The Best Pumpkin Fudge

Made with pumpkin puree and pumpkin pie spice, this Pumpkin Fudge takes a classic fudge recipe to a whole new level! A perfect addition to the dessert table this fall! 

As a long time fudge lover, I thought I had tried nearly every type out there until this past August when I saw a sign for pumpkin fudge. What?! Mind blown. I had only ever had fudge around Christmas time, so pumpkin fudge had never hit my radar. Fast forward to present day and many a batch later... I'm a fan!

I've been describing this fudge as butter pecan meets pumpkin. It is the absolute perfect combination and makes a great seasonal gift!

Ready to make some?!

squares of pumpkin pecan fudge on white marble surface with gold pan in background

Tips For Making Pumpkin Fudge

Here are a few tips and tricks to keep in mind before you get started:

  • Use a candy thermometer - A candy thermometer is the most accurate way to know when the fudge reaches the perfect temperature, about 235°. If you don't have a candy thermometer that's okay! You can use the soft-ball method by dropping a small spoonful of the hot mixture into a bowl of ice water . If it has reached "soft-ball stage", you will be able to roll the mixture easily into a ball while in the cold water but then flatten it once removed from the water. This is when you know it's ready.
  • Make sure you buy pumpkin puree - Make sure you get pumpkin puree and NOT pumpkin pie filling. There is a definite difference! You want the pumpkin puree which is solely pumpkin, no added sugars or spices.
  • Prep your ingredients before you start - Have your white chocolate, marshmallow crème, vanilla extract, and pecans portioned out and ready to go in the bowl before you start. You need to move pretty quickly once you remove your mixture from the heat, so this helps ensure you get the smoothest fudge once you add all of the ingredients in.
  • Line your baking dish - To get the most beautiful fudge, you want to line your baking dish with parchment paper leaving some over hang above the edge so that you can lift it out easily when ready to cut into squares.

pumpkin-pecan-fudge

Pumpkin Fudge Ingredients:

To make this easy Pumpkin Fudge recipe, you will need the following ingredients. See the full recipe card below for detailed amounts and instructions!

  • Sugar - You'll need both granulated sugar and a light brown sugar for this one
  • Evaporated milk - All good fudge needs it!
  • Pumpkin puree - Only one can. You know I love Libby's!
  • Pumpkin pie spice - Mmmm, yes. This is my favorite homemade pumpkin pie spice, but store bought works too!
  • Butter - Unsalted is best for this recipe
  • Marshmallow crème - Only one jar
  • White chocolate - Whatever your favorite may be!
  • Vanilla extract - A few teaspoons
  • Pecans - Chopped as you like!

squares of pumpkin pecan fudge on white surface with gold pan behind

How to Make Pumpkin Fudge:

To make this pumpkin fudge recipe, simply:

  1. Prep your pan - Line a 13x9 inch baking pan with foil. Spray foil evenly with baking spray.
  2. Combine - In a medium saucepan combine sugar, brown sugar, evaporated milk, pumpkin, butter, and pumpkin pie spice. Bring to a full boil over medium heat and stir constantly for 8-10 minutes or until the mixture reaches soft-ball stage (about 235° if using a candy thermometer).
  3. Stir in - Once your mixture reaches soft-ball stage, remove from heat and quickly stir in the white chocolate, marshmallow crème, vanilla extract, and chopped pecans. Stir until the chocolate and marshmallow are melted in.
  4. Pour - Pour your hot fudge batter into the prepared pan and let cool completely on a wire rack before moving to the fridge to chill until firm.
  5. Cut - Once firm, lift by the foil from the pan and cut into squares of your desired size.

To store: Keep tightly wrapped in plastic wrap or an airtight container for up to 2 weeks. Place pieces of parchment paper between each layer to prevent sticking.

To freeze: Can be frozen in an airtight container for up to 3 months. Place pieces of parchment paper between each layer to prevent sticking.

squares of pumpkin pecan fudge stacked on white surface with gold pan in background

Variations:

Spices - Feel free to adjust spices according to your tastes.

Nuts - You can easily remove the nuts all together or change them to whatever you have on hand. Walnuts or hazelnuts would be delicious as well!

squares of pumpkin pecan fudge on white marble surface

More Fall Desserts You'll Love!

pumpkin-pecan-fudge

Pumpkin Fudge

Yield: 9x14 inch pan
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 45 minutes

Made with pumpkin puree and pumpkin pie spice, this Pumpkin Fudge takes a classic fudge recipe to a whole new level! The perfect addition to the dessert table this fall! 

Ingredients

  • 2 cups granulated sugar
  • 1 cup light brown sugar, packed
  • ½ cup pumpkin puree
  • 5 ounce can evaporated milk
  • 2 ½ teaspoons pumpkin pie spice
  • ¾ cup butter
  • 7 ounce jar marshmallow crème
  • 2 cups white chocolate
  • 2 teaspoons vanilla extract
  • ¾ cup chopped pecans

Instructions

    1. Prep your pan - Line a 13x9 inch baking pan with foil. Spray foil evenly with baking spray. 
    2. Combine - In a medium saucepan combine sugar, brown sugar, evaporated milk, pumpkin, butter, and pumpkin pie spice. Bring to a full boil over medium heat and stir constantly for 8-10 minutes or until the mixture reaches soft-ball stage (about 235° if using a candy thermometer).
    3. Stir in - Once your mixture reaches soft-ball stage, remove from heat and quickly stir in the white chocolate, marshmallow creme, vanilla extract, and chopped pecans. Stir until the chocolate and marshmallow are melted in. 
    4. Pour - Pour your hot fudge batter into the prepared pan and let cool completely on a wire rack before moving to the fridge to chill until firm. 
    5. Cut - Once firm, lift by the foil from the pan and cut into squares of your desired size. 

Notes

To store: Keep tightly wrapped in plastic wrap or an airtight sealed container for up to 2 weeks. Place pieces of parchment paper between each layer to prevent them sticking.

To freeze: Can be frozen in an airtight container for up to 3 months. Place pieces of parchment paper between each layer to prevent them sticking.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Did you make this recipe?

I can’t wait to hear what you think of this Pumpkin Fudge recipe! When you make it, be sure to leave an amazing review in the comments below or tag #goingforgrace on social!

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome!

I'm Lauren, creator here at by Lauren Cermak! My husband Michael and I live in Knoxville, Tennessee. I'm into classic style, British baking shows, TBR piles, and pretty finds. My motto is dress like Kate, work like Reese, and entertain like Martha. If you get that, consider us quick friends!

Follow on Pinterest

  • ST HELENA — Lindsay Gerber Interiors
  • The Brooklyn Townhouse is the eighth and final stop in Athena Calderone and husband Victor’s journey to their dream home. When they found the 25 foot wide townhouse, it had been broken up into smaller apartments. Restoring it to a single home was a labour of love and, as you can see, the results are gorgeous. Architect: Elizabeth Roberts Architects. Designer: Athena Calderone. Photographer: Sarah Elliott. Location: Brooklyn, United States.
  • The Fisher & Paykel Double DishDrawer™ Dishwasher, CoolerDrawer™ Multi-temperature Drawer and French Door Refrigerator have been integrated with the cabinetry. All of these appliances have been fitted with custom front panels to seamlessly blend in with the gorgeous deep blue-gray shaker cabinetry. Architect: Elizabeth Roberts Architects. Designer: Athena Calderone. Photographer: Sarah Elliott. Location: Brooklyn, United States.
  • When Is Beige Not Boring? 20 Spaces Where This Timeless Neutral Shines! — House & Home
  • Kitchens of Instagram on Instagram: “EVERYTHING about this kitchen is 🔥🔥🔥 from the large pendant lighting to the dark wood island! Love it! 🖤 Via: @audreycrispinteriors…”
  • A beautifully detailed, corrugated cast metal frame surrounds the luxurious alabaster diffuser of this stunning drum-shaped pendant. Light passes through the alabaster giving off a soft glow. Available in three sizes and four finishes, Lynden is perfect in entryways, libraries, over large round tables or anywhere you want to make a statement. Choose from Aged Brass, Antique Nickel, Distressed Bronze and Polished Nickel. Lifestyle Image: Design by Jean Stoffer Design, @jeanstofferdesign; Photo by
  • Anthology Creative Studio - interior design - interior architecture - furniture design - art procurement - Bespoke interiors
  • Windows/ Calcutta gold marble/ black cabinets/ brass hardware/ barrel vaulted tile ceiling! La Cornue range! Benecki Homes
  • La Cornue Cornufe range in a cottage kitchen surrounded by hunter green cabinets and a tiled cooking alcove with glossy white glazed tiles.
  • * FOR MORE ITEMS PLEASE VISIT OUR SHOP * https://www.etsy.com/shop/lightingByBrahim DOME HANGING LAMP IN ANTIQUE Oxide BRASS, * If you are interested WHOLESALE prices, please Contact us we offer very special prices - Handcrafted in brass with - Brass ceiling canopy - Hardwired ready to install - chain included 100 cm (( If you want more, you can contact me )) - care, Wipe with a soft damp cloth; do not use cleaners or abrasives, Handcrafted from brass and of spectacular scale, our pendant is a s
  • traditional kitchen + vintage kitchen + heritage kitchen + dark wood tones in the kitchen + traditional kitchen island + wood kitchen island + dresser like island + brass hardware + heritage inspired island + heritage luxe + long kitchen island + brass pendant lights + round pendant lights + kitchen island decor + kitchen inspiration + heritage kitchen ideas | Scout & Nimble
  • Beautiful kitchen boasts light gray green cabinets paired with black granite countertops and cream glazed tile backsplash.

Recent Posts

Lifestyle

Season

meal

Skip to Recipe