This easy, microwave Pumpkin Spiced White Chocolate Cookie Dough Fudge is perfect for the holidays or when you want a quick indulgent treat! Creamy, decadent white chocolate fudge is swirled with rich cookie dough, spiked with pumpkin pie spice and kissed with subtly sweet pumpkin puree. It's quick, easy, and dangerously delicious!
Line an 8x8’’ or a 9x9’’ 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 fudge 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 fudge 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.
Add fudge to 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: Refrigerate for 2 hours or until the fudge is firm.
Serve: Remove from the pan by lifting the edges of parchment paper. Cut into squares and serve immediately.
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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!
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 an approximation based upon 48 servings. Exact information will depend upon the brands of ingredients and precise measurements used.