Pumpkin Spice Fudge

5 from 3 votes

This easy Pumpkin Spice Fudge recipe uses white chocolate, pumpkin puree, and warm spices for a festive fall treat. Quick to make and always a crowd-pleaser!

Prep Time10

Cook Time2

Chill Time2

Total Time2 12

Course: Dessert

Cuisine: American

Total Cost: $9.48 recipe / $0.26 serving

Servings: servings (1'' piece of fudge each)

Calories: 105kcal

Author: Jess Rice

Equipment

Medium-Size Bowl (microwave-safe)
Small Bowl
8x8” Baking Dish
Parchment Paper

Ingredients

3 cups white chocolate chips $5.65
2 Tbsp pure pumpkin puree strained and blotted, $0.06*
1¼ tsp pumpkin pie spice $0.25
2 Tbsp butter unsalted, $0.24
1 tsp vanilla extract $0.47
½ cup sweetened condensed milk $1.43
¼ cup candied pecans chopped, (or walnuts or candy to decorate) $1.38

Instructions

Gather your ingredients.
Dump white chocolate chips into a medium-size microwave-safe bowl and microwave for 1-2 minutes, stopping halfway through to give them a stir. If they look like the chocolate chips in the step photos below, this step is done! Just let the warmth of the bowl (I used a heavy-duty ceramic bowl) continue to melt them as you stir with a spatula or spoon.
Combine pumpkin puree, vanilla extract, and pumpkin spice blend into a small mixing bowl and mix together until smooth.
Melt the butter in the microwave and pour it into the pumpkin puree mixture. Mix until smooth again.
Into the warm bowl with the melted white chocolate chips, add the sweetened condensed milk and the pumpkin mixture. Mix well until it’s completely combined and you’re no longer seeing streaks of color.
Line an 8x8” baking dish with parchment paper and pour the fudge batter into the dish. This recipe requires you to work quickly so the chocolate doesn’t have the chance to harden. Smooth out the top of the fudge with a knife, if needed.
Decorate the top with Halloween candy, walnuts, candy corn, or candied pecans, like I did! Transfer to the refrigerator for 4 hours, or the freezer for 2 hours. Depending on the temperature of your appliances, it may require a bit more or less time. Overnight in the refrigerator tends to work best.
Once firm, cut into 1-1.5” pieces. Store in an airtight container in the refrigerator. Enjoy!

See how we calculate recipe costs here.

Notes

*You want to use pure pumpkin puree for this recipe, NOT canned pumpkin pie filling! Pumpkin pie filling contains sweeteners and spices that could throw off the flavor and texture of your fudge.

Nutrition

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