Pumpkin Fluff Dip is the perfect Fall party appetizer! Sweet and Creamy, it tastes like a pumpkin pie! Mixed with gooey marshmallow cream, fluffy cool whip, and topped with nutty & toasty graham cookies!
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THIS POST IS SPONSORED BY DIXIE CRYSTALS SUGAR AND NAIRN’S. I HAVE RECEIVED PRODUCTS IN EXCHANGE FOR THIS POST. THE RECIPE AND ALL OPINIONS EXPRESSED HERE ARE MY OWN.
Fluffy Pumpkin Dip
The best part of fall is all the pumpkin foods to try! I love all the warm spices, pumpkin filled recipes, sweater weather, and cozy fires to sit next to.
And it’s the season for baking and gathering with friends and family during all the holidays. With all the things I mentioned, who had time to cook? And who wants to be stuck in the kitchen? NOT ME!
That’s why this pumpkin cheesecake dip is the perfect fall appetizer or dessert! Serve it with my Pumpkin Skillet Dip, Pumpkin Pull Apart Bread, Chocolate Pumpkin Wontons, and wash it down with Pumpkin Apple Punch.
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Pumpkin Puree – Be sure to use plain pumpkin puree and not the pumpkin pie mix.
Cream Cheese – You can use full fat, reduced fat, or low fat.
Marshmallow Cream – Also known as marshmallow fluff or marshmallow creme.
Pumpkin Pie Spice – Make your own it tastes better!
Whipped Topping – Use frozen whipped topping like Cool Whip. Don’t use the canned whipped cream under pressure as it won’t be thick enough.
Powdered Sugar – Be sure to sift it first before using to remove clumps.
Nairn’s oat graham cookies – Substitute ginger snaps or other spice cookie.
How to Make Pumpkin Dip with Cool Whip
ONE: Toast the oat graham cookies by placing butter and cookie crumbs in a small pan. Stir over medium high heat for 5 minutes or until slightly browned and fragrant. Remove and cool.
TWO: In a large bowl, whip the cream cheese until smooth. Add the pumpkin and combine.
THREE: Add powdered sugar, spice mix, toasted cookies (reserve 1 tablespoon for garnish), and marshmallow cream. Stir to combine.
FOUR: By hand, fold in Cool Whip (reserving 1/4 cup for garnish) until combined. Spoon into serving dish and garnish with remaining toasted cookies and whipped topping.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
There are so many things you can serve with this pumpkin pie dip. Be sure to pick your family’s favorites!
What to Serve with Pumpkin Dip
- Cinnamon graham crackers
- Nairn’s Gluten Free Oat Cookies
- Toasted Pecans
- Ginger Snap Cookies
- Fresh Fruit like apples
How to Store it
Keep it in the fridge for up to 3 days in an air tight container. This dip doesn’t freeze well so I wouldn’t recommend it.
Can I use pumpkin pie filling?
Yes you can. If you use the pie filling just leave out the spices. But, I recommend using pure pumpkin.
Check out all these other Halloween treats and foods to make!
Tapas Tips & Tricks
- making this ahead of time? leave the toasted cookies separate until ready to serve or they will get soggy.
- if you want to leave out the marshmallow cream, feel free to substitute a box of instant vanilla pudding mix.
- can’t find pumpkin? use sweet potatoes!
- add in a teaspoon of vanilla extract for an even richer flavor.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This creamy and easy pumpkin dip has all the flavors you love in a slice of pumpkin pie but is no bake!
- 15 oz pumpkin puree (1 can)
- 8 oz cream cheese
- 7 oz marshmallow cream
- 1/2 cup powdered sugar
- 1/2 teaspoon pumpkin pie spice
- 4 Oat Graham Cookies (crushed)
- 1 teaspoon butter
- 8 ounces Cool Whip
- Begin by toasting the oat graham cookies. Place butter and cookie crumbs in a small pan. Toast over medium high heat for 5 minutes or until slightly browned and fragrant. Remove and cool.
- In a large bowl, whip the cream cheese until smooth. Add the pumpkin and combine.
- Add powdered sugar, spice mix, toasted cookies (reserve 1 tablespoon for garnish), and marshmallow cream. Stir to combine.
- By hand, fold in Cool Whip (reserving 1/4 cup for garnish) until combined.
- Spoon into serving dish and garnish with remaining toasted cookies and whipped topping.
Nutrition Information:Yield: 16 Serving Size: 1/4 cup
Amount Per Serving: Calories: 210Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 72mgCarbohydrates: 29gFiber: 2gSugar: 16gProtein: 3g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
Friday Fall Recipes
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- Amish Pear Crumb Pie Recipe by Blogghetti
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- Caramel Apple Sangria by Hezzi-D’s Books and Cooks
- Caramel Apple-Tea-Ni by Sweet Beginnings
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- Meyer Lemon-Lavender Vodka Martini by Books n’ Cooks
- Oaxacon Daisy by A Day in the Life on the Farm
- Pear Fennel Sunchoke Salad by Cindy’s Recipes and Writings
- Pear Scones with Caramel Glaze by Jolene’s Recipe Journal
- Pistachio and Marmalade Crusted Brie with Figs by Palatable Pastime
- Roasted Chicken with Sunchokes and Lemon by Karen’s Kitchen Stories
- Roasted Potatoes with Lemon and Garlic by Family Around the Table
- Scrumptious Caramel Iced Apple Cinnamon Rolls Easy Recipe by Intelligent Domestications
- Tea Infused Apple Cider Chicken by Simple and Savory
- Vegan Almond Scones by That Recipe
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