Pumpkin Spice Fudge Recipe

I absolutely love this Pumpkin Spice Fudge Recipe because it brings all the best cozy fall flavors into one creamy, melt-in-your-mouth treat. If you’re anything like me, the combination of pumpkin puree, warm spices, and sweet white chocolate feels like a hug in dessert form. Perfect for holiday parties or a simple weekend indulgence, this fudge is surprisingly easy to make and always disappears fast when I serve it to friends or family.

When I first tried this recipe, I was amazed at how the pumpkin spice flavor gently infuses the fudge without overpowering the sweetness. You’ll find that it hits that perfect comforting note, and the crunchy gingersnap topping adds such a fun texture contrast that’s totally addicting. Whether you’re a fudge enthusiast or looking for a decadent seasonal twist, this Pumpkin Spice Fudge Recipe is definitely worth having in your dessert rotation.

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Ingredients You’ll Need

Each ingredient in this Pumpkin Spice Fudge Recipe plays an important role to create that smooth, rich texture and cozy spice flavor. I like how the pumpkin puree adds moisture without overpowering, and the marshmallow creme adds a luscious, fluffy quality that’s hard to beat.

• Unsalted butter: Use good quality for a creamy base without added salt interfering with the sweetness.
• Heavy cream: This makes the fudge luxuriously smooth—don’t swap it out lightly.
• Granulated sugar: The classic sweetener that caramelizes to help build that fudge body.
• Pure pumpkin puree: Avoid pumpkin pie filling, which has extra sugars and spices that will change the taste.
• Kosher salt: Just a pinch to balance out sweetness and deepen flavors.
• Pumpkin pie spice: The secret to nailing that signature fall taste—don’t skimp here.
• White chocolate morsels: They melt smoothly and blend perfectly with the pumpkin base.
• Marshmallow creme: Adding this creates that signature fudge fluffiness and chew you’ll love.
• Caramel sauce ice cream topping: Used for drizzling over the fudge for extra sweetness and a little sticky contrast.
• Powdered sugar: Helps thicken and sweeten the caramel drizzle topping.
• Gingersnap cookies (crushed): This crunchy topping adds a warm spiced crunch that’s irresistible.

Variations

I love experimenting with this Pumpkin Spice Fudge Recipe to keep things exciting and tailored to whoever I’m serving. You can easily dial up or down the spice, swap toppings, or even make it a bit healthier by tweaking some ingredients.

• Spiced Up Variation: I once added a teaspoon of cinnamon and a pinch of nutmeg extra for a bolder spice profile that my spice-o-phile friends adored.
• Dairy-Free Version: Try using coconut cream and vegan white chocolate for a dairy-free fudge that’s still super creamy.
• Nutty Twist: Fold in some chopped pecans or walnuts before chilling for extra texture and a savory balance.
• Mixing Cookies In: Instead of sprinkling crushed gingersnaps on top, I sometimes fold them into the fudge batter for little flavor pockets inside.

How to Make Pumpkin Spice Fudge Recipe

Step 1: Heat Your Base Ingredients

Start by combining butter, heavy cream, granulated sugar, pumpkin puree, kosher salt, and pumpkin pie spice in a large, heavy-bottomed saucepan. Heat over medium-high, stirring constantly to prevent burning. Once it reaches a rolling boil, set a timer for 8 minutes and keep stirring steadily—the timing is key to get the perfect fudge texture!

Step 2: Stir in Chocolate and Marshmallow Creme

Remove the pan from heat and quickly whisk in the white chocolate morsels and marshmallow creme. This step goes fast—you want everything melted and blended smoothly before the mixture cools. If whisking by hand, use a sturdy wire whisk and be patient to avoid lumps. The marshmallow creme gives it that lovely fluffiness that’s so addictive.

Step 3: Pour and Chill

Pour the fudge mixture into a parchment paper-lined 8 or 9-inch square baking dish. Smooth the top gently, then pop it into the refrigerator for at least 4 hours or overnight. Trust me, the longer it chills, the better the texture—it becomes perfectly firm but still melts in your mouth.

Step 4: Add the Topping and Serve

Once chilled, lift the fudge out using the parchment paper and place it on a cutting board. Cut into bite-sized squares. In a small bowl, whisk together the caramel sauce and powdered sugar, then drizzle it over the fudge pieces. While the caramel is still wet, sprinkle on crushed gingersnap cookies for that signature crunch. Enjoy immediately or store for later!

How to Serve Pumpkin Spice Fudge Recipe

Garnishes

I always go for the classic caramel drizzle mixed with powdered sugar because it adds a delightfully sweet gloss and a little stickiness that contrasts the dense fudge. Crushed gingersnaps are my go-to topping; their spicy crunch makes every bite so satisfying. Sometimes, for extra flair at gatherings, I sprinkle a pinch of cinnamon sugar on top or even a few mini marshmallows.

Side Dishes

This fudge pairs beautifully with simple, cozy drinks like hot apple cider, chai tea, or a creamy latte. I’ve also served it alongside a cheese platter for contrast—the sweetness highlights sharp cheeses like aged cheddar or gouda. For brunch or dessert tables, fresh fruit like sliced pears or apple wedges balance the richness nicely.

Creative Ways to Present

For special occasions, I like to place fudge squares in mini cupcake liners for easy serving and a pop of color. Another fun idea is layering fudge pieces in a clear glass jar or tin with parchment between layers for gifting. If you want to impress, arrange them on a festive platter with edible flowers or cinnamon sticks as decoration—they look as amazing as they taste!

Make Ahead and Storage

Storing Leftovers

I store leftover Pumpkin Spice Fudge in an airtight container in the refrigerator, where it keeps beautifully for up to two weeks. I find that the fudge actually tastes better after a day or two, as the flavors have more time to meld. Just keep it chilled until ready to serve—it’s delicious straight from the fridge!

Freezing

Freezing fudge works pretty well in my experience. I wrap individual pieces in wax paper, then place them in a freezer-safe container or bag to prevent freezer burn. When you’re ready to enjoy, just move them to the fridge to thaw overnight or leave at room temperature for about an hour. The texture stays surprisingly close to fresh!

Reheating

Because this fudge is rich and sweet, you don’t really need to reheat it. But if you want it a bit softer, I gently warm individual pieces in the microwave for 5 to 10 seconds—just enough to take the chill off without melting it completely. This way, you get that creamy, melt-in-your-mouth sensation every time.

FAQs

Final Thoughts

This Pumpkin Spice Fudge Recipe has truly become one of my favorite ways to celebrate the flavors of fall—and sharing it with friends and family makes it even more special. It’s approachable for cooks of all levels and delivers big on flavor and texture. I hope you’ll try it soon and enjoy that magic first bite of creamy, spiced fudge with a crunchy hint of gingersnap. Trust me, once you make it, it might just become your new seasonal dessert obsession!

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