Pumpkin Fudge

Pumpkin Fudge

cathy 0

"Pumpkin lovers will sing songs of praise over this holiday confection! Creamy and smooth, it will end any meal happily."

Ingredients {{adjustedServings}} servings 256 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 49.5g
  • 16%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

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  1. Line a 9x9 inch pan with aluminum foil, and set aside.
  2. In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
  3. Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.
  4. Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.
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Reviews 359

  1. 412 Ratings


First of all. If you have trouble with this fudge it's your own fault. Not the recipe writers. Secondly..it's getting awfully old seeing people complain when THEY are the ones who make mistakes in the recipes. This web site was created so that people had the option to try and rate new recipes. You didn't succeed in making this..get over it. I followed the directions (without a candy thermometer) and this came out great!! It's not rocket science. Cook till it boils. Add ingredients..cook till it boils again.. Bring to rolling boil..then cook for 18 min (set your timers) and stir occasionally. Some people just weren't meant to master fudge. I will DEFINATELY make this recipe again! What a nice change from ordinary fudge! Thanks!!


Here's a tip for those of you who said your tin foil stuck to the fudge. DO NOT USE a cheap thin tin foil. Reynolds brand even makes a heavy duty NON STICK FOIL that worked perfectly for me. For those of you who ended up with pumpkin caramel....you didn't cook it long enough...end of story. I used a candy thermometer, and cooking it on medium takes about 25 to 30 min. to get to the softball stage. If you cook it long enough then this recipe is foolproof. I did use an entire 12 oz. bag of the chips and the pumpkin pie spice. I have gotten rave reviews on this.


Nice texture, but has better flavor with 1/2 tsp. pumpkin pie spice and 1/2 tsp. cinnamon. Once it comes to a boil, turn the heat down so it's just enough to maintain the boil and stir *occasionally* as the directions say, for 18 minutes. You do not need a thermometer. I checked the temperature after 18 minutes and it was not up to soft ball stage. I chose to follow the directions rather than my thermometer and the fudge is perfect. It is also good with chopped walnuts.