This easy Pumpkin Pie Fudge recipe is everything you love about pumpkin pie, transformed into bite-sized squares of creamy fudge. It's smooth, spiced with warm pumpkin pie flavors, and takes just 10 minutes to prepare - no candy thermometer required.
If you are a huge fan of fudge, then make my Peanut Butter Homemade Fudge and Chocolate Frosting Fudge next!
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Easy Pumpkin Fudge Recipe
When fall rolls around, I always find myself craving all things pumpkin. And while I love baking Pumpkin Bread with Cream Cheese Frosting or Pumpkin Cheesecake Bars, sometimes I just want a quick no-bake dessert I can pull together fast. That's where this pumpkin fudge comes in. It's quick, easy, and a guaranteed hit at holiday parties.
Pair this fudge with other easy pumpkin recipes like my 3 Ingredient Pumpkin Fluff and Pumpkin S'mores Cookies.
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Why you'll love this pumpkin fudge
- Quick & easy: Just 10 minutes of prep with simple ingredients.
- No thermometer needed: Melt, mix, and chill - that's it.
- Creamy & flavorful: Pumpkin puree and pumpkin pie spice give it the perfect fall flavor.
- Versatile: Add pecans, toffee bits, or mini chocolate chips for extra texture.
- Party-ready: These little squares of fudge look beautiful on a dessert tray and store well for gifting.
Ingredients you'll need
- White chocolate chips. The base of the fudge that gives you all the sweetness you need.
- Pumpkin puree. Use canned pumpkin puree or homemade pumpkin puree, not pumpkin pie filling.
- Vanilla icing. Any flavor of vanilla icing will work.
- Pumpkin pie spice. Use store-bought pumpkin spice or make my Homemade Pumpkin Pie Spice recipe with just ground cinnamon, ginger, nutmeg, allspice, and ground cloves.
- Vanilla extract. I used pure vanilla extract for the best flavor.
- Sea salt, optional.
- Optional toppings: Chopped pecans, mini white chocolate chips, or toffee bits sprinkled on top.
How to make pumpkin pie fudge
Prep the pan. Start by lining an 8x8-inch square baking pan with parchment paper or aluminum foil and then spray it with non-stick cooking spray. This will make it easy to lift the fudge out once it has set.
Melt the base. In a medium saucepan over low to medium heat, add the white chocolate chips and vanilla icing. Stir continuously with a spatula until the mixture is smooth and melted. Alternatively, place the chocolate and icing in a microwave-safe bowl and heat in 30-second intervals, stirring after each round, until fully melted.
Add pumpkin and spices. Once the base is smooth, whisk in the pumpkin puree, vanilla extract, pumpkin pie spice, and sea salt. Keep whisking until the mixture is fully combined, creamy, and evenly colored.
Transfer to pan. Pour the pumpkin fudge mixture into your prepared pan. Use a spatula to spread it out evenly, smoothing the top.
Chill. Place the pan in the refrigerator for at least 2 hours, or until the fudge has completely set.
Slice and serve. Lift the chilled fudge out of the pan using the parchment paper or foil. Place it on a cutting board and cut into small squares. For neat slices, run a sharp knife under hot water and wipe clean between each cut.
Jeri's Top Tips
- Cutting clean squares: Use a long, sharp knife. Run it under hot water, dry, and cut in one smooth motion for neat edges.
- Batch size: Double the recipe and use a 9x13-inch pan if you're making this fudge for a holiday party.
- Serving idea: Arrange small squares in mini cupcake liners for a polished look on dessert tables.
- Freezing for later: Wrap individual squares in plastic wrap before freezing. That way, you can grab one or two at a time instead of thawing the whole batch.
- Make it your own: Stir in a handful of chopped pecans or walnuts for crunch, or sprinkle crushed graham crackers on top for a "pumpkin pie crust" vibe.
- Holiday gifting: Pack cooled fudge squares in a parchment-lined tin or holiday gift box. Keeps perfectly in the fridge until you're ready to deliver.
Storage and Make Ahead
Pumpkin fudge is a great make-ahead treat since it keeps its creamy texture even after chilling.
- Refrigerator: Store the fudge in an airtight container lined with parchment paper. Separate layers with parchment to prevent sticking. It will stay fresh in the fridge for up to 2 weeks.
- Freezer: For longer storage, wrap each square individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months.
- Serving: When you're ready to serve, let frozen fudge sit at room temperature for about 15 minutes to soften slightly.
Recipe FAQs
Nope! That's one of the best parts - this is a no-fail fudge recipe that sets in the fridge. Just make sure you measure accurately and stir until smooth.
Yes! Use dairy-free white chocolate chips and a plant-based vanilla frosting.
An 8x8-inch pan gives you thicker squares.
Definitely. Pumpkin fudge keeps well in the fridge for up to 2 weeks, so you can prepare it in advance and focus on other baking closer to the big day.
Yes, fudge is meant to be sweet. If you prefer less sweetness, cut smaller squares and serve them in mini cupcake liners so guests can enjoy bite-sized pieces.
More sweet desserts you'll love
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Printable Recipe
Pumpkin Pie Fudge
Ingredients
- 4 cups white chocolate chips
- 1 can vanilla icing (16 oz/453 g, or 450 g in Canada)
- ¼ cup pumpkin puree (canned or homemade, strained if watery)
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon sea salt
- Optional toppings: ½ cup chopped pecans, mini white chocolate chips, or toffee bits
Instructions
- Line an 8x8-inch square baking pan with parchment paper or aluminum foil. Spray lightly with non-stick cooking spray.
- In a medium saucepan over low heat, melt the white chocolate chips and vanilla icing together. Stir constantly with a spatula until smooth. Microwave option: Combine in a microwave-safe bowl and heat in 30-second intervals, stirring between each interval until melted.
- Whisk in the pumpkin puree, vanilla extract, pumpkin pie spice, and sea salt. Stir until creamy and evenly combined.
- Pour the mixture into the prepared pan. Spread evenly with a spatula. Add optional toppings now if desired.
- Place the pan in the refrigerator for at least 2 hours, or until the fudge is firm and set.
- Lift the fudge out of the pan using the parchment or foil. Place it on a cutting board and cut into small squares. For clean slices, run a sharp knife under hot water and wipe between cuts. Enjoy!
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Notes
- Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling. If using homemade puree, strain out any excess liquid before adding it.
- Chocolate ratio: The fudge may not set properly if you reduce the amount of white chocolate. Stick to the recipe measurements.
- Storage: Store in an airtight container in the fridge for up to 2 weeks. For longer storage, wrap each square individually in plastic wrap and freeze for up to 3 months.
- Serving: Let frozen fudge rest at room temperature for 15 minutes before serving.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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