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
See all Candy recipes
Pin this now to find it later
Pin It
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.
Does anyone know how long this fudge keeps?
I have made it two weeks in advance!
I made your recipe for Pumpkin Spice Fudge. I made my own caramel sauce with apple cider. It was nice to have a recipe that you can make ahead a few days. It was a big hit at our fund raiser for The Shepherd’s Table. Thank you
Glad you enjoyed it! Love homemade caramel sauce!!
Oooooh! I’ll have to try this one out! Looks delicious! 🙂
This looks like fabulous fudge!! Love me some pumpkin.
I’m so excited for fall and pumpkin recipes! This fudge sounds soo yummy! I never would have thought of using pudding mix but great idea 🙂
This sounds delicious! I love pumpkin spice anything! 🙂
Outstanding! I am so excited for pumpkin desserts!
I want to make one of everything on your blog! But I must make some pumpkin fudge. Not sure how I have never had this before but that has to change : )
This looks incredible — totally sinful
Potluck pick. Crave worthy!
That fudge looks incredible!
This sounds amazing. The only fudge I have actually pulled off is peanut butter- which I don’t particularly care for. These would be amazing little table favors for the kids table at Thanksgiving! I’m having my inlaws over in early November, maybe I can make this as a parting gift!! If you have a minute, I’d love for you to link up to Sweet Sharing Monday – http://saynotsweetanne.com/2012/sweet-sharing-monday-25/
bahahahaha! Yes, you coming to lunch is enough…but if some fudge would happen to mysteriously appear in your car…I’m not opposed to that:-)
Why yes, I think I am addicted to pumpkin. This looks like a fabulous way to satisfy the need for everything pumpkin right now – YUM!
You need to try this then!!! DO IT!
I just love your fudge! Have you ever thought of opening your own candy shop? You should!!!
Hmmm. That sounds a lot like “work.” haha!
It’s creamy, smooth and delicious, and tastes like it all just came out of your mother’s kitchen. Pure heaven.
YUM! That sounds wonderful! I love all your fudge recipes. 🙂
Speaking of not helping any wellness initiatives, I think there may be a drastic drop in the lives of everyone in my immediate proximity. These look delectable, and I can’t wait to give them a try…!
Haha!!! Oh wait, totally not a laughing matter 🙂
I really believe that it was great! It looks so tempting!