Whether you are looking for a Thanksgiving dessert or sure-to-sell-out Fall Bake Sale item, this easy Pumpkin Fudge recipe is the perfect autumn treat!
We used pumpkin puree, pumpkin spice and a handful of other ingredients to make this quick and easy treat. No baking needed!
This yummy pumpkin spice snack is just one of our great fudge recipes for Fall. Be sure to see our other recipes, including:
Ingredients
Pumpkin Puree is used in this fudge which is different than pumpkin pie filling. Be sure you choose the right can!
How to Make Pumpkin Fudge
Heat the chocolate chips and sweetened condensed milk in the microwave for 30 seconds and stir well. Then heat for another 30 seconds.
Add the pumpkin, vanilla, and pumpkin pie spice. Stir together until combined.
Line an 8×8 inch baking dish with parchment or wax paper.
Pour the fudge mixture into the pan and then smooth it out evenly with the back of a spoon or an off-set spatula.
Chill in the refrigerator for 4 hours or until set. Then cut into squares.
Fudge can be sweet so we cut small 1/2 inch squares. You may want to make larger pieces, which will reduce the amount of servings.
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If you love making fudge, then you definitely need to see these recipes, too:
Pumpkin Fudge
Ingredients
Method
- Heat the chocolate chips and sweetened condensed milk in the microwave for 30 seconds and stir well. Then heat for another 30 seconds.
- Add the pumpkin puree, vanilla, and pumpkin pie spice. Stir together until combined.
- Line an 8×8 inch baking dish with parchment or wax paper.
- Pour the fudge mixture into the pan and then smooth it out evenly with the back of a spoon or an off-set spatula.
- Chill in the refrigerator for 4 hours or until set. Then cut into 1/2 inch squares.
Nutrition
Notes
- This recipe makes 32 pieces that are 1/2 inch in size. If you want larger pieces, there will be less servings.
- Do NOT use nonstick spray on the pan instead of parchment paper. It just won’t work.
- Either salted caramel or regular caramel candy melts will work, just don’t use actual caramel pieces.
- You can use a smaller or larger pan, but the thickness and serving sizes will vary. Smaller pans will take longer to set, while larger pans will take less time to set.
- Once the fudge is in the refrigerator and setting, don’t move it or it will make the top of the fudge look wrinkled.
- This fudge can be stored in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
- If you freeze the fudge, allow to soften and come to room temperature before eating, otherwise it will be too hard.
Tried this recipe?
Let us know how it was!