Description

This creamy, no-bake pumpkin spice fudge combines white chocolate, real pumpkin puree, and warm fall spices for the ultimate autumn treat. Easy to make, beautifully spiced, and irresistibly smooth.

Ingredients

Scale

24 oz high-quality white chocolate chips or morsels
1 cup pure pumpkin puree (room temperature)
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon salt
Optional: 1 cup toasted chopped pecans, mini chocolate chips, or salted caramel for topping

Cook Mode Prevent your screen from going dark

Instructions

Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal. Set aside.
Set up a double boiler: place a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water).
Add white chocolate chips and sweetened condensed milk to the bowl. Stir constantly for 5–7 minutes until melted and smooth.
Remove from heat and immediately whisk in pumpkin puree until fully incorporated.
Add vanilla, cinnamon, nutmeg, ginger, cloves, and salt. Whisk until mixture is smooth and evenly spiced.
Pour into prepared pan. Smooth the top with an offset spatula. Tap the pan to release air bubbles.
Refrigerate for at least 3 hours, preferably overnight, until fully set. Slice into squares and serve.

Notes

Use room temperature pumpkin puree to prevent seizing. For add-ins like pecans or chocolate chips, fold them in after mixing. Fudge keeps for 7 days refrigerated and freezes well for up to 2 months.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 160
Sugar: 18g
Sodium: 40mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0g
Protein: 2g
Cholesterol: 10mg