Pumpkin Spice Fudge
This Pumpkin Spice Fudge is made with 100% real pumpkin, cooked the old-fashioned way with no marshmallow cream or chips of any kind! It has pumpkin pie flavor in candy form that is bound to please both the pumpkin and fudge lovers!

Pumpkin Spice Fudge


This Pumpkin Spice Fudge is some good stuff.  I made this fudge because my son Justin was raving about a pumpkin fudge he had tried. Of course, when my children go on about how much they like something I have to find a way to make it!

Pumpkin Spice Fudge

I’m about to tell you a story that I’m not super proud of. However, as I get ready to type this I am grinning! I have not been ashamed to tell people that I have not been the best fudge maker. After you read my story, you may wonder why I’m making fudge and posting it here on my blog!

Pumpkin Spice Fudge

My most embarrassing fudge making moment!

The first time I made fudge after I left home was when I was a young wife (not even a mom yet). I made the mistake of not cooking it long enough and it turned into goo instead of a firm fudge.  I didn’t want my husband to see it so when he pulled in the driveway, I quickly ran to the spare bedroom with it and put it on the top shelf of the closet.  There it remained until we moved out of that house!

Pumpkin Spice Fudge

You should be sure to combine your ingredients well before you start cooking your fudge. This is what it should look like before you turn the heat on.

I’m embarrassed to say that it was almost a year later that we moved.  Needless to say, that by that time the fudge had definitely hardened! I can’t believe it was still there and that we didn’t have mice all over the house because of that stupid move!

Pumpkin Spice Fudge

Watch the fudge carefully, don’t stir it! Let it cook to temperature and add the butter and vanilla before you stir.

However, what was even more embarrassing for me was that I was not the person who found the fudge, it was my husband! You can bet I was teased about that one for a long time!


I am happy to report, however, that I am no longer a huge failure when it comes to making fudge.
Pumpkin Spice Fudge

This is what your fudge should look like when you’re looking to have it “lose its gloss”. It will start to thicken and not be shiny like it was after removing it from the stove.

So, now that I’ve told you my most embarrassing food moment, I’m going to share with you my biggest fudge success in a long time.  I think the reason I was so unsuccessful so many years ago when I made the first batch of fudge, was because I was impatient.  Yes, living with Grumpy as well as aging has certainly taught me tons of patience.

Camera shot of Pumpkin Spice Fudge

Tips for making Pumpkin Spice Fudge with real pumpkin puree.

  1. Whisk your ingredients that will be cooked on the stove together really well before turning on your heat. This fudge is being made with real pumpkin and you want a smooth consistency before things start to cook.
  2. A candy thermometer is highly recommended. You can use the “soft-ball test” if you know what that is. If you don’t, just buy a thermometer if you really want to make your own fudge. I know what the soft-ball test is and I completely fail at it!
  3. After your stir your butter and vanilla extract in, let your fudge sit to cool to lukewarm (about 110 degrees). You can keep stirring but there is no need to do so until after it’s cooled down some. You’re going to need your energy to really stir it well so just let it cool first and conserve that energy for the most important time of stirring!
  4. As soon as your fudge starts looking “dull” or “loses its gloss” – POUR! If you wait, your fudge can harden faster than you can pour it.
  5. Let your fudge completely cool before you cut it! This is pumpkin fudge. It will be a little bit more fragile. Be patient and let it get cold. Walk out of the kitchen if you must and busy yourself doing something else!
  6. Last, but not least: Send photos of your fudge to the ones you love – whether or not you’re going to mail (or hand deliver) it to them. This is just so they can respond with “Oh YUMMY!” (just kidding……not!) 🙂 (For the record, this fudge did get mailed to my children).

Pumpkin Spice Fudge - Cut

I will admit, when making this fudge, I was starting to get impatient because it was taking forever and then when it was time to beat the fudge silly, it tired me out.  That is not a joke!  One thought I had while I was while beating the fudge to death was “my kids better love me as much as I love them!” 😉 After all, making fudge is a real hard work that may or may not be successful at the very end!

Pumpkin Spice Fudge

My son Justin is the one who introduced me to Pumpkin Spice Fudge. He found some at a fudge shop and told me about it and that it was pretty darned delicious. He was pretty darned correct!

Pumpkin Spice Fudge

Don’t forget to Pin and Share Pumpkin Spice Fudge!

Pumpkin Spice Fudge

Be sure to check out these other old-fashioned fudge recipes!

Nanny’s Brown Sugar Fudge

The BEST Creamy Peanut Butter Fudge!

Maple Sugar Candy

Pumpkin Spice Fudge

Pumpkin Spice Fudge

This Pumpkin Spice Fudge is made with 100% real pumpkin, cooked the old-fashioned way with no marshmallow cream or chips of any kind! This fudge has pumpkin pie flavor in candy form that is bound to please both the pumpkin and fudge lovers!
5 from 1 vote
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Course: Desserts
Cuisine: American
Keyword: Old-Fashioned Fudge, Pumpkin Candy, Pumpkin Fudge, Pumpkin Spice, Pumpkin Spice Fudge
Prep Time: 5 minutes
Cook Time: 15 minutes
Additional Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 36 pieces
Calories: 87kcal


  • 3 cups sugar
  • 1 cup milk
  • 3 tablespoons light corn syrup
  • 1/2 cup pumpkin puree
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 4 tablespoons unsalted butter
  • 1 teaspoons vanilla extract


  • Line an 8x8 pan with tinfoil. Spray foil with cooking spray and set aside.
  • In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin, pumpkin pie spice, and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir. Watch carefully as mixture may come to the top of pot, it will eventually go down however, if your heat is a little too high, it could boil over.
  • When mixture registers 230 degrees F (soft ball stage) on candy thermometer, remove pan from heat. Stir vanilla and butter. Cool to lukewarm (110 degrees F on candy thermometer).
  • Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm, lift fudge out of pan using foil as handles and cut into 36 squares.  


Cooking times are approximate. Please use your candy thermometer to gauge when fudge is cooked to correct stage.
Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.


Serving: 1piece | Calories: 87kcal | Carbohydrates: 18g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 21mg | Sugar: 18g

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. The Mom Chef September 10, 2012 at 10:26 am - Reply

    I'm loving seeing the pumpkin recipes that are showing up along with the cooler temps! I can't say I've hidden a flopped dish in a closet, but I have had an epic fail or three in my day for sure. It looks like you've more than made up for yours with this fudge.

  2. Pegasuslegend September 10, 2012 at 11:05 am - Reply

    Sounds wonderful I was hoping you would post this one! After I read you were eating some.. My hubby would love this too. Guess its going to go on the Christmas list and hope I can find the time 🙂 thanks for posting it!

    • honeyb September 12, 2012 at 10:02 am - Reply

      Claudia, you should definitely try it! Everyone who had any of it (I took this to work and gave some to a friend) LOVED it.

  3. Lana @ Never Enough Thyme September 10, 2012 at 11:50 am - Reply

    This looks absolutely delicious, Shelby! I'm definitely going to add it to my candy recipes.

  4. Leslie September 10, 2012 at 12:50 pm - Reply

    that is soooo funny! My most embarrassing food moment….when I caught robe on fire cooking thanksgiving dinner! Yeah.

    • honeyb September 12, 2012 at 10:00 am - Reply

      Ouch Leslie! That is a bit scary!

  5. bellini September 11, 2012 at 2:18 pm - Reply

    I talk about the very first meal I made for company in my new home being store bought meat pies, canned carrots and canned potatoes. I do remember thinking it was delicious!As for the fudge it really is so festive!!

    • honeyb September 12, 2012 at 10:03 am - Reply

      🙂 Its something how we gave grown Val!

  6. teresa September 11, 2012 at 8:46 pm - Reply

    oh my goodness, what a gorgeous spin on fudge! bring on pumpkin treats!

    i posted your cheeseburger pizza on my blog, it was so delicious. love your recipes!

    • honeyb September 12, 2012 at 9:59 am - Reply

      Thank you Teresa! I'm on my way to check out your post 🙂

  7. ajcabuang04 September 13, 2012 at 6:56 pm - Reply

    This screams fall!! Looks super delicious! Also, the brownie biscotti is something I want to try soon! I'm definitely in a brownie mode! 🙂

  8. Miriah October 21, 2019 at 7:56 pm - Reply


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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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