★★★★★

Pumpkin Spice Fudge

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 pieces on a stack of white plates.

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!

Ingredient Notes

Ingredients for pumpkin spice fudge.
  • 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 by step photos showing how to make pumpkin fudge.

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.

Caramel drizzled from spoon onto fudge.

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!

Pumpkin fudge with caramel and gingersnaps.

Recipe FAQs

What if my fudge is too soft?

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.

How long will it take pumpkin fudge to set?

In the refrigerator, pumpkin fudge will take about 3 hours to set firm.

Can you freeze fudge?

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

PS. If you try this recipe, please leave a STAR rating in the recipe card below. I love your feedback! Connect with me on social media by following me on Instagram, Facebook, or Pinterest.

Yield: 50 pieces

Pumpkin Spice Fudge

Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes

Soft and sweet fudge with the pumpkin spice flavor you crave! This Pumpkin Spice Fudge is here to make your fall celebrations more delicious.

Ingredients

  • 3/4 cup unsalted butter
  • 3/4 cup heavy cream
  • 1 1/2 cup granulated sugar
  • 1/4 cup pure pumpkin puree
  • pinch of kosher salt
  • 2 tsp pumpkin pie spice
  • 11 oz pkg white chocolate morsels
  • 7 oz jar marshmallow creme

For the topping

  • 2 Tbsp caramel sauce (ice cream topping)
  • 2 Tbsp powdered sugar
  • 3 Gingersnap cookies, crushed

Instructions

  1. 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.
  2. Continue stirring while mixture is at a rolling boil.
  3. 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.
  4. Remove from pan, remove parchment paper, and place on large cutting board. Cut into bite sized pieces.
  5. 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 Information:

Yield:

50

Serving Size:

1 piece

Amount Per Serving: Calories: 111Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 18mgCarbohydrates: 14gFiber: 0gSugar: 13gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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.

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on November 10, 2020

Comments & Reviews

  1. 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.

  2. 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.

  3. 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! 😉

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