Introduction

This quick decadent pumpkin fudge recipe is the perfect no-bake fall treat. Combining creamy white chocolate, smooth pumpkin puree, and cozy pumpkin pie spice, it delivers rich flavors in under two hours. It’s an easy and delicious dessert to satisfy your seasonal sweet tooth.

A close-up of a single thick square piece of light brown fudge with a smooth and slightly shiny texture, showing tiny nugget-like pieces inside the fudge. The top layer is sprinkled with a few coarse white salt crystals. The fudge sits on a piece of white parchment paper on a white marbled surface with soft focus pieces of more fudge blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

15 oz canned pumpkin puree
14 oz can sweetened condensed milk
12 oz white chocolate chips
1 tsp pumpkin pie spice
1/2 tsp vanilla extract
1/4 tsp salt

Instructions

Step 1: Grease or line an 8×8-inch pan with parchment paper to prevent sticking and for easy removal of the fudge.
Step 2: In a medium saucepan, combine the pumpkin puree, sweetened condensed milk, and white chocolate chips. Heat over low heat, stirring constantly until the mixture is smooth and the chocolate has fully melted.
Step 3: Stir in the pumpkin pie spice, vanilla extract, and salt. Mix well for about one minute to evenly distribute the flavors.
Step 4: Pour the fudge mixture into the prepared pan. Use a spatula to smooth the top and gently tap the pan on the counter to remove any air bubbles.
Step 5: Refrigerate the pan for at least 2 hours until the fudge is firm enough to cut into squares.

Tips & Variations

If pumpkin pie spice is unavailable, substitute with 1/2 tsp cinnamon, 1/4 tsp nutmeg, and a pinch of ginger.
Try milk or dark chocolate chips instead of white chocolate for a richer or more intense flavor.
For a dairy-free option, replace sweetened condensed milk with coconut milk or evaporated milk.
Add chopped pecans or walnuts on top for a crunchy texture.

Storage

Store leftover pumpkin fudge in an airtight container in the refrigerator for up to one week. For longer storage, wrap tightly in plastic wrap and foil, then freeze for up to three months. Thaw in the refrigerator before serving. Reheat is not recommended as fudge is best enjoyed chilled and firm.

How to Serve

A close-up of a single square piece of fudge with a smooth, light brown caramel color, small bits of nuts visible inside the fudge, and a few salt flakes sprinkled on top. The fudge has slightly rounded edges and a soft, creamy texture with some cracks on the surface. It is sitting on a piece of white parchment paper with a white marbled texture surface underneath, and the background is softly blurred with more fudge pieces slightly visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pumpkin fudge ahead of time?

Absolutely! Pumpkin fudge tastes even better the next day as the flavors meld. You can prepare it up to 3 days in advance and keep it refrigerated until ready to serve.

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, fresh pumpkin puree works well as long as it is smooth. Canned pumpkin is more convenient but fresh pumpkin will provide a similar texture and flavor.

Quick Decadent Pumpkin Fudge Recipe

Print Recipe

★★★★★

4.8 from 90 reviews

This quick and decadent pumpkin fudge recipe combines creamy white chocolate, smooth pumpkin puree, and warm pumpkin pie spice to create a no-bake, indulgent fall dessert. Ready in just over two hours, it’s perfect for sharing at autumn gatherings or enjoying as an easy seasonal treat.

Author: Dana
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 2 hours 20 minutes
Yield: 12 pieces 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Ingredients

15 oz canned pumpkin puree
14 oz can sweetened condensed milk
12 oz white chocolate chips
1 tsp pumpkin pie spice
1/2 tsp vanilla extract
1/4 tsp salt

Instructions

Prepare Your Pan: Grease or line an 8×8-inch pan with parchment paper to prevent sticking and allow easy removal of the fudge once set.
Combine the Ingredients: In a medium saucepan over low heat, combine the pumpkin puree, sweetened condensed milk, and white chocolate chips. Stir constantly until the mixture is completely smooth and melted, about a few minutes.
Add Spices and Flavor: Stir in the pumpkin pie spice, vanilla extract, and salt until evenly incorporated, enhancing the warm, fall-inspired flavor profile.
Pour the Mixture: Transfer the fudge mixture into the prepared pan, smoothing the top with a spatula. Tap the pan gently on the counter to release air bubbles and level the surface.
Chill and Set: Refrigerate the pan for at least 2 hours or until the fudge is firm enough to cut into squares.

Notes

Use low heat and stir constantly to prevent white chocolate from seizing and ensure a smooth texture.
Refrigerate for at least 2 hours to allow the fudge to set properly before slicing.
Can be made up to 3 days ahead and stored in the refrigerator for freshness.
For a dairy-free alternative, substitute sweetened condensed milk with coconut or evaporated milk.
Try topping the fudge with chopped nuts for added texture and flavor.
Adjust spices to preference by substituting pumpkin pie spice with a mix of cinnamon, nutmeg, and ginger.

Keywords: pumpkin fudge, quick dessert, no bake, white chocolate, pumpkin pie spice