Pumpkin Fudge

This creamy Pumpkin Fudge is easy to make and you don’t even need a candy thermometor. It’s lightly spiced and the ideal treat for a fall potluck or Halloween party!

Looking for other tasty fall treats? Try my pumpkin snickerdoodles, frosted pumpkin cookies and these pumpkin cheesecake cookies.

this recipe!

Pumpkin Spice Fudge

Fudge is one of my biggest weaknesses at fall fairs and bake sales. This easy pumpkin fudge would be perfect for any occasion or if you have a hankering for something sweet and pumpkin-ey!

Ingredients for Pumpkin Fudge

• 3 cups white chocolate chips – use good quality chocolate chips for optimal flavor and texture
• 3/4 cup sweetened condensed milk
• 2 Tablespoons. pumpkin puree – be sure to buy puree and NOT pumpkin pie filling since the cans often look similar
• 1/2 teaspoon  vanilla extract
• 1/2 teaspoon  pumpkin pie spice

Step by Step Instructions – How to Make Pumpkin Fudge

STEP ONE – In a large microwave safe bowl, heat the chocolate chips and sweetened condensed milk for 30 seconds, stir well.

STEP TWO – Heat for another 30 seconds.

STEP THREE – Add the pumpkin puree, vanilla, and pumpkin pie spice.

STEP FOUR – Stir very well.

STEP FIVE – Line an 8×8 inch glass baking dish with parchment or wax paper.

STEP SIX – Pour the fudge mixture into the pan and smooth out evenly.

STEP SEVEN – Cover, and chill for 4 hours, or until set.

Cut into squares and enjoy!

Storage Instructions

Store fudge in an airtight container, cut into squares and layered between sheets of waxed paper.

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