A creamy and smooth pumpkin-flavored fudge. This fudge needs just 2 ingredients and is very easy to make. You don’t even need a candy thermometer. The fudge takes only about 5 minutes to prepare. It’s sweet and tastes of cozy fall flavors.
This pumpkin fudge is such an easy treat. I plan on storing some in the freezer all season long so that I have a sweet treat whenever I’m craving pumpkin or pumpkin spice desserts.
Ingredients
- Pumpkin
- White chocolate chips
Pumpkin: The pumpkin flavor and orange color come from the use of pumpkin in the fudge. You can make this with either pumpkin puree or pumpkin butter. Each version is slightly different but all are delicious.
- Pumpkin Puree: If you want a pure pumpkin flavor you can use pumpkin puree. You can also add pumpkin spice to this one if you want Fall spice flavors but you can also just leave it as pure pumpkin flavored.
- Pumpkin Butter: Pumpkin butter is made from slowly simmering pumpkin puree, sugar and spices. As a result, it has a more concentrated pumpkin flavor and has less moisture than pumpkin puree. This fudge has a very strong pumpkin spice flavor. It reminds me of a pumpkin spice latte. The fudge is also a little more firm because there is less moisture in pumpkin butter. The color will be more yellow rather than orange.
White chocolate chips: White baking chips are used to form the base of this fudge. The chips are melted down and then mixed with the pumpkin. Make sure to use a good brand of white baking chips because some brands don’t melt very well.
How to Make Pumpkin Fudge
- The white chocolate chips are first melted down until smooth. The puree is then mixed in until the mixture is uniform in color. The fudge mixture is then poured into your parchment lined baking loaf pan and placed into the freezer until set.
- Once the fudge feels solid, it is ready to cut. Even though it may feel firm, you’ll find that when you cut it, the fudge is already soft and creamy.
Fudge Texture
This fudge is very creamy and smooth. It is meant to be a freezer fudge so you should store it in the freezer and eat it soon after removing it from the freezer. While it won’t melt completely if you don’t eat it right away, the fudge does become a little sticky and soft if left to come to room temperature and becomes more difficult to handle.
More Fudge Recipes
2 Ingredient Pumpkin Fudge
Ingredients
- 1 (12 oz/340 g) bag white baking chips
- 1/3 cup (78 g) pumpkin puree, room temperature or pumpkin butter (92 g), see note before starting
Instructions
- Line an 8 x 4 inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal later.
- Add white chocolate chips to a microwave-safe bowl. Heat in 15-30 second increments, stirring in between with a spatula, until it’s completely smooth and melted. Alternatively, you can also melt the chocolate on the stove using the double boiler method.
- Stir in the pumpkin with a spatula until the batter is smooth and uniform in color. Make sure your pumpkin is room temperature before adding it. If it has been in the fridge, it will cause the melted chocolate to solidify.
- Pour mixture into the prepared loaf pan and spread in an even layer. Cover with plastic wrap and freeze until the surface feels firm.
- Once it is frozen solid, remove the pan from the freezer. Lift the fudge out of the pan using the parchment paper overhang and place it on a cutting board. Cut into 1-inch squares with a large sharp knife. Even though the fudge feels solid, it should already be soft and creamy straight out of the freezer and easy to cut. The only version that may need some time to soften a little is the pumpkin butter version.
- Serve immediately, or store them in an airtight container in the freezer until ready to eat. Fudge should be consumed soon after it is removed from the freezer because otherwise it will turn a little soft and sticky making it hard to handle and eat.
Notes
- This fudge can be made with pumpkin puree or pumpkin butter. I discuss in the detail the differences between each version in the post so please read that section before deciding which version you would like to make.
- If you want to make the pumpkin puree version and want to add spices, I would recommend mixing in 1/2 tsp pumpkin spice.
- In the US, white baking chips are commonly referred to as white chocolate chips which is why I use the two terms interchangeably. However, they are not technically white chocolate because they don't contain cocoa butter, so they are always labeled white baking chips or white morsels. You do want to choose a good quality brand. I've found some of the generic brands don't melt well. You also want to use a fresh bag because white chocolate chips don't melt well when they are old. I used Nestle brand.
- Estimated nutrition is calculated for pumpkin puree version.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Love it.
I’m so glad you love it!
Thank you for sharing the recipe!
I am trying to divide it by 1/3. I wanted to make a “Test Batch” before I make a massive amount (having a giveaway). Soo excited to try it out, I’m using puree but have yons of pumpkin pie spice& whole nutmeg to freshly grate. I’m going to top with cinammon sugar covered roasted Pumpkin seeds!
Hoping you’re on IG or Fb so I can tag ya!
That sounds great, we hope you enjoy them! You can find us on Instagram, @kirbiecravings!
Where do you buy Kefir?
Usually you can find it at your local grocery store and it’s typically found in the dairy section!
Not a fan of white chocolate, would it turn out if I used regular choco chips? Or even half white and half choco? Besides I love the taste of pumpkin and chocolate together. Yum!!! This recipe looks tasty. Thnx!!
Hi Jen! The amounts would need to be adjusted if you used anything other than white chocolate because of the cocoa contained in milk or semisweet chocolate.
Hi.
Is it possible to use dark chocolate instead of white chocolate? ?
Hi! It may be possible to make this with dark chocolate but the amounts would need to be adjusted because of the cocoa level in the dark chocolate. In addition, you might find that the chocolate flavor overpowers any pumpkin flavor.