This Pumpkin Spice Fudge brings together silky white chocolate, warm autumn spices, and just a hint of pumpkin for a melt-in-your-mouth treat that tastes like fall wrapped up in one sweet bite. I first made this a few years back when I needed something festive for a Halloween party, and it's been my go-to ever since.
You can whip it up in about ten minutes with ingredients you probably already have, then let the fridge do the rest of the work while you sneak a taste of the S'mores Brownies cooling on the counter or plan your next batch of Cranberry Pistachio Shortbread Cookies. It's creamy, easy, and tastes like you spent hours in the kitchen when really, you were done before the oven even preheated.
Why You'll Love This Pumpkin Spice Fudge
This homemade Pumpkin Spice Fudge for fall checks every box if you're looking for something festive, delicious, and stress-free. It's made with simple pantry ingredients, takes less than fifteen minutes of actual work, and tastes like a fancy candy shop treat. The creamy white chocolate base melts perfectly in the microwave, and the pumpkin pie spice gives it that warm, cozy flavor we all crave when the weather turns crisp.
You can decorate the top with candied pecans, candy corn, or even little Halloween candies to make it feel extra festive. It's a crowd-pleaser at potlucks, a sweet addition to Cheesecake Bars on a dessert table, and honestly, it makes your kitchen smell amazing. Plus, it stores beautifully in the fridge, so you can make it ahead and have a stash ready for whenever the craving hits.
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Pumpkin Spice Fudge Ingredients
Each ingredient plays an important role in creating that smooth, spiced, autumn-flavored Pumpkin Spice Fudge.
See Recipe Card Below This Post For Ingredient Quantities
- White chocolate chips: Forms the creamy, sweet base of this fudge and melts beautifully in the microwave. Use good-quality chips for the best texture.
- Pure pumpkin puree: Adds that subtle pumpkin flavor and a lovely orange hue. Make sure to strain and blot it dry with paper towels so the fudge doesn't get watery.
- Pumpkin pie spice: Brings in all those warm fall flavors like cinnamon, nutmeg, and cloves in one easy blend.
- Butter: Adds richness and helps create a smooth, velvety texture. Unsalted butter works best so you can control the sweetness.
- Vanilla extract: Deepens the flavor and adds a hint of warmth that complements the pumpkin and spices perfectly.
- Sweetened condensed milk: Gives the fudge its signature creamy texture and sweetness. This is what helps it set up firm in the fridge.
- Candied pecans: Adds a sweet, crunchy topping that looks beautiful and tastes even better. You can also use walnuts, candy corn, or any festive candy you like.
How to Make Pumpkin Spice Fudge
These simple steps will guide you to perfectly creamy, Pumpkin Spice Fudge every time.
Gather ingredients: Start by setting out everything you need so the process goes smoothly once you begin melting the chocolate.
Melt the white chocolate: Place the white chocolate chips in a medium microwave-safe bowl and heat for 1 to 2 minutes, stopping halfway through to stir. Let the residual heat finish melting any remaining chips as you stir with a spatula until smooth and glossy.
Mix the pumpkin mixture: In a small bowl, combine the pumpkin puree, vanilla extract, and pumpkin pie spice. Stir until everything is smooth and well blended with no lumps.
Add the butter: Melt the butter in the microwave for about 20 seconds, then pour it into the pumpkin mixture. Stir until it's fully combined and silky.
Combine everything: Pour the sweetened condensed milk and pumpkin mixture into the warm white chocolate. Mix well with a spatula until the mixture is completely smooth with no streaks of orange or white remaining.
Prepare the pan: Line an 8×8" baking dish with parchment paper, letting the edges hang over the sides for easy removal later. Pour the fudge mixture into the dish and use a knife or spatula to smooth the top into an even layer.
Decorate: Sprinkle the top with chopped candied pecans, walnuts, candy corn, or any Halloween candy you like. Press them gently into the surface so they stick.
Chill: Refrigerate for at least 4 hours or freeze for 2 hours until the fudge is completely firm. Overnight in the fridge works best for the cleanest cuts.
Cut and store: Once firm, lift the fudge out using the parchment paper edges. Cut into 1 to 1.5-inch pieces with a sharp knife. Store in an airtight container in the refrigerator.
Substitutions and Variations
You can customize this fall Pumpkin Spice Fudge to suit your taste or what you have on hand.
White chocolate substitute: If you don't have white chocolate chips, you can use a white chocolate baking bar chopped into small pieces. Some people even use vanilla candy melts in a pinch, though the flavor will be a bit different.
Pumpkin pie spice: Don't have the pre-made blend? Mix together 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch of cloves or ginger to make your own.
Toppings: Swap the candied pecans for chopped walnuts, crushed graham crackers, mini chocolate chips, or even a drizzle of melted dark chocolate on top for contrast.
Add-ins: Fold in mini marshmallows, dried cranberries, or white chocolate chunks before chilling for extra texture and flavor.
Equipment For Pumpkin Spice Fudge
This Pumpkin Spice Fudge keeps things simple with just a few basic tools.
You'll need a microwave-safe bowl for melting the white chocolate, a small mixing bowl for combining the pumpkin mixture, and an 8×8" baking dish lined with parchment paper so the fudge lifts out easily after chilling. A knife or spatula helps smooth the top and later cut clean pieces once it's firm. That's it. No candy thermometers, no stovetop fussing, just easy prep and done.
Storage Tips For Pumpkin Spice Fudge
This Pumpkin Spice Fudge keeps beautifully when stored properly.
Store the cut fudge pieces in an airtight container in the refrigerator for up to two weeks. Layer them with parchment paper if you're stacking them so they don't stick together. You can also freeze the fudge for up to three months. Just wrap individual pieces in wax paper, place them in a freezer-safe bag, and thaw in the fridge when you're ready to enjoy. It tastes just as creamy and delicious after freezing.
Serving Suggestions
This Pumpkin Spice Fudge pairs wonderfully with so many things.
Serve it alongside a warm cup of coffee or spiced chai for an afternoon treat. It's perfect on a dessert platter next to Caramel Apple Bark With Pretzels or Tres Leches Cake at fall gatherings. You can also wrap individual pieces in cellophane and tie them with ribbon for sweet homemade gifts during the holidays. Kids love it with a glass of cold milk, and honestly, it's just as good eaten straight from the fridge late at night when no one's looking.
Expert Tips
Strain the pumpkin puree: This step is crucial. Pumpkin puree has a lot of moisture, and if you don't blot it dry with paper towels, your Pumpkin Spice Fudge can turn out too soft or grainy. Just press it gently between a few layers of paper towels before measuring.
Don't overheat the chocolate: White chocolate can seize or burn easily. Heat it in short bursts and stir well between each one. The residual heat will finish melting any small chunks.
Line the pan well: Let the parchment paper hang over the edges of your baking dish. This makes lifting the fudge out so much easier when it's time to cut it.
FAQ
What is the secret to perfect fudge?
The secret is getting the right balance of chocolate, fat, and sugar, then letting it chill long enough to firm up properly. For this recipe, make sure your pumpkin puree is well-drained and your white chocolate is fully melted and smooth. Don't skip the chilling time. A little patience makes all the difference. My mom always says the best fudge is the kind you let set overnight.
What flavors pair well with pumpkin spice?
Pumpkin spice loves warm, cozy flavors like vanilla, caramel, maple, brown butter, and cinnamon. It also pairs beautifully with nuts like pecans and walnuts, and even a hint of chocolate. In this Pumpkin Spice Fudge, the white chocolate and vanilla bring out the best in the pumpkin pie spice without overwhelming it.
What not to do when making fudge?
Don't rush the melting process or overheat your chocolate, as it can seize up and become grainy. Don't skip straining the pumpkin puree, or you'll end up with watery fudge. And whatever you do, don't try to cut it before it's fully set. Patience is everything when it comes to getting clean, perfect pieces.
What is millionaire fudge?
Millionaire fudge is a rich, creamy fudge loaded with marshmallows, nuts, and sometimes chocolate chips or fruit. It's called "millionaire" because it's decadent and feels luxurious, like something you'd only splurge on for special occasions. This pumpkin spice version isn't traditional millionaire fudge, but it's just as indulgent in its own way.
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Pairing
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Pumpkin Spice Fudge
Ingredients
Equipment
Method
- Gather all your ingredients and prepare your workspace.
- Place the white chocolate chips in a microwave-safe bowl. Heat in the microwave for 1-2 minutes, stirring halfway through, until completely melted. Let the warmth of the bowl finish the melting process if necessary.
- In a small bowl, mix together the pumpkin puree, vanilla extract, and pumpkin pie spice until smooth.
- Melt the butter in the microwave, then stir it into the pumpkin mixture until fully incorporated.
- Add the sweetened condensed milk and the pumpkin mixture into the melted white chocolate. Stir until the mixture is smooth and no streaks remain.
- Line an 8x8-inch baking dish with parchment paper, then pour the fudge mixture into the dish. Smooth the top using a knife, if necessary, to create an even layer.
- Decorate the top of the fudge with candied pecans, candy corn, or any other decorative toppings you prefer.
- Place the fudge in the refrigerator for about 4 hours or in the freezer for 2 hours, depending on your preference. Once firm, cut the fudge into 1-1.5-inch pieces. Store in an airtight container in the fridge.
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