This indulgent pumpkin fudge marries velvety pumpkin puree with sweetened condensed milk and white chocolate chips, creating a luscious, holiday-inspired treat. Infused with warm spices and a hint of vanilla, this dessert offers a comforting twist on tradition, making it an ideal choice for an Easy Pumpkin Fudge that adds festive charm to any celebration.

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I’m excited to share my recipe for Pumpkin Fudge this Thanksgiving season its a simple yet delicious treat that is sure to be a hit year after year. I love how this recipe requires just three main ingredients, making it a real winner along with a few extra touches.

You only need a 15 oz can of pumpkin puree, a 14 oz can of sweetened condensed milk and a 12 oz bag of white chocolate chips combined with 1 tsp of pumpkin pie spice, 1/2 tsp of vanilla extract and 1/4 tsp of salt. This fudge not only delivers amazing melt-in-your-mouth texture but also offers some nutritional benefits like vitamin A from the pumpkin.

It is the perfect example of easy pumpkin fudge and fits in well with fall fudge recipes and Thanksgiving candies that kids love too Its a simple yet effective way to bring a nostalgic and healthy twist to your holiday dessert ideas like Thanksgiving fudge recipes without any fuss or unnecessary extras

Why I Like this Recipe

I like this recipe because it feels really comforting and reminds me of fall every time I make it. I also love how simple it is – the ingredients are basic but the flavor comes out super rich and creamy. The pumpkin and spices work together in a way that makes each bite taste like a mini Thanksgiving celebration. Plus, it’s really fun to cook because I get to watch all the ingredients melt together and mix into something warm and delicious.

Ingredients

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Pumpkin puree is made from real pumpkin, packed with fibre and vitamins that give it a natural earthy taste.
Sweetened condensed milk adds a super sweet, creamy texture that helps bind the fudge, even if it’s a bit too sugary.
White chocolate chips offer smooth sugar and cream bursts that nicely balance the pumpkin spice flavors.
Pumpkin pie spice is a comforting mix of cinnamon and nutmeg that gives the fudge its fall flavor.
Vanilla extract and salt bring a subtle, sweet depth to every bite making it extra irresistible.

Ingredient Quantities

15 oz canned pumpkin puree

14 oz can sweetened condensed milk

12 oz bag white chocolate chips

1 tsp pumpkin pie spice

1/2 tsp vanilla extract

1/4 tsp salt

How to Make this

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1. Grease or line an 8×8-inch pan with parchment paper so your fudge dont stick.

2. In a medium saucepan, combine the 15 oz pumpkin puree, 14 oz sweetened condensed milk, and the 12 oz bag of white chocolate chips.

3. Heat the mixture over low heat, stirring constantly until the chocolate chips melt and everything is smooth.

4. Once it’s all melted, stir in 1 tsp of pumpkin pie spice, 1/2 tsp vanilla extract, and 1/4 tsp salt until evenly mixed.

5. Keep stirring for another minute or so to make sure the spices mix in well.

6. Pour the mixture into your prepared pan and smooth out the top with a spatula.

7. Refrigerate the fudge for at least 2 hours (or overnight if you can wait) until it’s firm enough to cut into squares and serve.

Equipment Needed

1. 8×8-inch pan
2. Parchment paper
3. Medium saucepan
4. Measuring spoons
5. Wooden or silicone spatula
6. Stove
7. Refrigerator

FAQ

Can I use a different type of chocolate chips?

Yeah, you can swap white for milk or dark chocolate, but be aware that it might affect the overall flavor of the fudge.

How long does the fudge need to chill?

You should let it chill in the fridge for about 2 hours, so it sets up good before you cut it.

Can I add extra pumpkin spice or cinnamon?

Yep, feel free to adjust the spices to suit your taste. Just add little by little so it doesn’t overpower the pumpkin flavor.

How long will this fudge last in the fridge?

It should keep for up to a week if you store it in an airtight container, but it might firm up a bit over time.

Can I serve this fudge at room temperature?

Yes, but it might be a little softer. If you want it firmer, serving it cold is best.

Pumpkin Fudge Recipe Substitutions and Variations

If you don’t have canned pumpkin puree, you can roast a fresh pumpkin and blend it until smooth
If you’re out of sweetened condensed milk, try making your own by simmering heavy cream and sugar until it thickens up
Instead of white chocolate chips, you can use milk chocolate chips or chopped white chocolate bars for a slightly different twist
Not got any pumpkin pie spice? Mix together cinnamon, nutmeg, ginger and a pinch of cloves
If vanilla extract isn’t available, almond extract can be used although it gives a different flavor

Pro Tips

1. Make sure you constantly stir the mixture on low heat to keep it from burning and to get a smooth texture throughout. Sometimes skipping this step even for a second can ruin the consistency.
2. Prepare your pan really well with parchment paper or butter so that the fudge doesnt stick and break apart when you try to cut it later on.
3. If you can wait a little extra, letting the fudge chill overnight will really improve the texture and make it easier to cut into neat squares.
4. A little extra dash of pumpkin pie spice or even a sprinkle of nutmeg can add an extra flavor kick thats perfect for fall flavors, so feel free to experiment a bit.

Pumpkin Fudge Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

300

kcal

Equipment: 1. 8×8-inch pan
2. Parchment paper
3. Medium saucepan
4. Measuring spoons
5. Wooden or silicone spatula
6. Stove
7. Refrigerator

Ingredients

15 oz canned pumpkin puree
14 oz can sweetened condensed milk
12 oz bag white chocolate chips
1 tsp pumpkin pie spice
1/2 tsp vanilla extract
1/4 tsp salt

Directions

Grease or line an 8×8-inch pan with parchment paper so your fudge dont stick.
In a medium saucepan, combine the 15 oz pumpkin puree, 14 oz sweetened condensed milk, and the 12 oz bag of white chocolate chips.
Heat the mixture over low heat, stirring constantly until the chocolate chips melt and everything is smooth.
Once it’s all melted, stir in 1 tsp of pumpkin pie spice, 1/2 tsp vanilla extract, and 1/4 tsp salt until evenly mixed.
Keep stirring for another minute or so to make sure the spices mix in well.
Pour the mixture into your prepared pan and smooth out the top with a spatula.
Refrigerate the fudge for at least 2 hours (or overnight if you can wait) until it’s firm enough to cut into squares and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.