Making homemade fluff is incredibly easy and this Pumpkin Fluff adds a seasonal pumpkin spice flavor to the classic whipped marshmallow spread. It has so many uses from peanut butter and pumpkin fluff sandwiches to a hot chocolate mix-in and more.
Ever since I learned how to make homemade fluff, I've been on a major marshmallow cream kick! It's incredibly easy to make and can be made in absolutely any flavor you can dream of.
At the store, I've only seen original fluff and strawberry fluff (I have a homemade strawberry fluff recipe, too!), but the flavor options are really endless.
I started dreaming about a pumpkin fluff... Creamy marshmallow spread that's packed with the fall flavors of pumpkin spice.
This pumpkin fluff recipe is making my fall so much better and I hope you'll love it, too!
❤️ Why you'll love this recipe
There are so many reasons to love this recipe. The biggest one is because it's packed with pumpkin spice flavor and is absolutely delicious!
It's also very easy to make and has a lot of uses, from sandwich spread to cookie dip to hot chocolate topping and more.
If you have a fluff lover in your family, you need to make this for them!
You don't need many ingredients at all for pumpkin fluff! Here's everything required (see recipe card at the bottom of this post for ingredient amounts and full instructions):
- Granulated sugar
- Corn syrup
- Egg whites
- Cream of tartar
- Pumpkin puree
- Pumpkin pie spice
🎃 How to make pumpkin fluff
It's so easy to make in just a few steps!
Start by putting water, sugar, and corn syrup in a medium saucepan over medium-high heat. Stir to combine.
Then let saucepan sit on heat (without stirring) until the mixture reaches 240°F on a candy thermometer (this will likely take about 10-15 minutes).
While mixture is heating, place egg whites in the bowl of a stand mixer fitted with whisk attachment. Beat on medium until egg whites are foamy.
Add cream of tartar and salt and increase mixer speed to high, continuing to beat until soft peaks form.
Soft peaks are when the egg whites droop a little bit when you lift out the beater.
They look like this:
Once syrup comes to temperature, turn the mixer back on low and very slowly pour the syrup into the egg whites.
Once all syrup is poured into the egg whites, increase the mixer speed to high and beat for 5-6 minutes, until mixture fluffs up and is glossy.
Yes, you just made homemade fluff!
To flavor it, you'll want to add the pumpkin puree...
I recommend adding 2-3 Tbsp of the puree. 3 Tbsp will give you extra pumpkin flavor, but it does makes a lighter and looser fluff as opposed to the stiff one you see in the photos before adding the puree.
It all depends on how much real pumpkin flavor you want and how you like the consistency of your fluff.
Really, you can get pumpkin spice flavor just from adding the pumpkin pie spice alone, but I love that this has real pumpkin in it!
Now add the pumpkin spice...
And mix on high for two minutes.
The result is a light and fluffy pumpkin spice packed marshmallow cream that's absolutely to die for if you're a pumpkin lover!
I used 3 Tbsp of pumpkin puree in my fluff, which is why it looks a bit lighter and softer.
I love how much fall flavor this pumpkin fluff has and how many fabulous ways there are to use it.
You know, aside from eating it right out of that bowl with a spoon.
⏲️ How to store
Once you're done eating the fluff with a spoon, you should store it in an airtight container in the fridge.
It should stay fresh for about a week... A little bit shorter than the fluffs I make with freeze-dried fruit due to the pumpkin puree .
👩🍳 How to use
There are so many ways to use this pumpkin fluff all season round! Though I wouldn't blame you if you wanted to make this in the middle of the summer.
Here are some of my favorite uses:
- Peanut butter and pumpkin fluff sandwiches: It's so fun to give your peanut butter sandwiches a sweet seasonal touch and pumpkin loving kids will love this!
- Hot chocolate add in: Instead of adding the typical marshmallows into hot chocolate, add a dollop (or two) of pumpkin fluff. You can sprinkle a little extra pumpkin pie spice over the top, too. It's also delicious in coffee.
- Cupcake or cake frosting: Instead of a typical buttercream, you can use fluff as frosting on cakes and cupcakes. Pumpkin fluff is so good on chocolate cake!
- Fruit or cookie dip: This is a great dessert dip you can serve at a party with a platter of fruit, cookies, and other goodies to dip in.
- Sandwich cookie filling: Sandwich this pumpkin fluff between two ginger or molasses cookies for the ultimate fall treat.
- Truffle filling: Chocolate truffles filled with pumpkin fluff? Autumn heaven!
- Ice cream topping: Marshmallow cream is always delicious as an ice cream topping and this pumpkin fluff works really well, too!
I'll be honest, I really just want to dip these pumpkin cheesecake cookies into the fluff!
I'm sure there are even more ways you can use pumpkin fluff... Please share with me how you're using it!
🍓 Other flavors you can make
Now that you know how easy it is to make homemade fluff, you're going to want to make it all the time! This recipe teaches you how to make a basic marshmallow cream fluff (just add a little vanilla instead of the puree and spice) and a pumpkin fluff, but you can really make it with any flavor you want.
Are you a fan of fluff? How would you use this homemade pumpkin fluff?
- ¼ cup + 1 Tbsp water
- ½ cup granulated sugar
- ½ cup corn syrup
- 2 large egg whites
- ¼ tsp cream of tartar
- ⅛ tsp salt
- 2-3 Tbsp pumpkin puree
- 1 ½ tsp pumpkin pie spice
- Place water, sugar, and corn syrup in a medium saucepan over medium-high heat. Stir to combine. Then let saucepan sit on heat (without stirring) until the mixture reaches 240°F on a candy thermometer (this will likely take about 10-15 minutes).
- While mixture is heating, place egg whites in the bowl of a stand mixer fitted with whisk attachment. Beat on medium until egg whites are foamy. Add cream of tartar and salt and increase mixer speed to high, continuing to beat until soft peaks form (this means egg white will droop a bit when you lift out the beater).
- Once syrup comes to temperature, turn the mixer back on low and very slowly pour the syrup into the egg whites. Once all syrup is poured, increase speed to high and mix for 5-6 minutes, until mixture fluffs up and is glossy.
- Add 2-3 Tbsp pumpkin puree and pumpkin pie spice and mix on high for two minutes. Using 3 Tbsp of puree will give you a stronger real pumpkin flavor, but it makes for a bit of a thinner, less "stiff" fluff.
- Store pumpkin fluff in an airtight container and keep in the fridge. It should stay fresh for about a week.