Pumpkin Fudge - Easy No-Fail Recipe - That Skinny Chick Can Bake (2024)

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posted by Liz Berg

on October 17, 2023

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Pumpkin Fudge can give you the same delicious creamy, autumn-spiced flavors of pumpkin pie generally reserved for Thanksgiving. Plus, everyone LOVES Homemade Fudge!

This Easy Fudge Recipe takes just minutes to make with pantry ingredients. If you love pumpkin treats, this pumpkin candy will rock your taste buds!

Pumpkin Fudge - Easy No-Fail Recipe - That Skinny Chick Can Bake (1)

Table of Contents hide

1 Why You Must Make

2 How to Make

3 Ingredient Notes

4 Expert Tips

5 Frequently Asked Questions

6 You May Also Like:

7 Easy Pumpkin Fudge

Why You Must Make

I was intrigued when I came across a few recipes for pumpkin fudge on the Internet. My family, die-hard chocolate fudge fans, were skeptical. I shouldn’t have worried!

I used my very popular No-Fail Fudge recipe and tweaked it to make this pumpkin fudge.
When offering to some girlfriends, the two who were brave enough to eat fudge at 10 AM went back for seconds!
It’s super easy and perfect for fall! Who wouldn’t want to try Pumpkin Spice Fudge?!!

How to Make

This was my basic fudge recipe with a few minor changes.

First, some brown sugar replaced a cup of granulated sugar.
PRO-Tip: For the pumpkin twist, a half cup of pumpkin plus the same melange of spices used for pumpkin pie.
Instead of semi-sweet chocolate chips, stir in white chocolate chips.
PRO-Tip: If you don’t want any visible chocolate, finely chop the white chocolate before adding it. Note that chocolate chips are designed to keep their shape for the best results with chocolate chip cookie recipes but don’t always melt completely without some vigorous stirring.
PRO-Tip: If you don’t have a candy thermometer, just allow your fudge mixture to boil for 5 minutes so it will be firm enough when it is chilled.
In addition to vanilla, the fudge is flavored with cinnamon, ginger, and cloves, which are warm autumn spices that are used in pumpkin pie and pumpkin bread.
Pour the fudge into a foil-lined pan and smooth the top with an offset spatula.
Cool completely before cutting.

My friends enjoyed the little bits of white chocolate interspersed in this easy fudge recipe. I took a batch across the street to share with my knitting group.

Pumpkin Fudge - Easy No-Fail Recipe - That Skinny Chick Can Bake (2)

Ingredient Notes

Kitchen Staples – Sugar, Brown Sugar, Butter, Ground Cinnamon, Ground Ginger, Ground Cloves
Evaporated Milk – I used the Carnation brand.
Pumpkin Puree -You will not use the whole can. Do not buy pumpkin pie filling, you want pure pumpkin puree with no sugar or spices.
White Chocolate Chips – I used the Ghirardelli brand. Chop if you don’t want bits of white chocolate in your fudge.
1 jar (7 oz.) marshmallow crème – I use Jet-Puffed brand
Vanilla Extract – Use pure vanilla extract, never artificially flavored.

Expert Tips

If you’ve ever made the No-Fail Fudge recipe on the back of a jar of marshmallow creme, you can make this pumpkin pie spice recipe. Here are a few tips specifically for this pumpkin version.

PRO-Tip: There is a major difference between a can of pumpkin pie filling and a can of pumpkin puree. You want the pumpkin puree which is just plain pumpkin with no sugar or spices added.
I like adding a combination of cinnamon, ginger, and cloves, the same spices I use in my pumpkin pie. If there are other pumpkin pie spices you like, feel free to add them to your fudge.
Chop your white chocolate chips if you’d prefer a smooth textured pumpkin fudge.
You can also use 12 ounces of chopped white chocolate if you’d like, though white chocolate bars will be more expensive than chocolate chips.
If you’d like to add some crunch, fold in some chopped pecans or walnuts before pouring the fudge into the prepared pan.
PRO-Tip: Use Kraft Marshmallow Creme. A friend tried another one of my recipes using Marshmallow Fluff and it didn’t set well, so do not substitute.
Using a candy thermometer helps ensure the fudge comes to the proper temperature, 234º.
A reader asked about adding nuts. I think that’s a delicious option. Add up to a cup of chopped walnuts or pecans before scraping the fudge mixture into the pan. If your nuts have been in the pantry for ages, warm them in a skillet first to bring out their essential oils (which means more flavor!) and cool them before using.

Pumpkin Fudge - Easy No-Fail Recipe - That Skinny Chick Can Bake (3)

Frequently Asked Questions

Does Pumpkin Fudge Need to Be Refrigerated?

This fudge keeps well at room temperature for 2-3 days as long as it’s in an airtight container. We’ve kept it out for a week or longer, After that, store it in the refrigerator or wrap well and freeze it.

Can You Freeze Pumpkin Fudge?

Yes, it freezes well for up to 3 months if wrapped airtight. Just defrost in the refrigerator overnight before serving.

How Do You Cut Fudge Squares?

Make sure to line your pan with non-stick foil so you can use that to remove the cooled fudge using the foil as a sling. Place it on a cutting board. Use a sharp knife, wiping it off after each cut as needed, and cut into squares.

How Do You Package Fudge for Gifts?

For gifts, use cellophane bags with festive ribbons, candy boxes with wax or parchment paper between layers, or on a festive plate covered with plastic wrap.
Add a candy pumpkin to each square for a fun presentation.

Easy Pumpkin Fudge

Prep Time5 minutes

Cook Time15 minutes

Total Time20 minutes

Yield36 1.5-inch squares or 3 pounds

Autumn spiced pumpkin fudge inspired by Nestle.

Ingredients

2 cups sugar
1 cup brown sugar
¾ cup (1 ½ sticks) butter
⅔ cup evaporated milk
½ cup pumpkin puree
1 ½ teaspoons cinnamon
¾ teaspoon ground ginger
¼ teaspoon ground cloves
2 cups white chocolate chips, chopped
1 jar (7 oz.) marshmallow crème
1 ½ teaspoons vanilla

Instructions

Line a 9 x 9-inch baking pan with non-stick foil (this makes it easier to lift fudge out of the pan for cutting). For thinner fudge, you may use a 9 x 13 pan.
Place sugar, brown sugar, evaporated milk, pumpkin, butter, and spices in a medium saucepan.
Bring to a full boil over medium heat, stirring constantly. Boil, stirring constantly, for approximately 5 minutes or until a candy thermometer reaches 234°. (I always use a thermometer to play it safe).
Pull off the heat and immediately add in marshmallow creme, white chocolate chips, and vanilla extract.
Stir briskly until the chocolate chips are melted. Pour into your prepared pan and let cool on a wire rack for about 2 hours.
Cut into 1-inch pieces to serve. Store covered in refrigerator.

Notes

Total time does not include cooling time.

Nutrition Information:

Yield:

Serving Size:

1 square
Amount Per Serving:Calories: 121Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 15mgCarbohydrates: 23gFiber: 0gSugar: 22gProtein: 1g

HOW MUCH DID YOU LOVE THIS RECIPE?

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Desserts Fall Food Gifts Holidays Thanksgiving Tips

posted by Liz Berg on October 17, 2023
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46 Comments on “Easy Pumpkin Fudge”

Jenny — December 14, 2023 @ 1:21 pm Reply

This is great, thank you! I made it as written the first time, and then the next time cut back 1/2 cup of white sugar and added 2 tbsp of pumpkin puree, which worked out pretty perfectly for what I wanted. I have been doing half with chopped toasted pecans on top and half without for different preferences, and it’s delicious either way.
- Liz Berg — December 14, 2023 @ 2:26 pm Reply
  
  Thanks for sharing your tweaks, Jenny!! I’m glad you enjoyed!
Linda Veppert — October 21, 2023 @ 7:47 pm Reply

Made this fudge for a local fall festival, turned out great. I like the bits of white chocolate in it. I do cook it longer than the 5 minutes, and cook to 234, closer to softball stage, so it is firmer.
- Liz Berg — October 22, 2023 @ 6:31 am Reply
  
  Thanks so much for reporting back, Linda! Thanks for adding your tip—I know others wanting to make this will appreciate them, too/
Lynn@Happier than a pig in mud — October 18, 2023 @ 4:27 am Reply

This sounds seasonally amazing:@) I had a candy cookbook years ago and remember a pumpkin fudge recipe that took much longer, and this one sounds foolproof:@)
Jeff — October 17, 2022 @ 9:24 pm Reply

I have a question about the use of marshmallow creme. I used it in another pumpkin fudge recipe and followed the instructions I thought to a T and it turned out soft. Almost like soft taffy! Can you DELETE the marshmallow creme?
- Liz Berg — October 17, 2022 @ 9:44 pm Reply
  
  Hi, Jeff, I don’t think it would work without the marshmallow creme. Maybe use 3/4 of the jar to see if that makes it firmer?
- Andi Evangelist — October 19, 2023 @ 5:12 pm Reply
  
  I made this recipe and mine turned out on the soft side. I made it again and made sure I cooked it until it reached the temperature listed. That time it was perfect. I think I got impatient the first time and didn’t cook it long enough.
  - Liz Berg — October 19, 2023 @ 6:00 pm Reply
    See Also
    Snickerdoodle Bread Recipe - On Sutton Place
    
    I hope you enjoy it, Andi!! Thanks for letting me know 🙂
Sandy — July 17, 2022 @ 2:28 pm Reply

I just made it for a friend who loves pumpkin fudge. I followed the recipe exactly. It turned out perfect. . Thank you for this great recipe.
- Liz Berg — July 17, 2022 @ 4:05 pm Reply
  
  SO happy that it was a success, Sandy! What a nice treat for your friend 🙂
Courtney — December 1, 2021 @ 5:57 pm Reply

I made this treat and it sure is delicious. My question is, mine turned out kind of soft, not gooey or anything just soft, I also know nothing about fudge but are they supposed to be a little more hard? If so what am I doing wrong? I followed your directions to the T.
- Liz Berg — December 1, 2021 @ 6:23 pm Reply
  
  Hi, Courtney,
  This is a slightly softer fudge, but if you’d like it firmer, here are some suggestions:
  It could be that the fudge mixture didn’t get up to the proper temperature even if you boiled it for the full 5 minutes. If you have a kitchen thermometer, use it to make sure it gets to 234 degrees. Otherwise, you could store it in the refrigerator and bring it out for about 30 minutes before eating to take the chill off. The pieces should be firmer then. So glad you enjoyed the flavor!
Jessica — September 30, 2019 @ 2:21 pm Reply

Sounds delish! Do you cut the heat off before adding the last three ingredients?
- Liz Berg — September 30, 2019 @ 2:22 pm Reply
  
  Yes, I do, Jessica. I’ll make a note of it in the recipe 🙂 Hope you enjoy!
Toni — September 17, 2019 @ 10:18 am Reply

My kids really loved this fall treat! So delicious!
Lindsay Cotter — September 16, 2019 @ 1:50 pm Reply

Love how easy this was to make! The perfect fall treat!
lisa — September 16, 2019 @ 10:26 am Reply

such a perfect fall treat!
Karen T — October 23, 2018 @ 12:42 pm Reply

Hello! I have whole cloves at home…will that work or do they need to be ground?
- Liz Berg — October 23, 2018 @ 1:50 pm Reply
  
  Definitely grind them into a powder, Karen. Or just buy a small container of ground cloves. Whole cloves won’t provide enough flavor, plus you wouldn’t want anyone to accidentally bite into one 🙂 Hope you enjoy!
  - Cindy Kaye Westlake — November 3, 2023 @ 10:43 pm Reply
    
    I think pecans would be good in this, how much would you add?
    - Liz Berg — November 4, 2023 @ 6:48 am Reply
      
      Hi, Cindy,
      Yes, pecans would be a delicious addition. I’d warm them in a skillet, then cool before using to bring out their natural oils (if you’re in a hurry, it’s OK to skip). I’d start by mixing in ¾ cup, then add another ¼ cup if you want more. I hope you enjoy!
Claudia Lamascolo — November 18, 2017 @ 6:52 am Reply

now that is one festive piece of fudge! Happy Thanksgiving to you and yours! XO hugs
Anna @ shenANNAgans — October 14, 2015 @ 9:01 pm Reply

WOW…. I love this sweet treat idea, its so different.
Totally and absolutely going to give this beauty a whirl.
Thanks for the inspiration. YARM!
Alice v — October 7, 2015 @ 7:57 pm Reply

This looks delicious and I can’t wait to try it. I love pumpkin and would love to review the recipe soon on my site.
Kathy Wulfhorst — October 7, 2015 @ 4:02 pm Reply

I made this and put lots of walnuts in also. The taste is just fabulous but I could not get it to set up. I put it in the refrigerator and it got a lot like taffee. Still fabulous taste but nothing I could cut into neat bars.
The only thing that comes to mind is that it needs more cooking????
- Liz Berg — October 7, 2015 @ 7:04 pm Reply
  
  Hi, Kathy, this takes a longer boiling time than my usual fudge. I used a candy thermometer to make sure the mixture got hot enough to set. I bet your suspicion that it didn’t cook long enough is right. The addition of walnuts sounds marvelous!
Katherines Corner — October 4, 2015 @ 9:53 pm Reply

oh my goodness! Thank you for sharing at the Thursday Favorite Things blog hop. Watch for your feature tomorrow xo
Annamaria @ Bakewell Junction — October 4, 2015 @ 7:31 pm Reply

Lizzy,
I love fudge and pumpkin. This recipe looks delicious.
Annamaria
Sandra — October 4, 2015 @ 12:45 am Reply

Oh my those white chocolate morsels send this recipe over the top! I may be the only person in my house eating these but that’s ok.
Sophia@ NY Foodgasm — October 3, 2015 @ 7:16 pm Reply

Damn girl this looks AMAZING!!! I was thinking of trying something similar! But you already did it awesomely!
Eva — October 2, 2015 @ 1:23 pm Reply

What a great idea to celebrate the fall! I can understand the doubts of your family but saw the result I am sure that now is conquered! Have a wonderful fall!
Anu-My Ginger Garlic Kitchen — October 2, 2015 @ 9:09 am Reply

Wow! Pumpkin Fudge is bursting out with awesome flavors and yummy goodness. SO YUM!
Wendy, A Day in the Life on the Farm — October 1, 2015 @ 9:01 pm Reply

What a wonderful hostess gift this would make to take to a holiday dinner.
Liz (Good Things) — October 1, 2015 @ 8:02 pm Reply

Wow, fascinating recipe. I bet it tastes amazing, Liz xx
Evelyne@cheapethniceatz — October 1, 2015 @ 2:26 pm Reply

really liking the idea of pumpkin fudge, and the white choco pieceS1 Great recipe and I really have to make it now
- The Ninja Baker — October 4, 2015 @ 2:45 pm Reply
  
  I’d go back for seconds, too! Pumpkin and white or dark chocolate certainly doe celebrate autumn =)
Rebekah @ Making Miracles — October 1, 2015 @ 11:05 am Reply

What a fun, and beautiful, fall treat to share and enjoy! I love this – I will have to see if I’m daring enough to give it a try one day; I’m sure my coworkers would appreciate it if I did. 😀
Angie@Angie's Recipes — October 1, 2015 @ 10:57 am Reply

Talk about the perfect seasonal treat! This looks scrumptious.
Vicki Bensinger — October 1, 2015 @ 10:05 am Reply

Pumpkin fudge! Now that’s something I’ve got to try!
Katherines Corner — October 1, 2015 @ 9:36 am Reply

I invite you to share this yumminess at my Thursday blog hop ( link up until Sat. midnight) Hugs!
Medeja — October 1, 2015 @ 8:27 am Reply

That is something I have not seen before! Nice treat!
The Surprised Gourmet — October 1, 2015 @ 7:01 am Reply

I wouldn’t have thought of pumpkin fudge, but it looks delicious.
Lynn@Happier Than A Pig In Mud — October 1, 2015 @ 5:11 am Reply

Sounds like a fairly easy nice spicy fudge:@)
manu — October 1, 2015 @ 2:57 am Reply

Wow how many recipes with pumpkin…thet’s the right period!!
I love it.
Have a nice day
Laura (Tutti Dolci) — October 1, 2015 @ 2:17 am Reply

Now this is my kind of fudge! I have a feeling I could go for this at 10 AM also ;).