Easy Pumpkin Fudge

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This easy pumpkin fudge recipe is perfect for Thanksgiving and for sharing! If you have a pumpkin spice lover in the family you have to try this recipe!

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If you’ve been here before you’ve seen some of our other fudge recipes. It’s one of my favorite treats and I love making different kinds to share and gift during the holidays.

A pin showing the finished pumpkin fudge recipe ready to share with title at the top.

Making pumpkin fudge is a fall classic in our house. This easy recipe is great because there’s no cooking or baking involved. The fudge comes together quickly and thanks to this silicone mold the pieces pop out perfectly bite sized and ready to eat, share, or gift!

Some other useful tools that you’ll need are a good mixing bowl and spatulas for mixing. I also like to use some of these small bakery boxes so that I can wrap up fudge to share with everyone!

Here’s what you’ll need to make this super simple pumpkin fudge:

This is a four ingredient pumpkin fudge that everyone will love. All you will need are some white chocolate chips, condensed milk, pumpkin puree, and some pumpkin spice seasoning.

You can find the full amounts and nutritional information in the recipe card at the bottom of the post. The good news is that all of these things keep pretty much indefinitely.

A bowl full of pumpkin fudge ready to be shared and enjoyed.

You can keep the ingredients for this recipe on hand and make a batch whenever you are looking for a sweet treat! Heading to a party or gathering? Making this recipe is easy and can be made any time given you have an hour or two for the chilling time!

Here’s how you make pumpkin spice fudge:

Line 6 cups in a regular muffin tin with paper cups or spray your silicone mold with cooking spray and set aside. You can also use a fudge pan and some parchment paper to line it!

Combine the chips and condensed milk in a large, microwave safe bowl. Microwave in 20 second intervals stirring after each, until completely melted and smooth.

Cutting board with fudge laid out ready to eat.

Stir in the pumpkin puree and pumpkin spice and stir until smooth.

Pour mixture into the lined muffin cups or the squares of the mold. Refrigerate for 1-2 hours.

A close up of the finished fudge recipe ready to eat.

When the fudge has cooled off and hardened it can be served.

Looking for more delicious fudge recipes?

If you are looking for some delicious fudge recipes you’ll want to try my favorites. You can’t go wrong with any of these easy no cook fudge recipes.

I love Sweet & Salty M&M Fudge, Peppermint Fudge Recipe, Rocky Road Fudge, White Chocolate Peanut Butter Fudge, and Lemon Fudge Recipe.

My family enjoys Cookie Dough Fudge, Cookies and Cream Fudge, Chocolate Peanut Butter Fudge | 2 Layer Fudge Recipe, Candy Cane Fudge, and Strawberry Cheesecake Fudge!

If you want to make another pumpkin recipe, try this Pumpkin Mousse.

A stack of fudge, top piece has a bite out of one piece of pumpkin fudge.

Printable Recipe for Pumpkin Fudge:

Yield: 24 Pieces

Pumpkin Fudge

A featured image showing the finished pumpkin fudge ready to eat.

This easy pumpkin fudge recipe is perfect for Thanksgiving and for sharing! If you have a pumpkin spice lover in the family you have to try this recipe!

Prep Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes

Ingredients

  • 2 cups white chocolate chips
  • 5 tablespoons condensed milk
  • 2 tablespoons pumpkin puree
  • 1/2 teaspoon pumpkin spice

Instructions

  1. Line 6 cups in a regular muffin tin with paper cups or spray your silicone mold with cooking spray and set aside.
  2. Combine the chips and condensed milk in a large, microwave safe bowl.
  3. Microwave in 20 second intervals stirring after each, until completely melted and smooth.
  4. Stir in the pumpkin puree and pumpkin spice and stir until smooth.
  5. Pour mixture into the lined muffin cups or the squares of the mold.
  6. Refrigerate for 1-2 hours.
  7. When the fudge has cooled off and hardened it can be served.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 89Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 18mgCarbohydrates: 11gFiber: 0gSugar: 10gProtein: 1g

I am not a medical expert. These calculations are provided as a courtesy.

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