Who’s ready to cozy up with the perfect fall treat? Let me introduce you to Pumpkin Spice Fudge — a rich, creamy, melt-in-your-mouth dessert packed with all the warm spices we love this season. Whether you’re hosting a fall gathering, making a thoughtful gift, or simply indulging your pumpkin spice cravings, this fudge is here to impress. Bonus: It’s super easy to make!
Ingredients You’ll Need
1. Sweetened Condensed Milk (1 can, 14 oz)
This is the creamy base that gives the fudge its luxurious texture. It blends effortlessly with the rest of the ingredients, making the fudge smooth and rich.
2. White Chocolate Chips (3 cups)
White chocolate melts beautifully, pairing perfectly with the pumpkin and spices. A little tip: use good-quality chips for a creamier fudge.
3. Pumpkin Puree (½ cup)
Pumpkin puree (not pumpkin pie filling!) adds the signature fall flavor and color. Make sure it’s well-drained to avoid a soggy fudge.
4. Pumpkin Pie Spice (1½ teaspoons)
The spice blend that gives this fudge its warm, cozy vibe. If you don’t have this mix, a blend of cinnamon, nutmeg, ginger, and cloves works beautifully.
5. Vanilla Extract (1 teaspoon)
Just a dash of vanilla rounds out the flavors and enhances the sweetness.
6. Butter (2 tablespoons)
Butter not only adds richness but also helps create that melt-in-your-mouth texture.
How to Make Pumpkin Spice Fudge
Step 1: Prep Your Pan
Line an 8×8-inch square pan with parchment paper, leaving some overhang for easy removal later. Lightly grease the paper for extra non-stick security.
Step 2: Melt the Base
In a medium saucepan, combine the sweetened condensed milk, white chocolate chips, and butter over low heat. Stir continuously until the chocolate is fully melted and the mixture is smooth. Be patient—low and slow is key to avoiding lumps.
Step 3: Add Pumpkin and Spice
Remove the pan from heat and quickly stir in the pumpkin puree, pumpkin pie spice, and vanilla extract. Mix until everything is fully combined and no streaks remain.
Step 4: Pour and Set
Pour the fudge mixture into your prepared pan, spreading it out evenly with a spatula. For an extra touch, sprinkle a little more pumpkin pie spice on top.
Step 5: Chill and Slice
Refrigerate the fudge for at least 4 hours, or until it’s firm. Once set, lift it out of the pan using the parchment overhang, slice into squares, and enjoy!
Equipment You’ll Need
- 8×8-inch square pan
- Parchment paper
- Medium saucepan
- Spatula
- Knife for slicing
Frequently Asked Questions
Can I use milk or dark chocolate instead of white chocolate?
Technically, yes, but the flavor will be completely different. White chocolate complements the pumpkin spice perfectly, while milk or dark chocolate might overpower it.
How long does pumpkin fudge stay fresh?
Stored in an airtight container in the refrigerator, this fudge stays fresh for up to two weeks. It also freezes well for up to three months.
Can I make this fudge dairy-free?
Yes! Substitute the sweetened condensed milk with a dairy-free alternative, and use vegan white chocolate chips.
What if my fudge doesn’t set?
If your fudge is too soft, it might be due to too much moisture in the pumpkin puree. Make sure to blot the puree with a paper towel before adding it to the mix.
Can I double the recipe?
Absolutely! Use a 9×13-inch pan for a double batch and follow the same instructions.
How do I make my own pumpkin pie spice?
If you don’t have pumpkin pie spice, mix 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves.
Conclusion
I hope you’ll love this creamy Pumpkin Spice Fudge as much as I do! It’s the perfect bite-sized treat that’s sure to bring a little extra warmth to your autumn days. If you enjoyed this recipe, feel free to share it on Facebook or save it on Pinterest for later. Happy fall baking! 🍂
