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Salted Toffee Pumpkin Spice Fudge

This Salted Toffee Pumpkin Spice Fudge is a true seasonal delicacy. The toffee bits on top add crunch and the salt balances the sweet beautifully.

Salted Toffee Pumpkin Spice Fudge

Easy Salted Toffee 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 as demonstrated in this fudge recipe. How to make Pumpkin Fudge:

  • Pumpkin – Canned pumpkin puree.
  • Sugar – Granulated sugar.
  • Butter – Salted or unsalted butter.
  • Milk – Canned evaporated milk.
  • Salt
  • Baking Chips – One 10 ounce package of cinnamon chips. You can find these on the baking aisle with the other chips.
  • Marshmallows – One jar marshmallow cream.
  • Flavoring – Vanilla extract.
  • Nuts – Walnut pieces.
  • Garnish – Coarse sea salt and English toffee bits for sprinkling on top.
Salted Toffee Pumpkin Spice Fudge

How to Make the Best Salted Toffee 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 homemade Salted Toffee Pumpkin Spice Fudge: Pumpkin puree, granulated sugar, evaporated milk, salt, butter, cinnamon baking chips, marshmallows, vanilla, 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 x 9 inch baking pan lined with heavy duty aluminum foil that’s buttered, a nut chopper or a sharp knife and cutting board, a heat resistant spoon or offset spatula for spreading into the pan.
  • Please note this recipe uses evaporated milk and not sweetened condensed milk.
  • If you’re unable to find cinnamon flavored baking chips, use white chocolate baking chips and add 1-2 teaspoons of ground cinnamon.
  • 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.
  • 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.
  • You can also freeze this pumpkin fudge for up to 2 months. Thaw in the refrigerator.
Salted Toffee Pumpkin Spice Fudge

More Easy Pumpkin Desserts to Make

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Salted Toffee Pumpkin Spice Fudge

Prep Time25 minutes
Cook Time15 minutes
Chill Time2 hours
Total Time40 minutes
Course: Candy
Cuisine: American
Keyword: salted-toffee-pumpkin-spice-fudge
Servings: 80 pieces
Calories: 92kcal
Author: Melissa Sperka


  • 3 cup granulated sugar
  • 3/4 cup butter [1 1/2 sticks]
  • 1/2 tsp salt
  • 1 5 oz can evaporated milk
  • 1/2 cup pumpkin puree
  • 1 10 oz package cinnamon chips
  • 1 7 oz oz jar marshmallow cream
  • 1 tsp pure vanilla extract
  • 1 cup walnut pieces toasted
  • 1/3 cup English toffee bits
  • coarse sea salt


  • 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 x 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.
  • 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.


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
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. Okay thank you. After days of deliberating, we’ve decided that I did not cook it long enough and to use it as is….. as cupcake frosting. I took a big box to work and they were gone in just a few minutes! Even though it didn’t turn out completely right, people are requesting me to make more. Thank you for this wonderful recipe. 🙂

  2. So while this tastes absolutely delicious, I’m having trouble getting it to firm up. It’s more pudding like than anything. Is there anything I should have done differently?

    1. Hi Lolly, sorry you’re having trouble. I wonder, did you cook it long enough? This fudge, like any other, won’t firm properly if not cooked to the right temperature.

  3. 5 stars
    I absolutely Love pumpkin Everything all year, and I would really like to make this fudge- however, before running off to the store, can you clarify if the English Toffee has chocolate in it?? If so, is there an Alternate to use that is just as good?? Thank you!!!

    1. I don’t use the chocolate covered toffee but, you can if preferred. Toffee bits are also referred to as Bits-o-Brickle.

  4. I made this today and it’s very good. The store did not have cinnamon chips but they did have pumpkin spice chips so I used those and was pleased with the results.

  5. This looks really ‘ scrummy ‘! But I think I’ll pass on the salt. Crystalised ginger would make a nice alternative if you are allergic to nuts.

  6. 2 of my favorite fall/winter flavors in one…OHHH my Fudge Heaven, thanks girl, TOTALLY going to try this with my sister in law. We’ve been looking for and trying new fudge recipes.
    You ROCK Melissa
    Much Love,

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