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 is recipe number 4 from my pumpkin baking series and is seriously so delicious!
Made with sweetened condensed milk, this pumpkin spice fudge is practically fool-proof and requires just 7 ingredients to make. You do not need a candy thermometer, either! The outcome? A chewy and sweet pumpkin-flavored fudge that includes both pumpkin puree and pumpkin spice.
Did you miss the previous pumpkin recipes from this series? If so, check them out: pumpkin oatmeal cookies, pumpkin cupcakes with maple frosting, and pumpkin donuts.
Why You'll Love This Pumpkin Fudge:
- It's made with real pumpkin and warm Fall spices.
- Every bite just melts in your mouth.
- The texture is soft, smooth, and chewy.
- It makes for great gifts around the holidays!
I love to make fudge using sweetened condensed milk because it's a lot easier (no candy thermometer needed), you can melt the chocolate in the microwave, and it requires less ingredients. Plus, fudge is a no-bake recipe, so your oven is not needed!
Along with pumpkin spice and cinnamon, just 2 tbsp of pumpkin puree added to the melted chocolate adds a pleasing, natural orange color and really enhances the pumpkin flavor.
Baking Tips:
- Baking Pan: Line an 8×8-inch baking pan with 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.
- Sweetened Condensed Milk: Do not confuse this product with evaporated milk. They are NOT interchangeable. Make sure that you do not use fat-free sweetened condensed milk, either.
- 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 tbsp 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.
Ingredients Needed:
Again, this fudge recipe couldn't be easier to make, needing just a few simple pantry ingredients. Let's take a look at some of those ingredients:
- 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.
- Spices: A combination of cinnamon and pumpkin pie spice are used. To make your own pumpkin spice at home, simple combine 1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground cloves, and 1/8 tsp ground nutmeg. This will give you 1 tsp of pumpkin spice.
How To Make Pumpkin Fudge:
- White Chocolate: In a large microwaveable-safe bowl, combine the white chocolate and sweetened condensed milk.
- Melt: Heat the white chocolate mixture in the microwave in 20 second intervals, mixing thoroughly each time, until smooth and completely melted.
- Combine Ingredients: Once the white chocolate is melted, mix in the pumpkin puree, pumpkin spice, cinnamon, vanilla extract, and salt.
- Chill: Pour the fudge into the prepared pan and chill in the refrigerator for at least 4 hours.
Frequently Asked Questions:
It takes at least 4 hours for the fudge to set in the refrigerator. For best results, allow it to chill in the refrigerator overnight.
Yes! Fudge can easily be made ahead of time and freezing it until you need it. Be sure to wrap your fudge in plastic wrap a few times and place it into an airtight container or a Ziploc bag. Keep in the freezer for up to 2 months.
No you cannot, for they are not interchangeable.
Keep any leftover pieces in an airtight container in the refrigerator for up to 3 weeks.
If you made this recipe, please leave a comment and star rating below. I love hearing from you!
Also, please share a photo of your creation with me on either Facebook, Instagram, or Pinterest. It brings me so much joy to see you make my recipes. 🙂
I hope you enjoy recipe number four from my pumpkin baking series!
More Fudge Recipes To Try:
Pumpkin Spice Fudge
Equipment
- 8x8 inch baking pan
- Large Mixing Bowl
Ingredients:
- 3 cups white chocolate
- 14 ounce sweetened condensed milk (one can)
- 2 tbsp pumpkin puree
- 1 tsp pumpkin spice
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/8 tsp salt
Instructions:
- 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 squares).
- Keep any leftover pieces of fudge in an airtight container in the refrigerator for up to 3 weeks.
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