Peyton's Momma™

Minnesota based Family Lifestyle blog. Mother Daughter duo take on food, travel, and more.

Creamy Pumpkin Fudge (Easy Pumpkin Pie Fudge Recipe)

Creamy Pumpkin Fudge

If there’s one dessert that instantly makes me think of fall, it’s pumpkin pie. The combination of pumpkin, warm spices, and creamy sweetness is one of my favorite flavors once the weather starts cooling down.

This easy Pumpkin Fudge takes everything you love about pumpkin pie and transforms it into a rich, melt-in-your-mouth candy. Made with real pumpkin puree, white chocolate, marshmallow fluff, and pumpkin pie spice, every bite is creamy, smooth, and packed with cozy autumn flavor.

The hands-on time is only about 30 minutes, making it an easy homemade treat for Thanksgiving dessert tables, holiday cookie exchanges, or homemade gift boxes.

Why You’ll Love This Recipe

  • Rich and creamy texture
  • Tastes just like pumpkin pie
  • Perfect fall dessert
  • Great for holiday gift boxes
  • Easy stovetop recipe
  • Make-ahead friendly

Ingredients

  • ¾ cup unsalted butter
  • 3 cups granulated sugar
  • ⅔ cup evaporated milk
  • 1 cup pumpkin puree
  • 2 tablespoons light corn syrup
  • 2 teaspoons pumpkin pie spice
  • 1⅓ cups white chocolate chips
  • 7 ounces marshmallow fluff
  • 1 teaspoon vanilla extract

You’ll Also Need

Ingredient Notes

Pumpkin Puree

Use 100% pumpkin puree, not pumpkin pie filling.

Pumpkin Pie Spice

This gives the fudge its warm cinnamon, nutmeg, ginger, and clove flavor.

White Chocolate Chips

White chocolate balances the pumpkin flavor and creates the silky texture.

Marshmallow Fluff

Fluff helps create the smooth, creamy consistency that homemade fudge is known for.

How to Make Pumpkin Fudge

Step 1

Line a 9×9-inch baking pan with foil or parchment paper and lightly spray with cooking spray.

Step 2

In a medium saucepan, melt the butter over medium heat.

Step 3

Add:

  • Sugar
  • Evaporated milk
  • Pumpkin puree
  • Light corn syrup
  • Pumpkin pie spice

Increase the heat to medium-high and stir constantly.

Step 4

Attach a candy thermometer and continue cooking until the mixture reaches 235°F (soft-ball stage).

This usually takes 10–20 minutes.

Step 5

Remove the pan from the heat.

Immediately stir in:

  • White chocolate chips
  • Marshmallow fluff
  • Vanilla extract

Continue stirring until completely smooth.

Step 6

Pour the fudge into the prepared pan and spread evenly.

Step 7

Allow the fudge to cool at room temperature for about 2 hours without disturbing it.

Transfer to the refrigerator for another hour before slicing into squares.

Tips for Perfect Pumpkin Fudge

  • Use a candy thermometer for the best results.
  • Don’t rush the cooling process.
  • Stir constantly while cooking to prevent scorching.
  • Line the pan for easy removal.
  • Use a sharp knife for clean slices.

Variations

Toasted Pecans

Sprinkle chopped toasted pecans over the top before the fudge sets.

White Chocolate Drizzle

Decorate with melted white chocolate for a bakery-style finish.

Cinnamon Sugar

Dust lightly with cinnamon sugar before serving.

Sea Salt

A sprinkle of flaky sea salt creates a delicious sweet-and-salty contrast.

Storage

Store Pumpkin Fudge in an airtight container in the refrigerator for up to 3 weeks.

Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

Can I use pumpkin pie filling?

No. Pumpkin pie filling already contains sugar and spices, which will affect the recipe.

Why did my fudge turn grainy?

Usually this happens if the mixture is overcooked or the cooling process is disturbed.

Can I make this ahead of Thanksgiving?

Absolutely! It’s an excellent make-ahead dessert because it stores so well.

Do I have to refrigerate it?

Yes. Refrigeration keeps the fudge firm and fresh.

This creamy Pumpkin Fudge is everything you love about pumpkin pie in an easy homemade candy. Rich, smooth, and full of warm fall spices, it’s a wonderful addition to Thanksgiving dessert trays, holiday gift boxes, or simply enjoying with a cup of coffee on a cool autumn afternoon.

Be sure to check out our other fudge recipes.

Print Pin

Pumpkin Pie Fudge

Make rich and creamy Pumpkin Fudge with pumpkin puree, white chocolate, marshmallow fluff, and warm pumpkin pie spice. This easy fall fudge recipe is perfect for Thanksgiving, holiday gifts, and dessert trays.
Course Dessert
Cuisine American
Keyword Fudge, Pumpkin, Pumpkin Fudge, Pumpkin Pie

Ingredients

  • 3/4 C Butter, unsalted
  • 3 C Sugar
  • 2/3 C Evaporated Milk
  • 1 C Pumpkin Puree
  • 2 tbsp Light Corn Syrup
  • 2 1/2 tsp Pumpkin Pie SPice
  • 1 1/3 C White Chocolate Chips
  • 7 oz Marshmallow Fluff
  • 1 tsp Vanilla Extract

Instructions

  • Here's a little tip to making it super easy to get your fudge out of the pan. Line the 9x9 pan with tin foil or wax paper. Spray it will a little cooking spray. It'll make it so much easier to get it out. 
    In a medium saucepan, melt the butter over medium heat. 
    Next, stir in the sugar, milk, pumpkin puree, light corn syrup and pumpkin pie spice. Turn your heat to medium-high. 
    You are going to be constantly stirring the fudge until it comes to a boil. 
    Place your candy thermometer in the pan and keep stirring until the temperature reaches 235 degrees F. This can take about 10-20 minutes. 
    Remove the pan from the stove. I place mine on a towel on the counter. 
    Then, stir in the white chocolate, marshmallow fluff, and vanilla until well mixed. 
    Pour your fudge into the prepared pan. 
    Now, let it cool on the counter, undisturbed for at least 2 hours. 
    Then chill in the fridge for about an hour before you slice them into squares. 
    You can keep this in an airtight container in the fridge for a few weeks. 

 

 

 

 

 

About Shanna

Shanna started writing shortly after her daughter was born. She's written for various outlets over the years. When she's not writing about her adventures with her daughter, she's out having adventures!