This Pumpkin Fudge is a creamy, indulgent treat that perfectly captures the cozy flavors of fall. Rich with pumpkin spice and velvety smoothness, each bite melts in your mouth, offering a delightful balance of sweetness and warmth. With just 20 minutes of prep and a few hours to set, it’s an effortless dessert that feels decadent yet approachable. The optional chocolate drizzle adds a luxurious touch, making it as beautiful as it is delicious.
Packed with the comforting essence of pumpkin and a hint of cinnamon, this fudge is a crowd-pleaser for any occasion. Its soft, melt-in-your-mouth texture is irresistible, while the subtle richness of butter and cream creates a satisfying finish. At under 200 calories per piece, it’s a guilt-free way to savor the season. Perfect for sharing or gifting, this recipe is sure to become a fall favorite.
Ingredients for Pumpkin Fudge
- 3 cups (510 g) premium white chocolate chips (Recommend Ghirardelli for consistent results)
- ½ cup (120 ml) sweetened condensed milk (Ensure it’s condensed, not evaporated, and use only half the can)
- 3 Tablespoons unsalted butter
- ¼ cup (55 g) pumpkin puree
- 1 ½ teaspoons pumpkin pie spice (Consider homemade for best flavor)
- 1 drop orange gel food coloring (Optional, for a festive Fall color)
- 1 Tablespoon cornstarch (Sifted)
- 1 teaspoon vanilla extract
- ½ cup (85 g) white chocolate melting wafers (Optional, for drizzling. Can substitute with additional white chocolate chips)
Step-by-Step Instructions for Pumpkin Fudge
- Prepare the Pan: Line an 8×8 baking dish with parchment paper and set aside.
- Melt Chocolate Mixture: In a medium-sized saucepan over medium-low heat, combine white chocolate chips, sweetened condensed milk, and butter. Stir frequently until mostly melted.
- Add Pumpkin: Incorporate pumpkin puree and pumpkin pie spice into the mixture. Stir well until everything is completely combined and the chocolate and butter are fully melted. Reduce heat to low.
- Incorporate Additional Flavors: Stir in the orange gel food coloring (if using) and vanilla extract.
- Add Cornstarch: Mix in the sifted cornstarch until well combined.
- Set the Fudge: Remove the mixture from heat and spread it evenly into the prepared pan.
- Chill: Transfer the pan to the refrigerator and chill until the fudge is firm, preferably overnight.
- Add Topping: Once set, melt the white chocolate melting wafers according to package instructions and drizzle over the fudge, if desired.
- Serve: Slice the fudge into squares and enjoy!
Perfect Pairings: Serving Suggestions
This Pumpkin Fudge is a delightful treat on its own, but it can be elevated with a few creative pairings. Serve it alongside a warm cup of spiced chai tea or a creamy pumpkin spice latte for a cozy fall experience. For a dessert platter, arrange the fudge with ginger snaps or shortbread cookies for a mix of textures and flavors.
Storing Your Fudge for Freshness
To keep your Pumpkin Fudge fresh, store it in an airtight container in the refrigerator for up to 1 week. If you’d like to enjoy it later, you can freeze it for up to 2 months. Simply wrap individual pieces in parchment paper and place them in a freezer-safe bag. Thaw in the fridge before serving for the best texture.
Quick Tips for Time-Saving Success
If you’re short on time, skip the optional chocolate drizzle—it’s delicious without it! To speed up the setting process, place the fudge in the freezer for about 1-2 hours instead of refrigerating overnight. Just be sure to let it sit at room temperature for a few minutes before slicing to avoid cracking.
Recipe Variations to Try
Feel free to get creative with this recipe! Swap the white chocolate chips for dark chocolate for a richer flavor, or add a handful of chopped pecans for a crunchy twist. If you’re not a fan of pumpkin spice, try using cinnamon and nutmeg for a simpler spice blend.
Essential Equipment for Smooth Prep
To make this recipe hassle-free, ensure you have a medium-sized saucepan with a heavy bottom to prevent burning. A silicone spatula is ideal for stirring, and using parchment paper to line your baking dish makes removing the fudge a breeze. For precise measurements, a kitchen scale can be helpful, especially for the chocolate chips.
Pumpkin Fudge
Ingredients
- 3 cups premium white chocolate chips I recommend using Ghirardelli, I do not always get consistent results using other brands.
- 1/2 cup sweetened condensed milk please note that this is condensed and NOT evaporated milk and that you are to use only ½ cup and NOT the whole can.
- 3 Tablespoons unsalted butter
- 1/4 cup pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice click the link for my homemade pumpkin spice recipe
- 1 drop orange gel food coloring optional, but it’s what will give your fudge that Fall pumpkin color.
- 1 Tablespoon cornstarch sifted
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate melting wafers optional, for drizzling (may use additional white chocolate chips instead, but the melting wafers will set faster).
Instructions
- Line an 8×8 baking dish with parchment paper and set aside.
- In a medium-sized saucepan over medium-low heat, combine white chocolate chips, sweetened condensed milk, and butter.
- Stir frequently until chocolate chips and butter are mostly melted.
- Add pumpkin puree and pumpkin spice and stir well until all ingredients are completely combined (the chocolate and butter should be completely melted at this point). Reduce heat to low.
- Stir in food coloring, if using, and vanilla extract.
- Stir in cornstarch.
- Remove fudge from heat and spread into prepared pan.
- Transfer fudge to the refrigerator and chill until firm (preferably overnight).
- Once fudge has set, melt melting wafers according to package instructions and drizzle over fudge, if desired.
- Slice and serve. Enjoy!