Pumpkin Spice Fudge

This salted toffee Pumpkin Spice Fudge is a seasonal delicacy. The toffee bits on top add crunch and the salt balances the sweet flavor.

Easy Pumpkin Spice Fudge Recipe

It never fails, as soon as Labor Day passes pumpkin spice starts showing up in coffee shops, pastry shops and cafes everywhere. It’s always been a welcome sight for me. If you’ve never tried those same warm and fuzzy flavors in the form of fudge, you’re in for a pleasant surprise. This pumpkin spice fudge is high on my list of favorite ways to use pumpkin in desserts. Inspired by a dreamy fudge I had at a confectionary on vacation, I had to develop a version of my own. Pumpkin has many uses and shouldn’t just be limited to traditional pie. I love pumpkin pie, but there are so many other ways to enjoy it! Serve this fudge for Halloween, Thanksgiving or any of your fall gatherings. How to make this recipe for Pumpkin Spice Fudge: (Scroll down for full printable recipe card.)

• Heat Oven and Toast Walnuts – Preheat the oven. Toast the walnuts on a baking sheet until lightly golden brown and fragrant. Cool.
• Prepare Pan – Generously butter the bottom and sides of a 13×9-inch pan.
• Cook Ingredients for Pumpkin Fudge – In a heavy bottomed saucepan, melt together granulated sugar, butter, salt, milk and pumpkin puree. Stir over medium heat until melted.
• Boil the Fudge – Cook per the recipe until the fudge mixture reaches soft ball stage on a candy thermometer.
• Cinnamon Chips – Add the cinnamon chips and vanilla extract. Stir until melted.
• Marshmallow Cream – Add the marshmallow cream and toasted walnuts. Stir to distribute.
• Transfer to Pan and Cool – Pour pumpkin fudge mixture into the prepared pan.
• Garnish – Immediately sprinkle the top with toffee bits and a sprinkle of coarse sea salt.
• Cool Completely – Allow Pumpkin Spice Fudge to sit until cooled to room temperature then chill thoroughly before cutting.

How to Make the Best Pumpkin Spice Fudge Recipe

Salted Toffee Pumpkin Spice Fudge has that sweet and salty twist that we gravitate to, and in this pumpkin fudge it doesn’t disappoint. Serve it for Thanksgiving or alongside a cup of steamy coffee and savor every bite.

• Ingredients you’ll need to make this recipe for Pumpkin Spice Fudge: Pumpkin puree, granulated sugar, evaporated milk, salt, butter, cinnamon baking chips, marshmallow cream or 2 cups mini marshmallows, teaspoon vanilla extract, chopped walnuts, English toffee bits and coarse sea salt.
• Kitchen gadgets you’ll need: a 4 quart heavy bottomed saucepan fitted with a candy thermometer, measuring cups and spoons, a 13×9-inch baking pan or baking dish lined with heavy duty aluminum foil that’s buttered or parchment paper, a nut chopper or a sharp knife and cutting board, a heat resistant spoon or offset spatula for spreading the fudge mixture into the pan.
• You can line the pan with two strips of parchment paper. Leave an overhang to assist with removing the pumpkin spice fudge from the pan.
• Please note this recipe uses evaporated milk and not sweetened condensed milk.
• Substitutions: If you’re unable to find cinnamon flavored baking chips, use white chocolate chips and add 1-2 teaspoons ground cinnamon or 1-2 teaspoons pumpkin pie spice.
• You can use 2 cups mini marshmallows in place of marshmallow cream.
• Variations: You can make this fudge using toasted pecans in place of walnuts. You can also garnish the top with nuts. You could use chocolate covered toffee bits (heath bits) for the topping.
• Taking a few minutes to toast the walnuts is really worth the small amount of effort that it takes. The flavor is enhanced and this can be done up to one day in advance, if desired.
• Storage and Leftovers: It’s important to allow the fudge to set up and cool completely before attempting to cut into squares. This fudge is creamy by its very nature and should be stored chilled in the refrigerator. it will keep for up to one week.
• Freezer: You can also freeze this pumpkin spice fudge for up to 2 months. Thaw in the refrigerator.

More Easy Pumpkin Desserts to Make

• Individual size Mini Pumpkin Cheesecakes.
• Start your morning with a stack of Pumpkin French Toast.
• Streusel topped Pumpkin Muffins.
• Serve this Pumpkin Pie Crumble warm with vanilla ice cream.
• Pumpkin Bread with a cream cheese filling swirled in the batter.
• Pumpkin Spice Cheesecake Trifle is a stunner!
• Pumpkin Spice Cream Cheese Pound Cake is drizzled with a vanilla cream glaze.
• Toffee Crunch Pumpkin Cookies from The Chunky Chef.

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Helpful Kitchen Items:

• Mixing Bowls
• Measuring Set
• 9×9-inch Pan
• Silicone Spatulas

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5 from 2 votes

Pumpkin Spice Fudge

Prep Time25 minutes mins

Cook Time15 minutes mins

Chill Time2 hours hrs

Total Time2 hours hrs 40 minutes mins

Course: Candy, Dessert

Cuisine: American, Southern

Keyword: pumpkin-spice-fudge, salted-toffee-pumpkin-spice-fudge

Servings: 80 pieces

Calories: 92kcal

Author: Melissa Sperka

Ingredients

• 3 cup granulated sugar
• 3/4 cup butter
• 1/2 tsp salt
• 1 5 oz can evaporated milk (not sweetened condensed milk)
• 1/2 cup pumpkin puree
• 1 10 oz package cinnamon chips
• 1 7 oz jar marshmallow cream
• 1 tsp vanilla extract
• 1 cup walnut pieces toasted
• 1/3 cup English toffee bits
• coarse sea salt

Instructions

• Preheat the oven to 350°F. Spread the walnuts in a single layer on a baking sheet. Toast for 6-8 minutes then set aside to cool.
• Generously butter the bottom and sides of a 13×9-inch pan or line with aluminum foil and butter the foil.
• In a heavy bottomed saucepan, melt together the granulated sugar, butter, salt, milk and pumpkin puree. Cook over medium heat until the ingredients have melted and the sugar has dissolved.
• Using a candy thermometer, continue to cook until soft ball stage approximately 234°F. [around 20 minutes]
• Remove from the heat and add the cinnamon chips and vanilla extract. Stir until the chips have melted.
• Add the marshmallow cream and toasted walnuts. Work quickly the fudge will begin to set up.
• Pour into the buttered pan and spread evenly.
• Immediately sprinkle the top with toffee bits and a sprinkle of coarse sea salt. Gently press into the top of the soft fudge.
• Allow to sit until cooled to room temperature then chill thoroughly before cutting.
• Cut into desired size squares and enjoy.

Notes

• Substitutions: If you’re unable to find cinnamon flavored baking chips, use white chocolate chips and add 1-2 teaspoons ground cinnamon or 1-2 teaspoons pumpkin pie spice.
• You can use 2 cups mini marshmallows in place of marshmallow cream.
• Variations: You can make this fudge using toasted pecans in place of walnuts. You can also garnish the top with nuts. You could use chocolate covered toffee bits (heath bits) for the topping.

Nutrition

Serving: 1serving | Calories: 92kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 36mg | Potassium: 11mg | Fiber: 1g | Sugar: 12g | Vitamin A: 303IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

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