool whip)?

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