This two-layer fudge is the perfect blend of rich chocolate and creamy, spiced pumpkin. The bottom layer is smooth, semi-sweet chocolate, while the top layer is a soft white chocolate infused with real pumpkin puree and warm autumn spices. It’s quick to prepare, requires no baking, and looks beautiful when sliced into squares—making it a perfect treat for the holidays or fall celebrations.

Why You’ll Love This Recipe

I love how easy this fudge is to make, especially since most of the work happens in the microwave. The combination of chocolate and pumpkin feels indulgent but comforting, and it’s a refreshing twist on traditional fudge. I find this recipe especially useful when I need something impressive for a party or gift, but don’t have a lot of time. It also stores really well, so I can make it ahead without stress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• ¾ cup sweetened condensed milk

• 1⅓ cups semi-sweet chocolate chips

• 4 cups white chocolate chips (about two 12-ounce bags)

• ¼ cup pumpkin puree (make sure it’s pure pumpkin, not pie filling)

• 1 teaspoon pumpkin pie spice

• 1 teaspoon pure vanilla extract

Directions

1. Line an 8×8-inch baking pan with aluminum foil and lightly spray it with nonstick cooking spray. Set aside.

2. In a microwave-safe bowl, combine the semi-sweet chocolate chips and sweetened condensed milk. Microwave on high for 1 minute, then stir. Continue microwaving in 30-second intervals, stirring each time, until the mixture is completely melted and smooth.

3. Pour the chocolate mixture into the prepared pan and spread it evenly to form the bottom layer. Place the pan in the refrigerator to chill and set.

4. In a clean microwave-safe bowl, add the white chocolate chips. Microwave on high for 1 minute, stir, and then continue microwaving in 30-second bursts until the chocolate is fully melted and smooth.

5. Stir in the pumpkin puree, pumpkin pie spice, and vanilla extract into the melted white chocolate. Mix until the ingredients are completely blended.

6. Pour the pumpkin mixture over the chilled chocolate layer in the pan. Gently spread it evenly using a spatula.

7. Refrigerate the fudge for at least 2 hours, or until completely set.

8. Once fully chilled, lift the fudge out of the pan using the foil edges, and cut into small squares using a sharp knife.

Servings And Timing

• Yield: About 64 small pieces (1-inch squares)

• Prep Time: 3 minutes

• Cook Time: 2 minutes

• Chill Time: 2 hours

• Total Time: Approximately 2 hours and 5 minutes

Variations

• Dark Chocolate Base: I sometimes swap the semi-sweet chocolate for dark chocolate chips for a more intense cocoa flavor.

• Extra Spice: Adding an extra dash of cinnamon, nutmeg, or cloves can enhance the warmth of the pumpkin layer.

• Marbled Look: Before the top layer sets, I swirl a little melted chocolate into the pumpkin layer for a pretty marbled effect.

• Crunchy Add-Ins: Chopped pecans or walnuts can be mixed into either layer to add a crunchy contrast.

• Portion Variety: I use silicone muffin cups for individual fudge rounds or a loaf pan to create thicker bars for gifting.

Storage/Reheating

I store the fudge in an airtight container in the refrigerator, where it stays fresh for up to one week. If I want to serve it at a party, I take it out a few minutes ahead of time so it softens slightly at room temperature. There’s no need to reheat this fudge—it’s meant to be served chilled or just slightly softened. For longer storage, I freeze individual squares wrapped in plastic wrap and place them in a sealed container. When I’m ready to enjoy, I just thaw them overnight in the fridge.

FAQs

Can I Use Pumpkin Pie Filling Instead Of Pumpkin Puree?

No, I always use pure pumpkin puree. Pumpkin pie filling contains added sugars and spices that can affect the flavor and texture of the fudge.

What’s The Best Way To Melt The Chocolate Without A Microwave?

If I don’t have access to a microwave, I melt the chocolate using a double boiler on the stovetop. I place a heatproof bowl over a pot of simmering water and stir constantly until the chocolate is smooth.

Why Is My Pumpkin Layer Not Setting Properly?

The pumpkin layer may not set if there’s too much moisture in the puree or if the white chocolate was overheated. I let the melted chocolate cool slightly before mixing in the pumpkin to avoid this issue.

How Do I Get Clean Cuts When Slicing The Fudge?

I use a sharp knife and wipe it clean between each cut. If the fudge is too firm straight from the fridge, I let it sit at room temperature for a few minutes before slicing.

Can I Make This Fudge Ahead Of Time?

Yes, I often make this fudge several days ahead. It stores well in the fridge and even better in the freezer, making it a great option for prepping in advance.

Conclusion

I love making this chocolate pumpkin fudge whenever I want to impress without much effort. The layers are beautiful and flavorful, and the recipe is practically foolproof. Whether I’m making it for a holiday dessert tray or as a homemade gift, it always disappears quickly. Give it a try and see why it’s become one of my favorite fall treats.