4-Ingredient Pumpkin Fudge

Your New Pumpkin Obsession

• So Easy: Just melt, mix, spread, and chill. No oven or candy thermometer needed.
• Full of Fall Flavor: Pumpkin and pumpkin pie spice give white chocolate fudge a cozy fall twist.
• Great for Sharing: Cut it into small squares for parties, dessert trays, or an easy homemade gift.
• Pumpkin Pie Spice: Use homemade pumpkin pie spice instead of store bought if you’d like. For a more subtle spice flavor, reduce the amount to ½ teaspoon.
• Pumpkin Puree: Be sure to use pure pumpkin puree, NOT pumpkin pie filling.
• Homemade Pumpkin Puree: If using homemade pumpkin puree, squeeze out any excess liquid first. The extra moisture can cause the white chocolate to seize.
• White Chocolate: Use a high quality white chocolate, such as Ghirardelli or Guittard. For the best results, choose white chocolate that lists cocoa butter as an ingredient.
• Sweetened Condensed Milk: Be sure to use sweetened condensed milk, not evaporated milk. They are not interchangeable in this recipe.
• Optional Add-Ins: Add ½–1 teaspoon vanilla extract for a little extra flavor. For some added crunch, stir in or sprinkle with ½–1 cup chopped walnuts or pecans.

4 Ingredient Pumpkin Fudge Instructions

If you’re looking for an easy recipe to add to your holiday baking, fudge is always a good choice. I have many fudge recipes on the site, including my million dollar fudge and Reese’s fudge. This pumpkin version is a fun one to add to the lineup!

• Melt: Line a 9 x 9-inch baking pan with parchment paper, lightly grease it, then set aside. Add the white chocolate chips to a large microwave-safe bowl and heat for 1-2 minutes on 50% power, stirring every 30 seconds until fully melted and smooth.
• Mix: Stir the sweetened condensed milk, pumpkin puree, and pumpkin pie spice into the melted chocolate. Work quickly, as the fudge mixture will begin to thicken as soon as you begin stirring.
• Spread and Chill: Spread the fudge evenly into the prepared pan. Sprinkle the top with a few pinches of pumpkin pie spice, if desired. Cover with plastic wrap or aluminum foil and chill pumpkin fudge for at least 2 hours before cutting into squares and serving.
• 1 9 x 9-inch baking pan or an 8 x 8-inch baking pan for thicker fudge
• Fridge: Store leftover fudge in an airtight container in the refrigerator for up to 2 weeks. Serve chilled, or let it sit at room temperature for 30 minutes or so before serving.
• Freezer: Freeze in a freezer-safe bag or container for up to 3 months. Let the fudge thaw overnight in the refrigerator, or at room temperature for about an hour before serving.