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Pumpkin Fudge

Pumpkin fudge with white chocolate and sweetened condensed milk sets into smooth, deep-orange squares. It’s flavored with pumpkin puree and pumpkin pie spice, then topped with a crunchy graham cracker streusel for texture.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 3 hours
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Fudge base
  • 2 cup white chocolate chips
  • 1 can (14 oz) sweetened condensed milk
  • 0.5 cup pumpkin puree
  • 1.5 tsp pumpkin pie spice
  • 1 tsp vanilla extract
Streusel topping
  • 0.5 cup crushed graham crackers
  • 2 tbsp melted butter for streusel

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Line a baking dish with parchment paper so the fudge lifts out cleanly after chilling.
  2. Set up your stove for low heat and keep a spatula or spoon within reach for constant stirring.
Make the fudge
  1. Melt white chocolate chips with sweetened condensed milk over low heat, stirring constantly, until fully smooth and glossy.
  2. Stir in pumpkin puree, pumpkin pie spice, and vanilla extract until smooth with no streaks.
  3. Pour the mixture into the prepared dish and smooth the top into an even layer.
Add streusel
  1. Toss crushed graham crackers with melted butter until the crumbs look evenly coated.
  2. Sprinkle the graham cracker streusel over the fudge in an even layer.
Chill and serve
  1. Chill at least 3 hours until firm, then slice into squares with a sharp knife.
  2. For best results, chill overnight to get the firmest slices and the cleanest edges.

Notes

Pro tip: keep the heat on low and stir constantly while melting so the white chocolate doesn’t scorch. Store covered in the refrigerator for up to 5 days; freeze slices in an airtight container for up to 1 month and thaw overnight in the fridge. For a simpler dairy-free swap, use dairy-free white chocolate chips and sweetened condensed coconut milk (texture may be slightly softer).