Last Updated on July 27, 2025 by Kimberly Stroh

If you’re looking for a festive fall dessert that’s perfect for the holiday season, this Pumpkin Fluff Salad is a must-try! It’s a quick and easy no-bake dessert made with creamy instant vanilla pudding, cozy pumpkin pie spice, smooth pumpkin puree, and a fluffy whipped topping. Fold in cubes of pound cake, mini marshmallows, crunchy pecans, and sweet toffee bits for a mix of flavors and textures. This light and luscious dessert is ideal for casual Thanksgiving gatherings and serves a big crowd with ease.

Why We Love This Recipe

Every Thanksgiving, our home is a bit more cozy, with plenty of guests showing up to celebrate with us. This Pumpkin Fluff Dessert Salad is great for a bigger crowd. I love that it’s a care-free dessert that isn’t fussy, but gives plenty of comfort and flavor. Make it ahead of time and pull it out of the refrigerator when you’re ready to serve. It’s also a great dessert to bring to other homes because it transports well. You can’t help but to love Pumpkin Fluff!

Pumpkin Fluff Dessert Salad Ingredients:

• Instant Vanilla Pudding: I used the 3.4 Jello Pudding Box.
• Pumpkin Pie Spice: Find it in the spice section of your grocery store.
• Whole Milk: I prefer whole milk, but skim works as well.
• Pumpkin Puree: Use canned pumpkin puree not pie mix.
• Cool Whip: Sugar-Free, original or extra creamy works well.
• Pound Cake: I used the Sarah Lee frozen pound cake, but leftover homemade pound cake works.
• Mini Marshmallows: Use the vanilla flavor.
• Heath Bits: Find the bag in the baking section of your grocery store.
• Pecans: Chopped pecans are best, but feel free to make toasted pecans, if desired.

Recipe Substitutions

There are several recipe substitutions you can make, feel free to omit the nuts or pound cake if you’re not interested in using them. Brownie pieces are a great substitute if you aren’t a fan of pound cake. Skim milk can be used instead of whole milk, and a touch of extra pumpkin spice really brings out the fall flavor. Feel free to make it your own recipe and play with it!

How To Make Pumpkin Fluff Dessert Salad Ahead of Time

You can prepare the pumpkin fluff mixture (pudding, pumpkin puree, pumpkin pie spice, milk, and whipped topping) up to 2 days in advance. Store it in an airtight container in the refrigerator. For best texture, wait to fold in the pound cake cubes, mini marshmallows, toffee bits, and chopped pecans until just before serving. This keeps everything light, fluffy, and prevents the add-ins from getting soggy or chewy.

If you’re just making it the night beforehand, feel free to throw in the mix-ins and make the recipe as instructed. Just refrigerate until ready to serve.

How To Store Leftover Pumpkin Fluff

Leftover Pumpkin Fluff Salad should be stored in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Keep in mind that the pound cake may soften more over time, and the marshmallows may absorb some moisture, but the flavors will still be delicious.

For best texture, give it a gentle stir before serving again. This dish is not recommended for freezing, as the whipped topping and pudding base can separate once thawed.

How To Make Pumpkin Fluff Dessert Salad Step-by-Step

 In a large bowl add the pudding mix, pumpkin pie spice and milk. Whisk until it becomes thick.

Add in the pumpkin puree and stir. Add the cool whip and fold using a silicone/wooden spoon.

Add the pound cake cubes, marshmallows, toffee bits, and pecans and stir carefully until completely mixed together. 

 Place in the refrigerator for 15 minutes, once done serve and enjoy!