Go Back

Pumpkin Fudge

Pumpkin fudge with white chocolate is a no-bake treat that sets into creamy, dense squares with a smooth spiced pumpkin center. Melt low and slow, stir until glossy, then chill for at least 3 hours for clean, even cuts.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chill time 3 hours
Total Time 3 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cup white chocolate chips Use high-quality chips for smooth melting.
  • 1 can (14 oz) sweetened condensed milk Sweetened condensed milk is the base for the fudge set.
  • 0.5 cup pumpkin puree Use plain pumpkin puree, not pumpkin pie filling.
  • 1 tsp pumpkin pie spice Adds warm fall spice throughout the fudge.
  • 1 tsp vanilla extract Rounds out the pumpkin flavor.
  • 0.25 tsp salt Balances sweetness and boosts flavor.

Equipment

  • 1 sheet pan

Method
 

Prep the pan
  1. Line a small baking dish with parchment paper, leaving a little overhang so you can lift the fudge out later.
  2. Place the dish in a level spot in your fridge so it’s ready for chilling once the fudge is poured.
Make the fudge
  1. Melt the white chocolate chips with the sweetened condensed milk in a saucepan over low heat, stirring constantly until smooth.
  2. Stir in the pumpkin puree and cook over low heat for 2 to 3 minutes, stirring until the mixture turns evenly orange and glossy.
  3. Add the pumpkin pie spice, vanilla extract, and salt and stir for 30 to 60 seconds until fully combined and smooth.
  4. Pour the mixture into the lined baking dish and spread evenly into the corners.
Chill and cut
  1. Refrigerate for at least 3 hours until fully set and firm to the touch.
  2. Lift the fudge out using the parchment, then cut into small squares before serving.

Notes

Pro tip: keep the heat low while melting the chocolate so it doesn’t seize or scorch. Store covered in the refrigerator for up to 5 days; freeze in an airtight container for up to 1 month (thaw overnight in the fridge). For a dairy-free swap, use dairy-free white chocolate chips and sweetened condensed oat milk (look for an equivalent 1:1 condensed substitute) to keep the same fudge texture.