Spiced Pumpkin Fudge
If you’re craving a sweet taste of fall, look no further than this Spiced Pumpkin Fudge recipe. Creamy, rich, and perfectly spiced, this festive treat combines the warm flavors of pumpkin pie with the indulgent texture of traditional fudge. It’s made with evaporated milk, canned pumpkin puree, white chocolate chips, and marshmallow creme, resulting in a smooth, melt-in-your-mouth bite every time.
Why You’ll Love This Pumpkin Fudge
- Easy to Make: Just 25 minutes on the stove, no candy thermometer needed.
- Perfectly Spiced: Infused with cinnamon, ginger, and cloves for classic pumpkin spice flavor.
- Great for Gifting: Slice it up and wrap in parchment for the perfect fall treat box.
- Freezer-Friendly: Store for up to 2 months—if it lasts that long!
Making Spiced Pumpkin Fudge
Start by lining your 9 x 9″ baking dish with foil, then set it aside.
Next, in a Dutch oven (because it’s much easier to stir in a Dutch oven than a large skillet) heat the sugar and evaporated milk over medium-high heat. Stir often until it comes to a boil.
Then, add in the pumpkin puree and seasonings — stirring often until it returns to a boil.
Now the sticky part–stir in the marshmallow creme and butter. Getting that marshmallow creme out of that jar is sticky business.
Cook this mixture at a simmer for 18 minutes, stirring often, then remove from the heat.
Stir in the white chocolate chips and vanilla extract. The chips won’t all melt completely, but it helps to press down on them with a spatula or flat spoon until you get most of them squashed.
Then, before it cools too much, pour your fudge into the prepared pan, spreading it into an even layer. Then let it cool completely until firm.
I’m guessing on how long it takes to cool completely, but it cuts better if it’s cool and firm. I stuck mine in the fridge overnight, which works great. If you can’t wait that long, and it was hard, give it at least two hours in a cool place.
Cutting into Squares: Remove the fudge from the pan with the help of the foil, then cut into squares. As you can imagine, you can cut them big or small, your choice.
Storage Tips
- Room Temp: Store in an airtight container for up to 1 week.
- Fridge: Keeps well for up to 2 weeks.
- Freezer: Wrap pieces in parchment and store in a freezer bag for up to 2 months. Thaw at room temperature before serving.
Recipe Variations
- Add crunch: Stir in chopped pecans or walnuts after melting the chips, but before pouring into the pan.
- Extra spice: Increase cinnamon or add nutmeg for a deeper spice profile.
- Drizzle it: Melted dark (or more white) chocolate on top adds a lovely contrast.
Related Recipes
If you’re a fudge lover, check out my Orange Marbled Fudge and Tipsy Walnut Fudge. Delicious!
If pumpkin spice is your thing, check out these recipes:
- Pumpkin Spice Dump Cake
- Pumpkin Spice Cornbread
- No Bake Pumpkin Delight
- Maple Pumpkin Cookies
- and for your dogs, there are Frosty Pumpkin Pup Treats and Peanut Butter Pumpkin Treats.
So, whether you’re prepping for a cozy night in, looking for a homemade gift, or adding a new treat to your Thanksgiving dessert table, this fudge is a guaranteed crowd-pleaser.
If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.
Spiced Pumpkin Fudge
Ingredients
- 2 1/2 cups granulated sugar
- 2/3 cup evaporated milk
- 3/4 cup canned pumpkin puree
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/8 tsp. ground cloves
- 1/8 tsp. ground ginger
- 7 oz. jar marshmallow creme
- 2 Tbsp. butter, unsalted
- 1 cup white chocolate chips
- 1 tsp. vanilla extract
Instructions
- Line a 9 x 9" baking dish with foil. Set aside for now.
- In Dutch oven, heat sugar, evaporated milk over medium-high heat, stirring often. Bring to a boil.
- Stir in pumpkin puree, cinnamon, salt, cloves, and ginger. Return to a boil.
- Stir in marshmallow creme and butter. Return to a boil. Reduce heat and cook at a simmer, stirring often for 18 minutes.
- Remove from heat and stir in chips and vanilla. Stir until creamy and most of chocolate chips are melted. It helps to press down on the chips with a spatula or back of flat spoon. It's ok if all the chips are not completely melted.
- Pour into prepared dish. Cool until firm. Remove from pan and cut into squares. Enjoy!
Notes
Nutrition
Spiced Pumpkin Fudge
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In the meantime, I hope you have yourself a blessed day.
