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Pumpkin Fudge

I look forward to the taste of pumpkin every Thanksgiving. This easy pumpkin fudge recipe lets me do that and everyone loves it.—Marlene Fudge, Rushville, Indiana
  • Total Time
    Prep: 20 min. Cook: 40 min. + chilling
  • Makes
    3 pounds


  • 1 tablespoon plus 3/4 cup butter, divided
  • 2 cups sugar
  • 3/4 cup packed brown sugar
  • 2/3 cup evaporated milk
  • 1/2 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground nutmeg
  • 1 package (10 ounces) cinnamon baking chips
  • 1 jar (7 ounces) marshmallow creme
  • 1 cup chopped pecans
  • 1 teaspoon vanilla extract


  • Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon, pumpkin pie spice and nutmeg.
  • Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir until a candy thermometer reads 238° (soft-ball stage).
  • Remove from the heat. Stir in cinnamon chips until melted. Stir in the marshmallow creme, pecans and vanilla. Transfer to prepared pan. Chill until firm.
  • Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Pumpkin Fudge Tips

Can you make pumpkin pie spice?

Yes, you can make your own homemade pumpkin pie spice. Simply mix four teaspoons of cinnamon, two teaspoons of ground ginger, a teaspoon of ground cloves and a half teaspoon of ground nutmeg together. That's it! Store in a cool, dry place for up to six months.

What other nuts can you add instead of pecans?

While we recommend using pecans for this fudge recipe, you could also try using finely-chopped walnuts instead. If you have leftover nuts to spare, use them up in these crunchy walnut recipes.

Can you use either salted or unsalted butter?

It's a matter of preference whether you use salted or unsalted butter. We recommend using unsalted butter for this recipe so the salt doesn't take away from the oh-so-good spiced pumpkin flavor. Learn more about the differences between salted and unsalted butter before your next bake.

Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor
Nutrition Facts
1 piece: 58 calories, 3g fat (1g saturated fat), 4mg cholesterol, 18mg sodium, 8g carbohydrate (8g sugars, 0 fiber), 0 protein.

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  • lynnwright
    Oct 17, 2020

    This fudge turned out fantastically, despite the adjustments I nneded to make. First, I used my own oven roasted sugar pumpkin.because I had just the right amount leftover after I filled some frezer jars. I also adjusted the spices to suit out personal tastes. Then I lightened up the sugar by using 1/2 cup loosely packed brown sugar and 1 tsp. liqui caelavored stevia

  • Clifford
    Oct 12, 2020

    I have never had much luck with making fudge of any kind. I could not find any cinnamon chips at any local grocery stores, so I substituted Nestle's filled pumpkin spice truffles. My candy thermometer is not very accurate, so I always test the soft ball stage with cold water, even if the correct temperature was registered on the thermometer. However, when I filled the pan with the mixture and set it in the fridge to firm up, I checked after an hour and it was still liquid. As much as I like pumpkin and fudge, I'm afraid this was a fail and a waste of money and ingredients. I will soon be 70 years old and I have been baking and decorating cookies, cakes and candy since I was in high school and I even worked at a bakery as a cake decorator for 4 years. To me, this was another total failure.

  • dkcarlson
    Sep 29, 2020

    I have been making this fudge each fall for several years. I typically took it to work until I retired and to a fall quilt camp I attend in October. This fudge is truly awesome. People will hunt you down to compliment you on this fudge! The cinnamon chips can be a hard to find item and I can't ever remember which store I find them but they are worth hunting for because this fudge is a hit!

  • Patrica390
    Sep 21, 2019

    Great fudge!! I didn't have enough cinnamon baking chips so I added butterscotch to meet the necessary amount needed. Set well, a soft fudge. Easy to cut, didn't crack or break. Will make again.

  • Kermie4
    Oct 22, 2018

    Is there a substitute for the cinnamon baking chips? Do you need them? I can't find them and not a fan if butterscotch. What about white chocolate chips? How would I incorporate them if it's an option? Thanks!

  • lauripobanz
    Jul 23, 2015

    I've made this many times now. My kids call it Pumpkin Pie Fudge. This is the only fudge of any flavor that my husband will eat. It's easy, tastes wonderful, and makes a lot. Once I found the cinnamon chips I bought several packages and keep them in the freezer.

  • roach808
    Dec 11, 2014

    Fudge can be tricky. I made another recipe with great reviews from another website, but it just didn't have as good step by step directions as this one and I think I ended up over cooking that one. This one was creamy and delicious. It was a huge hit and I'll definitely makes this again next fall/winter.I dislike nuts in my desserts, so instead I used reduced fat Craisins. PERFECT!

  • belindajo
    Nov 15, 2012

    My daughter and I just finished making this fudge. I used butterscotch chips instead of cinnamon chips. I have not made old fashioned fudge in years, but this recipe was well worth it and it tastes great. It also makes the house smell wonderful. I'm making another batch tonight.

  • Cabeers
    Dec 24, 2011

    I made this for a church pitch-in dinner at Thanksgiving and for a board dinner; and each time the fudge was loved and ate up. I am going to make it a tradition to make every year at Thanksgiving.

  • keely27
    Nov 27, 2011

    No comment left