Easy Pumpkin Spice Fudge

Make sure to add this Pumpkin Spice Fudge to your list of fudge to make for the holidays or any time of year. Whether it is for Thanksgiving or after school treats, it is sure to brighten anyone’s sweet tooth. This easy no-bake fudge recipe is sure to be a favorite all year long.

What if I Don’t Have All of the Spices?

If you do not have all of the individual spices to give this fudge its “pumpkin spice” flavor, check in your cupboard to see if you have a container of pumpkin spice. It has the same ingredients and you will come out with the same taste in the end.

These Types of Spices are Not Always Inexpensive

What I have found to be the easiest way to keep my spices on hand is to buy them when they are on sale. If I don’t see them on sale I will buy from Amazon in a larger quantity throughout the year and then I will have them on hand for normally more than one season.

As long as they are kept in a cool dry space. You will find you can cut down on your overall expenses when it comes to keeping any spices on hand.

I found these wonderful 4oz spice jars that you can fill and put your own stickers on, which could be perfect for your bulk purchasing. I also love that they are all the same size.

Easy Pumpkin Spice Fudge

Make sure to add this to your list of fudge to make for the holidays this year. Whether it is for Thanksgiving or Christmas, it is sure to brighten anyone’s sweet tooth. My Grandma Mullen always made fudge for either occasion and I remember eating too much and then wishing that I hadn’t. But it was so very good.
Prep Time 20 minutes
Additional Time 8 hours
Total Time 8 hours 20 minutes
Servings 26 pieces
Calories 166 kcal



  • 14 oz white chocolate chips
  • 1 – 14 oz can of condensed milk
  • ¼ cup pumpkin puree
  • 1 tbsp unsalted butter softened
  • 1 ½ tsp ground cinnamon plus
  • 2 tbsp sprinkle on top
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • tsp kosher salt



  • Line a 9×13 baking dish with parchment paper, then spray it lightly with baking spray and set aside.
  • Using a medium saucepan, combine white chocolate chips and condensed milk over medium heat.
  • Stir frequently until white chocolate is melted and smooth.
  • Remove from heat and stir in butter until melted.
  • Mix in the salt, cloves, nutmeg, 1 ½ cinnamon, ginger, and pumpkin puree until smooth.
  • Pour fudge into prepared baking dish.
  • Allow fudge to harden on the counter overnight.
  • Sprinkle cinnamon on top then cut into 1-2 inch squares.


The additional 8 hours is to allow the fudge to sit overnight on your counter.
Serving: 1g
Calories: 166kcal
Carbohydrates: 22g
Protein: 3g
Fat: 8g
Saturated Fat: 5g
Polyunsaturated Fat: 2g
Cholesterol: 12mg
Sodium: 55mg
Sugar: 22g

We’d love to hear how your Pumpkin Spice Fudge turns out!

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