Pumpkin Fudge

(Last Updated On: August 3, 2020)

Pumpkin Fudge: Sweet pumpkin fudge with just the right amount of spice nestled inside a graham cracker crust. Pumpkin pie flavor in a bite size treat: perfect for Thanksgiving!

Pumpkin Fudge


Pumpkin pie is always our go to Thanksgiving dessert. However, it can be intimidating to make and super filling after a big Thanksgiving dinner.


This pumpkin fudge captures all those sweet and spicy pumpkin pie flavors in one delicious bite! It’s great for a holiday dessert or even for guests to munch on while you prepare dinner.



Save some for yourself. It’s always quick to disappear!  😉




Pumpkin Fudge

Sweet pumpkin fudge with just the right amount of spice nestled inside a graham cracker crust. Pumpkin pie flavor in a bite size treat: perfect for Thanksgiving!
Course Dessert
Cuisine American
Keyword Fall, Halloween, how to make pumpkin fudge, pumpkin fudge, pumpkin fudge recipe, thanksgiving
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 24 Pieces
Calories 225kcal
Follow On Pinterest For More Recipe IdeasFollow @bakingbeautyblog or #bakingbeautyblog
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For the Graham Cracker Crust

  • 1 Cup Graham Cracker Crumbs ~7 Full Crackers
  • 3 Tablespoons Butter Melted
  • Pinch of Salt To Taste

For the Fudge

  • Cups White Sugar
  • ½ Cup Evaporated Milk
  • 1/2 Cup Butter
  • 1 Teaspoon Cinnamon
  • ¼ Teaspoon Nutmeg
  • ¼ Teaspoon Ginger
  • Teaspoon Ground Cloves
  • 1/2 Teaspoon Vanilla Extract
  • 7 Oz Jar Marshmallow Creme
  • 1 1/4 Cups White Chocolate Chips
  • Cup Pumpkin Puree

<For the Cinnamon Sugar Topping

  • 3 Tablespoons White Sugar
  • 1/2 Teaspoon Cinnamon


  • Line a 9x9 pan with foil. Spray with non stick cooking spray.
  • In a small bowl, combine cracker crumbs, salt, and melted butter. Press into prepared baking dish. Set aside.
  • In a large sauce pan, stir sugar, evaporated milk, butter, and spices over medium heat. Stir occasionally until sugar is combined.
  • Bring to a boil while stirring constantly. Boil for 7 minutes.
  • Remove from heat. Stir in marshmallow creme, white chocolate chips, vanilla ,and pumpkin until smooth.
  • Pour fudge mixture over graham cracker crust. Smooth with a spatula.
  • Sprinkle with cinnamon sugar mixture and gently press down just so it sticks.
  • Cover and refrigerate for 4-6 hours or until set.


Calories: 225kcal | Carbohydrates: 36g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 84mg | Potassium: 56mg | Fiber: 1g | Sugar: 32g | Vitamin A: 707IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
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 Pumpkin Fudge Recipe

Adapted via: A Kitchen Addiction

Pumpkin Fudge


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What do you think of this pumpkin fudge? What’s your favorite Thanksgiving dessert?