Pumpkin Spice Fudge

The best part? It’s super easy—no candy thermometer needed! Just melt, mix, and chill.

Let’s get started!

What You’ll Need

• 1 cup white chocolate chips
• 1 cup butterscotch chips
• ½ cup canned pumpkin purée
• 1 can (14 oz) sweetened condensed milk
• 1 tsp vanilla extract
• 1 ½ tsp pumpkin spice (or mix of cinnamon, nutmeg, ginger, and cloves)
• ¼ tsp salt
• Optional topping: Extra cinnamon, chopped pecans, or a white chocolate drizzle

Pro Tips

1. Use real pumpkin! Make sure it’s pure pumpkin purée (not pumpkin pie filling).
2. Stir constantly. When melting the chocolate, keep stirring so it stays smooth and creamy.
3. Line your pan with parchment paper. This makes it super easy to lift the fudge out for slicing.
4. Let it set completely. Refrigerate for at least 3 hours before cutting so the fudge holds its shape.
5. Customize it! Add chopped pecans, swirl in caramel, or sprinkle sea salt for an extra flavor boost.

Tools You’ll Need

• Medium saucepan
• Spatula
• 8×8-inch baking dish
• Parchment paper
• Knife for cutting

Substitutions & Variations

• No butterscotch chips? Use all white chocolate instead.
• Dairy-free option: Use coconut condensed milk and dairy-free white chocolate.
• Crunchy version: Add ½ cup chopped pecans or graham cracker crumbs for texture.
• Sweeter version: Drizzle caramel on top before chilling.

Instructions

1. Melt the chocolate.

In a saucepan over low heat, melt white chocolate chips, butterscotch chips, and sweetened condensed milk, stirring constantly until smooth.

2. Add the pumpkin & spices.

Stir in pumpkin purée, vanilla extract, pumpkin spice, and salt, mixing until fully combined.

3. Pour into the pan.

Line an 8×8-inch baking dish with parchment paper, then spread the fudge mixture evenly.

4. Chill and set.

Refrigerate for at least 3 hours or until firm.

5. Cut and serve.

Once set, lift the fudge out using the parchment paper, cut into squares, and sprinkle extra cinnamon or drizzle with white chocolate.

Leftovers & Storage

• Store in an airtight container in the fridge for up to 1 week.
• Freeze for up to 3 months, then thaw in the fridge before serving.

Wrap-Up

And that’s it—your Pumpkin Spice Fudge is ready! It’s creamy, cozy, and tastes like fall in every bite. Try it out, take a pic, and let me know how it turned out. Happy snacking! 🎃🍂🍫