Pumpkin Fudge is my go-to treat when I want a rich, creamy, and indulgent dessert with a touch of fall flavor. I love how smooth and velvety it is, with the perfect balance of pumpkin and warm spices. It’s a decadent sweet that’s easy to make and perfect for sharing during cozy autumn gatherings or just enjoying a little treat at home.

Why I’ll Love This Recipe

What I adore about this fudge is how it combines the comforting flavors of pumpkin pie with the richness of classic fudge. It’s creamy, melts in my mouth, and has just the right amount of sweetness without being overpowering. Making it is straightforward, and I love that it’s a seasonal twist on a classic favorite.

Ingredients

• 2 cups white chocolate chips

• 1 (14 oz) can sweetened condensed milk

• 1/2 cup pumpkin puree

• 1 teaspoon pumpkin pie spice

• 1 teaspoon vanilla extract

• Pinch of salt

• Optional: chopped nuts, such as pecans or walnuts, for topping

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Pan:

   • Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.

2. Combine Ingredients:

   • In a medium saucepan over low heat, combine white chocolate chips and sweetened condensed milk. Stir continuously until the chocolate is fully melted and the mixture is smooth.

3. Add Pumpkin and Spices:

   • Remove the saucepan from heat and stir in pumpkin puree, pumpkin pie spice, vanilla extract, and a pinch of salt until fully combined.

4. Add Toppings (Optional):

   • If I like, I sprinkle chopped nuts evenly over the top of the fudge for a little crunch.

5. Set the Fudge:

   • Pour the mixture into the prepared baking pan, smoothing the top with a spatula.

   • Refrigerate for at least 2 hours, or until firm.

6. Slice and Serve:

   • Lift the fudge out of the pan using the parchment paper overhang and cut it into squares.

   • Serve chilled or at room temperature.

Servings and Timing

This recipe makes about 16 small squares of fudge. Prep time is 10 minutes, and chilling time is about 2 hours.

Variations

I like to change it up by:

• Swirling in a tablespoon of caramel sauce for a caramel-pumpkin fudge twist.

• Using dark or milk chocolate chips instead of white chocolate for a richer flavor.

• Adding a sprinkle of sea salt on top before chilling for a sweet-and-salty version.

Storage / Reheating

I store leftover fudge in an airtight container in the refrigerator for up to 2 weeks. I can also wrap individual pieces in parchment paper and freeze them for up to 2 months. Fudge is best served chilled or at room temperature; it doesn’t require reheating.

FAQs

Can I make this fudge ahead of time?

Yes, I often make it a day ahead to allow it to fully set and develop flavors.

Can I use homemade pumpkin puree?

Absolutely! Homemade pumpkin puree works perfectly in this recipe.

Can I make this fudge without nuts?

Yes, the nuts are optional and the fudge is just as delicious without them.

Can I use a different type of chocolate?

Yes, I can use milk or dark chocolate chips, though it will change the sweetness and flavor slightly.

How should I cut the fudge neatly?

I find that chilling the fudge completely and using a sharp knife dipped in hot water helps make clean, smooth cuts.

Conclusion

Pumpkin Fudge is a creamy, spiced, and indulgent treat that’s perfect for fall or anytime I want a sweet, seasonal delight. It’s easy to make, wonderfully rich, and satisfies my sweet tooth with the comforting flavors of pumpkin pie in a fudgy form. I love making it for holidays, parties, or just to enjoy a little taste of autumn at home.

Pumpkin Fudge

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• Author: Sophia
• Total Time: 2 hours 10 minutes
• Yield: 16 squares
• Diet: Vegetarian

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Description

Pumpkin Fudge is a rich, creamy, and indulgent dessert that combines the comforting flavors of pumpkin pie with the decadence of classic fudge. Smooth, velvety, and perfectly spiced, it’s ideal for fall gatherings or as a cozy treat at home.

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Ingredients

2 cups white chocolate chips

1 (14 oz) can sweetened condensed milk

1/2 cup pumpkin puree

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

Pinch of salt

Optional: chopped nuts, such as pecans or walnuts, for topping

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Instructions

1. Prepare the Pan: Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. Combine Ingredients: In a medium saucepan over low heat, combine white chocolate chips and sweetened condensed milk. Stir continuously until chocolate is melted and smooth.
3. Add Pumpkin and Spices: Remove from heat and stir in pumpkin puree, pumpkin pie spice, vanilla extract, and salt until fully combined.
4. Add Toppings (Optional): Sprinkle chopped nuts evenly over the top of the fudge.
5. Set the Fudge: Pour mixture into the prepared pan, smoothing the top with a spatula.
6. Chill: Refrigerate for at least 2 hours, or until firm.
7. Slice and Serve: Lift fudge from pan using parchment overhang and cut into 16 squares. Serve chilled or at room temperature.

Notes

Swirl in a tablespoon of caramel sauce for a caramel-pumpkin fudge twist.

Use dark or milk chocolate chips for a richer flavor.

Sprinkle sea salt on top before chilling for a sweet-and-salty version.

Leftover fudge can be stored in an airtight container in the fridge for up to 2 weeks or frozen for up to 2 months.

• Prep Time: 10 minutes
• Cook Time: undefined
• Category: Dessert, Snack
• Method: Melt, Mix, Chill, Slice
• Cuisine: American

Nutrition

• Serving Size: 1 square
• Calories: 150
• Sugar: 23g
• Sodium: 40mg
• Fat: 7g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 0.5g
• Protein: 2g
• Cholesterol: 10mg