Ingredients
Scale
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 (8 oz) package cream cheese (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
- 1 (8 oz) container whipped topping (thawed, like Cool Whip)
- Graham crackers or vanilla wafers (for serving, optional)
- Chopped nuts or mini chocolate chips (for garnish, optional)
Instructions
- Beat Cream Cheese: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy.
- Add Pumpkin and Sugar: Mix in the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice until well combined and smooth.
- Fold in Whipped Topping: Gently fold in the whipped topping until fully incorporated, being careful not to deflate the mixture.
- Chill: Refrigerate the Pumpkin Fluff for at least 30 minutes to allow the flavors to meld and the texture to set.
- Serve: Scoop the Pumpkin Fluff into serving bowls and garnish with chopped nuts or mini chocolate chips if desired. Serve with graham crackers or vanilla wafers for dipping.
- Prep Time: 15 minutes
- Chilling Time: 30 minutes
Nutrition
- Calories: 180 kcal
- Fat: 10g
- Carbohydrates: 21g
- Protein: 2g