Pumpkin Fluff Dip

This Pumpkin Fluff Dip is so easy to make and tastes just like creamy pumpkin pie filling! Great for all fall celebrations – Halloween, Thanksgiving, Friendsgiving! Serve with graham crackers, apple slices, gingersnaps… The dip will vanish fast!

Ah, this dip is right up my alley. I love all things pumpkin, all things creamy and all things graham crackers. So, naturally, I could eat the entire bowl by myself.

Even better though? This is SO easy to whip up! Takes all of 5 minutes to prep it, then you just chill it in the fridge until you’re ready to serve it with your favorite dippers. The perfect make ahead treat for Thanksgiving, Friendsgiving or any fall get-together!

Ingredients you’ll need

This is just an overview of the ingredients needed – scroll to the recipe card at the bottom for exact quantities and instructions.

Ingredient notes

• Cream cheese: I use the tub style, spreadable cream cheese here because a) it doesn’t need to be softened too much to mix it, and I like the dip consistency better this way. Feel free to use regular block-style cream cheese if you prefer! You can also use a second container of whipped topping in place of the cream cheese, if that’s all you have on hand. Feel free to use cinnamon or maple cream cheese spread for even more flavor!
• Pumpkin: I know people have made this with the pumpkin pie filling (and not the pure pumpkin) and it worked, just make sure you taste the filling and reduce the amount of spices you add accordingly!
• Whipped topping: Feel free to use homemade whipped cream in place of the whipped topping. I recommend whipping 1 cup heavy cream with 1/2 teaspoon cornstarch and 1/4 cup icing sugar added for this recipe.

Step by step photos

This dip is almost too easy to call it a recipe – let me just share a few tips I’ve learned by making this about a thousand times 🙈😂

First, beat the pumpkin, cream cheese, spices and vanilla together. Do not add the pudding mix or whipped topping yet! This is the best way to make the dip without any lumps or knocking down the fluffy whipped topping.

Then once this is smooth, add the instant vanilla pudding and beat well.

By the way, you can make the dip with a sturdy whisk instead of a hand mixer, the mixer is just easier. Heck, I made this with a fork before when I was in college! Anything is possible when you really need some pumpkin dip.

Once the vanilla pudding is completely beaten in (make sure it’s evenly distributed, there are no lumps or dry patches left!), put the mixer or whisk away and switch to a rubber spatula (or a spoon!).

Carefully fold in the whipped topping until incorporated, then chill the dip until you’re ready to serve it.

I like my Pumpkin Fluff best with graham crackers and apple slices, but I know many people who love it with Nilla Wafers or gingersnaps. You’ll just have to set out all the works and see which dipper is the most popular with your crowd 😉

Recipe tips

• Make sure to fully beat the dip before adding the vanilla pudding, makes it a lot easier to add the pudding without the dip thickening too much/lumps forming.
• Some family members complained about the lack of mini marshmallows when I made this for them. I didn’t even know this was a thing (and I do prefer the fluff without the marshmallows) – but feel free to fold in 1 cup of mini marshmallows, if you want. I think it is then served as more of a spoonable dessert vs a dip, but an auntie was definitely very upset I forgot the marshmallows.
• Don’t make this dip if you don’t like cold pumpkin pie – like I said, I LOVE it! It tastes just like that leftover slice of pumpkin pie you secretly eat the morning after Thanksgiving. But don’t expect any miracles if you’re not into pumpkin.
• This makes a lot of dip, if you’re only a small party, I would cut the recipe in half. You can also use leftovers to fill mini pie shells for a cute dessert.

Storage tips

Keep the dip in the fridge, covered, for up to 24 hours. The dip can’t be frozen.

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