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)

If you’re looking for a sweet treat that captures all the cozy vibes of fall, you absolutely have to try this Pumpkin White Chocolate Fudge Recipe. It’s the kind of dessert that feels indulgent but is surprisingly easy to make—perfect for sharing with friends, gifting during the holidays, or just keeping close for yourself (I won’t judge!). The creamy white chocolate perfectly complements the warm, spiced pumpkin flavor, creating a fudge that’s smooth, rich, and absolutely irresistible.

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Why You’ll Love This Recipe

Rich & Creamy Flavor: White chocolate mixed with pumpkin and spices creates a decadent and smooth fudge that melts in your mouth.
Easy to Make: No complicated candy-making skills required—just a few simple steps and common ingredients.
Perfect Fall Treat: It captures that warm, comforting pumpkin pie vibe without the need for baking a whole pie.
Customizable: Add your favorite nuts or skip them to suit any taste or dietary need.

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 White Chocolate Dessert, Fall Pumpkin Fudge, Easy Pumpkin Fudge Recipe, White Chocolate Pumpkin Treats

Ingredients You’ll Need

Each ingredient plays an important role in balancing the flavors and texture in our Pumpkin White Chocolate Fudge Recipe. You’ll want to pick good quality white chocolate chips and fresh pumpkin purée for the best results.

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 White Chocolate Dessert, Fall Pumpkin Fudge, Easy Pumpkin Fudge Recipe, White Chocolate Pumpkin Treats

Granulated Sugar: Provides sweetness and structure; make sure to measure accurately for the right texture.
Evaporated Milk: Adds creaminess and helps achieve the perfect fudge consistency.
Pumpkin Purée: Not pumpkin pie filling—plain purée brings natural pumpkin flavor and moisture.
Unsalted Butter: Adds richness; unsalted lets you control the salt content.
Salt: Enhances all the flavors and balances the sweetness.
Pumpkin Pie Spice: The magical blend of cinnamon, nutmeg, and cloves that brings warmth and depth.
White Chocolate Chips: Melt beautifully and give that creamy white chocolate taste.
Mini Marshmallows: Melt into the fudge for a soft, luscious texture.
Chopped Pecans (optional): Adds a crunchy contrast and nutty flavor if you like a little texture.

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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

One of the things I love most about this Pumpkin White Chocolate Fudge Recipe is how easy it is to make it your own. Whether you want to swap nuts, adjust spices, or make it a little more decadent, you’ll find it forgiving and flexible.

Nut-Free Version: I usually skip the pecans if I’m sharing with kids or folks with allergies, and it’s still just as creamy and delicious.
Extra Spice Kick: Once, I doubled the pumpkin pie spice and it gave the fudge an even more fragrant pumpkin pie vibe—totally worth trying if you love warm spices!
Chocolate Swirl: Adding a drizzle of melted dark chocolate on top creates a pretty swirl and adds a little bitter balance to the sweet fudge.

How to Make Pumpkin White Chocolate Fudge Recipe

Step 1: Prep Your Pan and Gather Ingredients

Start by lining an 8-inch square baking dish with foil, leaving a good overhang on all sides so you can easily lift out the fudge later. Give it a light spritz of non-stick spray to make sure the fudge doesn’t stick. Having everything ready before you start heating your ingredients makes the process smooth and stress-free—trust me, fudge waits for no one!

Step 2: Cook the Pumpkin Mixture

In a medium saucepan, combine your sugar, evaporated milk, pumpkin purée, butter, salt, and pumpkin pie spice. Heat it over medium, stirring frequently. Once it comes to a boil, keep it there for about 8 to 12 minutes. This is key for the fudge’s texture—when you notice the mixture pulling away from the sides of the pan as you stir, you’re good to go. I learned the hard way not to rush this part because undercooking makes fudge too soft, and overcooking can cause it to grain or get too hard.

Step 3: Melt In White Chocolate and Marshmallows

Remove the pan from heat and quickly stir in the white chocolate chips and mini marshmallows. Stir vigorously until everything is melted and combined into a glossy, velvety mixture. This is where it magically turns into that luscious fudge texture you’re dreaming of. If you’re using chopped pecans, stir half into the mixture now for a surprise crunch.

Step 4: Pour, Chill, and Cut

Pour the fudge into your prepared pan and smooth it out. Sprinkle the remaining pecans on top if you want some nutty contrast. Pop it in the fridge for at least 30 minutes to let it fully set. When it’s firm, use the foil edges to lift it out and cut into bite-sized squares. I like mine on the smaller side because a little nugget of fudge goes a long way!

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Pro Tips for Making Pumpkin White Chocolate Fudge Recipe

Consistent Stirring: Stir often during cooking to prevent the mixture from scorching and to ensure even heat distribution.
Use Good-Quality Chocolate: The white chocolate chip quality makes a noticeable difference in the final fudge flavor and texture.
Watch the Boil Timing: Knowing when the mixture pulls from the pan sides is the trick to perfect fudge—you’ll develop a feel for it with practice.
Cool Completely Before Cutting: Patience here pays off; fudge that isn’t fully set will be sticky and messier to cut.

How to Serve Pumpkin White Chocolate Fudge Recipe

Pumpkin White Chocolate Fudge Recipe - Serving

Garnishes

My go-to garnish is a light sprinkle of extra chopped pecans on top—adds a lovely crunch and a beautiful look. Sometimes, I dust a little cinnamon or pumpkin pie spice on top for an extra festive touch. If I’m serving at a party, I like to garnish with a few tiny edible gold flakes for that wow factor.

Side Dishes

This fudge pairs amazingly well alongside a hot cup of chai tea or freshly brewed coffee—that warms up those spice flavors. You could also serve it with a simple fruit salad to balance the richness or alongside a scoop of vanilla ice cream for an indulgent dessert spread.

Creative Ways to Present

During the holidays, I love arranging this Pumpkin White Chocolate Fudge Recipe in decorative tins lined with parchment paper, then topping them with a rustic ribbon and a cinnamon stick. For a casual snack, presenting the fudge squares on a wooden board with some whole pecans and mini pumpkins adds a charming seasonal vibe that guests always appreciate.

Make Ahead and Storage

Storing Leftovers

I store leftover fudge in an airtight container at room temperature for up to a week or keep it refrigerated for up to two weeks. I’ve noticed that keeping it in the fridge keeps the fudge firmer, which some people prefer. Just let it come to room temperature for a few minutes before eating for that creamy texture.

Freezing

I’ve frozen this fudge many times, and it holds up beautifully—wrap pieces tightly in plastic wrap and place them in a freezer-safe container or bag. You can freeze for up to 3 months. Thaw overnight in the fridge before serving for the best texture.

Reheating

This fudge is best enjoyed cold or at room temperature, but if it firms up too much in the fridge, letting it sit out for about 15 minutes softens it perfectly. I don’t recommend microwaving directly, as the texture can get grainy, but a quick warm water bath with wrapped fudge can gently soften it without damage.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée in this fudge?

It’s best to use plain pumpkin purée rather than pumpkin pie filling because the filling contains added sugars and spices that can alter the fudge’s sweetness and texture. Using purée gives you full control over the flavor and consistency.
What type of white chocolate chips work best for this recipe?

High-quality white chocolate chips melt smoother and taste creamier, which really makes a difference in your fudge’s texture and flavor. Brands known for better cocoa butter content will yield a richer fudge. If you can find couverture white chocolate for melting, even better!
How do I know when the pumpkin mixture has cooked long enough?

Once the mixture reaches a boil, keep cooking for 8 to 12 minutes, stirring regularly. The telltale sign is when the mixture starts to pull away from the sides and bottom of the pan as you stir—this means the sugars have thickened properly to set into fudge.
Can I make this fudge vegan or dairy-free?

This recipe traditionally uses butter, evaporated milk, and white chocolate chips which contain dairy. To make a vegan or dairy-free version, you could experiment with dairy-free butter, coconut evaporated milk alternatives, and vegan white chocolate, but note that the texture and flavor may vary.

Final Thoughts

I absolutely love how this Pumpkin White Chocolate Fudge Recipe brings all of fall’s cozy flavors into one bite-sized piece of heaven. When I first made this for my family, they couldn’t get enough, and it quickly became a must-have for every holiday gathering. I think you’ll enjoy how simple the process is and how rewarding the result feels—you don’t have to be a professional chef to nail a dessert that looks and tastes like you are. So, next time you want a sweet, spiced treat, I hope you give this fudge a try. You’re going to fall in love, just like I did!