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Easy Pumpkin Fudge

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Rating: 4/5
11 reviews
1 comment

ready in: 30-60 minutes
serves/makes:   48

recipe id: 77341
cook method: stovetop

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2 cups granulated sugar
1 cup brown sugar, packed
3/4 cup butter
2/3 cup evaporated milk
1/2 cup canned pumpkin (pure pumpkin not pie mix)
1 1/2 teaspoon pumpkin pie spice
1 package (12 ounce size) white chocolate chips
1 jar (7 ounce size) marshmallow creme
1 cup chopped nuts (walnuts or pecans are good)

1 1/2 teaspoon vanilla extract


Combine the first 6 ingredients in a heavy saucepan; heat over medium heat until sugar dissolves. Continue heating until mixture begins to boil, stirring constantly; continue boiling until candy thermometer reaches soft-ball stage or 234 to 243 degrees F.

Remove from heat; stir in white chocolate chips until melted. Add remaining ingredients; mix well.

Pour into a buttered 9- x 13" x 2-inch baking pan; cool to room temperature. Cut into squares; store in the refrigerator in an airtight container.

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144 calories, 7 grams fat, 20 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews

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Guest at

REVIEW: 5 star recipe rating
I was a little concerned about trying this for an office party since a few reviews said it didn't set up for them. It set up fine for me so I was very happy. Everyone loved it too. I did take the recommendation and toast the nuts before adding them (I used walnuts but would have preferred pecans but my store was out).

Guest at

REVIEW: 5 star recipe rating
Made this for a halloween party this weekend and it was gone instantly!

Guest at

REVIEW: 5 star recipe rating
Good foolproof recipe. Been meaning to write this review for ever and finally got back here (made it last fall).

Guest at

REVIEW: 5 star recipe rating
This fudge had a great flavor and texture. The only change that I would suggest is toasting the pecans before adding to the fudge. It enhances the flavor to make it taste even better!

Guest at

REVIEW: 2 star recipe rating
This did NOT turn out for me! It tasted good but would not hold it's shape, as the consitency was too runny. I even let this set up in the fridge over night.

Guest at

REVIEW: 5 star recipe rating
This recipe is the best pumpkin fudge recipes I have ever made! It's super easy and fast and it sets up nicely. I tried other recipes but they were no good. This one is awesome!!

Guest at

REVIEW: 5 star recipe rating
This was very easy to get juuust right! My family & friends loved it! If you love pumpkin pie, you'll love this one... It has a great pumpkin taste. I think next time I'll add 3/4 cup of pure pumpkin instead of 1/2 cup, to see if I can get it just a little bit more heavy on pumpkin flavor. It's great as it is though!

Guest at

REVIEW: 5 star recipe rating
This is a fabulous recipe with the perfect pumpkin pie flavor I was looking for. I chose this recipe over others because I strongly dislike butterscotch chips. I used my own blend of spices instead of pumpkin pie spice, and poured the pumpkin fudge over my regular chocolate fudge. What a combination! It's also perfect on its own.

Guest at

fudge maker

For the two raters above- if using white chocolate or probably even vanilla chips, usually you have to 1.5 - double the chips because of the lack of cocoa in them which makes them set.

Guest at

REVIEW: 3 star recipe rating
I had the same trouble as the last poster. I made the "fudge" last night, but it never set. I have something about the consistency of peanut butter.
I did use vanilla chips, and followed the rest of the recipe to the latter.
I thought about maybe more marshmallows next time, but I'm afraid it will just make it gooier. Any ideas?

Guest at

REVIEW: 2 star recipe rating
I made the recipe with white chocolate chips because my grocer did not have vanilla chips. Mine never set. So I now have this delicious pumpkin goo.

Guest at

REVIEW: 5 star recipe rating
My first attempt to make fudge it turned out GREAT,flavor & texture. It's a keeper recipe!

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