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Pumpkin Pecan Fudge

I love pumpkin as a fall flavor. I could easily enjoy anything pumpkin flavored. The hint of pumpkin spice in this Pumpkin Pecan Fudge is irresistible. It has a creamy smooth fudge and toasted chopped pecans mixed throughout. The fudge makes the perfect homemade gift and I love it a little piece with my morning cup of coffee. This is the ultimate fall fudge recipe that you’re going to love.

Perfect for fall, everyone loves with creamy Pumpkin Pecan Fudge recipe!

Fudge is my favorite candy to make during the holiday months and I always start with this Pumpkin Pecan Fudge. It’s made with pumpkin puree and pumpkin spice to give it flavor. Like many fudge recipes, marshmallow cream is stirred into it. Then, it also has butterscotch chips and toasted pecans too. All of those ingredients come together for the ultimate fudge flavor.

I adapted this recipe from a vintage pumpkin fudge, by adding the toasted pecans, and it was a huge hit. I make it every fall now. It’s a great gift for teachers or to take into the office. After Thanksgiving dinner, we’ll enjoy a cup of coffee with a little piece of fudge. It just tastes so decadent!

Want to get even more pumped about pumpkin? Check out these pumpkin recipes that my readers rave about:

How To Make Pumpkin Pecan Fudge

To be entirely honest, there’s some technique involved when you make fudge. It isn’t the easiest candy to make, but it’s entirely worth it. You want to use a deep pot with a candy thermometer attached to the side. If your pot ins’t deep enough, you’ll get burning sugar possible bubbly up near your hands (which can lead to serious injury). Lastly, a wooden spoon is a must, over metal, because of the high heat.

Pumpkin pecan-fudge-recipe
Pumpkin Pecan Fudge is the ultimate fall treat and the perfect homemade gift!

Why We Love This Recipe & When To Make It

You can make it any time of the year, but pumpkin is a traditional fall flavor. It does freeze well though (see more directions on freezing below), so you could make it a few months ahead of time and have it ready to go during the fall months.

Make it for bake sales, office treats, as a Halloween dessert or for Thanksgiving. Pumpkin can also carry into Christmas, but I think of it as an early fall flavor more. Even my kids will eat this fudge. It isn’t overpowering with pumpkin spice.

Tips For Making The Best Fudge

There’s a lot of technique for making fudge and you can read all of the foolproof fudge tips, but there are several must-do that you want to follow:

  • Always use a deep pot and a wooden spoon to prevent any burn from splashing
  • Your fudge will need to get to the soft ball stage. You can test the soft ball stage without a candy thermometer, but reading a candy thermometer makes it so much easier. Just attach it to the side of your deep pot.
  • Get all of your ingredients out and measured. You have to work quick with fudge, before it sets, when you add in the other ingredients. Have your toasted pecans, butterscotch chips and marshmallow fluff ready to go.
  • Make sure kids aren’t nearby when you’re making fudge, due to burn risks. You also have to stand over the candy and stir it. So there shouldn’t be any distractions that will pull you away from stirring the pot.
  • Let it set on the countertop before adding it to the refrigerator, if desired. Do not transfer the fudge directly to the fridge.

How To Keep Your Pumpkin Pecan Fudge Fresh

Store your pumpkin in an airtight food storage container. You don’t need to keep it in the refrigerator, but you need to keep it away from direct heat. If your house is heated during the winter months, you might want to consider keeping it in the fridge. You can always let it thaw for 20 minutes before serving.

For best freshness, enjoy the fudge within 7-10 days of making it. Unlike Christmas cookies, the fudge stays moist and fresh. It will not dry out.

Pumpkin Fudge Recipe
Pumpkin Pecan Fudge melts in your mouth and tastes divine.

Can You Freeze Pumpkin Fudge?

Yes! I love to freeze fudge and make it ahead of when I want to serve it. Store the fudge in a freezer bag, to prevent freezer burn. It will last in the freezer for up to three months. Just let it thaw on the countertop before serving. You want that nice soft texture again, not frozen.

Recipe Substitutions

If you want to substitute chopped walnuts, instead of the toasted chopped pecans, it’s an easy substitute. Sliced almonds would also work. I’d avoid using any sugar substitutes because they have a different melting point. You will not get the same consistency as you would with granulated sugar.

In terms of brands, I always use Kraft marshmallow creme and Nestle Tollhouse butterscotch chips. You can substitute store brands if you prefer. I chop my own pecans, but you can buy them chopped at the store.

What You Need From The Grocery Store:

  • Unsalted Butter
  • Granulated Sugar
  • Evaporated Milk
  • Canned Pumpkin Puree
  • Pumpkin Pie Spice
  • Butterscotch Chips
  • Marshmallow Creme
  • Vanilla Extract
  • Chopped Toasted Pecans

Directions To Make Homemade Pumpkin Pecan Fudge

Line a 13×9-inch pan with aluminum foil. Butter the foil with 1 teaspoon butter and set aside. In a deep saucepan, combine the granulated sugar, milk, pumpkin, pumpkin pie spice and remaining butter.

Cook over medium heat, stirring constantly, until your candy thermometer reads 238 degrees (soft ball stage).

Remove from the heat. Stir in the butterscotch chips, marshmallow creme and vanilla extract until smooth. Stir in the toasted pecans.

Pour into your prepared pan and let it cool completely on the countertop. Use the foil to lift the fudge out of the pan. Discard the foil and cut into 1-inch square pieces. Store the fudge in an airtight food storage container.

Yield: 36 Fudge Pieces

Pumpkin Pecan Fudge

Pumpkin pecan-fudge-recipe

Smooth and spiced, this Pumpkin Pecan Fudge is the best fall candy recipe.

Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 30 minutes
Total Time 55 minutes

Ingredients

  • 1 Teaspoon, Plus 3/4 Cup Unsalted Butter (divided)
  • 3 Cups Granulated Sugar
  • 1 Can Evaporated Milk (5 oz)
  • 1/2 Cup Canned Pumpkin Puree
  • 2 Teaspoons Pumpkin Pie Spice
  • 1 Package (11oz) Butterscotch Chips
  • 1 Jar Marshmallow Creme (7oz)
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Chopped Pecans, Toasted

Instructions

1. Line a 13x9-inch pan with aluminum foil. Butter the foil with 1 teaspoon butter and set aside. In a deep saucepan, combine the granulated sugar, milk, pumpkin, pumpkin pie spice and remaining butter.

2. Cook over medium heat, stirring constantly, until your candy thermometer reads 238 degrees (soft ball stage).

3. Remove from the heat. Stir in the butterscotch chips, marshmallow creme and vanilla extract until smooth. Stir in the toasted pecans.

4. Pour into your prepared pan and let it cool completely on the countertop. Use the foil to lift the fudge out of the pan. Discard the foil and cut into 1-inch square pieces. Store the fudge in an airtight food storage container.

Notes

Store leftover Pumpkin Pecan Fudge in an airtight food storage container. Freeze pumpkin for up to three months. Keep away from direct heat.

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Nutrition Information:

Yield:

36

Serving Size:

1

Amount Per Serving: Calories: 140Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 13mgSodium: 16mgCarbohydrates: 19gFiber: 0gSugar: 18gProtein: 1g

**nutrition is calculated by a third party. Actual values may vary.

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