Make sure to add this Pumpkin Spice Fudge to your list of fudge to make for the holidays this year. Whether it is for Thanksgiving or Christmas, it is sure to brighten anyone’s sweet tooth. My Grandma Mullen always made fudge for either occasion and I remember eating too much and then wishing that I hadn’t. But it was so very good.
Disclosure: Some of the links in this post are ‘affiliate links’. This means if you click on the link and purchase the item, I will receive an affiliate commission.
What if I Don’t Have All of the Spices?
If you do not have all of the individual spices to give this fudge its “pumpkin spice” flavor, check in your cupboard to see if you have a container of pumpkin spice. It has the same ingredients and you will come out with the same taste in the end.
The first time I was sent Pumpkin Pie spice. I guess I didn’t realize it was a premade spice. I loved that I didn’t have to measure each individual spice to get the same outcome.
These Types of Spices are Not Always Inexpensive
What I have found to be the easiest way to keep my spices on hand is to buy them when they are on sale. If I don’t see them on sale I will buy from Amazon in a larger quantity throughout the year and then I will have them on hand for normally more than one season.
As long as they are kept in a cool dry space. You will find you can cut down on your overall expenses when it comes to keeping any spices on hand.
I found these wonderful 4oz spice jars that you can fill and put your own stickers on, which could be perfect for your bulk purchasing. I also love that they are all the same size.
You can purchase it by clicking the image above or this link https://amzn.to/3nLwddz. (This is an affiliate link).
Easy to Make Pumpkin Spice Fudge
- 14 oz white chocolate chips
- 1 – 14 oz can of condensed milk
- 1 tbsp unsalted butter softened
- ⅛ tsp kosher salt
- 1 ½ tsp ground cinnamon plus 2 tbsp to sprinkle on top
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ cup pumpkin puree
- Line a 9×13 baking dish with parchment paper and spray the parchment paper lightly with pam baking spray, set aside.
- Using a medium saucepan, combine the white chocolate chips and condensed milk over medium heat.
- Stir frequently until the chocolate has melted and combined and smooth.
- Remove from heat and stir in the butter until melted.
- Mix in the salt, 1 ½ cinnamon, ginger, cloves, nutmeg, and pumpkin puree until smooth and combined.
- Pour the fudge into the prepared baking dish.
- Allow hardening on the counter overnight.
- Before cutting into 1-2 inch squares, sprinkle cinnamon on top!