4-Ingredient Pumpkin Fudge

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This easy 4-ingredient pumpkin fudge comes together in minutes for a creamy, pumpkin-spiced fall dessert that’s perfect for sharing.

Prep Time10

Cook Time2

Chill Time2

Total Time2 12

Course: Dessert

Cuisine: American

Keyword: 4-ingredient pumpkin fudge, easy pumpkin fudge, easy pumpkin fudge recipe, homemade pumpkin fudge, pumpkin fudge, pumpkin fudge recipe, simple pumpkin fudge

Servings: pieces

Author: Alyssa Rivers

Equipment

1 9 x 9-inch baking pan or an 8 x 8-inch baking pan for thicker fudge

Ingredients

4 cups white chocolate chips 2 full 11-ounce bags of chocolate chips
1 cup sweetened condensed milk
¼ cup pumpkin puree NOT pumpkin pie filling
1 teaspoon pumpkin pie spice

Instructions

Line a 9 x 9-inch baking pan with parchment paper and lightly grease it. Set aside.
Add 4 cups white chocolate chips to a large microwave-safe bowl and heat for 1-2 minutes on 50% power, stirring every 30 seconds until fully melted and smooth.
Stir 1 cup sweetened condensed milk, ¼ cup pumpkin puree, and 1 teaspoon pumpkin pie spice into the melted chocolate. Work quickly, as it will begin to thicken as soon as you begin stirring in.
Spread the fudge evenly into the prepared pan. Sprinkle the top with a few pinches of pumpkin pie spice, if desired. Cover with plastic wrap or aluminum foil and chill for at least 2 hours before cutting into squares and serving.

Notes

Fridge: Store leftover fudge in an airtight container in the refrigerator for up to 2 weeks. Serve chilled, or let it sit at room temperature for 30 minutes or so before serving.
Freezer: Freeze in a freezer-safe bag or container for up to 3 months. Let the fudge thaw overnight in the refrigerator, or at room temperature for about an hour before serving.

Nutrition

QR code

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