Celebrate the flavors of the season with this Pumpkin Fudge. Super simple to make, and filled with pumpkin pie spice and pumpkin, this is a holiday treat you’ll want to keep on hand!
Love fudge? Try this Easy Fudge or this Creamy Cranberry Pistachio Fudge.
Sometimes, you just need to start from scratch.
I first posted about pumpkin fudge here in 2007. The fudge gave me a little bit of trouble, but it was delicious, so I posted the recipe.
Then, in 2013, I decided to tackle it again. I was able to make the recipe successfully, but over the years, I had readers saying that their fudge did not set up.
So here I am again, in 2024. I set out to re-test the recipe, and realized it was one of those recipes that worked sometimes and doesn’t other times. And that just doesn’t cut it for me anymore.
So I went back to the drawing board, and made some major changes. But now you have a pumpkin fudge recipe that will set up for you, no problem. And it doesn’t hurt that it’s addictively delicious.
This one is a winner!
Ingredients
- Sugar: This is granulated sugar.
- Butter: I used unsalted butter.
- Evaporated Milk: Make sure you are using evaporated milk, not sweetened condensed milk. You’ll need a small 5 oz can, but if you only have a larger can, just measure out 5 ounces.
- Pumpkin Puree: This is straight puree, not pumpkin pie mix.
- Pumpkin Pie Spice: I like to use my homemade pumpkin pie spice, but you could use a store bought mix, as well.
- White Chocolate Chips: White chocolate chips work perfectly, but you could also chop up white chocolate bars.
- Marshmallow Creme: My original recipe used marshmallows, but I found that marshmallow creme made for a better fudge.
- Vanilla: Use a high quality extract for the best results.
How to Make Pumpkin Fudge
STEP 1: Combine the sugar, butter, evaporated milk, pumpkin puree, and pumpkin pie spice in a sauce pan. Stir it all together well, then turn the heat on to medium heat.
STEP 2: Bring the mixture to a boil. You want to make sure you are stirring the mixture fairly often to keep it from burning.
STEP 3: Cook the mixture until it starts to thicken up. It should coat the back of a spoon. I usually go by sight, but if you have a candy thermometer, it will be between 230ºF and 238ºF.
STEP 4: Turn off the heat and stir in the white chocolate chips, marshmallow creme, and vanilla extract. Make sure to add this right away so it will all melt together.
STEP 5: Stir until the chocolate is melted. The mixture will be fairly thick.
STEP 6: Poor the mixture into a square baking dish that is lined with foil. Let it sit at room temperature until set up, or place in the refrigerator to have it set up faster.
Tips and Tricks
The time the fudge will need to cook on the stove top will vary depending on your altitude. It took me about 10 minutes, but it can be less or more for you. Just make sure to stay constantly stirring to avoid burning, and turn off the heat when it is thick enough to coat the back of a spatula.
This pumpkin fudge is pretty sweet, as most fudge is. Just keep the pieces small, and a small piece is all you need.
I store the fudge in a covered container or in a ziplock bag at room temperature. You could also store it in the refrigerator to get it to last a little bit longer. You can also tightly wrap it and freeze it.
More Pumpkin Recipes
Pumpkin Waffles
Pumpkin Roll
Baked Pumpkin Donuts
Loaded Caramel Pumpkin Blondies
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Pumpkin Fudge
Ingredients
- 3 cups sugar
- 3/4 cup butter
- 1 (5 oz) can evaporated milk
- 1/2 cup pumpkin puree (not pumpkin pie mix)
- 1 teaspoon pumpkin pie spice
- 12 ounces white chocolate chips
- 7 oz marshmallow creme
- 1 teaspoon vanilla extract
Instructions
- Line an 8×8-inch baking dish with foil, or grease well. Set aside.
- In a large saucepan, combine the sugar, butter, evaporated milk, pumpkin puree, and pumpkin pie spice. Stir to combine. Set over medium heat and bring to a boil. The the mixture cook until it starts to thicken.*
- Turn the heat off and add the white chocolate chips, marshmallow creme, and vanilla extract. Stir until the chocolate has melted completely and everything is well combined.
- Pour the mixture into the prepared dish. Smooth the top and allow it to sit until set.
- Cut into squares to serve.
Ashlee says
Mine turned out gooey as well. Hubbie said that the flavor was great but it actually started melting in his hand. I boiled it the full 12 minutes. It smelled delicious though. Any other reason this would have happened other than not cooking it longer?
Deborah says
I’m guessing that it has to do with the time and the temperature. It is a fickle fudge, but once you get it right, it’s fantastic!
Jes says
mine turned out rock hard .. anyone know why?? Did I boil it too long? .. first time fudge maker here!!!
Deborah says
Just a guess, but I’m guessing that you either cooked it too long or too hot. This one is a tricky one to get just right!
Katie says
Absolutely delicious!! I made a batch of this fudge today for Thanksgiving. I sprinkled chopped pecans to half of the mixture after I poured it in the pan, and also did without the marshmallows. The consistency was perfect – I even added another minute on the stove just to be sure.
Thanks for sharing!!
Deborah says
I’m so glad it worked out well for you. Love the addition of the pecans!
Ashley says
Hi!
Thank you for sharing your recipe! I made it for Thanksgiving tomorrow, with some slight twists. And THANK YOU for that 12 minute stirring tip. I was doubtful at first, but I’m glad I followed through for firm fudge. I posted my version, crediting you, on my blog Fancy Fork.
I love your photography & blog!
Ashley
Trish - Mom On Timeout says
What beautiful fudge Deborah! I love seeing all that spice in each piece – yum!
Amy says
Just made this pumpkin fudge and it turned out perfectly. My roommates loved it and were all very impressed, even though it was super simple to make. Thanks for sharing the recipe! I’ll definitely use it again!
Deborah says
Yay! So glad it went well and that you all loved it!
Cynthia says
Followed all your directions and after chilling for 5 hours it’s a goey mess? I don’t know what happened? Did I need to boil longer? The taste is good though just wish the texture was too!!
Deborah says
Cynthia – that’s my guess – that it needed to boil a bit longer. The first time I made it, it was very soft. This last time I made it, though, it held up very well. I boiled it at a rolling boil for the full 12 minutes. I hope that helps!
Joe says
Mine was a goey mess too! My question is can it still be fixed or do I have to start over?
Deborah says
I’m guessing that it wasn’t boiled for long enough. You can try re-cooking it, but I’m not sure if that will work with this fudge or not.
Jill says
I made this recipe and boiled it for twelve minutes – also a gooey mess! I don’t think the boiling is the issue as every other fudge recipe has lower boiling time (or none at all!) – maybe it’s the pumpkin?
Chels R. says
I love how you can see the speckles of the spice in the fudge. Glad you redid this recipe!
Sharon says
Please reply ONLY if you actually made the fudge, Comments do not make a good recipe.
Kathi @ DeliciouslyYum! says
Sick of pumpkin? Never! Especially when you can make something like this Pumpkin Fudge. Drool!
spoon-stories says
Intresting!I saw many pumpkin recipes but never something like that^^
ThisBakerGirlBlogs says
I bought a pack of fudge just yesterday but making my own sounds like such a treat! They look so good 🙂
Christina @ The Beautiful Balance says
Oh, this looks beyond delicious! I love that you added marshmallow to the mix
Norma | Allspice and Nutmeg says
Yum, this sounds this sounds great. Pumpkin, chocolate chips and marshmallows – I’ll have some of that!
Joanne says
I’ve made your pumpkin pie fudge before! So good.
Katrina @ Warm Vanilla Sugar says
Mmm loving this fudge! It sounds great!!