Skip to Content

Pumpkin Spice Fudge

Sharing is caring!

Pumpkin spice fudge is a great recipe you can enjoy year round. Of course it’s great in the fall when we want all things PSL related but it’s an easy treat to make anytime you need a little pumpkin spice fix! Easy fudge recipes are fun and perfect for sharing, check out all of our simple fudge recipes.

You can also find fudge recipes that are specifically for Christmas here as well. We have fudge recipes for KitKat lovers and Butterfinger nuts, we even have fruit fudge recipes like lemon and cherry!

Honestly, there’s a pretty good no cook fudge for just about any flavor profile you are looking for. Just like this pumpkin spice fudge, they’re no-cook, quick to prep, and great for sharing with friends, family members, co workers, and more.

This post contains links to products I like and think will be useful to you. If you click through and make a purchase I make a commission.

pin showing finished pumpkin spice fudge ready to eat.

For those of you who have never made a really simple fudge recipe like this you’ll probably be surprise by how quickly and easily it all comes together. Once you have done it a time or two you’ll be ready to tweak the recipes to create your own indulgent flavor combinations.

I love making fudge recipes like the pumpkin spice fudge because they are really easy but also because they’re a nice, bite sized, indulgent treat that everyone can enjoy.

featured image showing finished pumpkin spice fudge.

How much does this recipe make? 

This recipe makes about 16 servings. It’s such a simple recipe though, I usually double it so I have some to share and some to keep at home. 

It’s a great recipe for gifting. Who doesn’t love receiving a thoughtful and delicious homemade treat?! It doesn’t hurt that this recipe seems super complex or difficult. In truth, it’s a nice, simple, easy to make treat that everyone will enjoy.

Finished pumpkin spice fudge ready to eat

What do I need to make this easy pumpkin spice fudge recipe?

This recipe uses white chocolate chips, cream cheese, pumpkin puree, sweetened condensed milk, vanilla extract, sea salt, pumpkin spice, cinnamon sugar, powdered sugar, and then you will need an 8×8 baking dish, parchment paper to line it, and some cooking spray! 

ingredients needed for this recipe.

Here are some helpful shopping links: 

These are affiliate links to products that I think will be helpful for this delicious pumpkin spice fudge. If you click through and make a purchase I may make a small commission at no cost to you.

I love the Misto reusable oil sprayer. It makes buying canned spray virtually unnecessary. You can load it up with whatever kind of oil you like to use and you’ll always have a supply of cooking spray on hand! 

close up of the finished fudge.

How to make pumpkin spice latte flavored fudge:

Spray pan with cooking spray and cover bottom and sides of the pan with parchment paper or foil and set aside. 

ingredients ready to melt

In a medium size bowl, melt white chocolate chips and 4 ounces of cream cheese at 50% power in the microwave in 30 second bursts until completely melted and smooth. Do not cook for more than 30 seconds at a time or you will burn them. 

ready to add the condensed milk.

Mix in the pumpkin spice, salt, vanilla and 4 ounces of the sweetened condensed milk. Mix in pumpkin puree until thoroughly combined.

adding the pumpkin

Spread mixture evenly into the pan. Cover the baking pan with foil and place in the refrigerator until fudge is firm. 

spreading into pan evenly.

While fudge is setting in the fridge, mix the powdered sugar, remaining sweetened condensed milk, 1 tablespoon of cinnamon sugar and remaining cream cheese. Pipe or drizzle over the fudge. Sprinkle the remaining cinnamon sugar.

making the drizzle

Place fudge on a cutting board and cut into 1-2” pieces and enjoy!

drizzled fudge ready to eat after cutting

Do I need to line the pan with parchment?

About the parchment paper lining…it’s a must in my book. It makes getting the fudge out of the pan in squares a lot easier. You can lift the whole block out and cut it to size instead of digging at it like a caveman with a chisel. 

I think using the parchment or wax paper lining helps to keep the pan protected as well. If you are using something other than glass you don’t want to mess it up while trying to cut the fudge after it’s cooled! 

finished pumpkin spice fudge ready to eat

Looking for more delicious fudge recipes to try?

Here are some of our other delicious and easy to make fudge recipes that you might like to try. There’s something for everyone and every occasion. Try them all and see which ones you like best!

fudge on a plate ready to share

Printable Pumpkin Spice Fudge Recipe:

Yield: 16

Pumpkin Spice Fudge

featured image showing finished pumpkin spice fudge.

Pumpkin spice fudge is a great recipe you can enjoy year round. Of course it's great in the fall when we want all things PSL related but it's an easy treat to make anytime you need a little pumpkin spice fix!

Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes

Ingredients

  • 2 12-ounce bags of white chocolate chips
  • 6-ounces of cream cheese, softened, divided
  • ¼ cup pumpkin puree
  • 6 ounces sweetened condensed milk, divided
  • 1 teaspoon vanilla extract
  • 1 teaspoon sea salt
  • 1 teaspoon pumpkin spice
  • 2 tablespoons cinnamon sugar, divided
  • ¼ cup powdered sugar
  • 8x8 baking pan lined with parchment paper or foil
  • Cooking spray

Instructions

  1. Spray pan with cooking spray and cover bottom and sides of the pan with parchment paper or foil and set aside.
  2. In a medium size bowl, melt white chocolate chips and 4 ounces of cream cheese at 50% power in the microwave in 30 second bursts until completely melted and smooth. Do not cook for more than 30 seconds at a time or you will burn them.
  3. Mix in the pumpkin spice, salt, vanilla and 4 ounces of the sweetened condensed milk. Mix in pumpkin puree until thoroughly combined.
  4. Spread mixture evenly into the pan. Cover the baking pan with foil and place in the refrigerator until fudge is firm.
  5. While fudge is setting in the fridge, mix the powdered sugar, remaining sweetened condensed milk, 1 tablespoon of cinnamon sugar and remaining cream cheese. Pipe or drizzle over the fudge. Sprinkle the remaining cinnamon sugar.
  6. Place fudge on a cutting board and cut into 1-2” pieces and enjoy!

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 327Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 25mgSodium: 222mgCarbohydrates: 37gFiber: 0gSugar: 36gProtein: 4g

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

Skip to Recipe