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Pumpkin Spice White Chocolate Fudge

This pumpkin spice white chocolate fudge combines creamy white chocolate, cozy spices, and soft pumpkin flavor for a delightful treat that's perfect for fall desserts and gifting.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 3 hours 25 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 175
Ingredients Method Notes

Ingredients
  

Fudge Base
  • 2.5 cups white chocolate chips Can be replaced with white chocolate baking bars, chopped.
  • 1 can (14 oz) sweetened condensed milk Use light sweetened condensed milk for a lighter version.
  • 0.5 cup canned pumpkin puree Use plain canned pumpkin puree, not pumpkin pie filling.
  • 3 tbsp unsalted butter Can replace with salted butter, reduce or skip added salt.
  • 1.5 tsp pumpkin pie spice Add a pinch of extra cinnamon if desired.
  • 0.5 tsp pure vanilla extract
  • 0.25 tsp fine sea salt
Topping
  • 0.5 cup graham cracker crumbs Can use crushed vanilla wafers as an alternative.
  • 0.25 tsp ground cinnamon Can replace with nutmeg for a different flavor.

Method
 

Preparation
  1. Line an 8-inch square baking pan with parchment paper, leaving some overhang on two sides.
  2. In a medium saucepan over medium-low heat, combine the sweetened condensed milk, pumpkin puree, and butter. Stir often for 3 to 4 minutes until the butter melts and the mixture is warm and smooth.
Making the Fudge
  1. Remove the pan from the heat, then add the white chocolate chips. Let them sit for 1 minute, then stir until fully melted and smooth.
  2. Stir in the pumpkin pie spice, vanilla, and salt until well combined.
Assembling
  1. Pour the fudge into the prepared pan and spread it into an even layer.
  2. Sprinkle the graham cracker crumbs on top and press down lightly. Dust with ground cinnamon.
Chilling and Serving
  1. Refrigerate the fudge for at least 3 hours until firm. Lift out using parchment overhang and cut into 24 squares.
  2. Serve immediately or store in the refrigerator.

Notes

Store in an airtight container in the refrigerator for up to 2 weeks. Can freeze for up to 2 months. Best served chilled or at cool room temperature.