Description
This Pumpkin Spice Fudge is a creamy, rich treat perfect for fall and holiday seasons. Made with white chocolate, pumpkin puree, and cozy pumpkin pie spices, it’s a delightful twist on classic fudge. Topped with caramel drizzle and crunchy gingersnap cookies, this no-bake dessert offers the perfect balance of sweet, spicy, and buttery flavors in bite-sized pieces.
Ingredients
Scale
Fudge
- ¾ cup unsalted butter
- ¾ cup heavy cream
- 1 ½ cups granulated sugar
- ¼ cup pure pumpkin puree
- Pinch of kosher salt
- 2 teaspoons pumpkin pie spice
- 11 ounce package white chocolate morsels
- 7 ounce jar marshmallow creme
Topping
- 2 tablespoons caramel sauce ice cream topping
- 2 tablespoons powdered sugar
- 3 gingersnap cookies, crushed
Instructions
- Prepare the fudge mixture: In a large heavy saucepan, combine butter, heavy cream, granulated sugar, pumpkin puree, kosher salt, and pumpkin pie spice. Heat on medium-high, stirring constantly until the mixture comes to a boil.
- Cook the fudge base: Once boiling, maintain a rolling boil and continue stirring constantly for 8 minutes. This step ensures the sugar dissolves properly and the fudge reaches the right consistency.
- Add white chocolate and marshmallow creme: Remove the saucepan from heat. Quickly whisk in white chocolate morsels and marshmallow creme until fully melted and blended, about 1 to 2 minutes.
- Set the fudge: Pour the fudge mixture into a parchment paper–lined 8 or 9-inch square baking dish. Spread evenly and refrigerate for at least 4 hours or overnight until firm.
- Cut the fudge: After chilling, remove fudge from pan using the parchment paper. Place on a large cutting board and cut into bite-sized pieces.
- Prepare the topping: In a small bowl, whisk together caramel sauce and powdered sugar until smooth.
- Decorate the fudge: Drizzle the caramel mixture over the fudge pieces immediately, then sprinkle crushed gingersnap cookies on top. Serve immediately or store in a covered container in the refrigerator.
Notes
- Storing: Keep leftover fudge in an airtight container in the refrigerator. It tastes great chilled and remains fresh for up to a week.
- Crushing the gingersnaps: Place the cookies in a large zip-top bag and gently crush with a mallet or rolling pin. Aim for small pieces, not powder, to maintain a crunchy texture on top.
- Mixing the fudge: An electric mixer can speed up the blending of the marshmallow creme and white chocolate, but a sturdy wire whisk works fine if you whisk thoroughly until smooth.
- Serving suggestion: Use mini cupcake liners to hold fudge squares for easy serving and transport at parties or gatherings.
Nutrition
- Serving Size: 1 piece (approximate)
- Calories: 120 kcal
- Sugar: 15 g
- Sodium: 35 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 20 mg
