Pumpkin Spiced Fudge
If you’ve never made fudge before, don’t worry. I promise, this one’s super simple. It’s sweet, a little spicy, and just the right kind of melt-in-your-mouth goodness that makes a perfect treat for fall parties, after-school snacks, or a quiet moment with a warm cup of coffee.
Here’s What You’ll Need
How To Make Pumpkin Spiced Fudge
Step 1: Prep Your Pan
Line a 9×9 baking dish with parchment paper (this makes it way easier to pull the fudge out later) and give it a little spritz with nonstick spray. You want your fudge to come out clean, not stick to the corners!
Step 2: Get Things Melting
In a big pot (bigger than you think you need, this mixture will bubble up), combine your sugar, butter, evaporated milk, and pumpkin puree. Set it over medium heat and give it a good stir.
Let it come to a boil and then keep it bubbling for about 5 minutes, stirring often so nothing sticks to the bottom or burns. It should start to thicken up just a bit.
Step 3: Stir In The Magic
Once your mixture has boiled and thickened, take it off the heat. Now it’s time to add the marshmallow creme, white chocolate chips, and pumpkin pie spice. Stir, stir, stir until it’s all beautifully smooth and creamy. Don’t rush this part,it takes a minute, but oh it’s worth it.
Step 4: Pour And Wait
Pour the fudge mixture into your prepared pan and smooth out the top with a spatula. Sprinkle a little extra pumpkin pie spice on top if you want it to look extra fancy (and a bit spicier).
Then, and this is the hard part, you’ve got to let it sit. Leave it at room temperature overnight so it sets up nice and firm.
Step 5: Slice and Serve
Once it’s set, lift it out of the pan using the parchment paper, cut it into squares, 2 inches is perfect for a generous bite, and serve!
If you’re feeling extra, wrap up little squares in wax paper or tuck them into mini treat bags. It makes a lovely little gift for neighbors, teachers, or your best friend who needs a sweet pick-me-up.
Fun Variations to Try
Want to make this fudge your own? Here are a few easy (and tasty) ways to mix it up!
1. Nutty Pumpkin Fudge
Add ½ cup of chopped pecans or walnuts to the fudge right before pouring it into the pan. The crunch adds such a nice texture!
2. Salted Pumpkin Caramel Fudge
Drizzle some melted caramel on top before it sets, then sprinkle with flaky sea salt. Oh my… yes, it’s as good as it sounds.
3. Pumpkin Mocha Fudge
Stir in a tablespoon of instant espresso powder with your pumpkin spice for a fudge that’s got a little kick! It’s like a pumpkin spice latte in fudge form.
4. Chocolate Swirl
Melt ½ cup of semi-sweet chocolate chips and swirl it into the top of the fudge after pouring it into the pan. Use a knife to create pretty swirls!
5. Gingersnap Crust
For something really special, press a simple gingersnap crust into the bottom of your dish before adding the fudge. Just crush gingersnaps, mix with a little melted butter, and press into the pan like you would with a cheesecake crust.
Tips
- Use a candy thermometer if you’re unsure about boiling time. You want the temp to reach about 234°F (soft ball stage).
- Don’t walk away during the boiling step, this mixture can bubble up fast!
- Let it cool at room temp, don’t rush it in the fridge. That can mess with the texture.
- Store it in an airtight container at room temp for up to a week. If it lasts that long!
Make It a Party!
This Pumpkin Spiced Fudge is such a hit for all your fall get-togethers! Pair it with:
- Hot apple cider or pumpkin hot chocolate
- A tray of caramel apples
- S’mores Latte
- Mini pumpkin pies
- A movie night setup with fluffy blankets and candles
So whether you’re making it for a party, a gift, or just a little “me moment” after a long day of being everyone’s everything, you’ve got this.
View More Pumpkin Recipes
- Vegan Pumpkin Waffles
- Pumpkin Cinnamon Rolls
- Pumpkin Spiced Scones
Pumpkin Spiced Fudge
Ingredients
- 3 cups sugar
- 1 ½ sticks of butter softened
- ½ cup pumpkin puree just the pumpkin, not the pie filling
- 7 oz marshmallow creme
- 5 oz evaporated milk
- 1 ¼ cups white chocolate chips
- 1 tablespoon pumpkin pie spice plus a little extra for sprinkling on top
Instructions
- Line a 9×9 baking dish with parchment paper (this makes it way easier to pull the fudge out later) and give it a little spritz with nonstick spray. You want your fudge to come out clean, not stick to the corners!
- In a big pot, combine your sugar, butter, evaporated milk, and pumpkin puree. Set it over medium heat and give it a good stir. Let it come to a boil and then keep it bubbling for about 5 minutes, stirring often so nothing sticks to the bottom or burns. It should start to thicken up just a bit.
- Once your mixture has boiled and thickened, take it off the heat. Add the marshmallow creme, white chocolate chips, and pumpkin pie spice. Stir until it’s all beautifully smooth and creamy.
- Pour the fudge mixture into your prepared pan and smooth out the top with a spatula. Sprinkle a little extra pumpkin pie spice on top if you want it to look extra fancy (and a bit spicier). Then, and this is the hard part, you’ve got to let it sit. Leave it at room temperature overnight so it sets up nice and firm.
- Once it’s set, lift it out of the pan using the parchment paper, cut it into squares, 2 inches is perfect for a generous bite, and serve! If you’re feeling extra, wrap up little squares in wax paper or tuck them into mini treat bags. It makes a lovely little gift for neighbors, teachers, or your best mom friend who needs a sweet pick-me-up.
