Pumpkin Spice Fudge Recipe

If you’re craving a cozy, no-oven-needed fall treat, this creamy Pumpkin Spice Fudge Recipe wraps all the warm flavors of pumpkin pie into a bite-sized, melt-in-your-mouth square of sweetness.

This pumpkin spice fudge is a rich, velvety, pumpkin spice dessert that comes together on the stovetop with simple pantry ingredients—no candy thermometer drama, and no fancy pastry skills required. It’s my go-to pumpkin fudge recipe for those early chilly evenings when I’m not quite ready to bake a full pie, but I still want those classic autumn flavors wafting through the house. I make it for football afternoons, neighborhood potlucks, and as a holiday fudge recipe for gift tins.

You know what? For a recipe that tastes so indulgent, it’s surprisingly straightforward. We’re using real pumpkin puree, fragrant pumpkin pie spice, and creamy white chocolate to create a smooth, sliceable fudge that screams “cozy sweater weather.” If you love autumn treats recipes and pumpkin spice sweets, this one’s going to earn a permanent spot in your fall dessert rotation.

Why You’ll Love This Pumpkin Spice Fudge Recipe

• No oven needed – This is a true stovetop fall dessert recipe; you just melt, stir, pour, and chill.
• Fast and easy – About 15 minutes of hands-on time, then the fridge does the rest.
• Perfect for gifting – Cut into small squares, this homemade pumpkin fudge looks lovely in tins, jars, or cookie boxes.
• Ultra creamy texture – Sweetened condensed milk and white chocolate make the softest, creamiest pumpkin spice fudge.
• Big pumpkin pie flavor – You get all the warm spices of pumpkin pie in a cute little candy bite.
• Make-ahead friendly – It keeps well in the fridge or freezer, so you can prep this pumpkin spice dessert days before a party.
• Crowd-pleasing sweetness – It’s sweet (it is fudge!), but the pumpkin and spices keep it from being one-note.
• Easy to customize – Add nuts, swirl in chocolate, sprinkle sea salt—this autumn treats recipe loves a good twist.

Ingredients for Creamy Pumpkin Spice Fudge

Here’s everything you’ll need to make this cozy, homemade pumpkin fudge. Measure carefully for the best texture—fudge can be a tiny bit fussy if the ratios are off.

• 2 ½ cups (about 15 oz / 425 g) white chocolate chips

  • Use a good-quality brand like Ghirardelli or Guittard; cheaper chips sometimes don’t melt as smoothly.

• 1 can (14 oz / 396 g) sweetened condensed milk

  • Double-check the label—this is not evaporated milk. The thickness is what makes the fudge set.

• ⅓ cup pumpkin puree (not pumpkin pie filling)

  • Use canned 100% pumpkin, such as Libby’s. Pumpkin pie filling has sugar and spices added and will throw off the recipe.

• 4 tablespoons unsalted butter, cut into pieces

  • Butter adds richness and helps with that silky fudge texture.

• 2 teaspoons pumpkin pie spice

  • A blend of cinnamon, nutmeg, ginger, and cloves. You can use store-bought or homemade.

• 1 teaspoon vanilla extract

  • Real vanilla gives a deeper flavor. I like Nielsen-Massey, but any pure vanilla works.

• ¼ teaspoon fine sea salt

  • Just enough to balance the sweetness and bring out the pumpkin and spice.

• Optional toppings (pick one or mix and match):

  • ¼ cup finely chopped pecans or walnuts
  • 2 tablespoons crushed gingersnaps or graham crackers
  • A light sprinkle of flaky sea salt
  • A dusting of cinnamon or pumpkin pie spice

Pan Prep:

• 1 (8×8-inch) square baking pan
• Parchment paper (for easy removal—this is key)
• Light spray of neutral oil or a smear of butter (to help parchment stick)

If you’re a visual cook like I am, that’s roughly what your finished pan of pumpkin spice fudge should look like—smooth, creamy, and just begging to be sliced into neat little squares.

Step-by-Step Directions

1. Prepare your pan.
   Line an 8×8-inch pan with parchment paper, letting some overhang on two sides to create “handles.” Lightly grease the parchment so the fudge releases cleanly. This tiny step saves a lot of frustration later.

2. Melt the white chocolate base.
   In a medium, heavy-bottomed saucepan, add the white chocolate chips, sweetened condensed milk, and butter. Set over low heat. Stir constantly with a silicone spatula or wooden spoon until the mixture is smooth and glossy and the chips are fully melted. Don’t rush the heat—low and slow keeps the chocolate from seizing.

3. Add the pumpkin and spices.
   Once the mixture is smooth, add the pumpkin puree, pumpkin pie spice, vanilla extract, and salt. Stir well, scraping the sides and bottom of the pan, until everything is fully combined and the color is an even soft orange.

4. Cook just until thick and shiny.
   Keep the mixture over low heat for another 2–3 minutes, stirring constantly. It will thicken slightly and look thick and satiny. If you see it starting to bubble around the edges, that’s enough—take it off the heat. You don’t want a rolling boil here.

5. Taste and adjust the spice (carefully).
   Take a little spoonful (let it cool for a few seconds so you don’t burn your tongue) and taste for spice. If you like a stronger spiced pumpkin candy flavor, add another ¼ teaspoon pumpkin pie spice and stir it in off the heat. Remember, the flavors bloom as the fudge chills.

6. Pour and smooth.
   Immediately pour the hot fudge mixture into your prepared pan. Use an offset spatula or the back of a spoon to spread it evenly into the corners. Tap the pan gently on the counter a few times to pop any air bubbles.

7. Add toppings.
   While the fudge is still warm and soft, sprinkle on chopped nuts, cookie crumbs, or a tiny pinch of flaky sea salt if using. Press very lightly so they stick, but don’t mash them in.

8. Chill until set.
   Cover the pan loosely with plastic wrap or foil (try not to let it touch the surface) and refrigerate for at least 3–4 hours, or until firm. Overnight is even better if you have the patience.

9. Slice and serve.
   Use the parchment handles to lift the fudge out of the pan and onto a cutting board. With a sharp knife, cut into 1-inch squares. If the knife sticks, rinse it in warm water, dry it, and slice again.

10. Enjoy your pumpkin spice sweets.
    Serve chilled or at cool room temperature. This creamy pumpkin fudge is rich, so small squares go a long way—though in my house, no one eats just one.

Servings & Timing

• Yield: About 36 small squares (1-inch pieces)
• Prep Time: 15 minutes
• Chill Time: 3–4 hours
• Total Time: About 3 hours 20 minutes

Realistically, you’re working for 15 minutes and the fridge is working for the rest. I love recipes like that—especially when I’m juggling dinner, laundry, and a Zoom call with my sister.

Easy Variations and Fun Twists

This Pumpkin Spice Fudge Recipe is wonderfully forgiving, so feel free to play a little.

• Maple Pumpkin Fudge: Replace 1 teaspoon of the vanilla with 1 teaspoon pure maple extract for a maple-kissed fall dessert recipe.
• Chocolate-Swirled Pumpkin Fudge: Melt ½ cup semi-sweet chocolate chips and swirl into the top of the warm fudge before chilling.
• Nutty Crunch Version: Stir ½ cup chopped toasted pecans or walnuts directly into the fudge mixture before pouring it into the pan.
• Gluten-Free Ginger Crunch: Sprinkle crushed gluten-free gingersnap cookies on top for a spicy crunch that’s still celiac-friendly.
• Salted Pumpkin Spice Fudge: Finish with a generous sprinkle of flaky sea salt to balance the sweetness and add a little grown-up twist.
• Dairy-Free Test Kitchen Style: Use dairy-free white baking chips and sweetened condensed coconut milk; the texture is slightly softer, but it still makes a lovely pumpkin fudge recipe for dairy-sensitive friends.

Storage, Freezing, and Make-Ahead Tips

A big reason this homemade pumpkin fudge is such a good holiday fudge recipe is that it stores beautifully.

• Room temperature:

  • If your kitchen is cool (below 70°F), you can leave the fudge out for a few hours when serving. But for long-term storage, I recommend the fridge.

• Refrigerator:

  • Store slices in an airtight container, with parchment or wax paper between layers, for up to 2 weeks. The pumpkin spice flavor actually deepens over the first day or two.

• Freezer:

  • For longer storage, freeze the fudge in a single layer on a baking sheet until solid, then move pieces to a freezer-safe container. It keeps well for up to 2 months.
  • To serve, thaw in the fridge overnight or at room temperature for 20–30 minutes. It tastes best slightly chilled.

• Make-ahead tips:

  • If I’m prepping for holidays, I’ll make a batch of this pumpkin spice dessert in early December, freeze it, and pull out a few squares at a time for cookie trays and dessert boards. The texture holds up better than most cookies.

Recipe Notes from My Kitchen

A few little things I’ve learned while testing (and re-testing) this Pumpkin Spice Fudge Recipe—strictly for research, of course.

• Use real pumpkin puree, not filling.
  The extra sugar and liquid in pumpkin pie filling can make the fudge too soft and overly sweet. Pure pumpkin gives you control over the flavor.

• Low heat is your friend.
  White chocolate can be temperamental. If it overheats, it can seize and turn grainy. Keep the heat low, stir often, and trust the process.

• Measure the pumpkin.
  It’s tempting to add “just a little more,” but too much pumpkin makes the fudge soft and sticky. Stick to ⅓ cup for the best firm-but-creamy texture.

• Let it fully chill before cutting.
  If you cut too soon, the edges smear and you’ll wonder what went wrong. Give it the full chill time; the slices will be neat and sharp.

• Flavor improves overnight.
  Like chili or stew, this pumpkin fudge recipe tastes even better the next day as the spices mingle with the creamy base.

• Small pieces, big impact.
  This is a rich treat. I usually cut it into 1-inch squares, then sometimes cut those into rectangles for dessert boards alongside apple slices, cheddar, and nuts.

And a tiny confession: I always stash a few pieces in the very back of the fridge, behind the pickles, so they don’t “mysteriously disappear” before I can photograph them.

Pumpkin Spice Fudge Recipe FAQs

1. Can I use evaporated milk instead of sweetened condensed milk?
No—evaporated milk is thinner and unsweetened, and the fudge won’t set properly. Sweetened condensed milk is essential for the right texture and sweetness.

2. My fudge turned grainy. What happened?
Most likely the white chocolate overheated, or the mixture boiled too hard. Keep the heat low and stir constantly, and remove it from the stove as soon as it’s smooth and thick.

3. Can I make this without white chocolate?
White chocolate is what gives this creamy pumpkin fudge its structure. You can’t swap it 1:1 with milk or dark chocolate and expect the same result, but you can swirl a little dark chocolate on top.

4. Is this pumpkin spice fudge gluten-free?
Yes, the base recipe is naturally gluten-free, as long as your white chocolate and pumpkin pie spice are certified gluten-free. Just skip cookie toppings or choose a gluten-free brand.

5. How strong is the pumpkin flavor?
It’s balanced—more “pumpkin pie meets fudge” than pure pumpkin. If you want a stronger flavor, you can add a tiny bit more pumpkin pie spice, but don’t increase the pumpkin puree.

6. Can I double the batch?
Yes, you can. Use a 9×13-inch pan and cook the mixture in a large, heavy-bottomed pot. Stir well so nothing scorches on the bottom.

7. How long can this sit out at a party?
About 2–3 hours in a cool room is fine. If your house runs warm or you’re serving outside during a fall warm spell, keep extra pieces in the fridge and refresh the plate as needed.

8. Can kids help make this recipe?
Absolutely—have them help line the pan, measure spices, and sprinkle toppings. An adult should handle the hot fudge on the stove.

Final Thoughts on This Cozy Pumpkin Spice Fudge Recipe

This Pumpkin Spice Fudge Recipe is everything I love about fall in one little square—creamy, spiced, cozy, and just a bit nostalgic, like wrapping up in a favorite sweater. It’s simple enough for a Tuesday night treat and pretty enough for your Thanksgiving dessert table or holiday gift boxes.

If you make this pumpkin spice fudge, I’d love to hear how it turned out—leave a comment, share a photo, or tell me what fun variations you tried. And if you’re building a full fall dessert line-up, pair this with a pan of apple crisp or some cinnamon-sugar snack mix for the ultimate autumn treats spread.

Pumpkin Spice Fudge

This creamy Pumpkin Spice Fudge wraps all the warm flavors of pumpkin pie into a bite-sized, melt-in-your-mouth square of sweetness. Made on the stovetop with white chocolate, sweetened condensed milk, and real pumpkin puree, it’s an easy, no-oven fall treat perfect for gifting, parties, or cozy nights in.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 3 hours hrs 35 minutes mins

Course Candy, Dessert

Cuisine American

Servings 36 1-inch squares

Calories 120 kcal

Ingredients

  

1x2x3x

• 2 1/2 cups white chocolate chips about 15 oz / 425 g; use good-quality chips for best melting
• 14 oz can sweetened condensed milk 396 g; do not substitute evaporated milk
• 1/3 cup pumpkin puree 100% pumpkin, not pumpkin pie filling
• 4 tablespoons unsalted butter cut into pieces
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• 1 optional toppings pick one or mix and match from the options below
• 1/4 cup pecans or walnuts finely chopped, optional topping
• 2 tablespoons crushed gingersnaps or graham crackers optional topping
• flaky sea salt light sprinkle, optional topping
• ground cinnamon or pumpkin pie spice light dusting, optional topping
• 1 8x8-inch square baking pan for setting the fudge
• parchment paper to line the pan, with overhang
• neutral oil spray or butter lightly grease parchment

Instructions

 

• Line an 8x8-inch square baking pan with parchment paper, letting some overhang on two sides to create handles. Lightly grease the parchment with a bit of neutral oil or butter so the fudge releases cleanly.
  1 8x8-inch square baking pan, parchment paper, neutral oil spray or butter
• In a medium, heavy-bottomed saucepan, combine the white chocolate chips, sweetened condensed milk, and butter. Set over low heat and stir constantly with a silicone spatula or wooden spoon until the mixture is smooth, glossy, and the chips are fully melted. Do not increase the heat; keep it low to prevent the chocolate from seizing.
  2 1/2 cups white chocolate chips, 14 oz can sweetened condensed milk, 4 tablespoons unsalted butter
• Once the mixture is smooth, add the pumpkin puree, pumpkin pie spice, vanilla extract, and fine sea salt. Stir well, scraping the sides and bottom of the pan, until everything is fully combined and the color is an even soft orange.
  1/3 cup pumpkin puree, 2 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract, 1/4 teaspoon fine sea salt
• Keep the mixture over low heat for another 2–3 minutes, stirring constantly. It will thicken slightly and look thick and satiny. As soon as you see it start to bubble lightly around the edges, remove the pan from the heat. Do not let it reach a rolling boil.
• Carefully taste a small cooled spoonful of the mixture to check the spice level. If you prefer a stronger spiced flavor, stir in up to an additional 1/4 teaspoon pumpkin pie spice off the heat. Remember, the flavors will continue to bloom as the fudge chills.
  2 teaspoons pumpkin pie spice
• Immediately pour the hot fudge mixture into the prepared pan. Use an offset spatula or the back of a spoon to spread it evenly into the corners. Tap the pan gently on the counter a few times to pop any air bubbles.
  1 8x8-inch square baking pan
• While the fudge is still warm and soft, sprinkle your choice of toppings—chopped pecans or walnuts, crushed gingersnaps or graham crackers, a light sprinkle of flaky sea salt, or a dusting of cinnamon or pumpkin pie spice—over the surface. Press very lightly so they adhere without being pushed deep into the fudge.
  1 optional toppings, 1/4 cup pecans or walnuts, 2 tablespoons crushed gingersnaps or graham crackers, flaky sea salt, ground cinnamon or pumpkin pie spice
• Cover the pan loosely with plastic wrap or foil, avoiding direct contact with the surface of the fudge if possible. Refrigerate for at least 3–4 hours, or until very firm. For best flavor and texture, chill overnight.
• Use the parchment handles to lift the chilled fudge out of the pan and onto a cutting board. With a sharp knife, cut into approximately 1-inch squares. If the knife sticks, rinse it in warm water, dry thoroughly, and continue slicing.
• Serve the pumpkin spice fudge chilled or at cool room temperature. The fudge is rich, so small squares go a long way.

Notes

STORAGE: Store fudge squares in an airtight container with parchment or wax paper between layers. Keep in the refrigerator for up to 2 weeks; the pumpkin spice flavor deepens over the first day or two. For longer storage, freeze pieces in a single layer until solid, then transfer to a freezer-safe container for up to 2 months. Thaw in the fridge overnight or at room temperature for 20–30 minutes before serving.

TIPS: Use real pumpkin puree, not pumpkin pie filling, and measure the pumpkin carefully—too much can make the fudge soft and sticky. Keep the heat low when melting white chocolate to prevent graininess. Let the fudge fully chill before cutting for neat slices; the flavor improves overnight. The base recipe is naturally gluten-free if you choose certified gluten-free white chocolate and spices and avoid gluten-containing cookie toppings.

VARIATIONS:
- Maple Pumpkin Fudge: Replace 1 teaspoon of the vanilla with 1 teaspoon pure maple extract.
- Chocolate-Swirled Pumpkin Fudge: Melt 1/2 cup semi-sweet chocolate chips and swirl into the top of the warm fudge before chilling.
- Nutty Crunch Version: Stir 1/2 cup chopped toasted pecans or walnuts directly into the fudge mixture before pouring into the pan.
- Gluten-Free Ginger Crunch: Top with crushed gluten-free gingersnap cookies.
- Salted Pumpkin Spice Fudge: Finish with a generous sprinkle of flaky sea salt.
- Dairy-Free Version: Use dairy-free white baking chips and sweetened condensed coconut milk; the texture will be slightly softer but still sliceable.

Nutrition

Calories: 120kcal

Keyword Autumn Treats, Fall Dessert, Holiday Fudge, No-Bake Dessert, Pumpkin Fudge, Pumpkin Spice Fudge, Pumpkin Spice Sweets

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