Name: Pumpkin Fudge Recipe with White Chocolate Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 6 h 30 min
Cuisine: American
Ingredients: 3 cups premium white chocolate chips (preferably Ghirardelli); 1/2 cup sweetened condensed milk; 3 Tablespoons unsalted butter; 1/4 cup pumpkin puree; 1 1/2 teaspoons pumpkin pie spice; 1 drop orange gel food coloring (optional); 1 Tablespoon cornstarch (sifted); 1 teaspoon vanilla extract; 1/2 cup white chocolate melting wafers (for drizzling)

If you’re on the hunt for a festive treat that melts in your mouth and screams cozy fall vibes, then you’re in for a real treat. This Pumpkin Fudge Recipe with White Chocolate Recipe has quickly become one of my favorites to whip up when I want something sweet, seasonal, and downright addictive. Trust me, once you try this, it’s going to be your go-to dessert for every pumpkin craving that hits.

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Why You’ll Love This Recipe

Simplicity: You don’t need a candy thermometer or complicated tools to make this fudge.
Flavor packed: The pumpkin pie spice brings warm, cozy notes that pair perfectly with white chocolate.
Perfect texture: Silky, smooth fudge that sets beautifully every time.
Versatile and fun: You can easily customize colors and toppings to match your festive mood.

The image shows two square pieces of light beige fudge with a smooth texture and white drizzle lines creating a crisscross pattern on top. Each fudge piece is decorated with a tiny bright orange pumpkin made of icing and a small green stem. These fudge squares sit on a white plate that rests on a dark wooden surface. In the background, there are bright pink flowers and a small orange pumpkin that add warm, autumn colors to the scene, all set against a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Fudge White Chocolate, Pumpkin Fudge Recipe, Fall Fudge Ideas, Easy Pumpkin Dessert, Holiday Fall Treats

Ingredients You’ll Need

These ingredients all come together to create that luscious Pumpkin Fudge Recipe with White Chocolate Recipe you’re craving. I always insist on premium white chocolate for that creamy richness, and the pumpkin pie spice is where the magic happens!

Flat lay of premium white chocolate chips in a small heap, a small white ceramic bowl filled with thick sweetened condensed milk, a few cubes of unsalted butter, a small white bowl with vibrant orange pumpkin puree, a tiny white bowl containing warm brown pumpkin pie spice powder, a small white bowl with fine white cornstarch, a small white bowl holding clear vanilla extract liquid, a small white bowl of smooth white chocolate melting wafers, all arranged symmetrically 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 awthu7i m7354615311229779997 - Pumpkin Fudge White Chocolate, Pumpkin Fudge Recipe, Fall Fudge Ideas, Easy Pumpkin Dessert, Holiday Fall Treats

White chocolate chips: I recommend Ghirardelli for consistent melting and smoothness.
Sweetened condensed milk: Adds just the right amount of creaminess and sweetness.
Unsalted butter: Enhances texture without overpowering flavors.
Pumpkin puree: Make sure it’s pure pumpkin, not pumpkin pie filling, for the best taste.
Pumpkin pie spice: This combo of cinnamon, nutmeg, ginger, and cloves is essential for that fall flair.
Orange gel food coloring (optional): Gives that classic pumpkin color without washing out the taste.
Cornstarch: Helps stabilize the fudge so it sets just right.
Vanilla extract: Adds depth and rounds out the flavors beautifully.
White chocolate melting wafers: For drizzling on top to make it extra fancy.

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 about this Pumpkin Fudge Recipe with White Chocolate Recipe is how easy it is to make your own. After trying this a few times, I found a couple fun twists that really let you personalize it.

Spice it up: Adding a pinch of cayenne or black pepper gives the fudge a surprising but delightful kick that my family goes crazy for.
Dairy-free version: Swap out butter for coconut oil and use dairy-free white chocolate chips to please vegan friends.
Chocolate swirl: Melt some dark chocolate and swirl it into the fudge before cooling for a marbled look that impresses every time.
Nutty twist: Stir in chopped pecans or walnuts to add crunch and extra texture.

How to Make Pumpkin Fudge Recipe with White Chocolate Recipe

Step 1: Prep Your Pan and Ingredients

Start by lining an 8×8 inch baking dish with parchment paper. This little step saves you from a big mess later and makes it easy to lift out the fudge in one clean piece. Gather your ingredients too—you want everything close at hand because once the white chocolate starts melting, things move quickly.

Step 2: Melt the White Chocolate, Condensed Milk, and Butter

Place the white chocolate chips, sweetened condensed milk, and butter in a medium saucepan over medium-low heat. Stir frequently so nothing burns and everything melts evenly. When the butter is fully melted and the chocolate chips have softened, you can move on. I like this part because you get to see the transformation—lumpy chips turning into silky, shiny liquid. Patience here pays off because it makes all the difference in texture.

Step 3: Add Pumpkin and Spices

Mix in the pumpkin puree and pumpkin pie spice. Stir thoroughly to combine everything until you’re looking at one smooth, rich mixture with those classic fall aromas filling your kitchen. Lower the heat to low now to keep it warm without scorching. This is when it really starts to smell like the holidays!

Step 4: Add Color, Vanilla, and Cornstarch

If you want that perfect pumpkin-orange vibe, add a drop of orange gel food coloring now—it’s subtle and won’t mess with the flavor. Stir in your vanilla extract next; I found it rounds out the sweetness beautifully. Lastly, sift in the cornstarch while stirring to prevent lumps; this helps your fudge set with a nice firm but tender bite.

Step 5: Pour, Chill, and Drizzle

Remove the fudge mixture from heat and pour it immediately into your prepared pan. Use a spatula to spread it evenly. Pop the pan in the refrigerator and chill until firm—overnight really is best if you have the time. Once set, melt the white chocolate melting wafers according to the package directions and drizzle them artfully across the top to make it extra special before slicing into squares.

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Pro Tips for Making Pumpkin Fudge Recipe with White Chocolate Recipe

Use Quality White Chocolate: I’ve tried several brands, and Ghirardelli consistently gives me the smoothest, creamiest results without graininess.
Keep Your Heat Low: High heat can cause the white chocolate to seize—go slow and steady for the best texture.
Sift Cornstarch for Smoothness: Skipping this step can cause lumps—trust me, I learned this the hard way!
Chill Long Enough: Resist the temptation to slice too soon; proper chilling makes a huge difference in that nice fudge bite.

How to Serve Pumpkin Fudge Recipe with White Chocolate Recipe

The image shows three thick square pieces of light tan fudge stacked on a shiny black surface with white lines drizzled in a crisscross pattern on top. There is a small orange candy pumpkin on the right side next to the fudge. Behind the fudge is a rectangular block of butter wrapped in white and blue paper labeled

Garnishes

I usually keep it simple with the white chocolate drizzle, but sprinkling a bit of crushed pecans or a dusting of cinnamon right on top adds a gorgeous finish and a little extra crunch that I find irresistible.

Side Dishes

This fudge pairs perfectly with a hot cup of spiced chai or your favorite pumpkin latte—I love to serve it as a sweet finale alongside these warm drinks during chilly evenings.

Creative Ways to Present

For holiday gatherings, I like to arrange the fudge squares on a festive platter with autumn leaves or mini pumpkins around them. Wrapping individual pieces in wax paper for party favors always gets compliments—people love little sweet surprises they can take home.

Make Ahead and Storage

Storing Leftovers

Store your leftover pumpkin fudge in an airtight container in the fridge. I’ve found it keeps beautifully for up to a week without losing any of that creamy texture or flavor.

Freezing

If you want to stash some for later, wrap individual pieces in plastic wrap and place them in a freezer bag. When I do this, the fudge holds up well for about 2 months. Just thaw in the fridge overnight for the best texture.

Reheating

I don’t usually reheat fudge, but if you want your pieces softer, letting them sit at room temperature for 15-20 minutes does the trick without any melty mess.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree rather than pumpkin pie filling, which contains added sugars and spices that could throw off the flavor balance and texture of the fudge.
What if I don’t have orange gel food coloring?

No worries! The fudge will still taste amazing without the color; the orange is purely aesthetic to give it that classic pumpkin look.
Can I make this fudge ahead for holiday parties?

Absolutely! This fudge actually tastes better after sitting overnight, so prepping it a day or two ahead is perfect for holidays or gatherings.
Why does my fudge sometimes turn grainy?

Graininess can occur if the white chocolate is overheated or if any moisture gets into the chocolate. Keep heat low and stir gently to avoid this common pitfall.

Final Thoughts

This Pumpkin Fudge Recipe with White Chocolate Recipe is one of those treats I feel lucky to have discovered—it’s straightforward, yields perfect results, and always impresses friends and family alike. Whether you’re celebrating fall or just craving something sweet and spiced, give it a try like I’m handing you the secret to my kitchen’s happiness. You’ll love having this crowd-pleaser ready for every festive occasion.