I don’t know if you guys have seen all those pumpkin fudge recipes on social media lately, but they’re everywhere!
If you have, don’t bother with them. Because this is seriously the best pumpkin fudge recipe I’ve ever tried.
Perfect for fall gatherings and holiday gifts, it’s creamy, rich, and full of pumpkin spice. It’s the melt-in-your-mouth sweet treat that never gets old.
Try it while the weather’s cool. You can thank me later.
Why You’ll Love This Pumpkin Fudge
Phenomenal Texture: I wasn’t lying when I called this fudge a melt-in-your-mouth sweet treat. It’s creamy, silky, and luxurious. I’m honestly not sure you’d even have to chew it. Just let it sit there long enough, and you’ll absorb its deliciousness.
Thoughtful Gift: These fudge squares make for an excellent homemade gift – as long as the giftees appreciate pumpkin spice, that is!
Festive Appeal: Pumpkin fudge is the very essence of autumn. It may only contain four key ingredients, but they pack a heck of a flavor punch.
Ingredients
- Pumpkin Puree: I like Libby’s 100% Pure Pumpkin, but any brand will suffice. Just be sure to get pumpkin puree and not pumpkin pie filling.
- Pumpkin Pie Spice: An autumnal blend of cinnamon, ginger, nutmeg, and allspice. It’s warm and cozy, and most of us fall fanatics love it.
- White Chocolate Chips: These sweet, velvety-smooth morsels perfectly complement the pumpkin and spices. Use a high-quality brand for the best results.
- Sweetened Condensed Milk: The creamy ingredient that holds everything together. It also adds an irresistible caramel-like sweetness.
- Salt & Vanilla Extract (optional): They balance the sweetness and offer extra warmth for a “homemade” taste.
How to Make Pumpkin Fudge
Fall flavors have arrived in the most delightful form!
This creamy, dreamy pumpkin spice fudge combines the richness of white chocolate with the warmth of pumpkin spice, creating a melt-in-your-mouth experience that’s perfect for cozy autumn days.
It’s one the easiest fudge recipes around. Here are the steps:
1. LINE the 9×9-inch pan with parchment paper, leaving overhang for easy removal. Lightly grease the paper with non-stick spray.
2. MELT the white chocolate chips and sweetened condensed milk. Stir constantly.
3. MIX in the pumpkin purée and pumpkin pie spice. Add vanilla and salt if using.
4. POUR the mixture into the prepared pan and smooth the top with a spatula.
5. Chill for 2-3 hours, or until firm.
6. Cut into squares. Enjoy!
Tips for the Best Pumpkin Fudge
Believe it or not, even recipes this straightforward can benefit from a few tips. So, here are my very best:
- Use quality ingredients. Cheap white chocolate doesn’t melt very well. So be sure to get the good stuff! Also, check that your spices are fresh.
- Drain the pumpkin. This may not be necessary, but some purées can be watery. If needed, drain it in a parchment paper-lined colander.
- Keep the heat low. It’s easy to scorch chocolate, so keep the heat set to low. It’ll take a little more time to melt that way, but it’ll also prevent burning and seizing. Stir constantly, too.
- It’s okay to add more spice. Start with the recommended 2 teaspoons, taste carefully (it’ll be hot), and add more to taste.
- Chill thoroughly. Let the fudge cool fully before slicing, or it won’t hold its shape. If you use a smaller 8×8-inch pan, it’ll need longer to set.
- Make clean cuts. Use a sharp knife and wipe it clean between each slice.
- Serve at room temperature. If chilled, set the fudge out for about 10 minutes before you want to serve it.
- Make a smaller batch. This recipe is designed specifically to use a whole can of condensed milk. Feel free to cut it in half and use an 8×4-inch loaf pan.
- Recipe variations: Mix in or top it with chopped nuts, mini chocolate chips, dried cranberries, or sprinkles.
How to Store
Do you have leftover fudge? You’re lucky because it usually goes fast!
Be sure to store it properly to make it last.
To Store: Place fudge in an airtight container. Separate the layers with wax paper to prevent sticking, and refrigerate for up to 2 weeks.
To Freeze: Wrap the fudge pieces individually in plastic wrap. Then, place them in a freezer-safe container and store for up to 3 months. Thaw in the fridge or at room temperature.
More Fudge Recipes You Have to Try
Eggnog Fudge
Butter Pecan Fudge
Butterscotch Fudge
Gingerbread Fudge
Pumpkin Fudge
30-35
10
minutes10
minutes191
kcalGet ready for a sweet fall treat! This spiced pumpkin fudge is creamy, flavorful, and perfect for sharing—or keeping all to yourself!
Ingredients
5 cups white chocolate chips
1 (14 ounce) can sweetened condensed milk (see note)
1/2 cup canned pumpkin purée
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract, optional
pinch salt, optional
Instructions
- Line an 9×9-inch square pan with parchment paper. Leave some overhang for easy removal. Lightly grease the paper with non-stick spray.
- In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk. Stir constantly until the chocolate chips are melted and smooth.
- Stir in the pumpkin purée and pumpkin pie spice. If using, stir in the vanilla and salt until the fudge is smooth and well combined. If desired, add a drop of orange food coloring to make the color more vibrant.
- Pour the mixture into the prepared pan. Use a spatula to smooth the top, then refrigerate for 2-3 hours, or until firm.
- Once the fudge is set, lift it out using the parchment paper. Cut into squares and enjoy!
Notes
- For the best taste and texture, use high-quality chocolate chips and spices.
- If it seems watery, drain the pumpkin puree before adding it to the fudge.
- Keep the heat low and mix constantly to avoid burning the chocolate.
- This recipe is designed specifically to use a whole can of condensed milk. Feel free to cut it in half and use an 8×4-inch loaf pan.
