Pumpkin Spice Fudge

Pumpkin Spice Fudge: soft flavorful fudge with JELLO pudding mix and topped with crushed gingersnaps. So delicious!
So remember when I told you to stock up on Jello Pumpkin Spice Pudding Mix? This is why.
I used it to add pumpkin flavor to my fudge. It’s what I do. I’ve perfected how to make fudge in all flavors, including pumpkin spice.
This fudge was incredible. Yes. “WAS.” 
Pumpkin Spice Fudge: soft flavorful fudge with JELLO pudding mix and topped with crushed gingersnaps. So delicious!
Fudge this good doesn’t last long around here! Usually because it’s SOOOOO good, I send it out of the house before I eat it all.
That’s exactly what happened. Off it went to Michael’s work. I swear I’m not helping their wellness initiatives they may have put in place.
Although, it does help me to not eat it all. So there’s that.
Pumpkin Spice Fudge: soft flavorful fudge with JELLO pudding mix and topped with crushed gingersnaps. So delicious!
Anyone else addicted to pumpkin this time of year?
If you like this Pumpkin Spice Fudge recipe you may also enjoy….
Pumpkin Spice Rice Krispie Treats– stock up on Jello instant pudding mix and make a batch of these krispie treats. 
Pumpkin Spice Biscotti– made with real pumpkin and possibly one of my favorite biscotti recipes!
Pumpkin Spice Scones– move over Starbucks, you can now make these CopyCat scones at home!

Pumpkin Spice Fudge


  • 3/4 cup unsalted butter
  • 3/4 cup heavy cream
  • 1 1/2 cup granulated sugar
  • pinch of kosher salt
  • 11 oz pkg white chocolate morsels
  • 3.4 oz box pumpkin spice instant pudding mix
  • 7 oz jar marshmallow creme
  • 2 Tbsp caramel sauce (ice cream topping)
  • 2 Tbsp powdered sugar
  • 3 Gingersnap cookies, crushed


  1. In large heavy saucepan, heat butter, cream, sugar and salt on medium high heat. Bring to a boil, stirring constantly. When it begins to boil, set timer for 5 minutes.
  2. Continue stirring while mixtures is at a rolling boil.
  3. Remove from heat. Quickly whisk in white chocolate, pudding mix and marshmallow creme. Whisk until fully blended (one to two minutes). Pour into a parchment paper lined 13x9 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.

Did you make this recipe?

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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 October 7, 2012

Comments & Reviews

  1. sorry I did not mean to send that first massage……anyway my fudge came out tasting grainy like you could taste the sugar granules, I boiled it for the 5 minutes like it called for, is that how its supposed to be? if not for that I would have been quite happy with it, just a little to sweet for me I think I would use 1 cup sugar and not 1 and a 1/2. gave some to my husband and he really liked it, I didn’t say anything about it being grainy to him, so I’m not sure if that’s how it is or if I messed up.

      1. Aimee,
        Every time I try it “Blank Page” comes up. Maybe it is me, but I can print elsewhere!
        Thanks for the response. I guess I will just jot the recipe down on paper ’cause I really like it.

        1. That is really odd! You could try to copy/paste the recipe into a word document and print it that way! Sorry for the troubles…but it’s worth it 🙂

    1. Hmmm, usually the number one reason for it not setting, is the mixture didn’t boil for the full amount of time. How firm is it? I’ve done this before with another flavor and stuck it in the freezer for an hour. Then removed it, rolled it in balls, froze again and dipped them in white chocolate. Truffles! Good luck!

      1. Thank you for your reply I tried to save it but there was no hope I think the problem was not getting the temp high enough …. This was my first attempt at any type of fudge….I ended up finding a “no bake fudge recipe” more like cheesecake and I added pumpkin spice mix to it and it was a great hit ….

  2. 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

  3. 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 🙂

  4. 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 : )

  5. This sounds and looks incredible! And using the pumpkin spice pudding is genius. 🙂 We only have vanilla and chocolate pudding mixes over here. Seriously. And the caramel?! Yum.

  6. 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/

  7. I love this whole idea, Aimee! Adding the pudding mix to the fudge is a great idea – i’ve seen it being added to cookies, but never to fudge! i haven’t tried pumpkin pudding – ever! what is wrong with me? I must buy some – even if I don’t make the pudding, I can throw it into FUDGE! What a great treat to bring to a halloween party!

  8. Now I’m bummed that I used the box of pumpkin pudding mix that I had…I’d better go stock up, because this looks amazing. I love fudge (way too much, in fact).

  9. Oh my…this sounds super delicious. I hope pumpkin spice instant pudding is available in Canada…I haven’t found it yet…but will keep looking:)
    thanks for sharing this…lovin’ all things pumpkin!!

  10. 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!

  11. It’s creamy, smooth and delicious, and tastes like it all just came out of your mother’s kitchen. Pure heaven.

  12. Wow
    Didn’t imagine that these delightful bites has all those ingredients in
    That means they are awosome in flavor

    Check out my blog for wide variation from almost guilt free dishes/bakes

  13. Your fudge is the best ever! I knew I bought an extra box of pumpkin pudding for a good reason. Although I’m hoping that you know how much I love you and your fudge and that some mysteriously comes along with you on Friday for lunch:-) I’m pretty sure that I am with you on the whole not helping the wellness of those around me too:-)

    1. 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:-)

  14. 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…!

  15. Pudding mix in fudge? You’re a baking genius! I’m glad I bought a couple extra boxes of this pudding mix now! 🙂

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