Turn your favorite fall dessert (pumpkin pie), into a fun pumpkin pie spice fudge! Top it with chopped pecan pralines, and pumpkin candies, then cut into squares and you just made the easiest fall treat that everyone is going to love!
Fall is here and I’m craving all things pumpkin spice! This pumpkin spice fudge is soft, silky, and creamy, and it’s so easy to make too! It does not require tempering, rolling, or shaping like most confections, and you don’t even need a candy thermometer to make this.
You will want to double or even triple this recipe to have enough fudge for yourself to enjoy, and to give to your family and friends. This fudge will satisfy all of your pumpkin spice cravings, but I have to warn you, it’s quite addictive at the same time!
Need more pumpkin pie spice recipes? Try my Pumpkin Cheesecake Bars, Pumpkin Muffins, Pumpkin Cookies with Cream Cheese Frosting, and this easy Pumpkin Bundt Cake!
Why You’ll Love This Recipe
- Quick & Easy – This fudge recipe is so easy to make! I call it condensed milk fudge because it combines just white chocolate chips with condensed milk, then you add your flavorings, and you’re done!
- Fall Flavors – Nothing screams fall more than pumpkin pie spice, and that’s what we’re using to flavor the fudge along with crunchy pecan pralines.
- Great for Gifts – I mean who can resist this fudge? It’s almost too pretty to eat! Pack in a small box wrapped with a ribbon, and you’ve just made the cutest fall gift that anyone will be happy to open.
Key Ingredients
Here’s what you need to make this easy fall fudge recipe:
Complete list of ingredients and amounts can be found in the recipe card below.
- White Chocolate: I used white chocolate chips, but you can use white chocolate bars if you prefer. Just make sure that you chop the bar up into small pieces so it easily melts into the hot mixture.
- Condensed Milk: Make sure that you’re using sweetened condensed milk here, avoid using evaporated milk as the fudge won’t be as rich and it will need to be sweetened.
- Coffee Creamer: I’m using this Starbucks Pumpkin Spice Coffee Creamer, and it makes this fudge so creamy, and taste just like pumpkin spice latte that you get at Starbucks!
- Pumpkin Pie Spice: I love making my own homemade spice blends, and pumpkin pie spice is no exception. If you’d like to make your own, try my pumpkin pie spice recipe or just buy a small jar at the store.
- Pecan Pralines: These are optional, but I love the crunch that they add to the soft fudge. Here are the specific ones that I buy. You can also use toasted pecan halves if you prefer.
- Pumpkin Candies: These are mainly added for cuteness, but they taste like marshmallow creme. I buy Brach’s pumpkin candies, but store-brand ones are also great.
How To Make Easy Fudge
- In a saucepan, over medium heat, melt together the butter, sweetened condensed milk, pumpkin spice creamer, salt, and pumpkin pie spice. Stir frequently as you don’t want the mixture to get burnt at the bottom.
- You don’t want the milk mixture to start simmering, so once it’s hot remove it from the heat immediately and stir in chocolate chips.
- Give the mixture a stir, and let it sit for a couple of minutes until the chocolate chips are softened and start melting in the milk. Mix the mixture with a spatula until the chocolate chips are completely melted, and the fudge mixture will thicken.
- Pour the fudge mixture into an 8×8 inch square pan, and even it out with a spatula.
- Sprinkle the pecan pralines over the top of the fudge, and give the top a little pat to make sure the pieces stick to the fudge.
- Place the pumpkin candies in a 5 by 5 grid pattern on the fudge and press each one down about halfway through.
- Set the fudge on your counter to cool completely. The fudge will be firm and dense when ready. Remove the fudge from the pan before cutting. Cut the fudge in the spaces between the pumpkins so that each piece will have a pumpkin in the center.
Tip!
Skip the candy, and decorate with your favorite chopped nuts, extra pumpkin pie spice, shredded coconut, or a sprinkle of ground cinnamon.
Storing Tips
To store, keep the fudge in an airtight container on the counter at room temperature. Make sure that your container has a good lid, this will help the fudge from drying out. When stored at room temperature, the fudge will stay good for about 2 weeks.
Homemade fudge can also be frozen for up to 3 months, it thaws nicely on the counter in an hour or 2.
More Fall Desserts To Try
Are you looking for more fudge recipes? Try my Eggnog Fudge next, and this White Chocolate Fudge is a simpler version of an easy fudge that you’re going to enjoy.
Chocolate Velveeta Fudge is so soft and creamy.
Biscoff White Chocolate Salami is similar to fudge, but in a different format that is perfect for the holidays!
Celebrate fall with this super cute homemade candy, and don’t forget to leave a review in the comments section below. I would love to hear about your experience! Make sure to Pin the recipe so that you can make it next year too.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Pumpkin Spice Fudge
Equipment
Ingredients
- 14 ounce can (400g) sweetened condensed milk
- ¼ cup pumpkin spice flavored coffee creamer
- 3 tablespoons salted butter
- 1 ¼ teaspoon pumpkin pie spice
- ½ teaspoon salt
- 4 cups white chocolate chips
- ¾ cup chopped pecan pralines
- 25 pieces of pumpkin shaped candy
Instructions
- Line an 8×8 pan with parchment paper, leaving some excess over the edges to use as handles later, set aside.
- Over medium low heat, melt together the butter, sweetened condensed milk, pumpkin spice creamer, salt, and pumpkin pie spice. Stir frequently.
- Once the mixture is very hot (not boiling or simmering) remove it from the heat and add in the white chocolate chips. Stir once or twice to make sure the chips are coated in the hot milk mixture, then let sit for 2-3 minutes to let the white chocolate chips soften and begin to melt. After the 2-3 minutes, use a spatula to mix it together. The fudge will start to thicken, keep mixing until the chips have all melted.
- Pour the fudge into your prepared 8×8 pan, and try to make the top as even as possible.
- Sprinkle the pecan pralines over the top of the fudge, and give the top a little pat to make sure the pieces stick to the fudge.
- Place the pumpkin candies in a 5 by 5 grid pattern on the fudge and press each one down about half way.
- Set the fudge on your counter to cool completely. The fudge will be firm and dense when ready.
- Remove the fudge from the pan before cutting. Cut the fudge in the spaces between the pumpkins so that each piece will have a pumpkin in the center.
- To store, keep the fudge in an airtight container on the counter.
Notes:
- Most white chocolate chips come in bags that are approximately 2 cups. It is important that you use a full 4 cups of chips, so I would buy 3 bags of chips to be safe.
- If you like pecans, chop up an extra ¾ cup and mix it into the fudge.
- An 8×8 pan will yield a nice thick piece of fudge, you could totally use a little bigger of a pan if you want smaller/shorter pieces.
- Cooling might take 3+ hours, this can vary depending on the temperature of your home.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Renee says
I am sooo going to try this,this year(2024)…My Pastor’s wife loves pumpkin flavored foods and so do I for that matter lol…She has a birthday coming up here soon and i’m gonna make this fudge for her birthday!!
Little Sunny Kitchen says
That’s so nice of you to make her her favorite foods for her birthday. Enjoy!