This simply perfect pumpkin fudge has only five ingredients and can be made in the microwave or on the stove-top. Filled with the flavors of pumpkin pie, you’ll want to whip up batch after batch this fall!
easy pumpkin fudge
This pumpkin fudge sets beautifully and tastes divine, just like pumpkin pie. Make this no-bake treat for every event this fall, even for Thanksgiving dessert. It took me several attempts to finally come up with the world’s best pumpkin fudge recipe. I wanted to give you an easy recipe you can make in the microwave, but pumpkin puree has so much moisture, finding just the right ratio of pumpkin to chocolate was a challenge. At last… it’s here. The perfect pumpkin fudge.
If you like this recipe for pumpkin fudge, check out this awesome maple fudge recipe, another fabulous fall treat. If you want to make fudge all year long, be sure to check out this fudge FAQ page for everything you need to know to make easy fudge.
watch this quick video to see how to make pumpkin fudge
how to make easy pumpkin fudge
- Line an 8-inch square baking pan with lightly greased parchment paper or non-stick foil.
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what size pan do you need for fudge?
- For this fudge recipe, because the mixture does not have a lot of volume, I prefer to use a smaller, 8-inch square baking pan so the fudge is on the thicker side. You may use a 9-inch square pan if it’s all you have, although the fudge will be a bit thinner.
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- In a microwave-safe bowl, place two 12-ounce bags of white chocolate chips (this is two cups of chips for each bag). Microwave at 70 percent power for 90 seconds. Stir well, using the residual heat to completely melt the chips. If necessary, continue to microwave at 15 second intervals. Stir until the chocolate is very smooth. Alternatively, if you prefer to melt the chocolate on the stove-top, set a heat safe bowl on top of a sauce pan of simmering water, making sure the water doesn’t touch the bottom of the bowl. Stir the chocolate until melted.
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What chocolate chips should I use?
- I find that Nestle’s white chocolate chips melt the best, so this is the brand I use. Ghiradelli’s white baking chips are also a good choice, but they do tend to melt a bit thicker, so you may want to reduce the amount you use to 3 3/4 cups.
- Please note, the recipe here uses Nestle-brand white “morsels,” which is actually confectionery coating. If you’re using white confectionery coating chips (no cocoa butter listed in the ingredients, use 24 ounces. If using pure white chocolate (with cocoa butter listed in the ingredients), use 28 ounces.
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- Once your chocolate is melted, stir in: 1/2 cup of pumpkin puree (I prefer the Libby’s brand, do NOT use pumpkin pie filling), 2 teaspoons pumpkin pie spice, 1/2 teaspoon vanilla extract, and a pinch of salt. You can even use homemade pumpkin puree to make this easy fudge.
- Pour the mixture into the prepared pan and spread evenly. If desired, top with 1 cup of coarsely chopped pecans. This step is optional. Press the pecans gently into the fudge. Refrigerate the fudge for 2 to 4 hours to full set and cut into squares.
why won’t my fudge set?
Ah yes, a common question when making fudge. I faced the challenge creating this pumpkin fudge recipe because of the heavy moisture in pumpkin puree. In traditional pumpkin fudge, the mixture may be heated for a specific amount of time to allow for evaporation, but this would add a variable that would take the word “easy” out of the title. And we’re busy, right? No time for fussy recipes.
With all of these easy fudge recipes, the chocolate is the key factor in fudge that sets properly. Chocolate is melted and then chilled to re-harden, so you need just the right ratio of chocolate to your other ingredients, such as sweetened condensed milk, or in this case, pumpkin puree. Too little chocolate and your fudge will be sticky and not set. After experimenting, I found 4 cups of chocolate chips to 1/2 cup of pumpkin puree is the perfect ratio.
That said, 1/2 cup of pumpkin puree is NOT an entire can. Scroll to the end of this post for ideas on how to use leftover pumpkin puree.
printable pumpkin fudge recipe
Delicious pumpkin fudge, with only 5 ingredients and made in the microwave, is perfect every time and the best no-bake treat for fall and Thanksgiving.
- 4 cups white chocolate chips 24 ounces SEE NOTES!!
- 1/2 cup canned pumpkin puree NOT pumpkin pie filling
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla extract
- pinch salt
- 1 cup coarsely chopped pecans optional
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Prepare an 8-inch square baking pan by lining it with lightly greased parchment paper or non-stick foil.
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In a microwave-safe bowl, place the chocolate chips. Microwave for 90 seconds at 70 percent power and stir well, using residual heat to melt the chips. If needed, continue to microwave at 15 second intervals until you can stir the chips smooth.
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Alternatively, instead of the microwave, you can melt the chocolate chips in a heat-safe bowl set over a sauce pan of simmering water.
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Add the pumpkin, spice, vanilla, and salt to the mixture. Stir very well until completely blended. Pour into the baking pan and spread evenly.
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If desired, scatter pecans on top and press into fudge.
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Chill for 2 to 4 hours until fully set. Remove the fudge by lifting the paper or foil. Cut into squares.
Please note, the recipe here uses Nestle-brand white “morsels,” which is actually confectionery coating. If you’re using white confectionery coating chips (no cocoa butter listed in the ingredients, use 24 ounces. If using pure white chocolate (with cocoa butter listed in the ingredients), use 28 ounces.
what can I do with leftover pumpkin puree?
- Make a pumpkin spice latte at home.
- Try this pumpkin spice mug cake.
- You need to check out this entire post on creative ways to use leftover pumpkin puree.
more easy fudge recipes
Looking for more easy homemade fudge recipes? We have you covered.
These would be a lot easier to make than pumpkin pie. Think I will serve it with whipped cream.
Definitely easier than pumpkin pie with all of the flavor.
Halved the recipe and used skor toffee bits on top instead of nuts… bomb af. Verrrrrry sweet but definitely good, waiting to hear how my mom likes the stuff I dropped off to her. I’m very pleased considering I’ve never made fudge before!
I love the idea of adding Skor Toffee on top instead of nuts. I bet it tasted amazing!
I noticed that this recipe does not call for condensed milk. Is this correct ? I never made a fudge without condensed milk before. Thanks!
Hi Jaime, Great question! And yes, that’s correct! Almost all of our other recipes do call for condensed milk. Here, the pumpkin puree adds the “liquid”-like balance to the hardened chocolate. I also find the chocolate itself gives just enough sweetness to no overpower the flavor. This is one of my favorites!!