This pumpkin spice fudge is soft, smooth, and made with real pumpkin. Not only is this recipe beyond easy to make (just 7 ingredients!), but it also makes for an amazing holiday dessert.
This easy pumpkin fudge recipe has pumpkin flavor from both pumpkin puree and pumpkin pie spice.
It's made with sweetened condensed milk and melted white chocolate chips. You don't even need a candy thermometer!
Why You'll Love This Fudge
- It has a creamy texture.
- Both pumpkin purée and fall spices are used.
- Every bite melts in your mouth.
- It makes for great gifts around the holiday season!
You can easily make homemade fudge at home and this pumpkin spice fudge recipe is perfect for pumpkin season!
You don't have to worry about any fancy equipment like a double boiler or a candy thermometer. It all comes together in one mixing bowl!
Expert Baking Tips
- Baking Pan: Line an 8×8-inch baking pan with aluminum foil and then non-stick spray. I found that using both makes removing the fudge so much easier. (Or, if you have it, just use non-stick foil.)
- White Chocolate: Be sure to use a high quality white chocolate brand for this recipe. I personally used Nestle's and found that it worked better than the generic brands and even Ghirardelli.
- Pumpkin Puree: Make sure to use pumpkin puree and NOT pumpkin pie filling. They are not the same thing. Also, do not add more than 2 tablespoons of pumpkin puree or the fudge will not set up properly.
- Melting Chocolate: For me, I found it best to melt the chocolate chips with the sweetened condensed milk in the microwave. You'll do this in 20 second intervals to prevent burning, mixing thoroughly each time, until smooth and completely melted. I had to do this four times total.
- Cutting Fudge: To get 1-inch squares, use a ruler and a pastry cutter. You can also use a sharp knife.
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- White Chocolate Chips: I found Nestle's white chocolate chips melt the best compared to some of the other brands.
- Sweetened Condensed Milk: Use normal sweetened condensed milk, not fat-free.
- Pumpkin Puree: Not to be confused with pumpkin pie filling. They are not interchangeable.
- Pumpkin Spice: To make your own pumpkin spice at home, simply combine ½ teaspoon cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground cloves, and ⅛ teaspoon ground nutmeg. This will give you 1 teaspoon of pumpkin spice.
Here are the step by step instructions on how to make this pumpkin pie fudge recipe.
Step 1: Prepare the bowl. In a large bowl, combine the white chocolate chips and sweetened condensed milk.
Step 2: Melt. Heat the white chocolate mixture in the microwave in 20 second intervals, mixing thoroughly each time, until smooth and completely melted.
Step 3: Combine the ingredients. Once the white chocolate has melted, mix in the pumpkin puree, pumpkin spice, cinnamon, vanilla extract, and salt.
Step 4: Chill. Pour the fudge into the prepared pan and chill in the refrigerator for at least 4 hours.
For best results, allow the fudge to set up in the refrigerator over night.
Keep the fudge in an airtight container in the refrigerator for up to 3 weeks. Do not let it sit out at room temperature for too long.
Frequently Asked Questions
Yes! Be sure to wrap your fudge in plastic wrap a few times and place it into an air-tight container or a freezer bag. Keep in the freezer for up to 2 months.
No you cannot, for they are not interchangeable. Sweetened condensed milk contains the sugar that is needed for the fudge to set up, whereas evaporated milk contains no sugar.
Yes, you could use a 9 by 9-inch baking pan.
It brings me so much joy to see you make my recipes. 🙂
More Fudge Recipes
Pumpkin Spice Fudge
- 8x8 inch baking pan
- Large Mixing Bowl
- 3 cups white chocolate
- 14 ounce sweetened condensed milk (one can)
- 2 tablespoons pumpkin puree
- 1 teaspoon pumpkin spice
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- Line an 8×8-inch baking pan with foil and then non-stick spray. Set aside.
- In a large microwaveable-safe bowl, combine the white chocolate and sweetened condensed milk. Heat in the microwave in 20 second intervals, mixing thoroughly each time, until smooth and completely melted. I had to do this four times total.
- Once the white chocolate is melted, mix in the pumpkin puree, pumpkin spice, cinnamon, vanilla extract, and salt.
- Pour the fudge into the prepared pan and chill in the refrigerator for at least 4 hours (for best results, let it chill overnight). Then cut the fudge into squares (I cut mine into 36 1-inch pieces).
- Keep any leftover pieces of fudge in an airtight container in the refrigerator for up to 3 weeks.