Pumpkin Fudge

I still remember the first time I made pumpkin fudge. I wasn’t expecting much—just another candy experiment in the kitchen—but the moment I tasted that first square, I knew it was something special.

It was smooth, creamy, and had just the right hint of spice wrapped around a buttery sweetness. It felt like a warm hug in candy form.

Pumpkin fudge has become one of those little traditions in my kitchen. Whenever I make it, the smell of pumpkin and cinnamon fills the house, and it instantly feels festive, even if it’s just an ordinary day.

What I love most is how simple it really is. You don’t need fancy tools or endless steps—just a saucepan, a thermometer, and a bit of patience. The result?

A golden stack of fudge squares that look impressive but taste even better.

If you’ve never made fudge before, don’t worry. I’ll walk you through it exactly the way I do in my own kitchen, step by step, so you’ll end up with smooth, rich pumpkin fudge that sets perfectly every single time.

Table of Contents

Pumpkin Fudge Recipe

Ingredients

2 cups (400 g) granulated sugar
1 cup (200 g) packed light brown sugar
¾ cup (170 g) unsalted butter, cut into chunks
⅔ cup (160 ml) evaporated milk (not sweetened condensed milk)
½ cup (120 g) pure pumpkin puree (not pumpkin pie filling)
2 teaspoons pumpkin pie spice (or 1 ½ tsp cinnamon + ½ tsp nutmeg + ¼ tsp ginger + pinch of cloves)
1 jar (7 oz / 200 g) marshmallow creme (marshmallow fluff)
1 bag (12 oz / 340 g) white chocolate chips, high quality
1 teaspoon pure vanilla extract
Pinch of fine sea salt

Instructions

Prepare the pan: Line an 8×8-inch (20×20 cm) square baking dish with parchment paper, leaving some overhang on the sides for easy removal later. Lightly grease the paper with butter.
Melt the base: In a heavy-bottomed saucepan, combine the granulated sugar, brown sugar, butter, evaporated milk, pumpkin puree, and pumpkin pie spice. Stir well before turning on the heat to ensure all ingredients are evenly distributed.
Cook the mixture: Place the saucepan over medium heat and stir constantly with a wooden spoon or heat-safe spatula until the butter melts and the mixture begins to bubble.
Boil to soft ball stage: Attach a candy thermometer to the side of the saucepan, making sure the tip is submerged but not touching the bottom. Allow the mixture to cook, stirring constantly, until it reaches 234°F (112°C). This is the “soft ball” stage and is crucial for fudge texture.
Add the chocolate and marshmallow: Remove the pan from the heat immediately. Quickly stir in the white chocolate chips, marshmallow creme, vanilla extract, and a pinch of salt. Keep stirring until the chocolate and fluff are fully melted and the mixture is smooth and glossy. Work quickly—this step sets the structure.
Pour and set: Pour the hot fudge mixture into the prepared baking dish. Use a spatula to spread it evenly into the corners and smooth the top.
Cool completely: Let the fudge sit at room temperature for 3–4 hours, or until fully firm. For faster setting, you may place it in the refrigerator for 1–2 hours, but room-temperature cooling gives a better texture.
Cut and serve: Once set, lift the fudge out of the pan using the parchment paper overhang. Place on a cutting board and cut into neat 1-inch squares with a sharp knife. Wipe the blade between cuts for clean edges.
Storage: Store the fudge in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. For longer storage, wrap tightly and freeze for up to 2 months. Bring back to room temperature before serving.

How Do You Make Pumpkin Fudge From Scratch?

Making pumpkin fudge from scratch is easy if you follow a few golden rules.

Use pure pumpkin puree: Always choose pumpkin puree, not pumpkin pie filling.
Cook to the right temperature: Heat until it reaches soft ball stage (234°F / 112°C).
Stir constantly: This prevents the mixture from sticking or burning.
Add chocolate and marshmallow off heat: This keeps the mixture smooth and creamy.
Cool slowly at room temperature: This helps the fudge set perfectly without cracking.

Why Won’t My Pumpkin Fudge Set Properly?

Pumpkin fudge usually fails to set if the cooking step is rushed.

Didn’t reach soft ball stage: If the mixture is undercooked, it stays too soft.
Too much moisture in pumpkin: Use thick puree, not watery pumpkin.
Didn’t cool long enough: Fudge needs 3–4 hours to fully harden.

Why Is My Pumpkin Fudge Grainy?

Grainy fudge happens when sugar crystals form during cooking.

Didn’t stir evenly: Sugar can stick and crystallize on the pan sides.
Overcooked mixture: Heating past the soft ball stage makes the texture rough.
Scraping pan edges: Don’t scrape hardened bits into the mixture when pouring into the pan.

How Do I Keep Pumpkin Fudge Smooth And Creamy?

For silky, melt-in-the-mouth fudge, follow these tips:

Stir gently and steadily: Avoid whipping air into the mixture.
Melt chocolate completely: Stir until it’s smooth before pouring.
Cool undisturbed: Let it set without moving the pan around.

How Do I Cut Pumpkin Fudge Neatly Without Crumbling?

A sharp, clean cut makes fudge look beautiful.

Use a sharp knife: Avoid serrated blades.
Warm the knife slightly: Dip in hot water, wipe dry, then cut.
Cut in one smooth motion: Don’t saw back and forth.
Wipe between cuts: Clean knife edges give perfect squares.

What’s The Best Way To Store Pumpkin Fudge?

Pumpkin fudge must be stored properly to keep its texture and flavor.

Room temperature: Airtight container for up to 1 week.
Refrigerator: 2 weeks in a sealed container.
Layer with parchment paper: Prevents pieces from sticking together.

Can Pumpkin Fudge Be Frozen?

Yes, pumpkin fudge freezes very well.

Cut into squares first: Easier to grab small portions later.
Wrap each piece tightly: Use parchment and plastic wrap.
Store in an airtight box: Keeps flavor fresh.
Thaw slowly at room temp: Don’t microwave or it may melt unevenly.