If you're craving a sweet, cozy treat with all of the best fall flavors, this 2-Ingredient Pumpkin Fudge is just what you need! It's rich, creamy, and full of comforting pumpkin goodness, making it the perfect easy dessert for the autumn season. Best of all, it comes together with just two simple ingredients: pumpkin puree and white chocolate chips. Add a few candy pumpkins on top for some extra festive flair and you've got yourself a treat that's as adorable as it is delicious!
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This homemade fudge is perfect for gifting, serving at parties, or enjoying on a chilly fall day. With its simple ingredients and irresistible pumpkin flavor, it's sure to become a new fall favorite. Just be warned, these tasty treats tend to disappear fast!
If you love easy fudge recipes like this one, be sure to try my M&M Cookie Dough Fudge for a colorful twist, my classic Easy Fudge Recipe that's smooth and rich, or my Reese's Peanut Butter Cup Fudge for the ultimate chocolate and peanut butter combo.
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Why You'll Love This Recipe
- Super quick and easy: No candy thermometer or complicated steps needed! Just melt, mix, and let it chill. This fudge whips together in minutes, making it perfect for when you need a last-minute dessert-just like my Easy Caramel Fudge Mug Cake.
- Only two ingredients: All you need is pumpkin puree and white chocolate chips to make this scrumptious treat, it doesn't get any simpler than that!
- Rich and creamy: Even with just two ingredients, this pumpkin fudge turns out perfectly soft, smooth, and creamy.
- Delicious pumpkin flavor: Enjoy all of the cozy fall flavors with every bite of this comforting pumpkin treat!
Ingredients
Gather the ingredients below to make this easy pumpkin fudge!
- White chocolate chips: For the creamiest, smoothest fudge, use name-brand chocolate chips. They will melt and set the best compared to generic brands.
- Pumpkin puree: Be sure to use pure pumpkin puree, and don't substitute with pumpkin pie filling.
- Candy pumpkins are the perfect festive topping, especially if you're gifting or serving your fudge at a fall party.
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Dark Chocolate Pumpkin Fudge: Use dark chocolate baking chunks in place of white chocolate chips for a less sweet fudge.
- Pumpkin Pecan Fudge: Give your fudge an extra crunch by adding chopped pecans. Simply press them into the poured fudge before freezing or sprinkle them over the top as a finishing touch! For pecan lovers, you'll also enjoy my Kahlua Pecan Pie - it's rich, nutty, and full of fall flavor.
- Additional Mix-ins and Toppings: If you want to spice up your fudge a bit more, try drizzling melted white chocolate on top or sprinkle on some chopped nuts or extra candies.
How to Make 2-Ingredient Pumpkin Fudge
Once you've gathered all your ingredients, line a 4x8-inch loaf pan with parchment paper, leaving extra to hang over the sides and follow the steps below to make this pumpkin fudge recipe!
- Step 1: In a microwave-safe bowl, melt white chocolate chips in 30-second intervals, stirring often until smooth.
- Step 2: Add pumpkin puree.
- Step 3: Stir until mixture is smooth and uniform throughout.
- Step 4: Pour mixture into your prepared loaf pan. Cover with plastic wrap and place in the freezer until the fudge feels firm.
- Step 5: Remove fudge from pan and place it on a cutting board. Using a large knife, cut the fudge into 1-inch pieces.
- Step 6: Place a candy pumpkin on top of each piece and freeze.
Helpful Tips
- Use Room Temperature Pumpkin Puree: Make sure that your pumpkin puree is at room temperature before mixing. Cold pumpkin can cause your white chocolate chips to seize and harden.
- Use High Quality Chocolate: Use high quality, fresh white chocolate chips for the best melting and rich taste. If you also love classic chocolate chips, you'll want to try my Pumpkin Chocolate Chip Cookies - they're soft, chewy, and full of fall flavor.
- Measure Carefully: To ensure that your fudge firms up correctly and isn't grainy, be sure to measure carefully so that you have the right chocolate-to-pumpkin ratio.
- Serve Immediately After Freezing: This fudge tastes best straight from the freezer. If it's left at room temperature too long, it can soften or start to melt, but should still taste delicious.
- Freeze Leftovers: Store any leftover fudge in the freezer to enjoy all season long! It keeps well and stays creamy if stored properly.
Recipe FAQs
Use high-quality white chocolate chips or baking bars made with cocoa butter. Avoid candy melts, which can make the fudge greasy or grainy.
No. Pumpkin pie filling contains added sugar and spices, which can make the fudge overly sweet and affect how it sets. Always use 100% pure pumpkin puree.
It usually firms up in about 30-60 minutes in the freezer or 2-3 hours in the refrigerator. You'll know it's ready when it feels solid and lifts easily from the pan.
Yes! You can keep your fudge stored in the freezer until you're ready to serve or enjoy it. It might feel firm right out of the freezer, but it should keep its creamy texture and be easy to slice.
Because it contains pumpkin puree, it's best to keep it chilled until ready to serve. You can display it at room temperature for short periods during parties or holidays.
Storage & Freezing Instructions
Storage Instructions
Store the pumpkin fudge in an airtight container in the refrigerator for up to one week. Let it sit at room temperature for a few minutes before serving for the best texture.
Freezing Instructions
Pumpkin fudge freezes well for up to two months. Thaw in the refrigerator overnight or at room temperature for about 30 minutes before serving.
More Halloween Recipes You'll Love
Looking for other Halloween treat recipes like this? Try these:
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2-Ingredient Pumpkin Fudge
Ingredients
- 12 ounces white chocolate chips
- ⅓ cup pumpkin puree
- 21 candy pumpkins
Instructions
- Line a 4x8-inch loaf pan with parchment paper, leaving extra to hang over the sides.
- In a microwave-safe bowl, melt white chocolate chips in 30-second intervals, stirring often until smooth.
- Add pumpkin puree and stir until mixture is smooth and uniform throughout.
- Pour mixture into your prepared loaf pan. Cover with plastic wrap and place in the freezer until the fudge feels firm (usually 30-60 minutes).
- Remove fudge from pan and place it on a cutting board. Using a large knife, cut the fudge into 1-inch pieces.
- Place a candy pumpkin on top of each piece and freeze.
Notes
- Use Room Temperature Pumpkin Puree: Make sure that your pumpkin puree is at room temperature before mixing. Cold pumpkin can cause your white chocolate chips to seize and harden.
- Use High Quality Chocolate: Use high quality, fresh chocolate chips for the best melting and rich taste.
- Measure Carefully: To ensure that your fudge firms up correctly and isn't grainy, be sure to measure carefully so that you have the right chocolate-to-pumpkin ratio.
- Serve Immediately After Freezing: This fudge tastes best straight from the freezer. If it's left at room temperature too long, it can soften or start to melt, but should still taste delicious.
- Freeze Leftovers: Store any leftover fudge in the freezer to enjoy all season long! It keeps well and stays creamy if stored properly.
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