My creamy pumpkin dip with Cool Whip has a rich, smooth texture, and warm spices create a delightful dip. I love sharing it with friends and family, but especially love eating it myself!
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My Favorite Pumpkin Dip Recipe
When it turns fall, my mind changes to all things pumpkin. And, since I love a sweet dip recipe, I just had to make pumpkin dip with Cool Whip.
I created my recipe to be super easy, creamy, but super flavorful and it has all of that. I was showing my son Connor a video of the pumpkin dip recipe I made that day and his first reaction was, I need that now!
I immediately took him to the fridge and gave him some of the dip with some Nilla wafers. I’ve never seen him put so much dip on a cookie!
Thankfully I made it a no bake recipe, so I can make it in just 5 minutes whenever the craving hits. And trust me, that craving hits a lot.
If you love sweet dip recipes, try my recipes for Cool Whip fruit dip, cream cheese fruit dip, yogurt fruit dip, hot cocoa dip, Oreo fluff recipe, caramel apple dip, and funfetti dip.
Pumpkin Fluff Recipe Ingredients
- Cream cheese – I use a full-fat cream cheese for the full flavor. The softer the cream cheese, the easier it is to mix it into the dip.
- Powdered sugar – This adds a little extra sweetness to the pumpkin flavor. I find powdered sugar gives the best flavor compared to regular sugar or brown sugar.
- Pumpkin pie spice – I use a store-bought version to make my dip even easier, but a homemade blend will work as well!
- Pumpkin – I use canned pumpkin puree. It adds more pumpkin flavor and is nice and smooth.
- Cool Whip – I love using Cool Whip in dips. It gives a super fluffy texture that tastes amazing. Since Cool Whip is stabled, it cannot be substituted out for whipped cream.
How to Make Pumpkin Dip With Cool Whip
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: In a large bowl, combine the cream cheese, powdered sugar, and pumpkin pie spice and mix them until there are no lumps.
STEP TWO: Mix in the pumpkin puree until it’s completely smooth, then gently fold in the Cool Whip.
STEP THREE: Transfer the pumpkin dip to a serving bowl, then let it chill in the fridge for at least 30 minutes before serving.
Tips for the Best Pumpkin Cream Cheese Dip
- I use room temperature or softened cream cheese, so it’s easier to mix in without getting any lumps.
- I gently fold in the Cool Whip by hand to keep it light and fluffy! If it’s mixed in too fast or too vigorously, the mixture will collapse.
- Keep the Cool Whip in the fridge until it’s ready to be mixed in. I find the colder it is, the better it mixes in.
- I recommend chilling the pumpkin dip before eating it. Since the cream cheese and pumpkin puree are room temperature, it needs some chilling to get that firm fluffy texture.
Pumpkin Dip with Cream Cheese Variations and Substitutions
- I love to crush up graham crackers and sprinkle the crumbs on top of the pumpkin pie cream cheese dip for a pumpkin pie-like dip.
- Use canned sweet potatoes or pureed butternut squash for a different taste. It may sound odd, but pumpkin is also similar to both. I’ve tried out the sweet potato version and it’s pretty good!
- Omit the cream cheese for a less rich dip. I’ve made my dip with and without cream cheese, and it tastes great either way. I just prefer it with cream cheese.
- Try out different dipping options. I love using graham crackers, pretzels, all different kinds of fruits like strawberries and apples, and Nilla wafers. I’ve even dipped snickerdoodles in it!
- I make my own pumpkin spice when I’m out of it. It just uses cinnamon, nutmeg, cloves, and ginger!
Pumpkin Dip with Cool Whip FAQs
How to store leftover pumpkin fluff
I store leftovers covered tightly wrapped in plastic wrap in the fridge for up to 6 days. The dip stays super fluffy, so it can be made ahead of time and still keep the same texture.
Can I Use Canned Whipped Cream Instead Of Cool Whip?
No, I do not recommend using actual whipped cream. It’s not stabilized, so it can deflate and it doesn’t get that nice fluffy thick texture that Cool Whip does. Another brand of whipped topping will work though.
Why Does My Cool Whip pumpkin dip Turn Watery After I Use It?
I find this can happen when dipping watery fruits or veggies directly into the dip container, and then it gets refrigerated for later. The moisture from the food sneaks into the dip, making it less thick and fluffy.
To avoid this, I only put as much dip as I think I need and keep the rest in the fridge. I can always grab it back out to restock the dip if needed. I also recommend others to scoop the dip onto their plates and then eat it from there.
More Easy Pumpkin Recipes
- Air fryer pumpkin seeds
- Leftover pumpkin pie filling recipes
- Pumpkin bread with cake mix
- Pumpkin cheesecake cookies
- Pumpkin pie
Easy Pumpkin Dip with Cool Whip
Ingredients
- 8 ounces cream cheese softened
- 1/2 cup powdered sugar
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree
- 8 ounces Cool Whip
Instructions
- In a large bowl, cream together the cream cheese, powdered sugar, and pumpkin pie spice until no lumps remain.
- Stir in the pumpkin until smooth, then gently fold in the Cool Whip.
- Transfer the dip to a serving bowl and chill in the fridge for at least 30 minutes before serving.
Video
Notes
- My recipe makes about 3 cups of dip in total
- Use room temperature or softened cream cheese, so it’s easier to mix in without getting any lumps.
- Gently fold in the Cool Whip by hand to keep it light and fluffy! If it’s mixed in too fast or too vigorously, the mixture will collapse.
- Keep the Cool Whip in the fridge until it’s ready to be mixed in.
- Chill the pumpkin dip before eating it. Since the cream cheese and pumpkin puree are room temperature, it needs some chilling to get that firm fluffy texture.
- Store leftovers covered in plastic wrap in the fridge for up to 6 days.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
