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A square batch of pumpkin spice fudge topped with cinnamon in an 8x8-inch pan, cozy fall-themed dessert.

Easy No-Bake Pumpkin Spice Fudge

Jana Rae
Learn how to make this easy no-bake pumpkin spice fudge! It's creamy, packed with fall flavors, and takes just 10 minutes to prepare. Perfect for a quick autumn dessert!
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Prep Time 10 minutes
Chill time 2 hours
Total Time 2 hours 10 minutes
Course Dessert, Snack
Cuisine American
Servings 16 squares
Calories 150 kcal

Ingredients
  

  • 1 cup white chocolate chips
  • 1/4 cup canned pumpkin puree
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp vanilla extract

Instructions
 

  • Prepare the pan: Line an 8x8-inch square pan with parchment paper, leaving some overhang to easily lift out the fudge once it sets.
  • Melt the chocolate: In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring between each round until smooth.
  • Combine pumpkin and spices: Stir the canned pumpkin, cinnamon, nutmeg, and vanilla extract into the melted chocolate until fully combined.
  • Pour into the pan: Pour the mixture into the lined pan and smooth the top.Chill: Refrigerate the fudge for 2 hours or until firm.
  • Cut and serve: Once set, lift the fudge out of the pan using the parchment overhang. Cut into 16 squares and enjoy!

Notes

Suggestions and Tips:

  • Storing: Keep the fudge in an airtight container in the fridge for up to 1 week.
  • Serving ideas: Pair this pumpkin spice fudge with a cup of hot coffee or pumpkin-spiced latte for the ultimate fall treat.
  • Make it vegan: Use dairy-free white chocolate chips and a dairy-free butter alternative to make this recipe vegan-friendly.
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