4-Ingredient Pumpkin Fudge
This easy 4-ingredient pumpkin fudge comes together in minutes for a creamy, pumpkin-spiced fall dessert that’s perfect for sharing.
Servings: 24 pieces
Equipment
- 1 9 x 9-inch baking pan or an 8 x 8-inch baking pan for thicker fudge
Ingredients
- 4 cups white chocolate chips 2 full 11-ounce bags of chocolate chips
- 1 cup sweetened condensed milk
- ¼ cup pumpkin puree NOT pumpkin pie filling
- 1 teaspoon pumpkin pie spice
Instructions
- Line a 9 x 9-inch baking pan with parchment paper and lightly grease it. Set aside.
- Add 4 cups white chocolate chips to a large microwave-safe bowl and heat for 1-2 minutes on 50% power, stirring every 30 seconds until fully melted and smooth.
- Stir 1 cup sweetened condensed milk, ¼ cup pumpkin puree, and 1 teaspoon pumpkin pie spice into the melted chocolate. Work quickly, as it will begin to thicken as soon as you begin stirring in.
- Spread the fudge evenly into the prepared pan. Sprinkle the top with a few pinches of pumpkin pie spice, if desired. Cover with plastic wrap or aluminum foil and chill for at least 2 hours before cutting into squares and serving.
Notes
- Fridge: Store leftover fudge in an airtight container in the refrigerator for up to 2 weeks. Serve chilled, or let it sit at room temperature for 30 minutes or so before serving.
- Freezer: Freeze in a freezer-safe bag or container for up to 3 months. Let the fudge thaw overnight in the refrigerator, or at room temperature for about an hour before serving.
Nutrition
Calories: 204kcal | Carbohydrates: 25g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Cholesterol: 11mg | Sodium: 43mg | Potassium: 139mg | Fiber: 0.1g | Sugar: 25g | Vitamin A: 440IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 0.1mg
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