This homemade Easy Pumpkin Fudge is a no-bake recipe made with pumpkin spice and sweetened condensed milk. A quick microwave fudge that the whole family will love. Perfect for the fall season as a treat for both Halloween and Thanksgiving.
This is the perfect treat for any Halloween or Thanksgiving spread. Make it for neighbors or enjoy with your family.
The combination of seasonal flavors, ease of preparation, and the delightful experience of savoring creamy pumpkin goodness contributes to the widespread love for pumpkin fudge.
Add this to your Halloween Charcuterie board or Thanksgiving Charcuterie board. Be sure to check out our other fudge recipes like Easy Oreo Fudge, 2 Ingredient Fudge and Original Fantasy Fudge recipe. We've added it to our Gluten Free Thanksgiving Desserts.
For another bite-size pumpkin dessert, try these Pumpkin Pie Bites.
A perfect way to use leftover pumpkin puree and an excuse to use pumpkin pie spice. You'll love making this recipe.
- White Chocolate Chips- Brand name melting wafers are best to use because they have great melting properties. Off brand chocolate does not melt well.
- Pumpkin Puree- This gives it that real pumpkin taste. We suggest using canned puree. Homemade puree has a lot of excess water making it hard to predict how the fudge will come out.
- Sweetened Condensed Milk- When combined with the melted chocolate the fudge texture is created.
- Pumpkin Pie Spice- You can't have a dessert without pumpkin spice! This enhances that pumpkin puree and gives it that fall cozy flavor.
- Vanilla Extract- A little vanilla extract to tie all those flavor profiles together.
See recipe card for quantities.
How to make Pumpkin Fudge
Follow these step-by-step process photos for extra help. Make sure to follow every step for best results.
- Melt white chocolate chips in a microwave safe bowl 30 seconds at a time. Stir in between each interval of 30 seconds. Pour sweetened condensed milk into the melted chocolate. A thick consistency will form.
2. Add the pumpkin puree and the pumpkin pie spice. Work the puree and spice into the white chocolate mixture until smooth.
3. Pour the pumpkin mixture into a 8x8 parchment paper lined baking pan. Place in the refrigerator for 4-6 hours, or overnight to set.
4. Remove the pumpkin fudge from the refrigerator and peel away the parchment paper. Cut into squares and serve.
Hint: We have found that white chocolate melts best when using brands like Nestle or Ghirardelli. Off-brand white chocolate doesn't always melt properly making it hard to work with.
Substitutions and Variations
- Pumpkin Spice- don't have pumpkin spice? Use 1 teaspoon of cinnamon, ¼ teaspoon nutmeg, and ⅛ teaspoon of clove.
- Almond Bark - Use almond bark instead of white chocolate chips at a 1:1 ratio. 12 ounces of almond barks.
- Pecans - before letting the fudge set, sprinkle the top with ½ cup of chopped pecans.
- Walnuts - add ½ cup chopped walnuts to the top of the fudge after you pour it into the 8x8 baking dish.
Storing Pumpkin Fudge
For best results cut the fudge after it has been in the refrigerator overnight. Store set and cut fudge in the refrigerator for 4-5 days.
Freeze for 1-2 months in an airtight container. Eat frozen or thaw before enjoying. The texture may weep a little once thawed.
You may be tempted to add more pumpkin to the white chocolate mixture but do not do this! It will make it so the fudge does not set right.
Not all white chocolate is created equal. Through trial and error we have found that off-brand white chocolate chips do not melt properly making it hard to work with. We tend lean towards brands like Nestle and Ghirardelli.
Easy Pumpkin Fudge
- 8X8 baking pan
- 2 cups white chocolate chips 12 ounces
- ⅓ cup sweetened condensed milk
- 3 tablespoons pumpkin puree
- ½ teaspoon pumpkin pie spice
- Melt the white chocolate chips in a microwave safe bowl in 30 second intervals. Stir in between each 30 seconds until chocolate is completely melted.
- Pour the sweetened condensed milk into the melted chocolate. Be prepared to stir quickly as the texture will change rapidly. Add in the pumpkin puree and pumpkin pie spice to the mixing bowl and mix until the white chocolate pumpkin mixture is smooth.
- Pour the pumpkin mixture into a parchment paper lined 8X8 baking pan. Place in the refrigerator for 4-6 hours or overnight until the fudge is set.
- Once set and firm, remove the fudge from the baking pan and peel away the parchment paper. Cut into squares and serve.
- Store in the refrigerator in an air tight container or freeze extras.
- Do not use off-brand white chocolate as they have variable melting properties and the recipe may not work properly.
- You may be tempted to add more pumpkin puree but don't! If will change the consistency of the fudge and it won't set the same.
Yes, the ingredients used in this recipe make for a gluten free treat.