Pumpkin Fudge

If you’re a fall dessert lover like me, you probably have a can of pumpkin puree sitting patiently in your pantry, waiting for a recipe worthy enough to crack it open. I’d say this soft, rich pumpkin fudge more than meets standards. It’s bursting with fall flavors, from the real pumpkin to the cinnamon baking chips and spice trio of nutmeg, cinnamon and pumpkin pie spice. Bonus: The recipe only uses a 1/2 cup of pumpkin, so there’s more than enough left over to make more pumpkin desserts.

Ingredients for Pumpkin Fudge

• Butter: We recommend using unsalted butter for this recipe, so the salt doesn’t take away from the oh-so-good spiced pumpkin flavor. However, feel free to use salted if that’s what you prefer. Learn more about the differences between salted and unsalted butter before your next bake.
• Sugars: A mixture of both granulated and brown sugar sweetens the fudge and adds a subtle caramel and molasses flavor.
• Evaporated milk: Double-check that your can is labeled as evaporated milk and not sweetened condensed milk. The latter will make the fudge way too sweet!
• Canned pumpkin: Grab one of the best canned pumpkin brands from the store. A reputable, consistent pumpkin puree will help you achieve the best pumpkin fudge.
• Spices: As if pumpkin puree and cinnamon baking chips weren’t enough, we really drive home the fall flavor with ground cinnamon, nutmeg and pumpkin pie spice.
• Cinnamon baking chips: Fall-centric cinnamon baking chips get mixed into the pumpkin fudge. Feel free to swap them for white chocolate chips if you’re inclined.
• Marshmallow creme: Fluffy, gooey and smooth, marshmallow creme imparts its texture to create a perfect batch of thick and rich fudge.
• Pecans: Chopped pecans create a crunchy element amidst the soft fudge.
• Vanilla extract: A subtle flavor booster, vanilla extract imparts its floral sweetness.

Directions

Step 1: Prepare the pan

Line a 13-inch-x-9-inch pan with aluminum foil. Grease the foil with 1 tablespoon of butter, and set it aside.

Step 2: Cook the fudge

Cube the remaining butter and place it in a large saucepan. Add the granulated sugar, brown sugar, evaporated milk, pumpkin puree, cinnamon, pumpkin pie spice and nutmeg. Bring the mixture to a boil over medium heat, stirring constantly. Reduce the heat to low. Cook and stir the mixture until a candy thermometer reads 238°F (soft-ball stage).

Editor’s Tip: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your pumpkin fudge recipe temperature up or down based on your test.

Step 3: Add the extras

Remove from the heat. Stir in the cinnamon baking chips until melted. Stir in the marshmallow creme, 2/3 cup of the chopped pecans and the vanilla extract. Transfer the fudge to the prepared pan.

Sprinkle the top with the remaining 1/3 cup pecans. Chill the pumpkin fudge until it’s firm.

Step 4: Cut

Using the aluminum foil, lift the fudge out of the pan. Discard the foil, and cut the fudge into 1-inch squares.

Mark Derse for Taste of Home

Recipe Variations

• Swap the chips: White chocolate chips are an excellent substitution for cinnamon baking chips.
• Use a different nut: While we recommend using pecans for this pumpkin fudge recipe, you could also try using finely chopped walnuts or macadamia nuts instead.
• Add other mix-ins: Not a fan of nuts? Chop up the Halloween-themed Oreos as its replacement. Or, once the fudge is in the pan, you can drizzle on Nutella and extra marshmallow creme and swirl it in with a paring knife.

How to Store Pumpkin Fudge

Place the slices of pumpkin fudge in an airtight container in the fridge. If you’re stacking the fudge, lay a piece of waxed or parchment paper in between each stack to prevent sticking.

How long does pumpkin fudge last?

Pumpkin fudge will last in the fridge for up to two weeks—although, we bet it will be all gone before then!

Pumpkin Fudge Tips

Mark Derse for Taste of Home

Can I use homemade pumpkin puree to make pumpkin fudge?

While homemade anything is usually better than store-bought, it’s actually better to use canned pumpkin instead of homemade. Homemade pumpkin puree can vary with its water content and pumpkin flavor. Canned pumpkin is much more consistent in that regard. We also taste tested canned pumpkin vs. fresh pumpkin in pumpkin pies, and the pie made with canned pumpkin tasted the best.

How can I decorate pumpkin fudge?

If you want to go beyond chopped pecans as the finishing touch, try sprinkling extra pumpkin pie spice on top, or drizzle the fudge with melted white chocolate. Pipe a buttercream rosette in the center of each slice, or make mini pumpkins out of fondant. Or, scatter a generous helping of fun Halloween sprinkles on top. Stick pieces of candy corn or even googly eyes in the fudge. Let your creativity shine!