Pumpkin Fudge

This pumpkin fudge is a quick, no-bake treat that combines creamy white chocolate and a hint of peanut butter with classic fall spices, making it perfect for potlucks and holiday gatherings.

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Prep Time 15

Total Time 2 15

Servings: 16 squares

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

Main ingredients

1 cup pumpkin puree (not pumpkin pie filling; canned or homemade both work)
2 cups white chocolate chips Good-quality chips melt more smoothly
1/2 cup creamy peanut butter Use natural for less sweetness, or a standard creamy variety
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon Increase by 1/4 tsp for a warmer flavor
1/4 teaspoon ground nutmeg Add a pinch of cloves for depth
1/4 teaspoon ground ginger
2 cups powdered sugar (sifted if lumpy) For a slightly different texture, try 1¾ cups powdered sugar plus 2 tablespoons cornstarch

Method

Preparation

Line an 8×8-inch baking dish with parchment paper and set it aside.
In a small saucepan over low heat, combine the pumpkin puree, white chocolate chips, and peanut butter. Stir constantly until everything is melted and the mixture is glossy and smooth.
Remove the pan from heat. Stir in the vanilla extract, salt, cinnamon, nutmeg, and ginger until evenly distributed.
Gradually add the powdered sugar, stirring after each addition until the mixture is fully combined and thick but spreadable.
Pour the fudge into the prepared dish, smoothing the top with a spatula so it’s even.
Refrigerate until firm, about 2 hours.
Lift the set fudge from the pan using the parchment, cut into squares, and serve.

Notes

Store in an airtight container for up to 1 week. For longer storage, freeze individual squares tightly wrapped for up to 3 months. Thaw in the refrigerator overnight before serving. White chocolate can seize if melted too quickly; use low heat and a double boiler for best results.