Pumpkin Dip with Cool Whip

Pumpkin Fluff Dip is the perfect Fall party appetizer! Sweet and creamy, and it tastes like a pumpkin pie. Mixed with gooey marshmallow cream, fluffy cool whip, and topped with nutty & toasty graham cookies!

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. 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, Pumpkin Cheese Ball, and wash it down with Pumpkin Apple Punch.

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Ingredients Needed

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.

Graham crackers – Substitute ginger snaps or other spice cookie.

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How to Make Pumpkin Dip with Cool Whip

First: 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.

Second: In a large bowl, whip the cream cheese until smooth. Add the pumpkin and combine.

Third: Add powdered sugar, spice mix, toasted cookies (reserve 1 tablespoon for garnish), and marshmallow cream. Stir to combine.

Fourth: 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!

Serving Suggestions

• Cinnamon graham crackers
• Pretzels
• Toasted Pecans
• Crackers
• Ginger Snap Cookies
• Fresh Fruit like apples

How long does it last?

Keep it in the fridge for up to 3 days in an airtight 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 leave us a five-star review in the comment section below. Thanks!

This creamy and easy pumpkin dip has all the flavors you love in a slice of pumpkin pie but is no bake!

Creamy Pumpkin Dip

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!

5 from 5 votes

Print Pin Rate

Course: Dips and Spreads

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Servings: 16 servings

Author: Jennifer Stewart

Ingredients

• 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

Instructions

• 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.

Notes

• 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.

Nutrition

Serving: 1 | Calories: 210kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 72mg | Fiber: 2g | Sugar: 16g

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