Happy Friday! There’s no better way to finish the week than with something creamy, sweet, and seasonal. I’ll be sharing more savory recipes soon, but today I wanted to close the week on a dessert note. I’m the sort of person who believes chocolate makes almost anything better, so I paired it with a favorite autumn flavor: pumpkin.
I wondered at first whether pumpkin spice and chocolate would work together in a rich fudge, but of course chocolate won me over. The result is an irresistible fudge that’s hard to stop eating. The pumpkin layer tastes like fall — warm spices and earthy pumpkin — and the chocolate layer adds an indulgent, silky contrast. Together they create a perfectly balanced seasonal treat.
This recipe yields a large batch, so there’s plenty to enjoy and share. Instead of mixing pecans into the fudge, I sprinkled a thin layer on top for a crunchy finish that adds texture and extra flavor.
Chocolate Pumpkin Fudge with Pecan Crunch
Print Recipe
Ingredients
For the pumpkin layer:
- 2 cups sugar
- 1 cup packed light brown sugar
- 5 ounces evaporated milk (1 can)
- ¾ cup unsalted butter
- ½ cup pumpkin puree
- 3 teaspoons pumpkin pie spice
- 1 cup white chocolate chips
- 7 ounces marshmallow creme (1 jar)
For the chocolate layer:
- 2 cups sugar
- ¼ cup butter
- 5 ounces evaporated milk (1 can)
- 7 ounces marshmallow creme (1 jar)
- 1 teaspoon vanilla extract
- 1 cup bittersweet chocolate chips
- 1 cup milk chocolate chips
For the pecan topping:
- 1 cup chopped pecans
Instructions
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Line a 13 x 9 inch pan with foil and lightly spray with nonstick cooking spray; set aside.
To make the pumpkin layer:
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In a large saucepan over medium heat, combine the sugars, evaporated milk, butter, pumpkin puree, and pumpkin pie spice. Cook, stirring constantly, until the mixture comes to a boil. Continue stirring until the mixture reaches 240°F (about 10–12 minutes). Remove from heat and quickly stir in the white chocolate chips and marshmallow creme until fully melted and smooth. Spread the pumpkin fudge evenly into the prepared pan and let it set.
To make the chocolate layer:
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In another large saucepan over medium heat, combine the sugar, butter, evaporated milk, and marshmallow creme. Stir constantly until the mixture boils, then continue stirring for an additional 5 minutes. Remove from heat and stir in the vanilla extract and both types of chocolate chips until melted and smooth. Pour the chocolate mixture over the set pumpkin layer. Sprinkle the chopped pecans evenly on top and press them lightly into the chocolate with the back of a spoon. Refrigerate for at least 6 hours or overnight. When firm, lift the fudge from the pan using the foil, peel it away, and cut into 1-inch pieces.
Notes
- Omit the pecans if you prefer a nut-free fudge.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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