This pumpkin fudge is soft and creamy. The fudge is just 2 ingredients and is easy to prepare. No candy thermometer or stove needed. The fudge can be made ahead of time and is easy to customize.

This fudge takes about 5 minutes to prepare. You can also add mix-ins or spices to the fudge for more textures and flavors.

Ingredients

  • Pumpkin
  • Semisweet chocolate

Pumpkin: This fudge is made with canned pumpkin puree. You can also use homemade pumpkin puree.

Semisweet chocolate chips: Semisweet chocolate chips are melted to form the base of the fudge. You can also make this fudge with dark chocolate chips. I don’t recommend using white or milk chocolate chips because the fudge will be too soft and won’t set.

How to Make Pumpkin Fudge

  • The chocolate is melted until smooth. The pumpkin is stirred in until it is fully and evenly incorporated.
  • Transfer the fudge batter to your prepared pan. Place it into the fridge until set. Cut the fudge with a large sharp knife.
  • I recommend keeping the fudge chilled in the fridge until ready to eat. While the fudge does keep its form at room temperature, the chocolate tends to get a little melty.

Expert Tips

  • You can use dark chocolate chips instead of semisweet chocolate chips, but your fudge will not be very sweet.
  • You can mix in chopped nuts for added texture.
  • If you like warm Fall spices, you can add cinnamon or pumpkin pie spice.

More Fudge Recipes

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2 Ingredient Pumpkin Fudge

This pumpkin fudge is soft and creamy. It only need 2 ingredients and requires about 5 minutes to prepare.
Servings: 24 pieces
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
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Ingredients

  • 1 1/2 cups (266g) semisweet chocolate chips
  • 1/2 cup (120g) pumpkin puree, room temperature

Instructions
 

  • Line an 8 inch x 4 inch loaf pan with parchment paper, leaving some overhang for easy removal later.
  • Add chocolate chips to a large microwave safe mixing bowl. Heat in 15-30 second intervals, stirring in between with a spatula, until chocolate is completely melted and smooth. Let the chocolate cool slightly, about 5 minutes.
  • Add the pumpkin puree to the melted chocolate. Make sure your pumpkin puree is room temperature. If it is too cold, it will cause the chocolate to seize. Stir the pumpkin in with a spatula until is fully and evenly incorporated.
  • Transfer the fudge into your lined baking loaf pan. Use an offset spatula to smooth and even the surface.
  • Place the fudge into the fridge until firm (around 3-4 hours). Cut fudge into approximate 1 inch squares with a large sharp knife. Keep fudge chilled in the fridge until ready to eat. Leftover fudge should be stored in an airtight container in the fridge.

Notes

  • I used Nestle semisweet chocolate chips.* You can also use dark chocolate chips. Avoid milk or white chocolate, which will make the fudge too soft.
  • I used Libby's pumpkin puree.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • You can also add 1/4 tsp cinnamon or pumpkin spice or 3 tbsp of finely chopped nuts for more flavor or texture.
Serving: 1piece, Calories: 54kcal, Carbohydrates: 8g, Protein: 0.04g, Fat: 3g, Saturated Fat: 2g, Sodium: 0.2mg, Fiber: 1g, Sugar: 5g, NET CARBS: 7
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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