Fudge is always a holiday favorite and Pumpkin Fudge is a pumpkin spice treat that fits right into fall celebrations, Thanksgiving and on into Christmas!
When it comes to the holiday season and sweet treats, fudge is always a favorite. While a lot of people think of fudge mainly as a Christmas treat, it really can be eaten ANY time of year.
That’s why I especially like this Pumpkin Spice Fudge recipe because it is perfect all through the fall season with harvest festivals, Halloween and Thanksgiving as a fall fudge recipe, but it also fits right in at Christmas too.
This is the BEST pumpkin fudge recipe because not only is it delicious, but it’s also easy to make with only 7 ingredients that you’ll find in any supermarket.
For our easy pumpkin fudge, we made it in a square pan and then cut into squares. If you’re looking to make it a bit more fun, you can pour your fudge mixture into mini silicone pumpkin molds and end up with pumpkin-shaped fudge!
This homemade fudge makes a fun party favor if you place it inside cellophane treat bags and tie-up with colorful ribbon. Everybody loves to receive homemade fudge as a gift!
Pumpkin Fudge Recipe
Pumpkin Fudge Ingredients:
(See recipe card below for amounts and full instructions.)
- white sugar
- butter, softened
- evaporated milk
- pumpkin puree
- white chocolate chips
- marshmallow cream (aka marshmallow creme)
- pumpkin pie spice
How to Make Pumpkin Fudge:
Line a 9×9 dish with parchment paper and spray lightly with nonstick spray.
In a large pot over medium heat stir sugar, butter, evaporated milk, and pumpkin until the mixture comes to a boil.
Continue boiling for about 5 minutes, stirring often, until the mixture begins to thicken.
Remove the pot from the heat and stir in white chocolate chips, marshmallow creme, and pumpkin pie spice until smooth and creamy.
Pour into prepared pan. Dust top with additional pumpkin pie spice (optional).
Allow to harden at room temperature overnight.
Remove from the pan, slice, and serve.
Pumpkin Fudge Variations:
While we prefer the end result when using white chocolate chips, if you’re a fan of the pumpkin and chocolate (as in milk or dark chocolate) combination, you can use regular chocolate chips instead of the white chips.
Pumpkin Fudge Toppings:
The pumpkin fudge recipe is perfect as written, but if you want to add a topping to your fudge, I suggest using pepitas (pumpkin seeds) and putting them on top of your fudge before it cools and hardens.
Alternatively you can sprinkle a spiced sugar mixture on top. Mix 1 teaspoon of pumpkin pie spice with 4 teaspoons of white sugar and then sprinkle on top.
Another topping option is to chop walnuts (leave the pieces big and chunky) and press into the top of your fudge before it hardens.
How to Store Pumpkin Fudge:
Store in an airtight container for up to two weeks.
Can I use Marshmallow Fluff instead of Marshmallow Creme?
While they are very similar, to get nice smooth fudge you will want to use Marshmallow Creme rather than Marshmallow Fluff.
More Fudge Recipes:
Here are more Christmas fudge recipes from Thrifty Jinxy you will love!
- Eggnog Fudge
- Mint Chocolate Fudge
- Gingerbread Fudge
- Peppermint Fudge
- Sugar Cookie Fudge
- Heath Toffee Fudge
- Strawberry Fudge
PIN IT ON PINTEREST:
- Line a 9x9 dish with parchment paper and spray lightly with nonstick spray.
- In a large pot over medium heat stir sugar, butter, evaporated milk, and pumpkin
until the mixture comes to a boil .
- Continue boiling for about 5 minutes, stirring often, until the mixture begins to
- Remove the pot from the heat and stir in white chocolate chips, marshmallow cream, and pumpkin pie spice until smooth and creamy.
- Pour into prepared pan.
- Sprinkle with additional pumpkin pie spice (optional).
- Allow to harden at room temperature overnight.
- Remove from the pan and slice.
Amount Per Serving: Calories: 133Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 39mgCarbohydrates: 22gFiber: 0gSugar: 20gProtein: 1g
Nutrition is calculated automatically and may not be accurate.