Pumpkin Fudge

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This easy pumpkin fudge is rich, smooth, and loaded with pumpkin flavor. No candy thermometer necessary, and only 15 minutes of hands-on work!

I originally developed this pumpkin fudge recipe back in 2014, and after many ooey-gooey test batches (some of which looked suspiciously like orange slugs), I landed on the perfect formula: one with real pumpkin and not just spice.

It’s been a fall staple in my kitchen ever since, and for good reason: no candy thermometer, just simple ingredients, a little boiling, and big payoff. I’ve tested (and tasted and re-tasted to the last crumb!) this recipe more times than I can count, so trust me… You’re in good hands.

Since then, it has graced our kitchen so often that it is probably in the top 10 most frequented recipes in my own personal kitchen, which is saying a lot given that those other frequented recipes are homemade whipped cream, tortilla pizza, and easy yeast rolls. You know… Non-seasonal recipes.

I will get to exactly why this easy fudge recipe shows up so often at our house, but first, let’s talk about what it is, what you need, and how to make it (spoiler alert: it is so crazy simple, this will be short and sweet).

Candy thermometers, boiling sugar, specific temperatures… No thank you. I wanted fudge, but I also wanted something that was quick, easy, and foolproof.

I started by looking for something someone else had made, and I found this perfect recipe for easy white chocolate fudge and went from there.

I took that basic fudge and turned into the best pumpkin fudge recipe you’ll ever find, which I know is true because it took me a handful of tries to get the recipe you see here now just right. Believe me, there were a couple way too ooey gooey batches that resembled some pumpkin blobs and orange slugs. Yikes.

One of the reasons I had so much trouble getting this pumpkin fudge recipe just right was because it contains actual pumpkin. That’s right– this is not just a pumpkin spice fudge recipe, but a true, authentic pumpkin fudge recipe.

That “8-12 minutes” part is very important, because every time I make this, I have felt it was time to remove the mixture from the heat at different times within that window.

Since you’ll be stirring this mixture almost constantly during the boiling process, you’ll be able to tell when this step happens. Just don’t let it get too far past this stage, because then you’ll be well on your way to hard candy. And that’s a project for a different day!

After that step, you’ll add in white chocolate chips and marshmallows (and chopped nuts, if you’re using them) and stir vigorously until everything is melted.

Once everything is melted, you’re only about 30 minutes away from devouring the whole pan enjoying a little piece of pumpkin heaven.

Over the years, I have shared this creamy pumpkin fudge recipe with dozens and dozens of people. And it always always gets rave reviews. It disappears in no time, and I have to say that even in this house, it stands next to no chance of making it to its final destination.

How to Store Pumpkin Pie Fudge

It’s sweet, soft, spicy, and irresistible. It will last quite some time in the fridge and even at room temperature, but a little bird once told me she saved some in the freezer and I can’t say that isn’t one of the best ideas I’ve heard about one of my recipes EVER.

If you’re looking for a non-traditional pumpkin treat to share during your fall baking season, this treat is it. It takes so little time to prepare, it is a no bake recipe, and why wouldn’t you want an excuse to make easy pumpkin fudge vs breaking out a thermometer or some other fancy candy making tools??

Easy Pumpkin Fudge Recipe Tips

DON’T RUSH THE BOIL– WATCH FOR VISUAL CUES: boil the sugar, pumpkin, and milk mixture for 8 to 12 minutes, but don’t just go by the clock (I say this with sourdough, too). You’ll know it’s ready when the mixture thickens and starts to pull away from the sides and bottom of the pan as you stir. That’s your cue to move on before you accidentally venture into hard candy territory.

USE REAL PUMPKIN PUREE, NOT PUMPKIN PIE FILLING: you want 100% pumpkin puree here, nothing pre-sweetened or spiced. This gives you full control over the flavor and keeps the texture smooth and fudge-like (not grainy or gummy).

STIR VIGOROUSLY ONCE THE CHOCOLATE AND MARSHMALLOWS GO IN: this is where the magic happens! Once you remove the mixture from the heat, immediately add the white chocolate chips and marshmallows and stir like you mean it. This ensures a smooth, creamy texture and prevents any graininess from undissolved bits.

You, my friend, have got to try this fudge, and when you’re done with this, be sure to check out my easy s’mores fudge so you can flip back and forth between fall and summer vibes all year long!