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Pumpkin Fudge

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!
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 24 Pieces
Author Krystle
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  • <b>For the Graham Cracker Crust </b>
  • 1 Cup Graham Cracker Crumbs ~7 Full Crackers
  • 3 Tablespoons Butter Melted
  • Pinch of Salt To Taste
  • <b>For the Fudge</b>
  • 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
  • <b> For the Cinnamon Sugar Topping</b>
  • 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.
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