5 from 1 vote
blue plate of pumpkin fudge
Pumpkin Fudge
Prep Time
10 mins
Cook Time
3 mins
Chill for
3 hrs
Total Time
13 mins

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. 

Course: Dessert
Cuisine: American
Keyword: Pumpkin Fudge
Servings: 25 pieces
Calories: 149 kcal
  • 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
  1. Prepare an 8-inch square baking pan by lining it with lightly greased parchment paper or non-stick foil. 

  2. 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.

    white chocolate chips in bowl with spatula
  3. Alternatively, instead of the microwave, you can melt the chocolate chips in a heat-safe bowl set over a sauce pan of simmering water. 

  4. Add the pumpkin, spice, vanilla, and salt to the mixture. Stir very well until completely blended. Pour into the baking pan and spread evenly.

    ingredients for pumpkin fudge, white chocolate and pumpkin
  5. If desired, scatter pecans on top and press into fudge.

    pumpkin fudge with pecans in baking pan
  6. Chill for 2 to 4 hours until fully set. Remove the fudge by lifting the paper or foil. Cut into squares. 

Recipe Notes

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.