Best Pumpkin Fudge Recipes

PUMPKIN FUDGE

Steps:

• Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon, pumpkin pie spice and nutmeg. , Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir until a candy thermometer reads 238° (soft-ball stage)., Remove from the heat. Stir in cinnamon chips until melted. Stir in the marshmallow creme, 2/3 cup pecans and vanilla. Transfer to prepared pan. Sprinkle with remaining 1/3 cup pecans. Chill until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

PUMPKIN FUDGE

Steps:

• Line a 9x9 inch pan with aluminum foil. Butter the foil or spray with cooking spray and set aside.
• In a 3-quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
• Mix in pumpkin puree and cinnamon; bring back to a boil. Cook, stirring constantly, for 18 minutes (see Editor's Note). Remove saucepan from the heat. Allow to cool slightly, 2 to 3 minutes.
• Pour white chocolate chips in a large bowl. Pour fudge mixture over white chocolate chips. Let stand 5 minutes to allow white chocolate to soften; stir until smooth. Mix in marshmallow creme, butter, and vanilla until butter is melted and mixture is smooth. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.

OLD-FASHIONED PUMPKIN FUDGE

Steps:

• Butter or grease one 8x8 inch pan.
• In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.
• When mixture registers 232 degrees F (110 degrees C) on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 degrees F or 43 degrees C 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 cut into 36 squares.

BUTTERSCOTCH PUMPKIN FUDGE

Steps:

• Line a 13x9-in. pan with foil. Butter foil with 1 teaspoon butter; set aside. In a saucepan, combine the sugar, milk, pumpkin, pumpkin pie spice and remaining butter. Cook over medium heat until candy thermometer reads 238° (soft-ball stage), stirring constantly., Remove from the heat. Stir in the chips, marshmallow creme and vanilla until smooth. Stir in nuts. Pour into prepared pan. Cool completely., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.

PUMPKIN FUDGE TORTE

Steps:

• Heat oven to 325 degrees. Butter an 8-inch springform pan.
• Place a small saucepan over medium-low heat, then add butter. Let heat, stirring with a spoon once or twice, until butter melts. Turn off the heat.
• In a large bowl, whisk together sugar, cocoa and salt. Pour melted butter into the cocoa mixture and whisk until smooth. Let mixture cool until lukewarm, about 5 to 10 minutes.
• Whisk pumpkin purée into the cooled cocoa mixture, then whisk in the eggs, one at a time. Whisk in flour until smooth and silky looking.
• Pour the batter into prepared pan, scraping the bottom of the bowl with a rubber spatula. Bake until the top of the cake is firm and doesn't wiggle if you shake the pan, 30 to 40 minutes. Using oven mitts, transfer pan to a wire rack to cool completely, at least 2 hours.
• Make the cream: In a large mixing bowl using electric beaters or an electric mixer fitted with the whisk, beat the cream and 1 tablespoon confectioners' sugar until thick and fluffy, about 2 minutes. Store whipped cream in the fridge for up to 6 hours if not using immediately.
• Just before serving, in a small bowl, vigorously whisk the remaining 3 tablespoons/25 grams confectioners' sugar, pumpkin and vanilla until the mixture is smooth and no white lumps of sugar remain, about 1 minute. Using a rubber spatula, gently fold in the pumpkin mixture into the whipped cream until very streaky.
• Run a small offset metal spatula or butter knife around the inner edges of the cake pan, then release the sides of the cake pan and remove them. Place the torte, still on the bottom of the pan, onto a platter. Dollop the pumpkin-streaked whipped cream on top and sprinkle lightly with pumpkin pie spice or cinnamon.

SPICY PUMPKIN FUDGE

Steps:

• Butter a 9x13 inch pan and set aside.
• Preheat oven to 300 degrees F (150 degrees C). Arrange almonds on a cookie sheet and place in oven to toast. Stir frequently. Do not burn. Remove from oven and set aside.
• In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes.
• Remove from heat. Stir in butterscotch chips. When chips are melted, add marshmallow cream, nuts, and vanilla. Mix until well blended.
• Immediately pour butterscotch mixture into prepared pan. Spread evenly. Cool at room temperture. Cut into squares, and store in the refrigerator in an air-tight container.

FANTASY PUMPKIN FUDGE

Steps:

• Mix first 6 ingredients and bring to boil to soft ball stage, about 240°F (about 12 min.).
• Remove from heat and add remaining ingredients.
• Pour into lightly greased 9 inch pan.
• Chill 2 hours.
• Cut into squares.

SPICED PUMPKIN FUDGE

Steps:

• Line 13 x 9-inch pan with foil.
• Combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice in a medium, heave-duty saucepan. Bring to a full rolling boil over medium heat, stiring constantly.
• Boil, stiring constantly, for 10 to 12 minutes or until candy thermometer reaches 234 to 240 (soft ball stage).
• Quickly stir in white chocolate, marshmallow cream, nuts and vanilla. Stir vigorously for 1 minute.
• Immediately pour into prepared pan.
• Ket stand on wire rack for 2 hours or until completely cooled.
• Refrigerate tightly covered.
• To cut, lift from pan; remove foil. Cut into 1-inch pieces.
• Makes about 3 pounds.

CREAMY PUMPKIN FUDGE

Steps:

• Bring margarine, sugar, and milk to a full boil in a heavy 4 quart cooker, stirring constantly. Boil 5 minutes over medium heat.
• Remove from heat, gradually stir in chips until melted; add marshmallow creme, stirring until well blended. Add pumpkin, vanilla, and pumpkin pie spice.
• Beat until well blended and pour into a buttered 13 by 9" pan. Cool in refrigerator overnight to firm it up a bit.
• The next day it will still be a bit too soft, so cut into 1 inch squares and put onto another pan to air dry, turning every once in a while, for a day.

CREAMY PUMPKIN PIE FUDGE

Steps:

• Butter a 9x9" baking dish and set aside.
• In a large 3 quart saucepan melt the butter on medium heat. Add the evaporated milk, sugar, pumpkin, Karo syrup and the pumpkin Pie spice.
• Cook on medium heat, stirring constantly until a full rolling boil. Continue stirring as the mixture boils until temperature reaches 234 degrees, about 8-10 minutes. Check with a candy thermometer. Once it reaches 234 degrees, remove from heat.
• Quickly add the vanilla chips and the marshmallow cream. Stir to combine well and melt the chips. At this point you can add a few drops of orange food coloring to get the color of a pumpkin pie. When the chips have melted, fold in the chopped pecans.
• Pour the mixture into the buttered dish. Let it set 2-3 hours until firm, or refrigerate for 1 hour and cut into 1" sized pieces. (Enjoy)

PUMPKIN WALNUT FUDGE

Steps:

• In a 4-quart heavy saucepan combine the sugar, the milk, the corn syrup, the pumpkin puree, and a pinch of salt, cook the mixture over moderate heat, stirring, until the sugar is dissolved, and cook it, undisturbed, until a candy thermometer registers 238°F. Remove the pan from the heat, add the butter (do not stir it into the mixture), and let the mixture cool until it is 140°F. Stir in the vanilla and the walnuts, beat the mixture with a wooden spoon for 30 seconds to 1 minute, or until it begins to lose its gloss, and pour it immediately into a buttered 9-inch-square pan. Let the fudge cool until it begins to harden, cut it into squares, and let it cool completely. The fudge keeps, stored between sheets of wax paper in an airtight container, in a cool place for 2 weeks.

PUMPKIN PIE FUDGE

Steps:

• LINE bottom of 13 x 9-inch baking pan with parchment paper.
• COMBINE sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan.
• Bring to a full rolling boil over medium heat, stirring constantly.
• Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234 degrees to 240 degrees F (soft-ball stage). If you don't have a thermometer you can check using a clear glass with cold water and by dropping some of the mixture into the glass. A soft ball will form that flattens out when you remove it from the water.
• QUICKLY STIR in morsels/chips, marshmallow crème, and vanilla extract.
• Stir vigoriously for 1 minute or until morsels and crème are melted.
• Immediately pour into prepared pan.
• Let stand on wire rack for 2 hours or until completely cooled.
• Refrigerate tightly covered.
• To serve, cut into 1-inch pieces.

PEANUT BUTTER PUMPKIN "FUDGE" RECIPE BY TASTY

Steps:

• In a medium sauce pot over medium heat, combine nut butter, pumpkin, coconut oil, maple syrup, vanilla extract, pumpkin pie spice, and salt. Stir until smooth.
• Pour onto a parchment paper-lined 8x8-inch (20x20cm) baking dish and smooth out evenly.
• Sprinkle with sea salt for garnish (optional), cover and freeze for at least 2 hours, then switch to refrigerator for storage.
• Cut into squares. Serve chilled.
• Enjoy!

RICH PUMPKIN FUDGE

Steps:

• Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; set pan aside.
• In a 3-quart heavy saucepan combine sugar, butter, evaporated milk, and pumpkin. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 234 degrees F, soft-ball stage (20 to 25 minutes). (Adjust heat as necessary to maintain a steady boil.).
• Remove saucepan from heat; remove thermometer from saucepan. Stir in cinnamon-flavored pieces until melted. Stir in marshmallow creme and walnuts.
• Immediately spread fudge evenly in prepared pan. Score into squares while warm. Let fudge cool to room temperature (about 2 hours). When fudge is firm, use foil to lift it out of pan. Cut into squares. Cover tightly and chill for up to 1 week. Do not freeze. Makes about 96 pieces.

PUMPKIN SPICE FUDGE

Steps:

• 1. Butter a 9x13 baking dish.
• 2. Combine the first 6 ingredients in a heavy saucepan. Cook over medium heat until the sugars dissolve, then continue cooking until the mixture begins to boil, stirring constantly.
• 3. Boil until a candy thermometer reaches the soft-ball stage (234-243 degrees). The total boiling time is around 30 minutes.
• 4. Remove from heat, stir in the white chips until they are all melted and the mixture is smooth.
• 5. Add the remaining ingredients, mix well.
• 6. Pour into prepared pan and cool to room temperature.
• 7. Cut into squares, store refrigerated in an air-tight container.

LOW-FAT SPICED PUMPKIN FUDGE

Steps:

• Mix all the ingredients together in a heatproof bowl over simmering water.
• Heat gently until thick and shiny, stirring all the time (about 10-15 minutes).
• Pour into nonstick pan (size depends on thickness wanted; I used 8x8) and chill until set (about 3-4 hours).

VEGAN CHOCOLATE PUMPKIN FUDGE CAKE

Steps:

• Preheat oven to 350. Grease and flour an 8" cake pan.
• Melt the chocolate in a double boiler or in the microwave in 30 second increments.
• In a medium bowl, whisk together the pumpkin, water, vinegar, sugar, vanilla, oil, and salt.
• In a large bowl, sift together the cocoa powder, flour, baking soda, and baking powder. Add in spices and whisk to combine.
• Combine the wet mixture with the dry mixture until smooth. Pour in melted chocolate and whisk well to combine.
• Scrape batter into prepared pan and bake 35-40 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes, then remove from pan and continue cooling.

PUMPKIN FUDGE

Steps:

• In a heavy saucepan, combine the first 6 ingredients; heat over medium heat until sugar dissolves, stirring frequently.
• Continue heating until mixture begins to boil, stirring constantly.
• Continue boiling until candy thermometer reaches soft-ball stage (234-243 degrees).
• Remove pan from heat; stir in chocolate chips until melted.
• Add in remaining ingredients; stir to mix well.
• Pour into a buttered 13x9 inch baking pan; cool to room temperature.
• Cut into squares; stor in the refrigerator in an air-tight container.

PUMPKIN FUDGE BROWNIES

Steps:

• Preheat oven to 350. Oil spray 9" by 13" baking pan.
• Place soymilk in a glass measuring cup. Add lemon juice, set aside.
• In a large bowl, stir together the next 10 ingredients and set aside.
• Place the tofu in food processor and blend. Add prune and pumpkin puree and process. Add soymilk and 1 tsp of vanilla and blend until smooth.
• Fold the tofu mixture into the dry ingredients.
• Remove 1 1/2 cups of the batter to a medium bowl.
• Whisk together boiling water and cocoa, add remaining 1 teaspoons of vanilla and liquid Fruitsource to the reserved batter. Set aside.
• Spread 2/3 of the pumpkin batter on the bottom of the prepared pan.
• Spoon dollops of the fudge batter over top, leaving spaces in between.
• Spoon remaining 1/3 of pumpkin batter in an alternating fudge-pumpkin pattern.
• Run a butter knife through the batters to form a swirling pattern, a la marble cake.
• Bake 30 minutes, cool and cut into squares.

UNBELIEVABLE PUMPKIN FUDGE BROWNIES

Steps:

• Thoroughly mix pumpkin and brownie mix. (easiest with a wooden spoon).
• Pour into greased/Pam'ed 9x9 pan.
• Warm peanut butter in microwave. 30 seconds or so. Stir.
• Pour/drizzle on top of brownie. Swirl with a knife.
• Bake at 350 for 35 minutes. (you can "feel" when done -- it firms up,check middle).
• If you double use a 9x13 pan and bake 45 minutes.
• Cool on counter.
• Cover with foil and refrigerate at least 2 hours.
• Cut into 1 1/2 inch squares.