Would you like to save this?
We'll email this post to you, so you can come back to it later!
Pumpkin Spice Fudge Recipe
If you’re craving a cozy, fall-inspired treat that’s creamy, sweet, and full of warm spices, this Pumpkin Spice Fudge Recipe is your new go-to dessert for sweaters, bonfires, and holiday gatherings.
What Makes This Pumpkin Spice Fudge Recipe So Special?
You know what? I’ve baked my way through a lot of fall dessert recipes over the last 50 years—pies, crisps, cakes, you name it. But this pumpkin spice fudge has become the treat my family asks for before the leaves even start to change.
This Pumpkin Spice Fudge Recipe is a creamy, no-oven-needed fudge that tastes like pumpkin pie and old-fashioned vanilla fudge had a very delicious baby. It’s rich but not heavy, warmly spiced but not harsh, and has that perfect balance of sweet white chocolate, real pumpkin puree, and classic pumpkin pie spice. It’s a wonderful pumpkin spice dessert for anyone who wants fall flavor in bite-size squares.
I love serving this creamy pumpkin fudge:
- On a dessert board with apples, nuts, and dark chocolate
- Wrapped in little candy papers for holiday gift boxes
- After Thanksgiving dinner for people who “can’t handle one more slice of pie” but somehow can manage a small square of fudge
It’s also a fun kitchen project with kids or grandkids. There’s some gentle stirring over low heat, lots of smells that scream autumn—cinnamon, nutmeg, cloves—and then a bit of patience while it sets. That wait might be the hardest part.
From a health perspective, I won’t call this a “health food,” but you do get real pumpkin in there, which brings a touch of vitamin A and fiber. And because the flavor is so bold, a small square really satisfies your sweet tooth. It’s a lovely holiday fudge recipe that feels festive without requiring an afternoon of baking.
And for my fellow planners and busy folks: this homemade pumpkin fudge keeps beautifully, freezes well, and travels nicely. Perfect for bake sales, potlucks, or that co-worker who keeps “forgetting” your Tupperware.
Why You’ll Love This Pumpkin Spice Fudge Recipe
Here’s the thing: if you like pumpkin spice anything, this fudge is about to slide right into your regular fall rotation.
- No oven needed – This is a stovetop fudge, so you skip the baking and keep your kitchen cooler.
- Quick and easy – About 15–20 minutes of hands-on time; the rest is just chilling.
- Perfect texture – Creamy, smooth, and sliceable, not grainy or dry.
- Big pumpkin spice flavor – Real pumpkin puree plus pumpkin pie spice for that classic autumn taste.
- Crowd-friendly – Simple, familiar flavors that both kids and adults love.
- Great make-ahead dessert – Ideal for busy holidays; it tastes even better the next day.
- Gift-worthy – Package squares in little boxes or bags for a thoughtful seasonal gift.
- Customizable – Add nuts, swirl in chocolate, or sprinkle with sea salt; the base recipe is very flexible.
- Freezer-friendly – Store as a long-keeping autumn treats recipe you can pull out whenever guests show up.
Ingredients for Creamy Pumpkin Spice Fudge
Let’s talk ingredients. Most of these are pantry staples, and I’ll share a few tips I’ve learned after many batches of pumpkin spice sweets.
Pan Size: 8×8-inch square baking pan (metal or glass both work).
Core Ingredients
-
3 cups (about 18 oz / 510 g) good-quality white chocolate chips
(Use a brand that melts smoothly; Ghirardelli or Guittard work well. Avoid “almond bark” for this recipe.) -
1 can (14 oz / 396 g) sweetened condensed milk
(Don’t substitute evaporated milk; it won’t set the same.) -
1/2 cup (120 g) pure pumpkin puree
(Not pumpkin pie filling. Look for “100% pure pumpkin” on the label. Libby’s is a classic.) -
4 tablespoons (56 g) unsalted butter
(Adds richness and helps that silky texture. Salted butter works too; just reduce added salt slightly.) -
1 1/2 teaspoons pumpkin pie spice
(Or make your own blend: cinnamon, nutmeg, ginger, and a tiny pinch of cloves.) -
1 teaspoon ground cinnamon
(Boosts that cozy flavor; white chocolate is sweet, so the extra spice helps balance it.) -
2 teaspoons pure vanilla extract
(Round, warm flavor; use real vanilla if you can.) -
1/4 teaspoon fine sea salt
(Just enough to cut the sweetness and bring out the spices.)
Optional Add-Ins & Toppings
These turn your pumpkin fudge recipe into something with a little extra personality.
-
1/2 cup finely chopped pecans or walnuts
(Toasted first for deeper flavor; optional but lovely if you like texture.) -
2–3 tablespoons white or dark chocolate chips for sprinkling on top
(Pretty and adds some contrast.) -
Coarse sea salt flakes
(A tiny sprinkle on top right after you pour the fudge—beautiful and delicious.) -
Crushed gingersnap or graham cracker crumbs
(Press lightly on top for a “crust” vibe, like pumpkin pie fudge.)
Ingredient Tips
-
Pumpkin puree:
If your pumpkin looks watery, you can gently cook it in a small pan over low heat for 5–8 minutes to thicken. This helps your fudge set better and deepens the flavor. -
White chocolate:
The quality really matters here because it’s the base structure of your spiced pumpkin candy. If your chips don’t melt smoothly, you can chop a white chocolate bar instead. -
Butter:
Cut it into small pieces so it melts quickly and evenly.
Step-by-Step Directions for Pumpkin Spice Fudge
Take a breath, grab a saucepan, and let’s make this Pumpkin Spice Fudge Recipe together. I’ll walk you through each step.
1. Prepare the Pan
- Line your pan.
Line an 8×8-inch square pan with parchment paper, leaving some overhang on two sides so you can lift the fudge out later.- Lightly spray the pan first so the parchment sticks and doesn’t slide around.
2. Warm the Pumpkin and Spices
-
Cook the pumpkin gently.
In a medium saucepan, add:- 1/2 cup pumpkin puree
- Pumpkin pie spice
- Cinnamon
- Salt
Stir over low to medium-low heat for 3–5 minutes, until it looks a little thicker and smells like a pumpkin spice candle—but edible.
This step cooks off some moisture and “wakes up” the spices, so the final fudge isn’t too soft.
3. Add Sweetened Condensed Milk and Butter
-
Stir in the creamy base.
Add the sweetened condensed milk and butter to the saucepan with the pumpkin mixture.- Keep the heat low and stir constantly until the butter melts and the mixture looks smooth and uniform.
Don’t let it simmer hard or boil; low and slow keeps the texture silky.
4. Melt the White Chocolate
-
Add white chocolate chips.
Turn the heat down as low as you can. Add the white chocolate chips to the warm pumpkin mixture. Stir gently and patiently.- Keep stirring until the chips are almost completely melted and you have a thick, smooth mixture.
- If a few small bits of chocolate remain, remove the pan from the heat and keep stirring; the residual heat usually finishes the job.
Tip: If the mixture looks greasy or starts to separate, remove it from the heat immediately and stir briskly. Often it comes back together.
5. Finish with Vanilla and Optional Nuts
-
Stir in vanilla and nuts.
Once the white chocolate is melted and smooth:- Stir in the vanilla extract.
- If you’re adding nuts, gently fold them in now.
The mixture will be thick, glossy, and a beautiful pale pumpkin color.
6. Pour and Level the Fudge
-
Transfer to the prepared pan.
Scrape the fudge mixture into your lined pan.- Use a spatula to spread it out evenly.
- Tap the pan gently on the counter a few times to remove air bubbles.
If you’re adding toppings—extra chocolate chips, sea salt, cookie crumbs—sprinkle them over the top now while it’s still soft and warm. Press them down very lightly so they adhere.
7. Chill Until Set
-
Let it set completely.
Cover the pan loosely (foil or plastic wrap is fine) and refrigerate for at least 3–4 hours, or until firm enough to slice.For the cleanest cuts, I usually chill it overnight. It’s hard to wait, I know—but it’s worth it.
8. Slice and Serve
-
Cut into squares.
Lift the fudge out of the pan using the parchment overhang. Place on a cutting board and use a sharp knife.- For very neat squares, run the knife under hot water, wipe it dry, then cut. Wipe the blade between slices.
- Cut into 36 small squares (6×6) or 25 slightly larger squares (5×5).
That’s it—your homemade pumpkin fudge is ready to share… or stash in the back of the fridge, no judgment.
Servings & Timing
Let’s be realistic and a little practical here.
Yield:
- About 25–36 squares of fudge, depending on how large you cut the pieces.
Prep Time:
- 15–20 minutes hands-on (measuring, stirring, melting)
Chill Time:
- 3–4 hours minimum
- Overnight recommended for the best, sliceable texture
Total Time:
- Around 3.5–4.5 hours, including chilling
- But almost all of that is passive fridge time while you go do something else—like make a pot of chili or a batch of hot cider.
Variations: Fun Twists on Pumpkin Spice Fudge
Once you’ve made this base Pumpkin Spice Fudge Recipe, you can have some fun. Here are a few of my favorite riffs.
- Pumpkin Swirl Chocolate Fudge – Melt 1/2 cup dark chocolate chips and swirl through the top of the fudge before chilling for a pretty marbled effect.
- Maple Pumpkin Spice Fudge – Replace 1 teaspoon of the vanilla with 1 teaspoon pure maple extract for a deeper, cozy flavor.
- Pumpkin Pecan Pie Fudge – Press a layer of crushed pecan sandies or graham crackers into the bottom of the pan before adding the fudge.
- Salted Pumpkin Spice Fudge – Sprinkle flaky sea salt over the top right after spreading the fudge for a sweet-salty hit.
- Nut-Free Pumpkin Fudge – Skip the nuts and add mini marshmallows or extra white chocolate chips on top for texture.
- Mocha Pumpkin Spice Fudge – Stir 1–2 teaspoons instant espresso powder into the pumpkin mixture for a subtle coffee note that cuts the sweetness.
If you’re cooking for specific dietary needs, you can also look for dairy-free white chocolate and vegan condensed milk alternatives, though the set and flavor will be slightly different.
Storage, Freezing & Make-Ahead Tips
This is where this fall dessert recipe really shines for busy seasons.
How to Store in the Fridge
- Place fudge squares in an airtight container.
- Use parchment or wax paper between layers to prevent sticking.
- Store in the refrigerator for up to 2 weeks.
The texture stays firm yet creamy, and the flavors actually deepen after the first day.
How to Freeze Pumpkin Fudge
- Arrange cut squares on a baking sheet in a single layer and freeze until solid.
- Transfer the frozen pieces to a freezer-safe bag or container, again with parchment between layers.
- Label with the date and name (you’ll thank yourself later).
Frozen pumpkin spice fudge keeps well for up to 2–3 months.
To enjoy from frozen:
- Let pieces thaw in the refrigerator for a few hours or overnight.
- For faster thawing, place at room temperature for 30–60 minutes.
Make-Ahead Advice
If you’re prepping for Thanksgiving or a fall party:
- Make the fudge 2–3 days ahead and keep it chilled.
- Cut it the day you plan to serve or gift it, so the edges look fresh and clean.
It’s a great holiday fudge recipe to batch-make; I usually double the recipe and use a 9×13 pan when I’m feeding a crowd.
Notes from My Kitchen
Let me share a few “learned the hard way” tips from my own kitchen testing.
Pumpkin Moisture Matters
The biggest reason pumpkin spice fudge doesn’t set well is too much moisture in the pumpkin. If your brand is on the watery side, that quick cook in the pan at the beginning really helps. You want it thick, almost like mashed sweet potatoes.
Gentle Heat Is Your Friend
White chocolate scorches faster than regular chocolate. Keep the heat low, stir often, and resist the urge to rush. If your stove runs hot, you can even use a double boiler.
Sweetness Balance
This is a sweet candy-style pumpkin spice dessert, no way around that. The salt, cinnamon, and pumpkin help balance it. If you’re sensitive to sweet flavors, the salted version or adding espresso powder is a nice tweak.
Cutting Clean Squares
If you’re making this for gifting or a bake sale, that hot-knife trick is worth the extra step. It gives you those picture-perfect edges you see on Pinterest… most of the time, anyway.
Batch Size
You can halve the recipe in an 8×4 or 9×5 loaf pan if you just want a small batch. Or double it for a 9×13 pan. Just keep the thickness similar so it sets properly.
Frequently Asked Questions
Can I use evaporated milk instead of sweetened condensed milk?
No—evaporated milk doesn’t contain the sugar and thickness needed, and your fudge won’t set correctly.
My fudge didn’t set. Can I fix it?
Sometimes you can remelt it gently, add a small handful of extra white chocolate chips, stir until smooth, and then re-chill. Also check that your pumpkin wasn’t too watery.
Can I make this Pumpkin Spice Fudge Recipe without white chocolate?
Not really with this particular method; the white chocolate provides structure. If you’re avoiding white chocolate, you’d need a different style of fudge recipe.
Is canned pumpkin the same as pumpkin pie filling?
No—pumpkin pie filling has sugar and spices added. You need 100% pure pumpkin for this recipe, or the sweetness and texture will be off.
Can I make this in the microwave?
You can carefully melt the white chocolate with the sweetened condensed milk in 20–30 second bursts, stirring in between, but I still recommend cooking the pumpkin and spices briefly on the stove first.
How long can I leave the fudge out at room temperature?
For parties, it’s fine at room temperature (below 72°F) for about 2–3 hours. For longer storage, keep it in the fridge.
Can I use homemade pumpkin puree?
Yes, but make sure it’s very thick and well-drained, since homemade pumpkin often has more water than canned.
Is this Pumpkin Spice Fudge Recipe gluten-free?
The fudge itself is usually gluten-free if your ingredients are certified gluten-free; just be careful with toppings like cookies or flavored chips.
Final Thoughts
This Pumpkin Spice Fudge Recipe has become one of those traditions in my house that quietly announces, “Fall is here.” It’s simple, cozy, and easy enough for a weeknight, yet special enough for Thanksgiving dessert tables and holiday platters.
If you try this pumpkin fudge recipe, I’d love to hear how it turned out—what tweaks you made, who you shared it with, and whether it earned a spot in your yearly autumn treats recipe lineup. And if you’re in a seasonal mood, you might also enjoy playing around with other fudge flavors like maple pecan or hot cocoa fudge next.
Now, go warm up some pumpkin, stir those spices, and cut yourself a little square of fall.
Pumpkin Spice Fudge
Ingredients
- 3 cups white chocolate chips about 18 oz / 510 g; good-quality, melts smoothly
- 14 oz sweetened condensed milk one can; do not substitute evaporated milk
- 1/2 cup pumpkin puree 120 g; 100% pure pumpkin, not pumpkin pie filling
- 4 tablespoons unsalted butter 56 g; cut into small pieces
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract pure, if possible
- 1/4 teaspoon fine sea salt
- 1/2 cup pecans or walnuts finely chopped and toasted, optional
- 2-3 tablespoons white or dark chocolate chips for sprinkling on top, optional
- coarse sea salt flakes for sprinkling on top, optional
- crushed gingersnap cookies or graham cracker crumbs for topping, optional
Instructions
- Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on two sides to lift the fudge out later. Lightly spray the pan first so the parchment sticks and doesn’t slide around.
- In a medium saucepan over low to medium-low heat, combine the pumpkin puree, pumpkin pie spice, cinnamon, and fine sea salt. Cook, stirring often, for 3–5 minutes until the mixture slightly thickens and smells fragrant. This cooks off excess moisture and intensifies the spice flavor.1/2 cup pumpkin puree, 1 1/2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, 1/4 teaspoon fine sea salt
- Add the sweetened condensed milk and butter to the saucepan with the pumpkin mixture. Keep the heat low and stir constantly until the butter is completely melted and the mixture is smooth and uniform. Do not let it boil.14 oz sweetened condensed milk, 4 tablespoons unsalted butter
- Reduce the heat to as low as possible. Add the white chocolate chips to the warm pumpkin mixture and stir gently and continuously until the chips are almost completely melted and the mixture is thick and smooth. If a few small bits remain, remove the pan from the heat and continue stirring; the residual heat will usually finish melting them. If the mixture looks greasy or starts to separate, remove from heat and stir briskly until it comes back together.3 cups white chocolate chips
- Once the white chocolate is fully melted and the mixture is smooth and glossy, stir in the vanilla extract. If using nuts, gently fold them into the fudge mixture. The mixture should be thick, glossy, and pale pumpkin-colored.2 teaspoons vanilla extract, 1/2 cup pecans or walnuts
- Scrape the fudge mixture into the prepared pan and spread it evenly with a spatula. Tap the pan gently on the counter a few times to release air bubbles. If using toppings such as extra chocolate chips, coarse sea salt, or cookie crumbs, sprinkle them evenly over the warm fudge and press very lightly so they adhere.2-3 tablespoons white or dark chocolate chips, coarse sea salt flakes, crushed gingersnap cookies or graham cracker crumbs
- Cover the pan loosely with foil or plastic wrap and refrigerate for at least 3–4 hours, or until the fudge is firm enough to slice. For the cleanest cuts and best texture, chill overnight.
- Lift the chilled fudge out of the pan using the parchment overhang and place it on a cutting board. Using a sharp knife, cut into 25 larger squares (5×5) or up to 36 smaller squares (6×6). For very neat edges, run the knife under hot water, wipe it dry, and cut, wiping the blade between slices. Serve chilled or at cool room temperature.
