This post may include affiliate links. Thank you for your support.

Unwrap the taste of fall with this Pumpkin Fudge! In just 15 minutes, you’ll create a velvety, melt-in-your-mouth treat that combines the rich goodness of white chocolate with the cozy warmth of pumpkin puree, a dash of pumpkin pie spice, and decadent edible cookie dough. Perfect for any occasion, this fool-proof, microwave-friendly recipe transforms pantry staples into a bite-size spiced dessert that’s as comforting as autumn itself.

“This fudge has ALL the flavor going on and I love how tall and thick these pieces are! Restraint is definitely an issue!”

– Kathryn
Action photo of a hand picking up a piece of fudge pumpkin from a serving board.

Update: This recipe was originally published in October 2017. I made updates to the article below to include more information about making this recipe for pumpkin fudge at home.

Hi, friends! Can you believe we are just 12 days away from halloween and the start of the holiday season? You know what that means – time to bust out ALL the candy, confections, cocktails, and FUDGE.

Okay, so fudge may not technically be a requisite to celebrate the holidays. However, this year I’m declaring it a must! Because honestly, shouldn’t we be celebrating all the things with mass quantities of fudge?!

Table of Contents

About this pumpkin fudge recipe

These little squares of fudge are edible bites of fall flavored bliss! Featuring soft, smooth, creamy, decadent white chocolate fudge swirled with rich cookie dough and kissed with subtly sweet pumpkin puree along with warming pumpkin pie spice! The texture is thick, ultra-creamy and insanely dreamy, with a magical, melt-in-your-mouth consistency!

Do you know the movie “When Harry Met Sally”?! And, do you remember the restaurant deli scene???! For those of you who know what I’m referring to, YOU will be a non-faking Sally when you eat this fudge! Because, this fudge plus your mouth equals straight nirvana!

I’m not trying to over-exaggerate, but I swear this fudge is SO sinfully delicious it will make you forget most (or possibly ALL) of life’s trials, troubles and tribulations. You got 99 problems? Trust me, this fudge ain’t one!

Well, I take that back. Not eating ALL this fudge in one sitting will probably prove to be a rather large problem. But, isn’t that what elastic waistbands were made for?

If you’re looking for more deliciously easy no-bake treats, try these reader favorites next: Cream Cheese Dip, Chocolate Tiramisu Trifle, and Banana Pudding Recipe.

Why you’ll love this recipe

  • Simple, Budget-Friendly Ingredients. Made with easy-to-find pantry staples, this fudge pumpkin uses basic ingredients you probably already have on hand—no fancy shopping required.
  • Ready in Just 15 Minutes. No baking, no fuss—this quick microwave pumpkin fudge recipe comes together in just 15 minutes, making it perfect for those fall cravings when you’re short on time.
  • Unbeatable Flavor. Creamy white chocolate, cookie dough, and pie spiced pumpkin puree collide in a perfect autumn treat that’s rich, decadent, and bursting with fall flavor.
  • Irresistibly Smooth & Creamy. This pumpkin pie fudge has the ideal melt-in-your-mouth texture—thick, velvety, and perfectly spiced for the ultimate indulgence.
  • Perfect for Any Occasion. Whether you’re gifting it, serving at a party, or enjoying it on a cozy night in, this recipe for pumpkin fudge is always a crowd-pleaser.
Action photo of white chocolate chips being dumped into a large mixing bowl with condensed milk.

What is fudge?

Fudge is a type of soft candy made by heating a mixture of sugar, butter, milk, and usually chocolate, along with other flavoring ingredients, to a “soft-ball stage” (a point at which sugar holds a ball-like shape). After cooking, the fudge mixture must “set” in the refrigerator until it holds its shape. This cooking and cooling process gives fudge a dense but flexible, soft texture.

Traditional fudge versus condensed milk fudge

While traditional fudge requires a bit of science, a candy thermometer and constant stirring, condensed milk fudge is much easier to prepare!

Traditional fudge: Old-fashioned fudge is made by heating a mixture of sugar, butter, milk and cocoa (chocolate) over low heat. This cooking method requires cooking the fudge to a specific temperature (236–238 degrees F) while constantly stirring to prevent the mixture from crystallizing. This type of fudge is fussy and requires constant babysitting or your fudge can turn out grainy, crumbly or too soft.

Condensed milk fudge: Quick condensed milk fudge is much simpler to prepare and doesn’t require using a candy thermometer! This fudge can be made in a microwave or a double boiler on the stove. Quick fudge typically uses condensed milk (or marshmallow fluff) instead of milk, as it’s more stable and less prone to curdling! Quick fudge is perfect for any type of cook and baker – from novice to experienced – as it’s foolproof and near impossible to mess up! This pumpkin fudge recipe utilizes this technique.

Action photo of spiced pumpkin fudge being mixed together.

Ingredients for pumpkin pie fudge

This easy canned pumpkin fudge recipe is made with super simple lineup:

  • Butter: You need 1 stick of room temperature unsalted butter for the edible cookie dough portion of this fudge. Swap: salted butter, but omit the kosher salt.
  • Sugars: A combination of granulated sugar and brown sugar add a robust sweetness.
  • Vanilla: Be sure to use real vanilla extract for the best inviting flavor. Swap: maple or pumpkin pie extract.
  • Flour: To avoid any risk of food-born illness, you need to heat-treat your all-purpose flour by cooking it. You can cook your flour in the oven or in the microwave, just make sure you allow it to cool completely before using it in the recipe. Swap: equal amount almond flour which doesn’t require any heating.
  • Spices: Kosher salt enhances all the flavors while pumpkin pie spice contributes a ton of cozy flavor. Swap: If you don’t have pumpkin pie spice mix, you can use a combination of cinnamon, ginger, nutmeg, and allspice instead.
  • Chocolate: You’ll need a total of 4 1/2 cups of chocolate chips for this recipe. I like to use a combination of white chocolate and mini chocolate chips; however, you can swap them for a variety you prefer.
  • Condensed Milk: You will need one (14-ounce) can of sweetened condensed milk for this recipe. I recommend using the full-fat variety for the best results. Also, make sure you do not use accidentally use evaporated milk as it’s much thinner and using it will prevent your fudge from setting!
  • Pumpkin Puree: Make sure you use plain 100% natural pumpkin puree, and not pumpkin pie filling, to make this pumpkin fudge. Canned pumpkin puree is simply cooked and pureed pumpkin; while pumpkin pie filling is sweetened which will alter the recipe.

Recipe variations

You can easily make this pumpkin fudge recipe uniquely delicious by adding your favorite mix-ins to the fudge itself, as a top layer, or both:

  • Hot Chocolate Pumpkin Fudge: Swap out the white chocolate chips for semi-sweet chocolate chips and use a combination or mini marshmallows and chocolate chips.
  • Rum Raisin Pumpkin Fudge: Use rum extract and add raisins to your fudge.
  • Pumpkin Pecan Fudge. Stir in coarsely chopped toasted pecans into the fudge mixture before refrigerating.
  • Maple Pumpkin Fudge. Replace a little bit of the sweetened condensed milk with pure maple syrup for a richer, maple-infused flavor.
  • Pumpkin Spice Cheesecake Fudge. Add cream cheese to the mixture for a cheesecake-inspired fudge. Simply soften the cream cheese and blend it into the melted white chocolate mixture before adding the pumpkin.
  • Pumpkin Caramel Fudge. Swirl salted caramel sauce into the fudge before refrigerating. Or drizzle caramel over the top. 
  • Pumpkin Maple Nut Fudge. Add a combination of maple candied nuts like walnuts or almonds to create a nutty, maple-flavored pumpkin fudge.
  • Vegan Pumpkin Fudge. Use dairy-free white chocolate chips, coconut milk or almond milk instead of sweetened condensed milk, and coconut oil in place of butter.

If pumpkin puree is one sale at the store, grab extra and put it to good use in these recipes: Pumpkin Puree Muffins, French Toast Pumpkin, and Stuffed Shells Pumpkin Dinner.

Overhead photo of a square slab of pumpkin pie fudge.

How to make fudge pumpkin

This quick pumpkin candy only requires 15 minutes of hands on preparation! This fudge recipe is so incredibly easy to make and comes out perfectly every single time!

  1. Make the Edible Cookie Dough. In a large bowl, beat the butter with both sugars until smooth. Add in vanilla and beat again. Add in the flour and salt and then beat until combined. Stir in a ¼ cup of the chocolate chips.
  2. Make the Pumpkin Fudge Base. In a large microwave-safe bowl add the condensed milk and white chocolate chips. Microwave in increments until the chocolate is melted. Add in the pumpkin puree and pumpkin pie spice. Stir until completely smooth.
  3.  Add Pumpkin Base to the Cookie Dough. Pour the pumpkin mixture into the bowl containing the cookie dough. Gently fold the two together, be careful not to stir or over-fold the fudge.
  4. Pour Fudge into Pan. Pour the fudge into a pan lined with parchment paper and use an offset spatula to smooth the top.
  5. Add Toppings. Sprinkle the top of the fudge with the remaining chocolate chips (or whatever mix-in you love).
  6. Chill the Fudge. Refrigerate for 2 hours or until the fudge is firm and set.
  7. Serve Pumpkin Fudge Recipe. Remove from the pan by lifting the edges of parchment paper. Cut into squares and serve immediately.

Expert tips to ensure the most success!

  • Use Quality White Chocolate. Choose high-quality white baking chips or bars that contain cocoa butter. Lower-quality options may have additives like wax, which can affect the texture and smoothness of this pumpkin fudge recipe.
  • Use Canned Pumpkin Puree. Look for 100% pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
  • Don’t Skip or Replace the Sweetened Condensed Milk. Sweetened condensed milk is essential for giving the fudge its creamy texture and rich sweetness. Don’t substitute it with regular milk or cream, as it won’t provide the necessary structure to properly set the pumpkin pie fudge.
  • Melt the Chocolate Slowly. Melt the white chocolate and sweetened condensed milk in the microwave in short busts, stirring in between to prevent the chocolate from seizing. 
  • Avoid Over Mixing the Ingredients. When combining the pumpkin puree fudge base with the cookie dough, gently fold until they’re just combined. Over-stirring can cause the fall fudge to lose its creamy texture or become grainy.  
  • Customize with Add-ins. Experiment with additions, like chopped nuts or even a swirl of caramel or butterscotch sauce. Just be sure to fold in any add-ins gently to avoid disrupting the smooth texture of the pumpkin spice fudge.
  • Line the Pan with Parchment Paper. Line your pan with parchment paper overhanging the edges to make removing the fudge easier and prevent sticking.
  • Let the Fudge Set Properly. Patience is key when it comes to letting the fudge set. After pouring it into the prepared pan, allow it to sit in the refrigerator for at least 2 hours. For a firmer texture, let it chill for 3-4 hours, or overnight if possible.
  • Cut with a Warm Knife. After the fudge pumpkin has set, use a sharp knife to cut it into squares. For cleaner cuts, run the knife under hot water, dry it off, and then slice the fudge. This helps the knife glide smoothly and reduces sticking.

Step-by-step photos: making this recipe at home

(Scroll down for the detailed measurements and instructions in the printable recipe card at the bottom of the page.)

Step by step photo collage illustrating how to make pumpkin fudge with written instructions on each step.

FAQs: frequently asked questions

Can I use fresh pumpkin puree instead of canned?

Absolutely, you can use fresh pumpkin puree. However, make sure to cook it down well to remove all excess moisture. Canned pumpkin puree is more consistent in texture and flavor, making it easier for the fudge to set properly. If using fresh, ensure it’s well-drained with a thick consistency.

Can I substitute the white chocolate chips?

Yes, you can substitute the white chocolate chips with milk chocolate, dark chocolate, or even butterscotch chips for a different flavor. Keep in mind that the consistency and sweetness of the pumpkin spice fudge will change depending on the type of chocolate used.

How long does pumpkin fudge need to set?

The fudge needs at least 2 hours in the refrigerator to set properly. If you want it to firm up more quickly, you can place it in the freezer for about 1 hour. 

Can I add nuts to the pumpkin fudge?

Absolutely! Adding nuts such as pecans, walnuts, or almonds can enhance the texture and flavor of the fudge. Make sure they are toasted for the best flavor. And simply fold them when combining the pumpkin mixture with the cookie dough – before pouring the fudge into the pan to set. You can also sprinkle them on top for a crunchy garnish.

What can I add to make the fudge spicier?

If you like a stronger spice kick, add extra pumpkin pie spice, cinnamon, ginger, or even a pinch of cayenne pepper for a touch of heat. Be sure to adjust the spices to your taste and be careful not to overpower the other flavors.

What else can I add to pumpkin pie spice fudge?

Feel free to get creative with this fudge recipe! You can easily substitute the chocolate chips for your favorite ingredient! Before you start getting creative, be sure to use a mix-in ingredient(s) that complements and goes well with pumpkin! Also, be careful to not add any ingredient that has a high water content, as it will affect the consistency of the fudge! Below are a few delicious ideas to help get your creative culinary juices flowing!

  • Mini Marshmallows
  • Rasins
  • Crushed Pretzels
  • Caramel Bits or Chips
  • Chopped Candy Bars
  • Chopped Oreo Cookies
  • Toasted Coconut Flakes

Why is my fudge too soft or not setting?

If your fudge is too soft, it might not have had enough time to set in the fridge. Make sure to refrigerate the fall flavored fudge for the at least two hours.

Or, you may need to add a bit more melted chocolate or condensed milk to help it firm up. Double check if you added the correct ratio and amount of ingredients.

Can I double the recipe?

Yes, you can double the recipe! Just be sure to use a larger pan (such as a 9×13-inch dish). And please note, you’ll need to adjust the setting time, as a thicker layer or larger brick of fudge may take a little longer to firm up.

What’s the best way to cut homemade fudge?

Once the pumpkin pie spice fudge is fully set, it’s helpful to lightly “score” the top of the fudge with a knife before you begin cutting to ensure you get even size squares. Then, use a sharp knife to cut it into squares. For cleaner cuts, run the knife under warm water and dry before cutting the fudge. And be sure to repeat that process between each cut to prevent the confectionery from sticking to the knife and ensures clean edges.

How can I make fudge look more fancy?

There are so many economical, festive ways to spruce up your batch of pumpkin spice fudge. Below are few fun ways to dress up and serve your fudge:

  • Fudge Pop: Much like a cake pop, you can serve fudge on a stick! Insert a lollipop stick into individual squares of fudge to create a cute treat on a stick! If you want turn them into gifts, try wrapping each “pop” in clear cellophane cake pop bags!
  • Festive Shapes: Fudge doesn’t have to be square! Try using small cookie cutters to transform your fudge into fun shapes! If using cookie cutters, make sure your fudge is completely set and use a thin cookie cutter (you don’t want the fudge to be thicker than your cutter!).
  • Icing: For an elevated look, try decorating the top of your fudge with icing! Simply mix up your favorite icing, transfer it to a piping bag and drizzle it on top of your set fudge!
  • Fudge Gift Boxes: If you are looking to give the gift of homemade fudge this holiday season, consider using a box! Find a pretty chocolate box and line the bottom with parchment or wax paper before adding the fudge. Wrap the box in beautiful ribbon or add a bow to create a delicious, yet easy holiday present!
Straight on photo of a thick square of pumpkin fudge surrounded by more pieces of fudge.

Serving this fall fudge

Common Serving Suggestions

  • Serve with Whipped Cream. Top your pumpkin pie fudge with a dollop of whipped cream or cool whip topping for a classic dessert touch.
  • Pair with Coffee or Hot Chocolate. Enjoy the fudge with a warm cup of coffee, chai, crockpot hot chocolate, or crockpot white hot chocolate for the perfect fall treat.
  • Add a Sprinkle of Cinnamon: Dust a light sprinkle of cinnamon or pumpkin pie spice on top of the fudge for an extra pop of flavor and a beautiful presentation.
  • Serve at Holiday Gatherings: Cut the fudge into small squares and serve it on a festive platter at Thanksgiving, Christmas, or any fall celebration. Its rich, seasonal flavor makes it a great addition to dessert spreads along with apple pie bites and pumpkin martinis.
  • Pair with Ice Cream: For an indulgent treat, serve your spiced fudge alongside a scoop of vanilla, cinnamon, or caramel, or buttered pecan ice cream.

Unique Serving Suggestions

  • Fudge “Cookie Bar” Sundaes: Cut the pumpkin pie fudge into small pieces and sprinkle over cookie bars or cake and top with a scoop of ice cream and caramel sauce for a decadent spin on a sundae.
  • Pumpkin Fudge Parfaits: Layer pieces of homemade fudge with whipped yogurt, crushed graham crackers, and a drizzle of chocolate sauce to create a fun, layered dessert parfait.
  • Chocolate Drizzle: Drizzle melted dark or milk chocolate over the top of the fudge for a sophisticated twist and an elegant finish.
  • Serve with Warm Spiced Apples: For a more festive option, pair the fudge with warm, spiced apples or an apple compote.
  • Gift as a Treat: Package your pumpkin fudge in cute mason jars or gift boxes to give as a sweet, homemade fall treat. It makes for a thoughtful and personal gift for friends and family during the holiday season.

Storing leftovers

Storage Instructions

  • Refrigerate for Freshness. Store your pumpkin pie fudge in an airtight container in the fridge for up to one week. 
  • Storage Tip: If you’re stacking layers of fudge in a container, place a sheet of parchment or wax paper between the layers to prevent them from sticking together.

Freezing Instructions

  • Wrap for Protection. To freeze homemade fudge, first wrap it tightly in plastic wrap or aluminum foil. Then place it in an airtight container or resealable freezer bag to protect the fudge from freezer burn.
  • Freeze. Store in the freezer for up to 3 months. When ready to enjoy, allow the pumpkin spice fudge to thaw in the refrigerator for several hours or at room temperature for about 30 minutes before serving.
Straight on photo of a piece of thick homemade fudge with chocolate chips and pumpkin puree.

Bust out the stretchy waist pants and indulge in the best easy pumpkin fudge recipe. I pinkie promise this fall dessert is fantastically declicious and worth every single calorie.

Until next week, friends, cheers!

Cheyanne

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

More pumpkin desserts!

Are you looking for more delicious dessert recipes with pumpkin? Try these family favorites next:

Straight on photo of a thick square of pumpkin fudge surrounded by more pieces of fudge.

Pumpkin Fudge Recipe

5 from 3 votes
Author: Cheyanne Holzworth
Total Time: 17 minutes
Prep Time: 15 minutes
Cook Time: 2 minutes
Servings: 48 pieces
Print Recipe Pin Recipe
Unwrap the taste of fall with this Pumpkin Fudge! In just 15 minutes, you’ll create a velvety, melt-in-your-mouth treat that combines the rich, creamy goodness of white chocolate with the cozy warmth of pumpkin puree and a dash of pumpkin pie spice. Perfect for any occasion, this fool-proof, microwave-friendly recipe transforms pantry staples into a decadent dessert that’s as comforting as autumn itself.

Equipment

  • 1 Square Pan (8×8-inch or 9×9-inch)
  • 2 Large Mixing Bowls
  • 1 Hand-held mixer
  • 1 Rubber Spatula

Ingredients 

  • 1 Stick Unsalted Butter – softened to room temperature (1/2 cup)
  • ½ Cup Granulated Sugar
  • ¼ Cup Light Brown Sugar – packed
  • 1 tsp Pure Vanilla Extract
  • 1 Cup All Purpose Flour – cooked (SEE NOTES)
  • ¾ tsp Kosher Salt
  • ½ Cup Mini Chocolate Chips – DIVIDED
  • 4 Cups White Chocolate Chips – Two (12-ounce) Bags
  • 1 (14 ounce) Can Sweetened Condensed Milk
  • ¼ Cup Pumpkin Puree (SEE NOTES)
  • 1 TBS Pumpkin Pie Spice
  • Optional Toppings: Gold Sprinkles, Crushed Toasted Walnuts

Instructions

  • Prepare Pan with Parchment. Line a 8×8’’ or a 9×9’’ baking pan with parchment paper and set aside.
  • Make the Edible Cookie Dough. In a large bowl using a hand-held mixer, beat the butter and both sugars until smooth. Add in vanilla and beat again. Add in the flour and salt and beat until combined. Stir in ¼ cup of the chocolate chips. Set aside.
  • Make the Pumpkin Base. In a separate large (microwave safe) bowl add the condensed milk and white chocolate chips. Microwave for 1 minute*; stir and put it back in the microwave, stirring every 30 seconds until melted. Add in the pumpkin puree and pumpkin pie spice. Stir until completely smooth.
  • Add Pumpkin Base to the Cookie Dough. Pour the pumpkin mixture into the bowl containing the cookie dough. Use a spatula to gently fold the two together, being careful not to over-stir or over-fold the fudge.
  • Add Fudge to Prepared Pan. Pour the fudge into the prepared pan and use an offset spatula to spread the top evenly. Sprinkle with remaining chocolate chips (and sprinkles or crushed walnuts if using).
  • Chill Pumpkin Fudge. Refrigerate for 2 hours or until the fudge is firm.
  • Serve Fudge Pumpkin. Remove from the pan by lifting the edges of parchment paper. Cut into squares and serve immediately.

Video

Notes

  • Chocolate: While I used white chocolate, you can absolutely substitute regular milk chocolate chips instead!
  • When melting your chocolate in the microwave, patience is key. You need to make sure you microwave the chocolate in 30 second increments, because white chocolate will quickly seize on you! If you have a microwave that lets you adjust the power level, that’s even better. I recommend microwaving it at 50% power if possible. If you are nervous about the white chocolate seizing, you can always microwave just the condensed milk (in a bowl) for 1 ½ – 2 minutes and THEN add the chocolate to the condensed milk. Give it a good stir and allow the heat of the milk to melt the chocolate.
  • Heat Treating Flour: The recipe below calls for COOKED flour. Raw flour can contain strains of E.Coli., so make sure you heat your flour to 160 degrees F. You can either do this by baking the flour (in a single layer on a baking sheet) in a 350 degree F oven for 8 – 10 minutes (stir it halfway through), or by microwaving it on high for 1 ½ – 2 ½ minutes, stirring every 20 seconds. Make sure you allow the flour to cool completely before using it in the recipe as instructed.
  • Pumpkin Puree: You can either make your own pumpkin puree or buy the canned variety. If purchasing canned puree, make sure you do NOT buy pumpkin pie filling! It is not the same thing!
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
     
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
  • Storage: Fudge will keep stored in an airtight container in the fridge for 2 weeks, or you can store it in the freezer for 3 months.
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 48 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 130kcal    Carbohydrates: 16g    Protein: 1g    Fat: 7g    Saturated Fat: 4g    Polyunsaturated Fat: 0.2g    Monounsaturated Fat: 2g    Trans Fat: 0.1g    Cholesterol: 8mg    Sodium: 52mg    Potassium: 51mg    Fiber: 0.2g    Sugar: 13g    Vitamin A: 267IU    Vitamin C: 0.2mg    Calcium: 35mg    Iron: 0.2mg
Course: Dessert
Cuisine: American

Did you make this recipe?

Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!

©No Spoon Necessary.  All images and content are under copyright protection. Please do not use any images without prior permission. If you want to reference this recipe please link directly back to this post.