Easy Pumpkin Fudge
Pumpkin Fudge can give you the same delicious creamy, autumn-spiced flavors of pumpkin pie generally reserved for Thanksgiving. Plus, everyone LOVES Homemade Fudge!
This Easy Fudge Recipe takes just minutes to make with pantry ingredients. If you love pumpkin treats, this pumpkin candy will rock your taste buds!
Why You Must Make
I was intrigued when I came across a few recipes for pumpkin fudge on the Internet. My family, die-hard chocolate fudge fans, were skeptical. I shouldn’t have worried!
- I used my very popular No-Fail Fudge recipe and tweaked it to make this pumpkin fudge.
- When offering to some girlfriends, the two who were brave enough to eat fudge at 10 AM went back for seconds!
- It’s super easy and perfect for fall! Who wouldn’t want to try Pumpkin Spice Fudge?!!
How to Make
This was my basic fudge recipe with a few minor changes.
- First, some brown sugar replaced a cup of granulated sugar.
- PRO-Tip: For the pumpkin twist, a half cup of pumpkin plus the same melange of spices used for pumpkin pie.
- Instead of semi-sweet chocolate chips, stir in white chocolate chips.
- PRO-Tip: If you don’t want any visible chocolate, finely chop the white chocolate before adding it. Note that chocolate chips are designed to keep their shape for the best results with chocolate chip cookie recipes but don’t always melt completely without some vigorous stirring.
- PRO-Tip: If you don’t have a candy thermometer, just allow your fudge mixture to boil for 5 minutes so it will be firm enough when it is chilled.
- In addition to vanilla, the fudge is flavored with cinnamon, ginger, and cloves, which are warm autumn spices that are used in pumpkin pie and pumpkin bread.
- Pour the fudge into a foil-lined pan and smooth the top with an offset spatula.
- Cool completely before cutting.
My friends enjoyed the little bits of white chocolate interspersed in this easy fudge recipe. I took a batch across the street to share with my knitting group.
Ingredient Notes
- Kitchen Staples – Sugar, Brown Sugar, Butter, Ground Cinnamon, Ground Ginger, Ground Cloves
- Evaporated Milk – I used the Carnation brand.
- Pumpkin Puree -You will not use the whole can. Do not buy pumpkin pie filling, you want pure pumpkin puree with no sugar or spices.
- White Chocolate Chips – I used the Ghirardelli brand. Chop if you don’t want bits of white chocolate in your fudge.
- 1 jar (7 oz.) marshmallow crème – I use Jet-Puffed brand
- Vanilla Extract – Use pure vanilla extract, never artificially flavored.
Expert Tips
If you’ve ever made the No-Fail Fudge recipe on the back of a jar of marshmallow creme, you can make this pumpkin pie spice recipe. Here are a few tips specifically for this pumpkin version.
- PRO-Tip: There is a major difference between a can of pumpkin pie filling and a can of pumpkin puree. You want the pumpkin puree which is just plain pumpkin with no sugar or spices added.
- I like adding a combination of cinnamon, ginger, and cloves, the same spices I use in my pumpkin pie. If there are other pumpkin pie spices you like, feel free to add them to your fudge.
- Chop your white chocolate chips if you’d prefer a smooth textured pumpkin fudge.
- You can also use 12 ounces of chopped white chocolate if you’d like, though white chocolate bars will be more expensive than chocolate chips.
- If you’d like to add some crunch, fold in some chopped pecans or walnuts before pouring the fudge into the prepared pan.
- PRO-Tip: Use Kraft Marshmallow Creme. A friend tried another one of my recipes using Marshmallow Fluff and it didn’t set well, so do not substitute.
- Using a candy thermometer helps ensure the fudge comes to the proper temperature, 234º.
- A reader asked about adding nuts. I think that’s a delicious option. Add up to a cup of chopped walnuts or pecans before scraping the fudge mixture into the pan. If your nuts have been in the pantry for ages, warm them in a skillet first to bring out their essential oils (which means more flavor!) and cool them before using.
Frequently Asked Questions
This fudge keeps well at room temperature for 2-3 days as long as it’s in an airtight container. We’ve kept it out for a week or longer, After that, store it in the refrigerator or wrap well and freeze it.
Yes, it freezes well for up to 3 months if wrapped airtight. Just defrost in the refrigerator overnight before serving.
Make sure to line your pan with non-stick foil so you can use that to remove the cooled fudge using the foil as a sling. Place it on a cutting board. Use a sharp knife, wiping it off after each cut as needed, and cut into squares.
For gifts, use cellophane bags with festive ribbons, candy boxes with wax or parchment paper between layers, or on a festive plate covered with plastic wrap.
Add a candy pumpkin to each square for a fun presentation.
You May Also Like:
- White Chocolate Pumpkin Mousse from A Day in the Life on the Farm
- Pumpkin Roll Recipe
- Pumpkin Cheesecake Bars
- Pumpkin Bars with Cream Cheese Frosting
- More of the Best Pumpkin Recipes
- More Dessert Recipes
Easy Pumpkin Fudge
Autumn spiced pumpkin fudge inspired by Nestle.
Ingredients
- 2 cups sugar
- 1 cup brown sugar
- ¾ cup (1 ½ sticks) butter
- ⅔ cup evaporated milk
- ½ cup pumpkin puree
- 1 ½ teaspoons cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 cups white chocolate chips, chopped
- 1 jar (7 oz.) marshmallow crème
- 1 ½ teaspoons vanilla
Instructions
- Line a 9 x 9-inch baking pan with non-stick foil (this makes it easier to lift fudge out of the pan for cutting). For thinner fudge, you may use a 9 x 13 pan.
- Place sugar, brown sugar, evaporated milk, pumpkin, butter, and spices in a medium saucepan.
- Bring to a full boil over medium heat, stirring constantly. Boil, stirring constantly, for approximately 5 minutes or until a candy thermometer reaches 234°. (I always use a thermometer to play it safe).
- Pull off the heat and immediately add in marshmallow creme, white chocolate chips, and vanilla extract.
- Stir briskly until the chocolate chips are melted. Pour into your prepared pan and let cool on a wire rack for about 2 hours.
- Cut into 1-inch pieces to serve. Store covered in refrigerator.
Notes
Total time does not include cooling time.
Nutrition Information:
Yield:
36Serving Size:
1 squareAmount Per Serving: Calories: 121Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 15mgCarbohydrates: 23gFiber: 0gSugar: 22gProtein: 1g
46 Comments on “Easy Pumpkin Fudge”
This is great, thank you! I made it as written the first time, and then the next time cut back 1/2 cup of white sugar and added 2 tbsp of pumpkin puree, which worked out pretty perfectly for what I wanted. I have been doing half with chopped toasted pecans on top and half without for different preferences, and it’s delicious either way.
Thanks for sharing your tweaks, Jenny!! I’m glad you enjoyed!
Made this fudge for a local fall festival, turned out great. I like the bits of white chocolate in it. I do cook it longer than the 5 minutes, and cook to 234, closer to softball stage, so it is firmer.
Thanks so much for reporting back, Linda! Thanks for adding your tip—I know others wanting to make this will appreciate them, too/
This sounds seasonally amazing:@) I had a candy cookbook years ago and remember a pumpkin fudge recipe that took much longer, and this one sounds foolproof:@)
I have a question about the use of marshmallow creme. I used it in another pumpkin fudge recipe and followed the instructions I thought to a T and it turned out soft. Almost like soft taffy! Can you DELETE the marshmallow creme?
Hi, Jeff, I don’t think it would work without the marshmallow creme. Maybe use 3/4 of the jar to see if that makes it firmer?
I made this recipe and mine turned out on the soft side. I made it again and made sure I cooked it until it reached the temperature listed. That time it was perfect. I think I got impatient the first time and didn’t cook it long enough.
I hope you enjoy it, Andi!! Thanks for letting me know 🙂
I just made it for a friend who loves pumpkin fudge. I followed the recipe exactly. It turned out perfect. . Thank you for this great recipe.
SO happy that it was a success, Sandy! What a nice treat for your friend 🙂
I made this treat and it sure is delicious. My question is, mine turned out kind of soft, not gooey or anything just soft, I also know nothing about fudge but are they supposed to be a little more hard? If so what am I doing wrong? I followed your directions to the T.
Hi, Courtney,
This is a slightly softer fudge, but if you’d like it firmer, here are some suggestions:
It could be that the fudge mixture didn’t get up to the proper temperature even if you boiled it for the full 5 minutes. If you have a kitchen thermometer, use it to make sure it gets to 234 degrees. Otherwise, you could store it in the refrigerator and bring it out for about 30 minutes before eating to take the chill off. The pieces should be firmer then. So glad you enjoyed the flavor!
Sounds delish! Do you cut the heat off before adding the last three ingredients?
Yes, I do, Jessica. I’ll make a note of it in the recipe 🙂 Hope you enjoy!
My kids really loved this fall treat! So delicious!
Love how easy this was to make! The perfect fall treat!
such a perfect fall treat!
Hello! I have whole cloves at home…will that work or do they need to be ground?
Definitely grind them into a powder, Karen. Or just buy a small container of ground cloves. Whole cloves won’t provide enough flavor, plus you wouldn’t want anyone to accidentally bite into one 🙂 Hope you enjoy!
I think pecans would be good in this, how much would you add?
Hi, Cindy,
Yes, pecans would be a delicious addition. I’d warm them in a skillet, then cool before using to bring out their natural oils (if you’re in a hurry, it’s OK to skip). I’d start by mixing in ¾ cup, then add another ¼ cup if you want more. I hope you enjoy!
now that is one festive piece of fudge! Happy Thanksgiving to you and yours! XO hugs
WOW…. I love this sweet treat idea, its so different.
Totally and absolutely going to give this beauty a whirl.
Thanks for the inspiration. YARM!
This looks delicious and I can’t wait to try it. I love pumpkin and would love to review the recipe soon on my site.
I made this and put lots of walnuts in also. The taste is just fabulous but I could not get it to set up. I put it in the refrigerator and it got a lot like taffee. Still fabulous taste but nothing I could cut into neat bars.
The only thing that comes to mind is that it needs more cooking????
Hi, Kathy, this takes a longer boiling time than my usual fudge. I used a candy thermometer to make sure the mixture got hot enough to set. I bet your suspicion that it didn’t cook long enough is right. The addition of walnuts sounds marvelous!
oh my goodness! Thank you for sharing at the Thursday Favorite Things blog hop. Watch for your feature tomorrow xo
Lizzy,
I love fudge and pumpkin. This recipe looks delicious.
Annamaria
Oh my those white chocolate morsels send this recipe over the top! I may be the only person in my house eating these but that’s ok.
Damn girl this looks AMAZING!!! I was thinking of trying something similar! But you already did it awesomely!
What a great idea to celebrate the fall! I can understand the doubts of your family but saw the result I am sure that now is conquered! Have a wonderful fall!
Wow! Pumpkin Fudge is bursting out with awesome flavors and yummy goodness. SO YUM!
What a wonderful hostess gift this would make to take to a holiday dinner.
Wow, fascinating recipe. I bet it tastes amazing, Liz xx
really liking the idea of pumpkin fudge, and the white choco pieceS1 Great recipe and I really have to make it now
I’d go back for seconds, too! Pumpkin and white or dark chocolate certainly doe celebrate autumn =)
What a fun, and beautiful, fall treat to share and enjoy! I love this – I will have to see if I’m daring enough to give it a try one day; I’m sure my coworkers would appreciate it if I did. 😀
Talk about the perfect seasonal treat! This looks scrumptious.
Pumpkin fudge! Now that’s something I’ve got to try!
I invite you to share this yumminess at my Thursday blog hop ( link up until Sat. midnight) Hugs!
That is something I have not seen before! Nice treat!
I wouldn’t have thought of pumpkin fudge, but it looks delicious.
Sounds like a fairly easy nice spicy fudge:@)
Wow how many recipes with pumpkin…thet’s the right period!!
I love it.
Have a nice day
Now this is my kind of fudge! I have a feeling I could go for this at 10 AM also ;).