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

Easy No-Bake Pumpkin Spice Fudge

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
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Prepare the pan: Line an 8x8-inch square pan with parchment paper, leaving some overhang to easily lift out the fudge once it sets.
  2. Melt the chocolate: In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring between each round until smooth.
  3. Combine pumpkin and spices: Stir the canned pumpkin, cinnamon, nutmeg, and vanilla extract into the melted chocolate until fully combined.
  4. 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.
  5. 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.