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! 

squares of pumpkin pecan fudge on white surface

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. 
  • 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 13×9 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
  • 1/2 cup pumpkin puree
  • 5 ounce can evaporated milk
  • 2 1/2 teaspoons pumpkin pie spice
  • 3/4 cup butter
  • 7 ounce jar marshmallow crème
  • 2 cups white chocolate
  • 2 teaspoons vanilla extract
  • 3/4 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.

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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!

 

Welcome!

I'm Lauren, creator here at GFG. My husband Michael and I live in Tennessee. I'm into classic style, British baking shows, and pretty finds. My motto is dress like Kate, work like Reese, and entertain like Martha!

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