Pumpkin Cheesecake Fluff Cookie Dip is a delightful and easy-to-make dessert that combines the flavors of pumpkin, cheesecake, and a light, fluffy texture. It typically involves the use of simple ingredients to create a creamy dip, which can be enjoyed with homemade cookie chips or other dippable treats. Here’s a breakdown of the key components:

Pumpkin Cheesecake Fluff Cookie Dip


  • 1 container (8 oz) sugar-free Cool Whip
  • 1 can (15 oz) pumpkin puree
  • 1 box (1 oz) sugar-free cheesecake-flavored Jello pudding mix
  • 1 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice
  • Low-carb tortillas (for cookie chips)
  • Cooking spray
  • Additional cinnamon for dusting (for tortilla chips)


  1. In a large mixing bowl, combine the sugar-free Cool Whip, pumpkin puree, sugar-free cheesecake-flavored Jello pudding mix, ground cinnamon, and pumpkin pie spice. Use a spatula to gently fold the ingredients together until well combined.
  2. Once the mixture is smooth and well-blended, cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the fluff to set.
  3. While the fluff is chilling, preheat your oven to 350Β°F (175Β°C).
  4. Cut the low-carb tortillas into chip-sized triangles or use a cookie cutter for fun shapes.
  5. Lightly coat both sides of the tortilla pieces with cooking spray and place them on a baking sheet.
  6. Sprinkle the tortilla pieces with cinnamon for added flavor.
  7. Bake the tortilla pieces in the preheated oven for 8-10 minutes or until they are golden and crispy. Keep an eye on them to prevent burning.
  8. Allow the tortilla chips to cool completely before serving with the pumpkin cheesecake fluff.
  9. Once the fluff has chilled and the tortilla chips are ready, remove the bowl from the refrigerator.
  10. Give the fluff a gentle stir to ensure it is still creamy and smooth.
  11. Serve the pumpkin cheesecake fluff in a pie dish for a delightful dessert dip, or use it as a filling for low-carb tortilla chip sandwiches.
  12. Enjoy the indulgent and satisfying pumpkin cheesecake fluff with the homemade cinnamon tortilla chips!

This easy peasy pumpkin cheesecake fluff cookie dip is a delightful and low-carb treat to satisfy your sweet tooth. The combination of creamy pumpkin cheesecake fluff and crispy cinnamon tortilla chips creates a perfect balance of flavors and textures

Creating the perfect Pumpkin Cheesecake Fluff Cookie Dip requires attention to detail and some handy tips. Here are the best tips to make this delightful dessert:

  1. Chill Ingredients:
    • Ensure the Cool Whip, pumpkin puree, and any other ingredients that need refrigeration are cold before starting. This helps the fluff set faster and enhances the texture.
  2. Thorough Mixing:
    • Gently fold the ingredients together to maintain the fluff’s light and airy texture. Overmixing can lead to a denser consistency.
  3. Flavor Enhancement:
    • Taste the mixture before chilling and adjust the flavors if needed. You might want to add a bit more cinnamon, pumpkin pie spice, or even a dash of vanilla extract for extra depth.
  4. Chill Time:
    • Allow the fluff to chill for at least 2 hours, or even overnight, for the best results. This gives the flavors time to meld, and the consistency will be firmer and creamier.
  5. Tortilla Chip Prep:
    • When making the tortilla chips, make sure they are cut into uniform sizes for even baking. The cooking spray helps achieve a crispy texture, so don’t skip this step.
  6. Monitor Baking:
    • Keep a close eye on the tortilla chips while baking to prevent burning. Cooking times may vary, so check them periodically, and remove them from the oven when they are golden brown and crispy.
  7. Cool Chips Completely:
    • Allow the tortilla chips to cool completely before serving. They will continue to crisp up as they cool, and this ensures a satisfying crunch when paired with the fluff.
  8. Serve with Style:
    • Present the Pumpkin Cheesecake Fluff Cookie Dip in a decorative pie dish or bowl. Garnish with a sprinkle of cinnamon on top for an extra visual appeal.
  9. Variations:
    • Get creative with the dip by incorporating crushed nuts, a drizzle of sugar-free caramel sauce, or a sprinkle of shredded coconut for added texture and flavor.
  10. Storage:
    • Store any leftovers in an airtight container in the refrigerator. The fluff may soften a bit upon storage, but it will still be delicious.

By following these tips, you’ll create a Pumpkin Cheesecake Fluff Cookie Dip that’s not only easy but also a crowd-pleaser, satisfying your sweet tooth with its creamy and flavorful goodness

Q1: Can I use regular Cool Whip instead of sugar-free?

A1: Yes, you can use regular Cool Whip if you don’t have dietary restrictions. Keep in mind that it will add more sugar to the recipe.

Q2: Are there any alternatives to low-carb tortillas for the cookie chips?

A2: Yes, you can use cinnamon-flavored graham crackers, apple slices, or even low-carb cookies as alternatives to low-carb tortillas.

Q3: Can I make the Pumpkin Cheesecake Fluff in advance?

A3: Absolutely! Making the fluff a day in advance allows the flavors to meld even more, enhancing the overall taste. Just be sure to cover it well and store it in the refrigerator.

Q4: How long will the Pumpkin Cheesecake Fluff last in the refrigerator?

A4: It’s best consumed within 2-3 days for optimal freshness. After that, the texture may change, but it’s still safe to eat.

Q5: Can I freeze the Pumpkin Cheesecake Fluff?

A5: Freezing is not recommended as the texture of the fluff may change upon thawing. The water content in ingredients like Cool Whip and pumpkin can cause separation.

Q6: Is there a way to make this dip keto-friendly?

A6: To make this recipe keto-friendly, use a keto-friendly sweetener instead of the sugar-free Jello pudding mix and ensure the Cool Whip is also keto-approved or make your own whipped cream with keto-friendly sweeteners.

Q7: Can I add toppings to the Pumpkin Cheesecake Fluff?

A7: Absolutely! Consider topping the fluff with chopped nuts, a drizzle of sugar-free caramel sauce, or additional cinnamon for extra flavor and visual appeal.

Q8: Can I use fresh pumpkin instead of canned pumpkin?

A8: Yes, you can use fresh pumpkin puree. Make sure it is well-drained and has a similar consistency to canned pumpkin.

Q9: Can I use a different flavor of Jello pudding mix?

A9: Yes, you can experiment with different flavors of Jello pudding mix to create unique variations of the Pumpkin Cheesecake Fluff.

Q10: Can I make this dessert for a party in advance?

A10: Yes, you can prepare the fluff and tortilla chips in advance and assemble them just before serving to maintain the crispy texture of the chips.

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