Pumpkin Spice Fudge
This Pumpkin Spice Fudge is a creamy, no-bake fall treat that combines white chocolate, real pumpkin puree, and warm spices for bite-size squares of pumpkin pie–inspired fudge. Perfect for holidays, gift boxes, and make-ahead entertaining.
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.
Notes
Storage: Place fudge squares in an airtight container with parchment or wax paper between layers and refrigerate for up to 2 weeks. For longer storage, freeze the cut squares on a baking sheet until solid, then transfer to a freezer-safe container with parchment between layers; freeze for up to 2–3 months. Thaw in the refrigerator or at room temperature before serving.
Tips: If your pumpkin puree is very watery, cook it an extra few minutes at the beginning until it is thick like mashed sweet potatoes. Keep the heat low when melting white chocolate, as it scorches easily—use a double boiler if your stove runs hot. For a salted version, finish with flaky sea salt on top. You can double the recipe for a 9×13-inch pan or halve it in a loaf pan, keeping similar thickness so it sets properly.
Nutrition
Calories: 180kcal
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