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.
Ingredients
- 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.
- 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
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