Spiced Pumpkin Fudge

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This Spiced Pumpkin Fudge is everything you love about autumn desserts—rich, flavorful, and full of that nostalgic pumpkin spice magic. It’s easy enough for beginners and impressive enough for special occasions. Make a batch today and share the sweet taste of fall with your friends and family!

Prep Time15

Active Time25

Cooling Time30

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: 9 x 9", comfort food, Fall Favorites, Holiday Dessert, No bake, pure pumpkin, sweet treat

Yield: pieces

Calories: 112kcal

Author: Sweet Ordeal

Materials

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

Store in cool dry place for 1 week, or in refrigerator for up to 2 weeks. This fudge also freezes well in a sealed container for up to 2 months. Thaw at room temperature.

Nutrition