• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Ginger Snaps Baking Affairs
  • Home
    • About Me
  • Baking Basics
    • Kitchen Tools
  • Brownies & Bars
  • Cookies
  • Cupcakes
  • Everything Pumpkin
  • Bread & Breakfast
  • Brownies & Bars
  • Cakes
  • Cheesecakes
  • Chocolate
  • Cookies
  • Cupcakes
  • Donuts
  • Everything Pumpkin
  • Frozen
  • Fruity
  • Fudge
  • Muffins
  • Pies
menu icon
go to homepage
  • Recipes
  • About Me
  • Subscribe
  • Contact
  • Portfolio
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Me
    • Subscribe
    • Contact
    • Portfolio
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Everything Pumpkin

    Pumpkin Spice Fudge

    September 4, 2021 by Ginger Snap Leave a Comment

    *This post may contain affiliate links. See my full disclosure policy.
    Jump to Recipe Print Recipe

    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.

    pumpkin spice fudge recipe that makes 36 1-inch pieces

    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.

    pumpkin spice fudge made with real pumpkin and fall spices

    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.

    pumpkin fudge stacked together on top of a plate

    Baking Tips:

    1. 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.)
    1. 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.
    1. 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.
    1. 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.
    1. 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.
    ingredients in pumpkin fudge: white chocolate chips, sweetened condensed milk, pumpkin puree, cinnamon, pumpkin spice, salt, vanilla extract

    How To Make Pumpkin Fudge:

    1. White Chocolate: In a large microwaveable-safe bowl, combine the white chocolate and sweetened condensed milk.
    1. Melt: Heat the white chocolate mixture in the microwave in 20 second intervals, mixing thoroughly each time, until smooth and completely melted.
    1. Combine Ingredients: Once the white chocolate is melted, mix in the pumpkin puree, pumpkin spice, cinnamon, vanilla extract, and salt.
    1. Chill: Pour the fudge into the prepared pan and chill in the refrigerator for at least 4 hours.
    step by step instructions on how to make fudge

    Frequently Asked Questions:

    How Long Will It Take For The Fudge To Set?

    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.

    Can I Freeze Fudge?

    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.

    Can I Substitute Sweetened Condensed Milk With Evaporated Milk?

    No you cannot, for they are not interchangeable.

    How Do You Store Pumpkin Fudge?

    Keep any leftover pieces in an airtight container in the refrigerator for up to 3 weeks.

    bite taken out of a piece of pumpkn spice fudge

    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:

    • Chocolate Peanut Butter Fudge
    • Strawberry Fudge
    • Cranberry White Chocolate Fudge

    Pumpkin Spice Fudge

    Karissa Parrish (Ginger Snap)
    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.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Chilling Time: 4 hrs
    Total Time 4 hrs 10 mins
    Course Dessert
    Cuisine American
    Servings 36 1-inch pieces

    Equipment

    • 8x8 inch baking pan
    • Large Mixing Bowl

    Ingredients:
      

    • 3 cups white chocolate
    • 14 ounce sweetened condensed milk (one can)
    • 2 tablespoon pumpkin puree
    • 1 teaspoon pumpkin spice
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon vanilla extract
    • 1/8 teaspoon 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.

    Notes:

    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.
    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, mixing thoroughly each time until smooth and completely melted. I had to do this four times total.
    Keyword easy pumpkin fudge recipe, pumpkin fudge, pumpkin fudge with sweetened condensed milk, pumpkin spice fudge
    « Pumpkin Spice Donuts
    Pumpkin Shortbread Bars »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    ABOUT KARISSA

    Hey, I'm Karissa, and I am the recipe developer, food photographer, and lover of all things desserts here at Ginger Snap's Baking Affairs. I love to create easy desserts that every home baker can make in their own kitchens!

    Learn more about me →

    Trending Recipes

    • Banana Baked Donuts
    • Gooey Cinnamon Rolls
    • Maple Banana Bread
    • Fudgy Dark Chocolate Brownies

    New Recipes

    • Red Velvet Cupcakes with Cream Cheese Frosting
    • Mini Red Velvet Cake
    • Cupid Cupcakes
    • White Chocolate Raspberry Donuts

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Me

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Portfolio

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Ginger Snap's Baking Affairs on the Foodie Pro Theme