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Pumpkin Fudge Recipe

I’m so excited to share this Pumpkin Fudge Recipe with you because it’s one of those surprising treats that brings fall flavors and creamy indulgence together in the easiest way possible. Whether you’re craving something comforting for a chilly afternoon or need a festive dessert for Thanksgiving, this fudge hits all the right notes. It’s wonderfully smooth, perfectly spiced, and has that cozy pumpkin vibe without being overly complex.

Over the years, I’ve made plenty of fudge recipes, but adding pumpkin puree and pumpkin pie spice really amps up the fall factor while keeping that classic fudge texture. Plus, it’s quick enough to whip up when you want something sweet but don’t want to fuss with baking. You’ll find yourself reaching for this Pumpkin Fudge Recipe every season once you try it!

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Why This Recipe Works

  • Simple Ingredients: Uses easy-to-find pantry staples for fast prep and no complicated steps.
  • Perfect Texture: The combination of white chocolate and pumpkin puree creates creamy fudge that holds shape beautifully.
  • Balanced Flavor: Pumpkin pie spice adds warmth without overpowering the white chocolate sweetness.
  • Customizable Appearance: Optional orange food coloring gives it that irresistible autumn glow.

Ingredients & Why They Work

Each ingredient in this Pumpkin Fudge Recipe plays an important role in flavor, texture, and appearance, making the final treat both delicious and easy to get just right. When you shop, go for good quality white chocolate and real pumpkin puree – it makes all the difference.

  • Premium white chocolate chips: I always recommend Ghirardelli for consistency and smooth melting.
  • Sweetened condensed milk: This adds richness and sweetness, ensuring fudge sets with a creamy texture.
  • Unsalted butter: Provides smoothness and helps the fudge set without extra saltiness.
  • Pumpkin puree: Use pure pumpkin, not pumpkin pie filling, for authentic flavor and texture.
  • Pumpkin pie spice: This warm blend brings cozy autumn vibes and complements the white chocolate beautifully.
  • Orange gel food coloring (optional): Gives that classic pumpkin orange hue without altering texture.
  • Cornstarch: Helps stabilize the fudge and enhances firmness once chilled.
  • Vanilla extract: Adds depth and rounds out all the flavors.
  • White chocolate melting wafers (optional): Perfect for quick, pretty drizzles that set fast on top.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to experiment with this Pumpkin Fudge Recipe depending on the season and mood. Sometimes I add a pinch more spice if I’m craving that extra warmth, or drizzle dark chocolate instead of white for a contrasting look and flavor. You should definitely make it your own!

  • Variation: Adding chopped toasted pecans on top gives a lovely crunch that complements the creamy fudge beautifully.
  • Dairy-Free Option: Try using dairy-free white chocolate and coconut condensed milk to make it vegan-friendly, though texture may be slightly different.
  • Spice Level: Feel free to customize the pumpkin pie spice blend to your liking—more cinnamon and ginger if you prefer.
  • Color Boost: I sometimes skip the food coloring for a natural pumpkin tone, but a drop of orange gel food coloring really makes it pop for parties.

Step-by-Step: How I Make Pumpkin Fudge Recipe

Step 1: Prep Your Pan and Ingredients

Start by lining an 8×8 baking dish with parchment paper. You want the parchment to hang over the edges slightly so you can lift the fudge out easily when it’s set. Having all ingredients measured and ready helps the melting process go smoothly—white chocolate, butter, and sweetened condensed milk come together quickly and can seize if heat is too high.

Step 2: Melt and Mix Gently

Over medium-low heat, combine white chocolate chips, sweetened condensed milk, and unsalted butter in a saucepan. Stir frequently so nothing sticks or burns—patience here creates that perfectly silky base. When most of the chocolate and butter are melted, add your pumpkin puree and pumpkin pie spice. Stir continuously until the mix is completely smooth and uniform. Lower the heat to low before moving on.

Step 3: Add Color, Cornstarch & Flavor

Now stir in the orange gel food coloring if you’re using it, along with the vanilla extract. The color really gives your fudge that festive pumpkin glow that wows guests! Finally, sift in the cornstarch and stir well to avoid lumps—this little addition helps the fudge firm up nicely after chilling.

Step 4: Chill and Decorate

Pour your fudge mixture into the prepared pan, spreading it evenly with a spatula. Then comes the hardest part—letting it chill! Refrigerate for at least 6 hours or, even better, overnight to really let it set firmly. Once firm, melt white chocolate wafers following package instructions and drizzle over the fudge for a simple but elegant finishing touch. Slice into squares and serve.

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Pro Tips for Making Pumpkin Fudge Recipe

  • Low and Slow Melting: Keep your heat low to prevent the chocolate from seizing or burning—it makes a smooth fudge base every time.
  • Use Quality Chocolate: Premium white chocolate chips like Ghirardelli melt creamier and give consistent results.
  • Parchment Paper Lift: Line your pan with parchment hanging over edges to easily lift fudge out for cutting without mess.
  • Avoid Cornstarch Clumps: Always sift cornstarch and stir quickly to keep your fudge silky smooth without lumps.

How to Serve Pumpkin Fudge Recipe

The image shows three pieces of light tan fudge with a smooth, slightly grainy texture, each decorated with thin white icing lines in a diagonal and grid pattern. Two pieces are stacked on a white marbled surface, with the top piece having a small orange pumpkin decoration made of icing. A third piece lies flat nearby, also with white icing lines. In the background, there is a block of unsalted butter with a colorful blue, yellow, and green label, along with orange pumpkins and bright pink flowers, all set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this fudge with a simple white chocolate drizzle from melting wafers—it adds elegance and a little extra sweetness. Sometimes I sprinkle a bit of crushed pecans or toasted pumpkin seeds to add texture and a nutty twist that pairs wonderfully with the pumpkin flavor.

Side Dishes

This pumpkin fudge is fantastic alongside hot beverages like spiced chai tea, pumpkin spice lattes, or even a cup of rich coffee. Pairing it with some fresh fruit or light cookies balances the decadence if you’re serving a dessert platter.

Creative Ways to Present

For special occasions, I like to cut the fudge into mini bite-sized squares and arrange them on a festive platter with autumn leaves or cinnamon sticks for an inviting fall centerpiece. Wrapping small pieces individually in wax paper also makes adorable homemade gifts! It’s a simple touch that always gets compliments.

Make Ahead and Storage

Storing Leftovers

Once your pumpkin fudge is set and sliced, I recommend storing it in an airtight container in the fridge. This keeps the fudge firm and prevents any fridge odors from creeping in. It’s best enjoyed within a week for optimal freshness, but I’ve found it often disappears much sooner!

Freezing

If you want to make it ahead of time or preserve extras, wrap individual fudge squares tightly in plastic wrap, then store them in a freezer-safe container or bag. When you’re ready, just thaw the portion you want in the fridge overnight—this keeps texture and flavor intact without getting sticky.

Reheating

Fudge is best enjoyed cold or at room temperature, so I usually don’t reheat leftovers. If you prefer slightly softened fudge, just let it sit at room temperature for 15-20 minutes before serving. Avoid microwaving as it can alter texture and make the white chocolate seize.

FAQs

  1. Can I use canned pumpkin pie filling instead of pumpkin puree?

    It’s best to use pure pumpkin puree because canned pumpkin pie filling contains added sugars and spices, which can throw off the balance of the fudge’s flavor and texture.

  2. What’s the difference between sweetened condensed milk and evaporated milk in this recipe?

    Sweetened condensed milk is thick and very sweet, which is essential for the fudge’s texture and sweetness. Evaporated milk is unsweetened and much thinner, so it won’t produce the same creamy, firm fudge.

  3. Can I skip the orange food coloring?

    Absolutely! The food coloring is optional and purely cosmetic. Your fudge will still taste delicious with a more natural pale pumpkin color.

  4. How should I cut the fudge to avoid crumbling?

    Use a sharp knife warmed briefly under hot water and wiped dry before slicing. Press gently in a single motion rather than sawing to get clean cuts.

  5. Can I add nuts to the fudge?

    Yes! Adding chopped toasted pecans or walnuts can give a nice crunch and depth, just fold them in after removing the fudge from heat before pouring into the pan.

Final Thoughts

This Pumpkin Fudge Recipe has become one of my go-to treats for fall gatherings and cozy nights because it’s as joyful to make as it is to eat. I hope you enjoy the balance of creamy sweetness and aromatic spice as much as I do. Trust me, once you try this, it’ll become a seasonal favorite you’ll love to share with friends and family—so grab your parchment paper and get ready for some sweet pumpkin magic!

Print
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Pumpkin Fudge Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 25 reviews
  • Author: Taylor
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 6 hours 20 minutes
  • Yield: 20 pieces
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This rich and creamy Pumpkin Fudge combines the sweet smoothness of white chocolate with the warm spices and flavor of pumpkin, perfect for fall celebrations and holiday treats. The fudge is easy to prepare on the stovetop and sets beautifully in the refrigerator, resulting in a delightfully soft and spiced confection that melts in your mouth. Optional white chocolate drizzle adds a decorative touch.


Ingredients

Fudge Base

  • 3 cups (510 g) premium white chocolate chips
  • ½ cup (120 ml) sweetened condensed milk
  • 3 tablespoons unsalted butter
  • ¼ cup (55 g) pumpkin puree
  • 1 ½ teaspoons pumpkin pie spice
  • 1 drop orange gel food coloring (optional)
  • 1 tablespoon cornstarch, sifted
  • 1 teaspoon vanilla extract

Drizzle (optional)

  • ½ cup (85 g) white chocolate melting wafers


Instructions

  1. Prepare Pan: Line an 8×8 inch baking dish with parchment paper and set aside to prevent sticking and allow easy removal of the fudge.
  2. Melt Chocolate Mixture: In a medium saucepan over medium-low heat, combine white chocolate chips, sweetened condensed milk, and unsalted butter. Stir frequently until the chocolate and butter are mostly melted and mixture is smooth.
  3. Add Pumpkin and Spices: Stir in pumpkin puree and pumpkin pie spice until fully incorporated. Continue stirring and reduce heat to low to prevent burning.
  4. Add Flavorings and Thickener: Mix in the orange gel food coloring if using, vanilla extract, and sifted cornstarch thoroughly to combine all flavors and lightly thicken the fudge mixture.
  5. Cool in Pan: Remove the saucepan from heat and immediately pour the fudge mixture into the prepared baking dish. Spread evenly with a spatula.
  6. Chill Until Firm: Place the pan in the refrigerator and chill for at least 6 hours or preferably overnight until the fudge is fully set and firm to the touch.
  7. Melt Drizzle Chocolate: Once the fudge is set, melt the white chocolate melting wafers according to package instructions, typically by microwaving or using a double boiler.
  8. Decorate and Serve: Drizzle the melted wafers over the set fudge using a spoon or piping bag for a decorative finish. Slice into 20 pieces and enjoy.

Notes

  • Ensure to use sweetened condensed milk, not evaporated milk, for the proper sweetness and texture.
  • If desired, substitute the pumpkin pie spice with a combination of cinnamon, nutmeg, ginger, and cloves to your taste.
  • Orange gel food coloring is optional but helps to achieve a classic pumpkin color.
  • Use parchment paper to line the pan; this will make removing the fudge easier.
  • Chilling overnight improves firmness and flavor melding.
  • If white chocolate melting wafers are unavailable for drizzle, use additional white chocolate chips, but allow extra time to set.
  • Store the fudge in an airtight container in the refrigerator to maintain freshness.

Nutrition

  • Serving Size: 1 piece
  • Calories: 150 kcal
  • Sugar: 18 g
  • Sodium: 40 mg
  • Fat: 8 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 15 mg

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