Pumpkin Fudge

This delicious and easy Pumpkin Fudge recipe combines two of our favorite things: pumpkin spice and fudge! Believe it or not, when it comes to sweet treats, fudge is a relatively new invention. As the story goes, an American college student in the late 1800s created this popular dessert by accident, when she “fudged up” a recipe for caramels.

Real, store bought fudge is actually a little tricky to make. It requires very precise measurements and temperatures, but that’s where our version comes in! Condensed milk creates a consistent, smooth base for our Pumpkin Fudge, so you don’t have to worry about getting things perfect. Add on an easy gingersnap cookie crust and decorate with some sprinkles on top, and you’ve got yourself one incredibly delicious fall-flavored treat!

Makes:

16 squares

Hands-on time:

15 minutes

Start-to-eat time:

2 hours 35 minutes

Ingredients

Gingersnap Crust:
2 cups gingersnap cookies, crumbled
6 tablespoons butter, melted
1 tablespoon sugar
Fudge:
2 cups white chocolate chips
⅓ cup pumpkin puree
one 12-ounce can condensed milk
2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
⅛ teaspoon salt
Optional toppings:
chopped nuts
sprinkles
candy corn

Kids kitchen skills:

measuring & mixing
making a crust
setting in the fridge

Tools:

measuring cups & spoons
8-inch baking pan
parchment paper or foil
spatula
microwave-safe bowl
knife & cutting board

Step-by-step

Grown-up steps

Line the baking pan with parchment paper or foil.
In a medium bowl add the gingersnap crumbs, butter and sugar. Mix until the mixture is well combined and looks like wet sand.
Pour the crust mixture into the lined baking pan and press it down evenly with a spatula or clean fingers to form the crust. Chill in the freezer for 20 minutes while you prepare the fudge.
To start the fudge, place the chocolate chips and condensed milk in a microwave-safe bowl. Microwave for 30 seconds at a time, stirring in between, until the chocolate is melted and the mixture is smooth.
Add the pumpkin puree, pumpkin spice, vanilla extract, and salt. Stir until all of the pumpkin puree has been mixed in.
Pour the fuge over the gingersnap crust and spread it evenly using a rubber spatula. (You can top it with sprinkles, nuts, or candy corn if you like.)
Chill in the refrigerator for 2-4 hours to set or overnight. Remove from the pan and cut into squares.