Easy Pumpkin Fudge Recipe
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The perfect treat to welcome fall! If come September, you’re someone who loves all things pumpkin, you will love this pumpkin fudge recipe!
Sweetened condensed milk, white chocolate chips, and pumpkin puree come together in a jiffy for a melt-in-your-mouth sweet and creamy pumpkin-y treat that is guaranteed to please.
Pumpkin Fudge is perfect for fall
As the leaves begin to change and the weather begins to cool off, it’s time to embrace all things pumpkin spice!
One of my favorite ways is with a sweet dessert. That’s where this decadent, creamy, and so easy pumpkin fudge recipe comes in. (Unless, of course, you live in one of the southern states, in which case you may be more interested in pumpkin ice cream, pumpkin ice cream shake, or an iced pumpkin spice latte.)
Creamy and delicious, there’s really no better way to enjoy pumpkin than in this fudge recipe. With only a few ingredients and a few minutes in the kitchen, the fudge comes together in no time at all.
This pumpkin fudge is perfect for your Halloween party, potluck, school bake sale, Thanksgiving, or just when you need a little something sweet. The warm spices and creamy texture will definitely satisfy your sweet tooth. This fudge is super rich, so a small piece is all you need.
Why You’ll Love This Recipe For Pumpkin Fudge
- Creamy and rich: Made with sweetened condensed milk, white chocolate chips, and pumpkin, the texture is creamy and smooth.
- Easy: No-bake treats are great when you don’t have much time to spend in the kitchen. No candy thermometer is needed!
- Seasonal: The perfect sweet treat to enjoy the fall flavors. Your family and friends will be begging for the recipe.
Ingredients To Make Pumpkin Fudge
(Ingredients at a glance; find the full recipe with ingredient amounts in the printable recipe card at the bottom of the post.)
- White baking chips | Make sure to use a good brand you enjoy eating straight from the bag since the white chocolate flavor is a big influence in this pumpkin fudge recipe. Choose a higher quality brand like Ghirardelli since this flavor is key to a delicious-tasting fudge. My favorites to use are Nestle Premier White Morsels, Ghiradelli White Chocolate Chips, or the white candy chips from Hobby Lobby (look for the bright white ones.)
- Sweetened condensed milk | Note: you don’t need to use the whole can, so store leftovers in the fridge. Tip: Eagle Brand sells it in a squeeze pouch, so it is easy to store the unused portion. I still usually purchase the can and place the leftovers in an airtight container to use in my Ninja Creami recipes or just yesterday, I used it in my pumpkin spice latte recipe.
- Pumpkin purée | Note this is pure canned pumpkin, not pumpkin pie filling.
- Vanilla | Use real vanilla extract for the best flavor.
- Pumpkin pie spice | If you don’t have pumpkin pie spice, use a combination of cinnamon, nutmeg, ginger, allspice, and cloves. (see notes in the FAQ section below.)
- Walnuts | Nuts, of course, are optional. If you are a fan of nuts in your fudge, use them; if not, leave them out. Chopped pecans are also great. To keep the fudge nut-free, but still have a bit of crunch, use toasted pumpkin seeds instead.
How To Make Pumpkin Fudge
1 Melt the baking chips: Add white chips and condensed milk to a double boiler and heat gently for several minutes until well combined.
2 Combine the ingredients: Add pumpkin, vanilla, and pumpkin pie spice. Stir until completely incorporated. Add chopped nuts, if using, and stir.
3 Add Fudge mixture to prepared pan: Pour the pumpkin fudge mixture into a parchment or foil lined 8×8 inch pan and place in refrigerator for at least 90 minutes to up to 4 hours to set.
4 Slice and serve: Remove when ready to serve and slice into squares.
Recipe Tips
- For best taste and texture, stick with name-brand white chocolate/white baking chips and sweetened condensed milk.
- Make sure to buy pumpkin puree and not pumpkin pie filling. Freeze unused pumpkin puree for later use.
- If using a double boiler to melt your white chocolate, it is important not to let any water get in the chocolate. Moisture will cause the chocolate to seize.
- For a speedier setting, place the fudge in the freezer.
- For a clean cut when cutting your fudge, use a very sharp large knife, and cut the fudge while it is still very cold from the fridge.
- This recipe only uses a small amount of pumpkin puree. A few recipes to use up the rest of the can are Homemade Pumpkin Spice Lattes, Pumpkin Scones, No Bake Pumpkin Energy Balls, Pumpkin Cheesecake Bars, Pumpkin Pie Granola Recipe, and Whipped Pumpkin Cream Cheese.
Variations
- Stir in mini marshmallows.
- Mix in dark chocolate, semi-sweet, or milk chocolate chips.
- Change up the nuts. (or leave them out.)
- Top the fudge with skor toffee bits, butterscotch chips, or even halved candy pumpkins.
- Add a tablespoon of peanut butter or your favorite nut butter to the white chocolate chips and condensed milk.
Storage
- Store leftover fudge in an airtight container in the fridge for up to one week.
- To freeze: place the fudge in an air-tight container, separating the layers with wax or parchment paper. Cut the fudge into bite-sized pieces to easily grab one piece at a time.
- Fudge can be eaten straight from the freezer, but to defrost it, leave it on a plate or in an uncovered container on the counter. Allowing the fudge to thaw for longer yields a smoother, less sticky exterior.
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FAQs
Which is better for making fudge, evaporated or condensed milk?
Fudge recipes will differ, but this fudge recipe needs condensed milk. The fudge will not set properly if you use evaporated milk. Double check the can you pick up at the grocery store to ensure you have the right one.
How to make pumpkin pie spice?
To make one tablespoon of pumpkin pie spice, you need:
- .5 tablespoon cinnamon
- .5 teaspoon ground ginger
- .5 teaspoon ground allspice
- .25 teaspoon ground cloves
- .25 teaspoon ground nutmeg
Please note the recipe calls for 2 teaspoons of pumpkin pie spice.
Do I have to use a double boiler to melt the white chocolate chips?
No, a double boiler is not necessary. You can melt the baking chips in the microwave as well. You will need to keep a close eye on the white chocolate to ensure it does not burn.
I suggest microwaving the baking chips with the sweetened condensed milk for 30 seconds at 50% power, removing the bowl, and stirring with a rubber spatula. Then, keep microwaving the mixture at 15-second intervals at 50% power, stirring well until the white chocolate chips are mostly melted. Then, continue following the recipe as written.
I use a dish made for microwaving, very similar to this one.
How long can I leave fudge out on the counter?
You can store the fudge at room temperature for up to a week.
More Easy Fudge Recipes to try:
- Amazing Rocky Road Fudge
- Decadent Chocolate Marshmallow Fudge
- The BEST Oreo Fudge Recipe
- Easy Cherry Fudge
- Peanut Butter Fudge
Did You Make This Pumpkin Fudge Recipe?
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Print
Pumpkin Fudge
- Prep Time: 10 minutes
- Total Time: 2 hours
- Yield: 25 pieces 1x
- Category: desserts
- Method: no bake
Description
Sweetened condensed milk, white chocolate chips, and pumpkin puree come together for a melt-in-your-mouth sweet and creamy pumpkin-y treat that’s guaranteed to please.
Ingredients
- 2 11oz. Bags of white baking chips
- 3/4 cup sweetened condensed milk (note: this is not the entire can)
- 1/4 cup pumpkin purée
- 1 teaspoon vanilla
- 2 teaspoons pumpkin pie spice
- 1 1/2 cup chopped walnuts (optional)
Instructions
- Add white chips and condensed milk to a double boiler, and heat gently for several minutes, stir to combine.
- Add pumpkin, vanilla, and pumpkin pie spice. Stir until completely incorporated.
- Add chopped nuts if using and stir.
- Pour into a parchment lined 8×8 inch pan and place in refrigerator for at least 90 minutes to set.
- Remove when ready to serve and slice into squares
Nutrition
- Serving Size: 1 piece
- Calories: 156
- Sugar: 19
- Sodium: 47
- Fat: 9
- Carbohydrates: 20
- Fiber: 0
- Protein: 3
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