There’s something magical about fudge. It’s creamy, rich, and perfectly bite-sized for satisfying your sweet tooth. Now, take that classic treat and add a fall twist, and you’ve got something unforgettable—Pumpkin Fudge. This autumn-inspired dessert combines the smooth texture of traditional fudge with the cozy, spiced flavor of pumpkin. It’s a recipe that will not only impress your guests but also bring back warm memories of crisp fall mornings and festive gatherings.
What I love about Pumpkin Fudge is that it feels fancy but is surprisingly easy to make. It doesn’t require complicated techniques, and the ingredients are simple—things you likely already have in your pantry during the fall season. Whether you’re preparing a Halloween treat, a Thanksgiving dessert table, or just want a sweet snack to go with your coffee, Pumpkin Fudge is the perfect choice.
In this guide, I’ll walk you through why you’ll love Pumpkin Fudge, exactly how to make it step-by-step, and tips to help you get the creamiest, most delicious results every time.
Why You’ll Love Pumpkin Fudge
- Fall flavor in every bite – Pumpkin puree and warm spices like cinnamon, nutmeg, and cloves make this fudge taste like the essence of autumn.
- Smooth and creamy texture – Each piece melts in your mouth with a perfect balance of sweetness and spice.
- Festive and versatile – Serve it at parties, package it as gifts, or keep a batch on hand for cozy nights at home.
- Easy to make ahead – Pumpkin Fudge stores beautifully in the fridge, so you can prepare it in advance for stress-free entertaining.
- A unique fall dessert – Move over pumpkin pie! Pumpkin Fudge is an unexpected treat that will delight your friends and family.
How to Make Pumpkin Fudge
Making Pumpkin Fudge is straightforward, but a little patience is key to getting the perfect texture. Here’s how you can do it:
Ingredients
- 2 cups granulated sugar
- 1 cup light brown sugar, packed
- 3/4 cup unsalted butter
- 2/3 cup evaporated milk
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 2 tsp pumpkin pie spice
- 12 oz white chocolate chips
- 1 jar (7 oz) marshmallow creme
- 1 tsp vanilla extract
Instructions
- Prepare your pan – Line an 8-inch square baking pan with parchment paper or foil, leaving a little overhang for easy removal later.
- Cook the pumpkin mixture – In a heavy saucepan, combine the sugars, butter, evaporated milk, pumpkin puree, and pumpkin pie spice. Bring to a boil over medium heat, stirring constantly. Once boiling, let it cook for about 10–12 minutes until the mixture reaches the soft-ball stage (234–240°F) on a candy thermometer.
- Stir in the chocolate and marshmallow creme – Remove from heat and immediately stir in the white chocolate chips until melted and smooth. Quickly fold in the marshmallow creme and vanilla extract.
- Pour and set – Spread the mixture evenly into your prepared pan. Smooth the top with a spatula.
- Cool and cut – Allow the fudge to cool completely at room temperature, then refrigerate for at least 2 hours. Once set, lift it out of the pan using the parchment paper and cut into squares.
What to Serve With Pumpkin Fudge
Pumpkin Fudge is rich on its own, but it pairs beautifully with a variety of fall favorites:
- Coffee or lattes – Especially pumpkin spice or cinnamon lattes.
- Apple cider – A warm mug of cider balances the creamy sweetness.
- Holiday dessert spreads – Place Pumpkin Fudge alongside cookies, brownies, and pies for variety.
- Cheese board companion – Believe it or not, a small square of fudge pairs surprisingly well with salty cheeses.
- Festive packaging – Wrap individual squares in wax paper or place in gift bags for a thoughtful homemade present.
Tips for Perfecting Pumpkin Fudge
- Use a candy thermometer – This ensures your mixture reaches the correct temperature for setting properly.
- Don’t substitute pumpkin pie filling – It has added sugar and spices that can throw off the flavor and texture.
- Stir constantly while boiling – This prevents scorching and helps everything cook evenly.
- Work quickly once you remove from heat – The fudge sets fast, so have your chocolate and marshmallow creme ready.
- Cut with a hot knife – Warm your knife under hot water, wipe dry, and slice for clean edges.
Storing and Reheating Pumpkin Fudge
- At room temperature – Store in an airtight container for up to 5 days.
- In the refrigerator – Keeps fresh for up to 2 weeks. Separate layers with parchment paper to prevent sticking.
- Freezing – Wrap fudge tightly in plastic wrap and place in a freezer bag. It can be frozen for up to 2 months. Thaw in the refrigerator before serving.
- Reheating – Fudge isn’t typically reheated, but if you prefer a softer bite, let it sit at room temperature for 15 minutes before eating.
FAQs
Can I use dark or milk chocolate instead of white chocolate?
Yes, but the flavor will change. White chocolate helps highlight the pumpkin and spice flavors, while darker chocolates make it richer and less sweet.
How do I know when the fudge has reached the soft-ball stage?
Use a candy thermometer to ensure accuracy. If you don’t have one, drop a small bit of the mixture into cold water. If it forms a soft ball that flattens easily, it’s ready.
Can I make Pumpkin Fudge without marshmallow creme?
The marshmallow creme helps with the smooth texture. If you omit it, the fudge may turn grainier. A homemade version of marshmallow fluff can also work.
Why is my fudge too soft or not setting?
It likely didn’t cook long enough or didn’t reach the correct temperature. Be sure to boil until it reaches 234–240°F for best results.
Conclusion
Pumpkin Fudge is the perfect way to enjoy the cozy flavors of fall in a sweet, bite-sized treat. With its creamy texture, spiced pumpkin flavor, and easy make-ahead storage, it’s a dessert you’ll come back to again and again during the autumn season. Whether you’re serving it at a holiday party, gifting it to friends, or simply enjoying a piece with your morning coffee, this fudge will always bring comfort and joy.
Pumpkin Fudge
Ingredients
Equipment
Method
- Line a 9×9-inch baking dish with foil and coat lightly with nonstick spray.
- In a medium saucepan, combine sugar, brown sugar, butter, evaporated milk, pumpkin puree, and pumpkin pie spice. Bring to a boil over medium heat.
- Stir constantly and boil for 12–15 minutes until mixture reaches soft-ball stage (234–240°F).
- Remove from heat and stir in white chocolate chips until melted. Add marshmallow creme and vanilla; stir until smooth.
- Pour mixture into prepared pan and spread evenly. Cool completely at room temperature until firm.
- Cut into squares and serve.