The flavors and spices of fall are blended into an easy-to-make white chocolate Pumpkin Spice Fudge - a great reason to open that first can of pumpkin puree.

These two (pictured below) are my current love affairs! Ssh... don't tell my husband.

But I think he might have figured by now how thrilled I am that PSL (Pumpkin Spiced Latte) time is back at Starbucks.

And, well, to be honest, he is also kind of at fault for the second one. He helped me choose my first DSLR camera and now I am spending almost all my free time trying to figure it all out. And how exciting it is; I have ascended the ranks and acquired a DSLR camera. Time to play!

This amazing fudge has to do with both my affairs. It incorporates the wonderful fall aroma of Pumpkin Spiced Lattes and of course I had to take pictures of the fudge with my new camera.

There is still lots to learn about it, but I am starting to realize the endless possibilities.

Fudge Offers An Endless Supply of Creativity

I suppose I think of it kind of like fudge. There are soo many creative possibilities, like this salted dark chocolate or the peanut butter Oreo fudge. Plus, all of my versions are super easy to make! That is, there is no need for a thermometer and no long cooking times.

This pumpkin-spiced version is only a little bit more involved because we need to condense the pumpkin puree. Straight from the can it's too watery, so I place ½ cup into a fine-meshed cloth (or several layers of cheese cloth) and squeeze out ¼ cup of liquid. This leaves me with ¼ cup of condensed pumpkin pure ready to use for easy fudge.

I squeezed my pumpkin puree a little too dry in some places (specifically where I twisted the cloth) and it didn't fully blend with the other ingredients. So I ended up with tiny 'pumpkin bits' in my fudge and really didn't mind it at all!

It won't happen though if you just gently press out the pumpkin puree - it really doesn't take much force to condense it by ¼ cup.

Combine the Puree with Milk & Coconut Oil, Add Chocolate

The pumpkin puree is then combined with sweetened condensed milk and coconut oil. Once all these are melted together the white chocolate is added and heated until everything thickens. At the very end the amazing aroma of fall is added to the fudge with the spices of cinnamon, ginger, all spice and nutmeg (pumpkin pie spice mix can be substituted).

Once the fudge had cooled I drizzled some semi-sweet chocolate over the top and I used Autumn Leaves Sprinkles to decorate it in a fall fitting fashion.

This picture is proof that my husband quite enamored with the camera too 🙂

The Recipe

Here is a little tip if you like adding chocolate drizzles on a regular basis. Place some chocolate chips in a small ziploc bag, zap in the microwave for a few seconds until the chocolate is melted, cut off a tiny corner, and then simply drizzle on.

Keep the baggie with the chocolate in the fridge until you need it again. Add a few more chips if needed, and repeat. This way, you don't have to dirty any bowls or utensils.

Easy Pumpkin Spiced Fudge

5 from 1 vote

The flavors and spices of fall are blended into easy-to-make white chocolate fudge - a great reason to open that first can of pumpkin puree!

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Prep Time 10

Cook Time 10

Total Time 20

Course Dessert

Cuisine American

Servings squares

Ingredients

½ cup pumpkin puree
½ cup sweetened condensed milk
3 tablespoon virgin coconut oil or butter
9 oz. white chocolate chips or chunks
2 teaspoons pumpkin pie spice or 1 t cinnamon, ½ t all spice, ¼ t each ginger + nutmeg

Instructions

Start by condensing the pumpkin puree. Place ½ cup puree in a fine-meshed cloth (or several layers of cheese cloth) and squeeze out ¼ cup of liquid. That should leave you with ¼ cup condensed pumpkin puree.
In a small saucepan, combine the pumpkin puree with sweetened condensed milk and coconut oil, heat on low until the mixture is bubbling.
Add in the white chocolate to melt it and keep stirring over low heat for about 5 minutes until the mixture has thickened a bit and pulls away from the pan.
Stir in the spices and pour into a lined loaf pan. Cool for 3-4 hours or overnight before cutting into squares.
This fudge is on the softer side so store it in an airtight container in the fridge.

Keyword Pumpkin Spiced Fudge

Tried this recipe?Please leave a comment below! Share a picture on social media with tag #leelalicious !

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