An easy, creamy pumpkin fudge that can be made without a candy thermometer on the stovetop! Spiced with fall spices and topped off with white chocolate, this is a decadent and seasonal candy.
Those of you who enjoyed my no-thermometer-needed easy fudge recipe will love this Fall-flavored version!
Pumpkin Spice Fudge
Fall is the best time of the year for food, especially desserts!
Pumpkin spice can be added to just about anything (see my Pumpkin cheesecake or pumpkin chocolate chip cookies as prime examples) and as the weather turns chilly it’s so cozy to just hole up in the kitchen and get baking.
I love experimenting with Fall ingredients and could spend all day every day making pumpkin and apple infused desserts. This pumpkin fudge recipe is a recent favorite of mine, it’s simple, made on the stovetop, no thermometer needed. Also it’s a pumpkin fudge made without marshmallow fluff — I’ve just never been a huge fan of marshmallow fluff in my fudge.
We are using a bit of pumpkin puree in this pumpkin fudge for flavor, but what really gives it that cozy fall spice is the spices that we’ll be adding. You’ll need 1 1/2 teaspoons of pumpkin pie spice, but if you don’t feel like running out to the store to it you can follow my recipe for homemade pumpkin spice. I always like to make this in bulk and keep a stash in my spice drawer.
As for the pumpkin, when you are buying this at the store make sure to grab pumpkin puree and not pumpkin pie filling (which contains other ingredients that are unnecessary for our fudge).
This recipe only uses a small bit of pumpkin (1/4 cup) so if you’re looking to use up the rest of the can I recommend you check out some of my other pumpkin recipes (I highly recommend you try the pumpkin cupcakes!).
More Candy Recipes To Try:
Enjoy!
Pumpkin Fudge
Ingredients
- 3 cups premium white chocolate chips I recommend using Ghirardelli, I do not always get consistent results using other brands. (510g)
- 1/2 cup sweetened condensed milk (please note that this is condensed and NOT evaporated milk and that you are to use only 1/2 cup and NOT the whole can). (120ml)
- 3 Tablespoons unsalted butter
- 1/4 cup pumpkin puree (55g)
- 1 1/2 teaspoons pumpkin pie spice (click the link for my homemade pumpkin spice recipe)
- 1 drop orange gel food coloring optional, but it's what will give your fudge that Fall pumpkin color.
- 1 Tablespoon cornstarch sifted
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate melting wafers optional, for drizzling (may use additional white chocolate chips instead, but the melting wafers will set faster). (85g)
Instructions
- Line an 8x8 baking dish with parchment paper and set aside.
- In a medium-sized saucepan over medium-low heat, combine white chocolate chips, sweetened condensed milk, and butter.
- Stir frequently until chocolate chips and butter are mostly melted.
- Add pumpkin puree and pumpkin spice and stir well until all ingredients are completely combined (the chocolate and butter should be completely melted at this point). Reduce heat to low.
- Stir in food coloring, if using, and vanilla extract.
- Stir in cornstarch.
- Remove fudge from heat and spread into prepared pan.
- Transfer fudge to the refrigerator and chill until firm (preferably overnight).
- Once fudge has set, melt melting wafers according to package instructions and drizzle over fudge, if desired.
- Slice and serve. Enjoy!
Nutrition
Today’s Pumpkin Fudge Recipe was originally sponsored by Challenge Dairy, thank you for supporting the brands that support Sugar Spun Run! All thoughts and opinions are, as always, 100% my own.
Patti says
I think I had a similar experience as David; I chilled in the fridge for 8 hours, then seeing it was still pretty sticky put it in the freezer overnight (approx 12-14 hours). While it was certainly “firm” and able to be cut, it has more of a chewy/sticky soft caramel consistency. I also used the ghiradelli and followed instructions to a T. The only thing I found odd in the cooking process was that the butter didn’t seem to want to combine with the other ingredients, and the chocolate & condensed milk didn’t “melt” so much as morphed together into a lump until the other liquids were added. Altogether, still very tasty!
Sam says
Hmm I’m so sorry this has happened, Patti! I think your pan may have been too hot if they didn’t melt together properly, but I’m glad you were still able to enjoy it! 🙂
David Daggs says
So….. Tried a batch last night and tastes good, looks good but didn’t set right. The recipe called for lining the pan with parchment paper but the video had aluminum foil. I had just tried the easy fudge recipe (making them together) and the aluminum worked great. My pumpkin fudge is sticking the the foil and it is not hard it has the texture of very thick dough? I chilled it in the refrigerator all night.
What do you think is wrong?
David
Sam says
Hi David! So either aluminum or parchment would be fine and shouldn’t make a difference. What brand of chocolate chips did you use? I’ve been having problems with Tollhouse and other brands not firming up properly as they should and am wondering if that might be the issue.
David Daggs says
Thank you for replying. I love that you get back so quickly. I used the ghirardelli like you recommended. The easy fudge recipe set up nicely but the pumpkin didn’t for some reason.
Sam says
Of course, I just wish I had a better solution for you! That’s so odd that one did set up and one didn’t, they’re both based off the same formula and while the pumpkin puree could theoretically make the pumpkin fudge softer, there are enough other ingredients that should safely counteract that. I really am just not sure why it didn’t set up, I’m sorry. I’ll test it again myself but it should be firm, and I’m sorry you didn’t get that result 🙁
David Daggs says
Good news, Sam!! I came home after letting the pumpkin fudge sit at room temperature (it was in the fridge all night) and it had set up during the day!! Still softer than the other fudge but not doughy and nice texture to go along with great taste. Came off the foil easily too!
Yay!!
David
Sam says
Oh wonderful! I wonder what made it take so much longer to firm up! Thanks for the update, David, I do appreciate it 🙂
David Daggs says
Sam,
Just curious but is there a way to share pictures of our attempts at your recipes with you?
David
Sam says
I wish there was an easy way to do this on the blog but unfortunately I don’t have a way to share images here. The best way would be to tag me #sugarspunrun on Instagram or share a photo in my Facebook Baker’s club.
David Daggs says
Thanks Sam, I guess I should join the 21st century and join those social media sites.
In the video you had little pumpkin candies you put on top. I liked that look but didn’t know where to get those so I made a batch of your cream cheese frosting, colored it and piped little pumpkins on top my fudge. I haven’t tasted it yet but it looks pretty good! And my kids can’t wait to try them!!
Thanks for the recipes!
David
Sugar Spun Run says
Thank you, David, for trying my recipes! I hope that everyone enjoys them! 🙂
Jake Erdman says
Either this isnt mobile accessible or theres no actual recipie just a video with no quantities. A recipie would be very helpful as opposed to a list of ingredients.
Jamie says
click “Pumpkin Fudge Recipe” (in the very first line of the post). it takes you to the recipe on the sponsor page
shawnna says
hey girl- this looks so delish!