Get the flavors of fall in this Pumpkin Fluff Dip - it only has 4 ingredients (including Cool Whip) and takes 5 minutes to make! It's sweet, fluffy, and light...perfect for a party.
Why You'll Love This Recipe
- With only four simple ingredients and about five minutes of prep, this Pumpkin Fluff Dip is as easy as it gets. You don't need fancy equipment or special techniques-just a mixing bowl and spoon. The pudding mix gives it body, the Cool Whip makes it airy, and the pumpkin plus spice bring that cozy fall flavor.
- The result is a light, fluffy, mousse-like dip that feels decadent without being heavy. It's sweet, creamy, and full of warm pumpkin pie spice, making it one of those desserts everyone goes back for "just one more scoop."
- It's also incredibly versatile when it comes to serving. Set it out with ginger snaps, graham crackers, apple slices, pretzel rods, or vanilla wafers for a party-ready platter that disappears fast. You can even spoon it into a pie crust to make an effortless pumpkin fluff pie, or layer it into a trifle for something a little fancier.
Ingredients & Variations
- 8 oz Cool Whip - Of course, any kind of off-brand whipped topping is fine too (as is the sugar-free variety). Make sure your Cool Whip is thawed when you're ready to make the dip.
- 3.4 oz Instant Vanilla Pudding Mix - This should be the instant kind! This is the size of one standard-size box. You can also use white chocolate, butterscotch, or cheesecake pudding mixes for a little bit of flavor variety. And yes, sugar-free pudding mix is totally fine to use.
- 1 cup pumpkin puree - It's important that this is pumpkin puree, not pumpkin pie filling. Canned puree is totally fine...that's what I use!
- 2 teaspoon pumpkin pie spice - If you don't have pumpkin pie spice on hand, substitute 1 teaspoon of cinnamon with a generous pinch each of cloves, nutmeg, and allspice.
Optional Add-Ins
Give your dip a little bit of pizzazz with these optional add-ins! (Use about ½ cup of each.)
- mini chocolate chips
- mini marshmallows
- chopped pecans or walnuts
- sprinkles (¼ cup)
Recommended Dippers
There are so many options for dippers with this fluff dip. I recommend...
- ginger snaps
- graham crackers
- apple slices
- pretzel rods
- vanilla wafers
Love fall desserts? You'll want to try my Pecan Pie Dump Cake or these Cream Cheese Chess Squares, too!
How to Make Pumpkin Fluff Dip
- MIX. In a large mixing bowl, combine 8 ounces thawed Cool Whip, 1 cup pure pumpkin puree, 3.4 ounces instant vanilla pudding mix, and 2 teaspoons pumpkin pie spice. Make sure the whipped topping is fully thawed so it folds in smoothly, and use pumpkin puree (not pumpkin pie filling) for the right consistency. Gently stir or fold with a spatula until the mixture is smooth and evenly colored - don't over-mix or it will lose some of its fluff.
- CHILL. Cover the bowl and refrigerate the dip for 15-20 minutes. This short resting time allows the pudding to set slightly and the flavors to blend together, giving you that light, mousse-like texture.
- SERVE. Spoon into a serving dish, sprinkle with a little extra pumpkin pie spice for garnish, and pair with your favorite dippers like graham crackers, ginger snaps, apple slices, or pretzel rods.
Step-by-Step Video Tutorial
More Helpful Tips & Tricks
- Don't over-mix your dip; this will cause it to "deflate" and take away the fluffy texture. Only mix enough to incorporate all ingredients. It helps to gently fold the ingredients together.
- Top your servings of dip with a sprinkle of pumpkin pie spice to make it pretty and give it some extra flavor depth.
- Make it a pie! Simply put the filling (as made above) in a standard pie crust and refrigerate for 1-2 hours.
- Storage: You'll definitely want to store this dip in the refrigerator after preparing it because of the dairy products used. After chilling in the fridge, it should be good for 4-5 days after preparation. Make sure to store in an airtight container - smells from other foods can throw the taste of the dip off!
- Freezing: I don't recommend freezing this dip; it will lose that fluffy consistency when freezing.
FAQs
Happy fall, guys! If you'd make this recipe, I'd love to hear about it. Tag me on social media 📸 @lambertslately or leave a comment/review ⭐️ below!
Pumpkin Fluff Dip
Get the flavors of fall in this Pumpkin Fluff Dip - it only has 4 ingredients and takes 5 minutes to make! It's sweet, fluffy, and light...perfect for a party.
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Ingredients
- 8 ounces whipped topping (thawed)
- 3.4 ounces instant vanilla pudding mix
- 1 cup canned pumpkin puree
- 2 teaspoons pumpkin pie spice
Instructions
- In a large bowl, gently mix 8oz whipped topping, 3.4oz instant vanilla pudding mix, 1 cup canned pumpkin puree, and 2 teaspoons pumpkin pie spice.
- Chill for 15-20 minutes before serving.
Notes
- Don't over-mix the dip - it can "deflate" and lose its fluffy texture. Gently fold the ingredients together until just combined.
- Sprinkle a little extra pumpkin pie spice on top before serving for garnish and added flavor.
- Make it a pie: spoon the filling into a graham cracker crust and refrigerate 1-2 hours before slicing.
- Storage: keep refrigerated in an airtight container for 4-5 days. (This prevents off-flavors from other foods in the fridge.)
- Freezing: not recommended, as the dip loses its fluffy consistency once thawed.
- Sugar-free option: use sugar-free pudding mix (vanilla or cheesecake) and sugar-free or light whipped topping to make it WW-friendly.
- Make ahead: prepare up to one day in advance. Refrigerate until ready to serve, then stir gently to refresh the texture.
- Too thick? Fold in 1-2 tablespoons of Cool Whip or a splash of milk. Too thin? Add a little extra pudding mix or chill longer to firm it up.
- Real whipped cream can be used in place of Cool Whip - about 3 cups will give you the same fluffy volume.
- Doubling: this recipe doubles easily and is perfect for a party-sized batch.
Nutrition Facts
Calories: 121kcalCarbohydrates: 21gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 1mgSodium: 99mgPotassium: 97mgFiber: 1gSugar: 17gVitamin A: 4788IUVitamin C: 1mgCalcium: 32mgIron: 1mg
Tried this recipe?Rate it in the comments below!
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 16 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
So yummy, but need advice on how to store it. Also, there are various sizes of pumpkin puree and evaporated milk. How many ounces were the can you used. My daughter guessed and made it, but we don't know if it was the consistency it was supposed to be. Thanks!!
Hi Michelle! You'll be using the 15oz pumpkin puree and the 12oz can of evaporated milk. And I just store in my glass baking dish in the fridge!
Perfect. Thank you so much!!
Evaporated milk?
Hi Jane! You can disregard this, it was from a previous version of this recipe.
What an amazingly delicious treat, I love it, and can't wait to try to make this dip.