Easy Pumpkin Fudge made with pumpkin, cinnamon chips, marshmallow creme and a few other basic ingredients. One of our favorite fall candy recipes!
Pumpkin Fudge is absolutely amazing! When I first came across this recipe, I was intrigued because I couldn’t really imagine what this would taste like -I had never even thought about having fudge that tasted like pumpkin! Now that I’ve made it, I can’t believe that I went so many years without it! We just can’t get enough of it…it has the consistency of fudge, yet it almost tastes like caramel with an amazing pumpkin flavor. And the cinnamon in there just makes it all taste just like fall!
Sometimes it is hard to find the cinnamon chips at the store, so I have experimented and found that the results are nearly identical if you use the pumpkin spice baking chips or vanilla chips. Just make sure that you add some extra cinnamon if you use one of these substitutes to make sure that you get all of that yummy cinnamon flavor!
(The baking chips pictured below are pumpkin filled baking chips that I found at Walmart this year – they work great!)
Ingredients in Easy Pumpkin Fudge
Sugar – can’t make fudge without sugar!
Butter – Use real butter, not margarine for the best results.
Evaporated milk – All you need is one of the small 5 ounce cans.
Pumpkin – Make sure to use pure pumpkin puree, not pumpkin pie filling. Can also make your own pumpkin puree using a fresh pumpkin.
Cinnamon chips – You can use a 10 ounce package of cinnamon chips. These used to be really easy to find at the grocery store (usually Hershey brand), but I’ve had a really hard time finding them the last couple of years. Because of this, I’ve adapted the recipe by using a 10 ounce package of pumpkin spice chips along with some cinnamon OR you can use a package of vanilla chips and add some cinnamon. Both of these swaps taste nearly identical to the original recipe. And if you find cinnamon chips anywhere, let me know!
Marshmallow creme – Comes in a jar that can be found in the baking aisle near the marshmallows. Adds the perfect consistency to the fudge.
How to make Easy Pumpkin Fudge
Line a 9X13 pan with buttered foil. (I like to butter the foil before placing it in the pan.)
In a heavy saucepan, combine sugar, butter, evaporated milk, and pumpkin. Cook and stir over medium-high heat until mixture boils. Reduce heat to medium-low and continue to boil at a moderate rate, stirring frequently, until a candy thermometer reaches 234° F (soft-ball stage). This will probably take about 15-20 minutes, so you may want to grab a book while you’re waiting!
Remove the saucepan from heat and stir in the cinnamon chips until completely melted. Add the marshmallow creme and stir until melted and smooth.
Pour the mixture into the prepared pan and let it cool for about 2-3 hours until well cooled. Pull the foil out of the pan to cut into squares.
EASY PUMPKIN FUDGE
Ingredients
- 3 cups sugar
- 3/4 cup butter
- 5 oz can evaporated milk
- 1/2 cup canned pumpkin
- 10 oz pkg cinnamon chips OR 10 oz pkg pumpkin spice chips + 2 tsp cinnamon OR 10 oz pkg vanilla chips + 2 tsp cinnamon
- 7 oz jar marshmallow creme
Instructions
- Line a 9X13 pan with buttered foil or parchment paper. (I like to butter the foil before placing it in the pan.)
- In a heavy saucepan, combine sugar, butter, evaporated milk, and pumpkin. Cook and stir over medium-high heat until mixture boils. Reduce heat to medium-low and continue to boil at a moderate rate, stirring frequently, until a candy thermometer reaches 234 degrees (soft-ball stage). This will probably take about 15-20 minutes, so you may want to grab a book while you're waiting!
- Remove the saucepan from heat and stir in the cinnamon chips until completely melted. Add the marshmallow creme and stir until melted and smooth. Pour the mixture into the prepared pan and let it cool for about 2-3 hours until well cooled. Pull the foil out of the pan to cut into squares. Enjoy!
Video
Nutrition
📫 Save this recipe! Send it to your email! 📩
I consent to receiving emails from this site.
What type of candy thermometer to use while making fudge?
Using a candy thermometer is very helpful and usually necessary for making fudge or other candy recipes. I like to use a digital thermometer like this one. This type of thermometer is one of my go-to kitchen essentials. I use it for candy, bread, meat…it works for everything and because it’s digital, you don’t have to squint or guess if you are at the right temperature!
How do you keep fudge from sticking to the pan?
The best method for preventing your candy from sticking to the pan is to line the pan with buttered foil or parchment paper.
If you have a stick of butter that is slightly softened, it is really easy to peel the paper from one end and just rub the exposed end all over the foil before placing it into the pan. If you are using butter from a tub, put a disposable plastic sandwich bag over your hand and dip your fingers in the butter. Spread all over the foil before adding to the pan.
Another advantage of lining the pan with foil or parchment paper is that you can just remove the foil from the pan once the fudge has set and it is super easy to cut the fudge into perfect squares without having to work around the edges of the pan!
HERE ARE MORE RECIPES WITH PUMPKIN TO TRY:
- Pumpkin Chocolate Chip Bread
- Apple Pumpkin Bread
- Gingersnap Pumpkin Cookies
- Pumpkin Apple Butter recipe
- Spice Pumpkin Caramels
- BEST Pumpkin Recipes Ever
- Pumpkin Bundt Cake with Caramel Glaze
- Layered No-Bake Pumpkin Pie
- Pumpkin Chiffon Cake
- Pumpkin Breakfast Cake
- Pumpkin Pie Bars
- Pumpkin Cheesecake Bars
Easy Pumpkin Fudge made with pumpkin, cinnamon chips, marshmallow creme and a few other basic ingredients. One of our favorite fall candy recipes!
Mary Ann says
This looks scrumptious and so easy, and I just happen to have some pumpkin!
shawn box says
Can I use Mini Marshmallow's instead of Marshmallow Creme
Annalisa says
I don’t know what I’m doing wrong, but I’ve attempted this recipe twice now, and have failed. When I go to add the cinnamon chips, the whole thing turns into a gritty grainy mess (no longer a liquid I can pour). What do you suggest?
Jessica says
Annalisa- it sounds like you’ve cooked it too long- are you using a candy thermometer? If so, it might be time to get a new one (they don’t seem to last me more than a few years.) Also, when you’re making candy, it seems to take a looooong time to reach about 220-225 degrees, then it very quickly goes up to 230, 235 and higher. So if you double check your candy thermometer is functioning well, then watch it super carefully once it reaches about 225 degrees. Many times I take my candy off the stovetop once it gets to 230 because it increases in temp so fast after that, sometimes I miss it and overcook it. Another thought I had is to make sure you’re using a good pan. Flimsy pans tend to be hotter on the bottom than they are on the sides, so depending on where you’re taking the temp, it could be inaccurate. I like using a nice solid stainless steel pan. I hope that helps. Candy is sometimes finicky to make!
Annalisa says
I didn’t use a candy thermometer. I did the cold water “softball” method. I did go out and buy a thermometer, thinking I would give it one more try, but when I got home, the thermometer slipped out of my hands and shattered all over my kitchen floor. So, I’m going to buy another thermometer and try this ONE more time. Wanted to make the fudge for Halloween. Do you stir your mixture the whole time, and let it cool before you add the cinnamon chips?
Jessica says
Don’t let it cool prior to adding the cinnamon chips but do remove it from the stove. I like the digital thermometers- I have this one here – http://amzn.to/1GJDTpS – it’s super fast and there’s no question about what the temp is. Sometimes when the candy gets hot, your glass thermometers will fog up on the outside and are harder to read! Have your stove on medium high and set a timer if it helps too- I’d set it to 15 minutes. Take the temp and see where you’re at and go from there. 🙂 Hopefully third time’s a charm! 🙂
Annalisa says
Well, I just bought another glass one, so I’ll see how it works. Do I stir it the whole time?
Jessica says
I’d stir often, but no, not the whole time. Tell me how it goes!
Annalisa says
Third time was a charm! Setting the timer & using the thermometer worked. Thank you!!!
Jessica says
I’m so glad it worked out!!! ENJOY your fudge!
Candise Kazar says
wish your recipes were easier to print
Jessica says
I just updated the post with our new printable recipe feature- that should be much easier!!
deedee says
Ok, I would like to try this, but I have 2 problems: 1) marshmallow creme is not available here in Mexico. They do offer the marshmallows (small or big in bags) but they are pink and white. I’m not sure how I would measure them out or if I’m capable of melting them for this recipe? 2). Cinnamon chips are not available here either (jeez!) but I could probably substitute ground cinnamon. But how much? By the sheer grace of God, I was able to find pumpkin puree instead begging my friends to send it to me. HELP!
Patricia Hale says
If you say to use pumpkin spice chips, and we can only find vanilla chips. Why do you want us to add extra cinnamon instead of using pumpkin spice? I am just curious because I would really like to make this recipe this year. It sounds amazing.
Nellie says
You can definitely use pumpkin pie spice as well, but I would still add a little bit of extra cinnamon. There is a lot of flavor that comes from the canned pumpkin too. It will be delicious either way!
KD says
I found cinnamon chips at H‑E‑B in Texas, Hershey brand
Alison says
Glad to hear it!