Classic fudge gets a pumpkin spice twist in this sinfully delicious Pumpkin Fudge! This sweet, spicy, and savory dessert is easy to prepare using simple ingredients – it’s the perfect fall treat!
This indulgent fudge blends rich white chocolate, pumpkin puree, warm fall spices, and marshmallow creme for a smooth, velvety texture. You just can’t stop at one piece!
Why You’ll Love This Recipe
- This fudge is a perfect edible gift for Halloween and the holidays.
- My recipe is easily customizable to suit your personal taste.
- Easy to prepare – don’t be intimidated by using a candy thermometer; this recipe is very straightforward. I’ll walk you through all the steps to prepare with step-by-step photos!
- White chocolate morsels – You’ll need a 12-ounce package.
- White granulated sugar
- Brown sugar
- Pumpkin puree – NOT pumpkin pie filling.
- Pumpkin pie spice – Use store-bought or make your own homemade pumpkin pie spice.
- Evaporated milk – NOT sweetened condensed milk.
- Vanilla extract
- Marshmallow creme – Typically found on the baking aisle near the bagged marshmallows.
How to Make Pumpkin Fudge
For the detailed instructions, please see the recipe card.
- Melt butter in a heavy-bottomed saucepan fitted with a candy thermometer over medium high heat.
- Add sugars, milk, pumpkin, and pumpkin pie spice. Stir to combine.
- Bring the mixture to a boil, stirring constantly. Cook (while stirring constantly) until the candy thermometer reaches 235 to 240 degrees F (soft ball stage).
- Remove the saucepan from heat. Stir in chocolate morsels until melted.
- Stir in marshmallow creme and vanilla extract.
- Pour the mixture into a prepared 8×8 pan that has been lined with aluminum foil and sprayed with cooking spray. Allow to cool to room temperature, then refrigerate until firm.
Absolutely! This pumpkin fudge freezes beautifully. Once cooled and firm, wrap individual slices tightly in plastic wrap and store in a zip-top plastic freezer bag for up to 2 to 3 months. Defrost in the fridge overnight.
The soft ball stage refers to a specific temperature range (235 degrees F to 240 degrees F) in candy making. It’s crucial for achieving the right texture and firmness in fudge. At this stage, when a small amount of the sugar mixture is dropped into cold water, it forms a soft ball.
The fudge should be firm to the touch and not leave an indentation when lightly pressed. It typically takes about 2 hours in the refrigerator.
- Ingredients: Use quality ingredients for the best flavor.
- Preparation: Have all of your ingredients prepped, measured, and ready to go. This recipe moves quickly!
- Use a heavy-bottomed saucepan (with at least a 3-quart capacity). This helps to prevent scorching.
- Use a candy thermometer to ensure your fudge has the perfect firmness and texture.
- Cutting the fudge: For clean slices, use a sharp knife and carefully wipe it clean with a damp cloth or paper towel between cuts.
- Add more pumpkin pie spice for a bolder spice flavor.
- Stir in chopped pecans or walnuts right before transferring the mixture to the pan to cool.
More Pumpkin Treats
- ¾ cup butter unsalted
- 2 cups granulated white sugar
- 1 cup packed light brown sugar
- ⅔ cup evaporated milk
- ½ cup pure pumpkin puree NOT pumpkin pie filling
- 1 teaspoon pumpkin pie spice
- 1 (12 ounce) package white chocolate morsels
- 1 (7 ounce) jar marshmallow creme
- 1 teaspoon vanilla extract
- Line an 8×8 or 9×9 pan with aluminum foil and spray with nonstick cooking spray. Set aside.
- Melt butter in a heavy-bottomed saucepan (with at least a 3-quart capacity) fitted with a candy thermometer over medium high heat.
- Add white sugar, brown sugar, evaporated milk, pumpkin puree, and pumpkin pie spice. Stir to combine.
- Bring mixture to a boil, stirring constantly. Cook (while stirring constantly) until a candy thermometer reaches between 235 to 240 degrees F (I try to aim for 238 degrees F, which takes approximately 10 to 11 minutes).
- Remove the saucepan from heat. Stir in chocolate morsels until melted. Add marshmallow creme and vanilla and stir until combined.
- Pour mixture into prepared pan. Allow to reach room temperature, then refrigerate until firm (about 2 hours).
- When ready to cut, remove the fudge from the pan by lifting the foil. Remove and discard foil. Place fudge on a cutting board and cut into squares.
- Store in an airtight container in the refrigerator for 10 to 14 days.
- To freeze, wrap individual slices in plastic wrap, then place in a zip-top plastic freezer bag. Freeze for up to 2 to 3 months. Defrost in the fridge overnight.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.