The Pumpkin Spice Fudge So Good, You’ll Skip The Latte

Sweet, smooth, and perfectly spiced, this pumpkin fudge brings all the cozy flavors of fall into a single bite.

The creamy white chocolate base blends with pumpkin puree, cinnamon, and nutmeg for a melt-in-your-mouth treat that feels both nostalgic and indulgent.

Topped with crunchy pecans for a little texture, it’s a simple yet impressive dessert that looks right at home on any autumn dessert table.

Ingredients

2 (12-oz) bags white chocolate baking chips
½ cup sweetened condensed milk
¼ cup pumpkin puree
2 tablespoons vanilla extract
1 teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon cloves
⅓ cup chopped pecans

Prepare The Pan

Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang on each side to make lifting the fudge out easier once it’s chilled and set.

Smooth the paper into the corners so the mixture spreads evenly later, and lightly press it down so it stays in place. Once the pan is ready, set it aside while you move on to preparing the fudge mixture.

Melt The Base

In a medium saucepan, combine the white chocolate baking chips and sweetened condensed milk, letting the two slowly warm together over medium-low heat.

Stir constantly with a rubber spatula or wooden spoon, making sure the chocolate doesn’t stick to the bottom or burn.

As the chips begin to melt, the mixture will gradually turn glossy and thick. Keep stirring until it’s completely smooth and velvety – the base for your creamy pumpkin fudge.

Add The Pumpkin And Spices

Once the chocolate has fully melted and the mixture is smooth, stir in the pumpkin puree, vanilla extract, cinnamon, nutmeg, and cloves.

Continue mixing until everything is evenly incorporated, and the aroma of warm spices begins to fill the kitchen.

The mixture should take on a rich, golden hue with a silky consistency.

When it’s perfectly blended and fragrant, remove the saucepan from the heat to keep the fudge smooth and creamy.

Set And Chill

Pour the warm pumpkin fudge mixture into the prepared baking pan, using a spatula to spread it evenly from corner to corner so it sets with a smooth, uniform surface.

Tap the pan gently on the counter to release any air bubbles.

Sprinkle the chopped pecans evenly over the top, pressing them lightly into the surface so they adhere as the fudge cools.

Transfer the pan to the refrigerator and let it chill undisturbed for 4–6 hours, or ideally overnight, until the fudge is completely firm and ready to slice.

Cut And Serve

Once firm, lift the fudge out of the pan using the parchment paper.

Cut it into neat squares and serve.

Each bite offers a perfect balance of rich white chocolate sweetness, warm fall spices, and a subtle crunch from the pecans – a festive treat that’s impossible to resist.