Spicy Pumpkin Fudge

Spicy Pumpkin Fudge

ranger1 0

"Oh soo good! A nice alternative to traditional chocolate fudge. This recipe is a family favorite."

Ingredients {{adjustedServings}} servings 211 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 28.5g
  • 9%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

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  1. Butter a 9x13 inch pan and set aside.
  2. Preheat oven to 300 degrees F (150 degrees C). Arrange almonds on a cookie sheet and place in oven to toast. Stir frequently. Do not burn. Remove from oven and set aside.
  3. In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes.
  4. Remove from heat. Stir in butterscotch chips. When chips are melted, add marshmallow cream, nuts, and vanilla. Mix until well blended.
  5. Immediately pour butterscotch mixture into prepared pan. Spread evenly. Cool at room temperture. Cut into squares, and store in the refrigerator in an air-tight container.
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Reviews 76

  1. 89 Ratings


I give this recipe 4 starts but my fudge was worth 5 stars. It's was sooo good but I had to make changes to accomplish it. I read the reviews of others and took some advice from each to create my own. I doubled the pumpkin to 1 cup and the pumpkin spice to 1 tablespoon. I used 1 cup of white chocolate chips and 1 cup of cinnamon chips which made it really yummy I thought. I lessened the sugar to two cups. I kept the butter, marshmellow and vanilla the same.


After reading all the reviews, I was a little nervous about trying this recipe however, I was pleasantly surprised at how my fudge turned out. I did cut down the butter to 1/2 cup and increased the pumpkin to 1 cup as recommended by some of the other reviewers. I also increased the pumpkin pie spice by about 1/4 of a teaspoon and added another 1/4 teaspoon of cinnamon. I used a candy thermometer but did stop stirring before the 234 degree mark because my arm was getting tired!! (I think I was at about 228.)I also used the white chocolate chips --2cups--verses the butterscotch morsels. I added these 1/3 of a bag at a time, to minimize the chance that the mixture would seize and turn to sugar. My fudge turned out very smooth and creamy. This fudge has a nice taste and creamy texture and is a wonderful flavor for the fall season. It is VERY sweet so small pieces are plenty. My family and I will be making this one again!!!


If you want the pumpkin flavor to come through, use vanilla baking chips or white chocolate chips. Then, the recipe is a 5 star for me. The butterscotch chips are too dominating and the pumkin flavor just can't come through. I prefer this without the nuts.