Pumpkin Patch Fudge is a creamy, sweet treat that captures the essence of fall in every bite. Made with real pumpkin purée and warming spices, it’s the perfect dessert for cozy gatherings or simply indulging in a seasonal craving. The rich, velvety texture and autumn-inspired flavor make it a must-try for fudge lovers and pumpkin enthusiasts alike.
Why You’ll Love This Recipe
I love how this fudge melts in my mouth and delivers that nostalgic pumpkin spice flavor. It’s simple to make, no fancy equipment needed, and it’s always a hit at fall parties, Halloween gatherings, or Thanksgiving dessert tables. The colors and flavor give me cozy fall vibes, and it stores well, so I can enjoy it throughout the week or share with friends.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups granulated sugar
1 cup brown sugar, packed
3/4 cup unsalted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin purée
2 teaspoons pumpkin pie spice
1 (12 oz) package white chocolate chips
1 (7 oz) jar marshmallow crème
1 teaspoon vanilla extract
Optional: orange food coloring and green candy pumpkins for decoration
Directions
I start by lining a 9×13-inch baking dish with parchment paper and lightly greasing it.
In a large saucepan over medium heat, I combine the granulated sugar, brown sugar, butter, evaporated milk, pumpkin purée, and pumpkin pie spice.
I bring the mixture to a boil, stirring constantly. Once it begins to boil, I continue stirring and cook for about 10–12 minutes until the temperature reaches 234°F (soft-ball stage) on a candy thermometer.
I remove the pan from the heat and quickly stir in the white chocolate chips until melted and smooth.
Then I add the marshmallow crème and vanilla extract, stirring until everything is fully combined and creamy.
If I want a more vibrant orange look, I stir in a few drops of orange food coloring.
I pour the fudge into the prepared pan and smooth the top with a spatula.
For decoration, I gently press candy pumpkins into the fudge before it sets to give it that cute pumpkin patch look.
I let it cool completely at room temperature, then chill it in the refrigerator for at least 2 hours before cutting into squares.
Servings and timing
This recipe makes about 36 pieces of fudge. Prep time: 10 minutes Cook time: 15 minutes Cooling time: 2 hours Total time: approximately 2 hours and 25 minutes
Variations
Sometimes I like to switch it up by using butterscotch chips instead of white chocolate for a richer, deeper flavor. I’ve also tried adding chopped pecans for a little crunch. If I want to make it more festive, I sprinkle the top with autumn-colored sprinkles before the fudge sets. And if I’m in the mood for something less sweet, I reduce the brown sugar slightly.
Storage/Reheating
I store the fudge in an airtight container, separating layers with parchment paper. It keeps well at room temperature for up to 5 days or in the refrigerator for up to 2 weeks. For longer storage, I freeze it for up to 3 months. I just let it thaw in the fridge overnight before serving. There’s no need to reheat it—fudge is best enjoyed chilled or at room temperature.
FAQs
How do I know when the fudge mixture reaches the right temperature?
I use a candy thermometer and watch for it to hit 234°F. That’s the soft-ball stage, and it’s key for getting the right texture.
Can I use fresh pumpkin instead of canned?
Yes, I can use fresh pumpkin purée, but I make sure it’s thick and not watery. I usually strain it to remove excess moisture.
What can I use if I don’t have marshmallow crème?
If I don’t have marshmallow crème, I can melt mini marshmallows—about 1 ½ cups is a good substitute.
Why did my fudge turn out grainy?
Grainy fudge usually means the sugar didn’t fully dissolve or the mixture was overcooked. I make sure to stir constantly and avoid high heat.
Can I skip the food coloring?
Absolutely. I often leave it out for a more natural, pale pumpkin color. The flavor stays just as delicious.
Conclusion
Pumpkin Patch Fudge is one of those seasonal recipes I find myself making again and again. It’s festive, flavorful, and surprisingly easy to prepare. Whether I’m gifting it, serving it at a party, or sneaking a square after dinner, it never disappoints. If fall had a flavor, this would be it.
Pumpkin Patch Fudge is a creamy and velvety autumn treat made with real pumpkin purée and warming spices, perfect for cozy fall gatherings and seasonal indulgence.
Ingredients
2 cups granulated sugar
1 cup brown sugar, packed
3/4 cup unsalted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin purée
2 teaspoons pumpkin pie spice
1 (12 oz) package white chocolate chips
1 (7 oz) jar marshmallow crème
1 teaspoon vanilla extract
Optional: orange food coloring
Optional: green candy pumpkins for decoration
Instructions
Line a 9×13-inch baking dish with parchment paper and lightly grease it.
In a large saucepan over medium heat, combine granulated sugar, brown sugar, butter, evaporated milk, pumpkin purée, and pumpkin pie spice.
Bring the mixture to a boil, stirring constantly. Continue to stir and cook for 10–12 minutes until it reaches 234°F (soft-ball stage) on a candy thermometer.
Remove from heat and stir in the white chocolate chips until melted and smooth.
Add marshmallow crème and vanilla extract, stirring until fully combined and creamy.
If desired, add a few drops of orange food coloring and mix well.
Pour the fudge into the prepared pan and smooth the top with a spatula.
Press candy pumpkins into the top for decoration before it sets.
Let it cool completely at room temperature, then refrigerate for at least 2 hours before cutting into squares.
Notes
Use a candy thermometer to ensure the correct temperature is reached.
Fresh pumpkin purée can be used if well-strained.
Substitute 1 ½ cups mini marshmallows if marshmallow crème is unavailable.
Skip the food coloring for a natural look without affecting flavor.
Store fudge in an airtight container with parchment between layers.
