Pumpkin Spice Fudge

These festive bites are cozy, affordable, and ridiculously easy to make—just a microwave and a fridge will do the trick. No candy thermometer (or witches’ cauldron 😉) required.

All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.

Homemade Pumpkin Pie Spice Fudge

I’ll admit it, I LOVE pumpkin spice everything once fall hits, and this recipe is my seasonal spin on classic chocolate fudge.

I use pumpkin pie spice and pumpkin puree to pack in the fall taste, and the method makes plenty to share. With just a microwave and a few minutes of stirring, the hands-on time for this easy pumpkin spice fudge is less than you’d expect.

It’s perfect for Halloween parties, bake turnover, or little treat bags for friends this autumn!

Recipe Success Tips & Suggestions

- Microwave the chocolate chips in short bursts and stir halfway through so they don’t overheat. If they still look a little lumpy, just keep stirring and let the residual heat of the bowl finish the job.

This way, the chocolate stays smooth and creamy instead of seizing up. - Line your baking dish with parchment paper and allow some overhang so you can easily lift the pumpkin fudge out once it’s set.

- Let your pumpkin spice fudge chill completely before slicing. It should be set and business all the way through. It’s going to be sticky until it’s fully set.

- Try a different chocolate chip! I went for white chocolate because it’s sweet and creamy, close to like a blank canvas for the pumpkin and spice.

Even so, semi-sweet and milk chocolate both work and are often a little less pricey; just know the chocolate flavor will be bolder and less pumpkin-forward.

Pumpkin Spice Fudge

- 3 cups white chocolate chips ($5.65)

- 2 Tbsp pure pumpkin puree (strained and blotted, $0.06*) - 1¼ tsp pumpkin pie spice ($0.25)

- 2 Tbsp butter (unsalted, $0.24) - 1 tsp vanilla extract ($0.47)

- ½ cup sweetened condensed milk ($1.43) - ¼ cup candied pecans (chopped, (or walnuts or candy to decorate) $1.38)

- Gather your ingredients. - Dump white chocolate chips into a medium-size microwave-safe bowl and microwave for 1-2 minutes, stopping halfway through to give them a stir.

If they look like the chocolate chips in the step photos below, this step is done! Just let the warmth of the bowl (I used a heavy-duty ceramic bowl) continue to melt them as you stir with a spatula or spoon. - Combine pumpkin puree, vanilla extract, and pumpkin spice blend into a small mixing bowl and mix together until smooth.

- Melt the butter in the microwave and pour it into the pumpkin puree mixture. - Into the warm bowl with the melted white chocolate chips, add the sweetened condensed milk and the pumpkin mixture.

Mix well until it’s completely combined and you’re no longer seeing streaks of color. - Line an 8×8” baking dish with parchment paper and pour the fudge batter into the dish. This recipe requires you to work quickly so the chocolate doesn’t have the chance to harden.

Smooth out the top of the fudge with a knife, if needed. - Decorate the top with Halloween candy, walnuts, candy corn, or candied pecans, like I did!

Transfer to the refrigerator for 4 hours, or the freezer for 2 hours. Depending on the temperature of your appliances, it may require a bit more or less time.

Overnight in the refrigerator tends to work best. - Once company, cut into 1-1.5” pieces.

Store in an airtight container in the refrigerator. See how we calculate method costs here.

Nutrition Information

how to make Pumpkin Spice Fudge – step by step photos

Gather all of your elements. Melt the white chocolate: Add 3 cups white chocolate chips to a medium-sized microwave-safe bowl (I use a heavy-duty ceramic bowl) and microwave for 1-2 minutes. Stop halfway through to stir the chocolate chips.

If your chocolate looks like this photo here, this step is done! The residual heat from the bowl will continue to melt the chocolate as you stir it.

Make the pumpkin mixture: Add 2 Tbsp strained and blotted pumpkin puree, 1 tsp vanilla extract, and 1¼ tsp pumpkin pie spice to a bowl. Mix to combine until smooth.

Melt 2 Tbsp unsalted butter in the microwave and pour it into your spiced pumpkin mixture. Mix again until smooth and combined.

Make the pumpkin spice fudge: Pour ½ cup sweetened condensed milk and the pumpkin mixture into the melted white chocolate. Mix well until completely combined and there are no longer any streaks of color.

Line an 8×8” baking dish with parchment paper (make sure there’s some overhang around the edges to make removing the fudge easier). Pour the fudge batter into the parchment-lined dish, working quickly so the chocolate doesn’t harden.

If needed, smooth out the top of the mixture with a knife. Add decorations: Top the fudge mixture with ¼ cup chopped candied pecans (or walnuts, Halloween candy, candy corn, whatever you like!) Then place the baking dish into the fridge for 4 hours or the freezer for 2 hours. Depending on the temperature of your appliances, it may require a bit more or less time.

Overnight in the refrigerator tends to work best. Slice the fudge: Once chilled, remove the fudge from the baking dish by lifting it out using the parchment paper.

Now slice it into 1-1.5” inch pieces, and enjoy!

Storage Instructions

Store your homemade pumpkin spice fudge in an airtight container in the fridge for up to 2 weeks.

Alternatively, you can as well freeze it in a freezer-safe container for up to 3 months. I’d wrap it in plastic wrap or parchment before placing in the container to avoid freezer burn. Let your spiced fudge thaw in the fridge or at room temperature before serving.