Pumpkin Fudge
Enjoy the warm, comforting flavors of fall, like cinnamon, pumpkin, and a little chocolate too, with deliciously easy-to-make Pumpkin Fudge!
Fudge is one of the simplest sweet treats to make, and when you add mouthwatering ingredients like pumpkin, you get wonderful Pumpkin Fudge full of fall flavors! Mix marshmallow fluff, pumpkin puree, cinnamon, chocolate chips, and other pantry staples to make a crowd-pleasing autumn snack!
Pumpkin Pleasers
Fall is the perfect time to make everything pumpkin! Sweets, savorys, soups, and desserts all need a splash of pumpkin, am I right? There’s nothing easier to make with pumpkin than delicious homemade fudge, and it’s the perfect way to use up any leftover pumpkin puree you might have from making a ton of pumpkin recipes! Pumpkin fudge is like little bites of handheld pumpkin pie and never lasts for more than an afternoon in my house!
Fudge makes a wonderful gift and you can treat everyone to more of the season’s most delicious flavors such as Snickerdoodle Fudge and Gingerbread Cookie Fudge!
Other Recipes to Serve with Pumpkin Fudge
- Air Fryer Pumpkin French Toast Sticks are a great way to celebrate fall first thing in the morning!
- Pumpkin is also a wonderful ingredient in savory dishes, so try this warm and irresistible Slow Cooker Pumpkin Chili!
Ingredients
Pantry Ingredients: You will need canned pumpkin puree (not pumpkin pie filling), evaporated milk, granulated sugar, marshmallow fluff/creme, and white chocolate chips.
Refrigerated Ingredients: A little butter is also needed to make this fudge.
Spices/Extracts: For this recipe, set out the vanilla extract, salt, ground cinnamon, and pumpkin pie spice. You can skip the pumpkin pie spice and use cinnamon if you don’t have any.
How to Make Pumpkin Fudge
STEP ONE: Cover an 8×8 pan with foil or parchment paper and set aside. If you’re using foil, spray it with non-stick cooking spray. Add the evaporated milk and sugar to a 4-quart saucepan and place over medium heat. Stir occasionally until the milk comes to a boil and the sugar dissolves.
STEP TWO: Mix in the pumpkin puree, cinnamon, and salt and bring the mixture to a boil. Then, stir in the marshmallow fluff and butter and bring the mixture to a roiling boil for 18 minutes, stirring often.
STEP THREE: Remove the saucepan from the heat and fold in the white chocolate chips and vanilla extract. Stir the fudge until the chocolate has completely melted and the mixture is creamy.
STEP FOUR: Pour the fudge into the prepared pan and allow the fudge to cool completely for at least 1 hour.
STEP FIVE: Once the fudge has been set up, use the parchment paper or foil to lift it from the pan, and then cut the fudge block into squares for everyone to enjoy!
Tips for Success
- When picking out the canned goods for this fudge recipe, purchase pumpkin puree instead of pumpkin pie filling. Pumpkin pie filling has added ingredients that are not needed for this fudge. Also, be sure to purchase evaporated milk instead of sweetened condensed milk.
- Substitute half of the cinnamon with pumpkin pie spice for even more fall flavors!
- When making this fudge, you can use either white chocolate chips or a bar of white baking chocolate, such as Ghiradelli, to break into chunks.
What is pumpkin fudge made of?
The fun part of this recipe might just be how easy it is to make! Traditional fudge making is a little more technical and requires more ingredients and tools like a candy thermometer and special tricks to make perfect fudge. This pumpkin fudge recipe is a breeze to make, in comparison, and is more forgiving than traditional fudge. As long as you stick to the stirring and boiling times in the recipe, your fudge will turn out great, but that’s not always the case with traditional fudge, which can be more temperamental.
How do I store Pumpkin Fudge?
Fudge is so easy to make, which is why it’s perfect for quick treats and gifting! If the batch you make for the family doesn’t disappear in a day, then you can store the fudge in a covered container on the counter for two weeks or pop it into the fridge for up to a month. When making a ton of fudge to give as gifts, you can store it well-wrapped in the freezer for up to six months. This is a great way to make a variety of fudge at your own pace rather than spending a large chunk of time in the kitchen!
More Delicious Fudge to Enjoy and Gift!
- Orange Creamsicle Fudge
- Tiger Butter Fudge
- Strawberry Fudge
- White Chocolate Cranberry Pistachio Fudge
- Salted Pretzel and Caramel Fudge
*This post originally posted on 10/15/2013.
Pumpkin Fudge
Ingredients
- 2 ½ cups granulated sugar
- ⅔ cup evaporated milk
- ¾ cup canned pumpkin puree
- ½ teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice (see note)
- ⅛ teaspon salt
- 7 ounces marshmallow fuff
- 2 tablespoons butter
- 1 cup white chocolate chips
- 1 teaspoon vanilla extract
Instructions
- Line an 8-inch x 8-inch baking dish with parchment paper or aluminum foil. If using foil, spray with non-stick cooking spray. Set aside.
- In a 4-quart saucepan, heat the sugar and evaporated milk over medium heat and bring to a boil. Stir occasionally with a wooden spoon.
- Mix in the pumpkin puree, cinnamon, pumpkin pie spice, and salt. Bring the mixture back up to a boil.
- Stir in the marshmallow fluff and butter. Bring to a rolling boil and cook, stirring often for 18 minutes.
- Remove from the heat. Add white chocolate chips and vanilla. Stir until creamy and all chips are melted.
- Pour the fudge mixture into the prepared pan. Cool for at least 1 hour or until the fudge has set up.
- Use the parchment paper (or foil) to lift the fudge from the pan. Use a sharp knife to cut the fudge into 20 pieces. Store in an airtight container.
Notes
- If you don’t have pumpkin pie spice on hand, you can substitute ground cinnamon for a total of 1 teaspoon.
- Most medium saucepans will hold 2.5 to 3 quarts. Make sure you grab a big enough pot. It’s better for it to be too big than too small.
- Nutritional information will vary based on how big or small you cut the block of fudge. I cut it into 5 rows and 4 columns to get 20 pieces.
Have made this recipe twice. First with Ghiradelli white chips. 2nd time, I chopped a Ghiradelli white chocolate baking bar (I think it’s a 4oz bar). Using the white chocolate made a huge and wonderful difference. I read the chips vs the bar descriptions and nowhere on the chips does it say it is white chocolate….My husband raves about this fudge – he refused to believe he would like it. Ha! He was so surprised when he finally tried it! Thanks for posting the recipe – a new holiday tradition for my family!
Thanks Kate!
Wonder if this is something the kind won’t eat…all for the adults???
Louetta, my kids loved it!