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Caramel Marshmallow Pumpkin Dip


  • 1 15- ounce can pumpkin puree
  • 1 7- ounce container marshmallow fluff
  • 1/2 cup brown sugar
  • pinch of ground nutmeg
  • pinch of kosher salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons heavy whipping cream
  • 1 cup caramel bites
  • vanilla wafers, to serve


  • Combine the pumpkin, marshmallow fluff, sugar, nutmeg, salt, cinnamon, vanilla and cream into a small saucepan. Stir to combine. Heat through, over medium-low heat, for 10 to 15 minutes, stirring occasionally.
  • Add the caramel bites and cook for 2 to 3 minutes. Remove from heat. Place into a bowl and serve with vanilla wafers either warm, room temperature or chilled.