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Pumpkin Spice Fluff is the creamiest, dreamiest marshmallow fluff. Loaded with pumpkin spice flavors and topped with candied pecans, this fluff salad is a must-make for your Thanksgiving table.

Four bowls of pumpkin spice fluff on a marble surface, garnished with whipped topping

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Guys, I have a confession to make.. I am very meh about pumpkin pie.

I remember my Nana making it for Thanksgiving when I was a kid, and in order for me to eat it, I had to dollop about half a container of whipped topping on it.

And still to this day, it’s just not my favorite thing.

Sure, I have a pumpkin pie every year for Thanksgiving, because I feel like it’s an essential, but my pumpkin pie comes from Costco unless I decide to whip up my mini pumpkin pies.

I’m more of a pumpkin roll, pumpkin crunch cake, and pumpkin praline cheesecake kinda girl!

But I’m also a fluff lover, so I thought I’d try to combine the flavors of pumpkin pie into a dreamy Thanksgiving fluff recipe.

And let me tell you guys, this Pumpkin Spice Fluff is so darn good!

Bowl of pumpkin spice fluff with a cup of coffee and bag of mini marshmallows


If you haven’t noticed, I kind of have a thing for fluff salad recipes.

I’ve made everything from Banana Cream Pie Fluff and Strawberry Cheesecake Fluff to Cranberry Fluff using cranberry sauce.

But this Pumpkin Spice Fluff? It might be my favorite fluff recipe yet.

Yes, I am probably biased thanks to my love of pumpkin recipes. But honestly, this recipe tastes like creamy pumpkin pie goodness. Who wouldn’t love that?

Bowls of pumpkin spice fluff on a marble surface

To me, fluff salads are a sweet and creamy combination of pudding, cream cheese, and whipped topping with mini marshmallows folded in. Depending on the flavor, there might be other goodies, such as fruit or nuts, added in.

For this pumpkin fluff version, I used pumpkin spice pudding mix, a little bit of my homemade pumpkin pie spice, candied pecans, and my favorite Campfire® Mini Marshmallows.

I always reach for Campfire® Marshmallows when I make fluff salads. They’re the best, and perfect for so many other seasonal pumpkin recipes, such as Pumpkin Trifles, Marshmallow Pumpkin Pie, and Pumpkin Spice Marshmallow Treat Cupcakes.

Bag of mini marshmallows with the marshmallows spilling out of the bag


One of the reasons I love to make fluff – besides the fact that it is delicious – is because it is so easy:

  • Combine cream cheese with powdered sugar
  • Beat in pumpkin spice pudding
  • Fold in thawed whipped topping and Campfire® Mini Marshmallows
  • Cover and refrigerate for at least 2 hours
  • Fold in candied pecans just before serving and garnish with more whipped topping

My Pumpkin Spice Fluff starts with softened cream cheese (learn how to soften cream cheese quickly with my tutorial!) and powdered sugar.

Once that is combined, add in the pumpkin spice pudding. I add a little homemade pumpkin pie spice to the pudding for extra flavor.

Then, fold in the thawed whipped topping and the mini marshmallows. Wait to add in the candied pecans until serving – you don’t want them to get soft while the fluff chills in the refrigerator.

Just before serving, fold in the candied pecans. Garnish the fluff with more whipped topping and extra pecans if you like!

White bowls of pumpkin spice fluff garnished with whipped topping


Fluff is great to make for parties or get-togethers because you make it ahead of time. Once you mix the fluff, it needs to chill in the refrigerator for at least two hours.

But you can make it more than two hours ahead of time if you want! As long as you wait to fold in the pecans until just before serving, you could even make the fluff the night before if you want.

Bowl of pumpkin spice fluff with more bowls and a cup of coffee in the background


I like to serve Pumpkin Spice Fluff in individual dishes, garnished with a dollop of whipped topping and extra candied pecans, as an easy alternative to pumpkin pie.

If you’re taking it to a party, though, you could serve it in a trifle dish instead!

And even though I like to eat it with a spoon like pudding, you could totally serve it with graham crackers, vanilla wafers or sliced apples as a dip instead!

Really, there’s no wrong way to enjoy Pumpkin Spice Fluff when you’re enjoying it with friends and family this holiday season.

Close up of a white bowl of pumpkin spice fluff garnished with whipped topping and candied pecans

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Pumpkin Spice Fluff

By: Jamie
5 from 2 ratings
Prep: 10 minutes
Chill Time: 2 hours
Total: 2 hours 10 minutes
Servings: 12
Pumpkin Spice Fluff is the creamiest, dreamiest marshmallow fluff. Loaded with pumpkin spice flavors and topped with candied pecans, this fluff salad is a must-make for your Thanksgiving table.


  • 16 ounces cream cheese room temperature
  • 1 cup powdered sugar
  • 2 teaspoons pure vanilla extract
  • 2 boxes Pumpkin Spice Pudding Mix 3.4 ounces each
  • ¾ teaspoon pumpkin pie spice
  • 1 ½ cups 2% or whole milk
  • 12 ounces frozen whipped topping thawed
  • 2 cups Campfire® Mini White Marshmallows
  • 1 cup candied pecans chopped
  • additional whipped topping and candied pecans for garnish


  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese for 3 minutes. Scrape down the sides of the bowl and add in powdered sugar and vanilla and beat an additional 3 minutes.
  • In a large bowl, whisk together the dry pudding mixes, pumpkin pie spice and milk. Allow pudding to set up for a few minutes. It will be very thick and not the consistency of regular pudding.
  • Add the pudding to the cream cheese mixture and beat until fully incorporated. Be sure to scrape down the sides of the bowl to incorporate all of the cream cheese.
  • Fold in whipped topping until completely incorporated. Fold in the marshmallows.
  • Cover and refrigerate for at least 2 hours.
  • Just before serving, fold in candied pecans. Serve topped with additional whipped topping and candied pecans.


Calories: 375kcal, Carbohydrates: 46g, Protein: 5g, Fat: 19g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 46mg, Sodium: 195mg, Potassium: 129mg, Fiber: 0.5g, Sugar: 37g, Vitamin A: 607IU, Vitamin C: 0.03mg, Calcium: 113mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Natasha Ryan says:

    Made this for just our family so cut the recipe in half – still made a ton! Used reduced fat cream cheese, lite whipped topping, and 1% milk. Super delicious and very sweet. Served with graham cracker dippers but think it would also be great with gingersnap cookies. Delicious! Thanks for the recipe

    1. Jamie says:

      So happy to hear you enjoyed the fluff, Natasha! Thanks so much for stopping by and leaving your feedback!

  2. Kathy says:

    How can I reduce the fat and sugar in your recipe? It sounds so darn yummy. But def too fattening. Suggestions appreciated. Allergies, coconut, nuts, fish.

    1. Jamie says:

      Hello! I haven’t attempted this recipe with anything other than the listed ingredients, so I am not sure of the result. If you happen to give it a try, I’d love to know how it turned out. Thanks so much for stopping by.

    2. Amber says:

      Easy – low fat cream cheese, low fat whipped topping, skim milk. 

  3. Betty Lynne says:

    Oh. My. I kept thinking you were going to put that on top of something but you eat it with a spoon?! Again. Oh. My. Gonna have to try!

    1. Jamie says:

      Thanks so much for stopping by, Betty! I appreciate you taking the time to comment. Happy Baking!