Name: Pumpkin White Chocolate Fudge Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: American
Ingredients: 1 and ½ cups (300g) granulated sugar; 1 – 5 ounce can (147mL) evaporated milk; ½ cup pumpkin purée; 2 Tablespoons (28g) unsalted butter; 1 teaspoon salt; 1 Tablespoon pumpkin pie spice; 12 ounces (340g) white chocolate chips; 2 cups (90g) mini marshmallows; ¼ cup (30g) finely chopped pecans (optional)

Jump to Recipe· 4.7 from 60 reviews

If you’re looking to cozy up your dessert game this season, I’ve got just the treat for you: a Pumpkin White Chocolate Fudge Recipe that’s downright irresistible. I absolutely love how this fudge blends the creamy sweetness of white chocolate with the warm, comforting flavors of pumpkin and spices — it’s the perfect little bite of autumn bliss that’ll have your friends and family coming back for more. Trust me, once you try this, you’ll want to make it a holiday staple!

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Why You’ll Love This Recipe

Simple Ingredients: You’ll find everything at your local store, no fancy or hard-to-find items.
No Candy Thermometer Needed: The texture sets perfectly with step-by-step stovetop guidance.
Perfectly Seasonal Flavor: Pumpkin and white chocolate are a match made in heaven, especially with pumpkin pie spice.
Great for Gifting: This fudge stores well and looks gorgeous presented in festive boxes or tins.

The image shows several square pieces of light brown fudge with a smooth texture, topped with small chopped nuts scattered evenly across the surface. These fudge squares are stacked in two layers on a round dark plate, which rests on a bright orange cloth. Around the plate, a few more fudge squares are placed individually on a white marbled surface, with some loose nut pieces scattered nearby. The fudge pieces each have a thin, firm look with visible nut bits giving a bit of rough texture on top. Photo taken with an iphone --ar 2:3 --v 7 - Pumpkin White Chocolate Fudge, pumpkin fudge recipe, white chocolate pumpkin candy, autumn dessert ideas, easy pumpkin fudge

Ingredients You’ll Need

The magic of this Pumpkin White Chocolate Fudge Recipe lies in its balance of flavors and simple but effective components. Each ingredient plays a role: creamy pumpkin purée brings moisture and warmth, white chocolate adds rich sweetness, and the pumpkin pie spice brings in those classic fall notes. When shopping, make sure your pumpkin purée is pure (no pie filling!), and use good quality white chocolate chips for the best melt and texture.

Flat lay of a small mound of granulated white sugar, a small white ceramic bowl filled with creamy orange pumpkin purée, a whole unwrapped slab of pale yellow unsalted butter, a small white ceramic bowl of smooth light brown pumpkin pie spice powder, a small white ceramic bowl with glossy white mini marshmallows, a small white ceramic bowl of finely chopped light brown pecans, a small white ceramic bowl holding thick creamy evaporated milk, an uncracked whole white egg, and a small white ceramic bowl filled with smooth white chocolate chips, all arranged in symmetrical balance with perfect natural lighting, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pumpkin White Chocolate Fudge, pumpkin fudge recipe, white chocolate pumpkin candy, autumn dessert ideas, easy pumpkin fudge

Granulated sugar: Essential for sweetness and the fudge’s structure as it cooks down.
Evaporated milk: Adds creaminess without extra wateriness that could prevent set.
Pumpkin purée: Use pure pumpkin purée, not pumpkin pie filling; it’s the star of the fall flavor here.
Unsalted butter: Provides richness and helps smooth out the fudge’s texture.
Salt: Just a pinch to balance the sweetness and enhance flavors.
Pumpkin pie spice: This blend of cinnamon, nutmeg, ginger, and cloves gives that unmistakable cozy warmth.
White chocolate chips: Use high-quality chips that melt smoothly to avoid graininess.
Mini marshmallows: These melt into gooeyness that gives the fudge a lovely creaminess and body.
Finely chopped pecans (optional): Adds a wonderful crunch and nutty flavor, but totally optional if you want to keep it smooth.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that you can easily make this Pumpkin White Chocolate Fudge Recipe your own by swapping in flavors or adding mix-ins. Feel free to get creative — it’s a forgiving recipe that’s perfect for experimenting.

Spiced Up: I sometimes add a splash of vanilla extract or even a pinch of cayenne for a subtle kick that surprises people.
Nut-Free: Simply skip the pecans and maybe throw in some crispy rice cereal for texture instead.
Dairy-Free Version: I’ve had success using coconut cream instead of evaporated milk and vegan white chocolate chips — it turns out rich and festive.
Chocolate Swirl: I like swirling in some melted dark chocolate on top for a pretty marbled effect and extra flavor contrast.

How to Make Pumpkin White Chocolate Fudge Recipe

Step 1: Prep Your Pan and Ingredients

First things first — line an 8×8-inch baking dish with foil, making sure you leave extra foil hanging over the edges. This makes lifting out the fudge easier later. Give the foil a quick spray with non-stick cooking spray. While you’re at it, gather and measure all your ingredients; stirring a hot sugar mixture is best when everything’s ready to go.

Step 2: Cook the Pumpkin Sugar Mixture

Combine granulated sugar, evaporated milk, pumpkin purée, butter, salt, and pumpkin pie spice in a medium saucepan. Heat it over medium, stirring constantly. Here’s the trick: bring it to a steady boil and keep it boiling for 8 to 12 minutes — stirring often — until the mixture begins to pull away from the bottom and sides of the pan. This tells you the fudge mixture is ready and will set properly. Don’t rush this part; patience pays off.

Step 3: Melt in the White Chocolate and Marshmallows

Take the pan off the heat and stir in the white chocolate chips and mini marshmallows. Stir vigorously until everything is melted and smooth. It’s amazing to watch how those marshmallows melt and give the fudge this irresistible, velvety texture. If you’re adding pecans, stir them in now.

Step 4: Chill and Cut

Pour the fudge mixture into your prepared pan and spread it out evenly. If you love extra crunch, sprinkle more chopped pecans on top. Refrigerate for at least 30 minutes until fully set. Once chilled, use the foil edges to lift it out of the pan, then cut into squares. If you want neat, clean cuts, run your knife under hot water and dry it before slicing — it works wonders!

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Pro Tips for Making Pumpkin White Chocolate Fudge Recipe

Watch the Boil Closely: The key to smooth fudge is reaching the right temperature and consistency, so keep stirring and look for the mixture pulling away easily from the pan edges.
Choose Quality White Chocolate: Fake or low-quality chips can melt weirdly — I always go with brands I trust for a creamy finish.
Use Fresh Pumpkin Pie Spice: Spices lose their magic over time, so fresh spice keeps the flavors vibrant and cozy.
Don’t Skip the Marshmallows: They make the fudge amazingly creamy and help prevent crystallization, giving you that perfect bar texture.

How to Serve Pumpkin White Chocolate Fudge Recipe

Pumpkin White Chocolate Fudge Recipe - Serving

Garnishes

I like to sprinkle a few extra chopped pecans or a light dusting of cinnamon on top just before serving — it adds a pop of texture and aroma that really elevates the experience. Sometimes, a drizzle of melted dark chocolate on top looks stunning and adds a nice balance to the sweetness.

Side Dishes

This fudge pairs beautifully with a rich cup of coffee or spiced chai tea. If you’re serving at a party, I’ve found it’s a nice contrast to crunchy apple slices or a bowl of mixed nuts, which adds variety to the spread.

Creative Ways to Present

For festive occasions, I like cutting the fudge into bite-sized squares and stacking them in a pretty glass jar layered with parchment paper. Add a rustic twine bow and gift tag for a charming homemade gift. You can also press a few edible gold flakes or cinnamon sticks on top for a wow factor at holiday gatherings.

Make Ahead and Storage

Storing Leftovers

I store leftover fudge in an airtight container, either at room temperature for up to a week or in the fridge if I want it to last a bit longer. Make sure the container seals well to prevent it from drying out or picking up fridge odors.

Freezing

This Pumpkin White Chocolate Fudge freezes really well — I wrap individual pieces in parchment paper and put them in a freezer-safe bag. They keep for about 3 months and thaw quickly at room temperature without losing their creamy texture.

Reheating

I don’t usually reheat fudge since it’s better enjoyed chilled or at room temp, but if you prefer, a few seconds in the microwave (on low power) soften it slightly. Just be careful not to overheat, as it can get gooey and lose its texture.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

I don’t recommend using canned pumpkin pie filling because it contains added sugar and spices, which can throw off the fudge’s sweetness and spice balance. Stick to pure pumpkin purée for the best results and to control the flavor yourself.
Why do you boil the mixture for 8-12 minutes?

Boiling for this amount of time helps the sugar reach the right consistency and ensures the fudge will set properly. If you don’t boil long enough, the fudge might be too soft and not hold its shape well.
Can I make this fudge without marshmallows?

The mini marshmallows help create a creamy texture and prevent crystallization, but if you’re allergic or prefer not to use them, you can try substituting with an equal amount of white chocolate chips. However, the texture might be less smooth.
How long does Pumpkin White Chocolate Fudge keep?

Stored properly, the fudge lasts about 1 week at room temperature in an airtight container, 2 weeks in the refrigerator, and up to 3 months frozen.

Final Thoughts

This Pumpkin White Chocolate Fudge Recipe holds a special place in my heart because it’s the first seasonal treat I ever made that truly wowed my family. It’s simple, comforting, and just the right kind of sweet and spicy. I love how easy it is to make and how it fills the kitchen with that unmistakable fall aroma. If you want a dessert that feels like a warm hug and impresses anyone who tries it, give this one a go — I promise you won’t regret it.