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:
- 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)
- 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!
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.