Go Back

Pumpkin Fudge Recipe

This easy pumpkin fudge recipe is creamy, spiced, and perfectly smooth — made with white chocolate chips, sweetened condensed milk, and real pumpkin puree. No candy thermometer needed, just 10 minutes and a fridge.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings: 30 pieces
Course: Dessert
Cuisine: American
Calories: 146
Ingredients Method Notes

Ingredients
  

  • 4 cups white chocolate chips
  • 1 cup sweetened condensed milk
  • 2½ tbsp pumpkin puree
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ⅛ tsp cloves

Method
 

  1. Line an 8x8 inch pan with aluminum foil.
  2. Stir the sweetened condensed milk in the can, then measure out exactly 1 cup.
  3. Melt the white chocolate chips and condensed milk together over low heat, stirring often until smooth, or microwave at half power in 30-second intervals, stirring between each, until just combined. Mixture will be thick.
  4. Stir in the pumpkin puree, vanilla extract, cinnamon, nutmeg, and cloves until fully combined.
  5. Pour into the prepared pan and smooth the top.
  6. Refrigerate for at least 4 hours or overnight until fully set. Lift out with the foil, peel back, and cut into squares.

Notes

Do not use evaporated milk — it looks similar but won't set the fudge.
Do not add more than 2½ tbsp pumpkin puree or the fudge won't firm up.
Store in an airtight container for up to 2 weeks. Can be kept at room temperature or in the fridge.