Soft and sweet fudge with the pumpkin spice flavor you crave! This Pumpkin Spice Fudge is here to make your fall celebrations more delicious.
If pumpkin spice treats are your cup of tea, be sure to give my favorite Pumpkin Oatmeal Cookies a try this year. Soft and chewy! Our Pumpkin Spice Rice Krispie Treats are always a hit as well!
Pumpkin Fudge
You’re going to want to stock up on pumpkin puree, friends. Why? So you can make ALL the pumpkin fudge!
I’ve perfected how to make fudge in all flavors, this pumpkin spice version is absolute fall perfection!
No reason to limit your pumpkin fudge making to October and November either. Bites of velvety smooth fudge with lots of spice are delicious for Christmas too!
- Soft fudge texture
- No candy thermometer needed
Still craving pumpkin? Be sure to try our Pumpkin Whoopie Pies too!
Ingredient Notes
- Pumpkin Puree – You’ll want to make sure you choose the 100% pure pumpkin, and not the pumpkin pie filling.
- Pumpkin Pie Spice– whip up my homemade pumpkin pie spice blend or buy it from the store!
- Marshmallow creme – Also called “marshmallow fluff” this helps the fudge achieve the perfect smooth texture!
- White chocolate – I use white chocolate morsels here which melt quickly and easily to give the fudge body and flavor. You can substitute a bar of white chocolate instead, just break it into small pieces first so it melts more quickly.
- Caramel sauce – Use caramel ice cream topping mixed with powdered sugar to drizzle over the fudge.
- Gingersnaps – I love the extra bite and crunch that crushed gingersnaps add when you sprinkle them on top of the fudge! If you don’t have any cookies, the pumpkin fudge will still taste good without them.
Step by Step Instructions
Step 1. Heat on the stove
Bring the butter, cream, salt, pumpkin puree, pumpkin pie spice, and sugar to a boil in a saucepan. Reduce the heat and let the mixture simmer for 8 minutes, stirring constantly.
STEP 2. Melt chocolate
Remove the pan from the heat and whisk in the white chocolate and marshmallow creme. Whisk until the chocolate is melted and everything is fully combined.
STEP 3. Chill
Pour the fudge mixture into an 8 or 9-inch square baking dish lined with parchment paper. Chill in the fridge for at least 4 hours (or overnight!). When chilled and set, take the parchment paper out of the pan and cut the fudge into bite sized squares.
STEP 4. Caramel topping (optional)
Whisk caramel sauce and powdered sugar together and then drizzle over the cut fudge pieces. Top with crushed gingersnaps and enjoy!
Tips & Tricks
- Storing: Store any fudge you won’t eat right away in an airtight container in the fridge. It’s delicious cold!
- Crushing the gingersnaps: Put the cookies in a large ziploc bag and tap them a few times with a mallet or gently roll over the bag with a rolling pin. You don’t want to turn the cookies into powder, just small enough pieces that you can fit them on each fudge square.
- Mixing the fudge: You don’t need an electric mixer for this recipe, but using one will make it quicker and easier to combine the chocolate and marshmallow creme with the other ingredients. If whisking by hand, use a strong wire whisk and make sure the chocolate is fully melted and incorporated before you pour the fudge into the pan.
- Serving: Put your fudge squares in mini cupcake liners to make serving and transporting easy!
Recipe FAQs
If your fudge turned out too soft you probably didn’t boil it enough. Make sure when you boil it is a ROLLING boil for the full 8 minutes.
In the refrigerator, pumpkin fudge will take about 3 hours to set firm.
Yes! For best results, freeze whole block of fudge (or uncut section) in a freezer safe, airtight container. Store for up to 3 months. Thaw in refrigerator overnight.
More Fudge Recipes
- Vanilla Fudge Recipe
- Rocky Road Fudge
- Butterfinger Fudge
- Peanut Butter Fudge
- Fannie May Fudge – reader’s favorite chocolate fudge recipe!
- Strawberry Swirled Fudge
Homemade Candy Recipes
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Pumpkin Spice Fudge
Ingredients
- ¾ cup unsalted butter
- ¾ cup heavy cream
- 1 ½ cup granulated sugar
- ¼ cup pure pumpkin puree
- pinch of kosher salt
- 2 teaspoons pumpkin pie spice
- 11 ounce package white chocolate morsels
- 7 ounce jar marshmallow creme
For the topping
- 2 Tablespoons caramel sauce ice cream topping
- 2 Tablespoons powdered sugar
- 3 Gingersnap cookies crushed
Instructions
- In large heavy saucepan, heat butter, cream, sugar, pumpkin puree, salt, and pumpkin pie spice on medium high heat. Bring to a boil, stirring constantly. When it begins to boil, set timer for 8 minutes.
- Continue stirring while mixture is at a rolling boil.
- Remove from heat. Quickly whisk in white chocolate, and marshmallow creme. Whisk until fully blended (one to two minutes). Pour into a parchment paper lined 8 or 9-inch square baking dish. Refrigerate 4 hours or overnight.
- Remove from pan, remove parchment paper, and place on large cutting board. Cut into bite sized pieces.
- In small bowl, whisk the caramel sauce and powdered sugar together. Drizzle over cut pieces of fudge and immediately sprinkle with crushed cookies. ENJOY immediately or store in covered container in refrigerator.
Notes
- Storing: Store any fudge you won’t eat right away in an airtight container in the fridge. It’s delicious cold!
- Crushing the gingersnaps: Put the cookies in a large ziploc bag and tap them a few times with a mallet or gently roll over the bag with a rolling pin. You don’t want to turn the cookies into powder, just small enough pieces that you can fit them on each fudge square. You could also fold the crushed cookies into the fudge before pouring into baking dish.
- Mixing the fudge: You don’t need an electric mixer for this recipe, but using one will make it quicker and easier to combine the chocolate and marshmallow creme with the other ingredients. If whisking by hand, use a strong wire whisk and make sure the chocolate is fully melted and incorporated before you pour the fudge into the pan.
- Serving: Put your fudge squares in mini cupcake liners to make serving and transporting easy!
Nutrition
Pumpkin Spice bliss comes in the form of perfect squares of fudge! This easy pumpkin fudge recipe is all but guaranteed become a new fall favorite.
Can I use mini marshmallows instead of Marshmello cream?
I’ve made this now more times than I can count. My FIL actually requested some this year. It’s always perfection! So good and so easy. There are a million fudge recipes out there now but I always look for yours. We love the Eggnog one, too. Thank you so much for this. Hope you have the happiest of whatever you’re celebrating.
Thank you for this recipe! Came out great and it awesome.
Does it matter which white morsels to use? I’ve been to a few different recipes and I seen one (I can’t find it again) and it mentioned that there is a difference between white candies. One with palm oil and one with coconut oil? And that one will set better than the other one. I don’t know if this is true.
I prefer using the Ghirardelli brand white chocolate chips. They melt smooth and taste delicious.
Your pumpkin fudge recipe is wonderful. I must say that I have visited many food web pages and you have by far the best recipes. I have tried many of your recipes and have never been disappointed. Thank you for sharing.
Do you happen to know the temperature that the fudge should reach after the 8 minutes of boiling? It seems that my stove takes longer than others to reach the same temperature, so knowing the desired temperature range would help to avoid fudge that is too soft or too hard.
OMG yum. This was WAY TOO DELICIOUS
Oh Aimee – what perfect timing to find this recipe! Not that I don’t like traditional pies at Thanksgiving, but honestly, I’m usually on the lookout for some unique treats or unusual twists – exactly like this pumpkin fudge! My dad is a HUGE fudge lover, and on our extended-family beach vacations, we have this tradition of having an entire fudge buffet for dessert one night. So yeah … this is absolutely PERFECT! Thank you! 😉
mmm…this fudge looks SO GOOD!! I can’t wait to try it!
I can’t get mine to set ! It is like a ball of marshmallow goo..
Help!!
It sounds like you didn’t let it boil long enough. Make sure you have bubbles across the top before you start the “time to boil”