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Chocolate Pumpkin Fudge combines two of your favorite fall flavors, chocolate and pumpkin, into one delicious and easy gourmet fudge. It’s one of my favorite simple fudge recipes to serve for a fall holiday dessert. 
Simple Chocolate Pumpkin Fudge
It’s such an easy fudge recipe to make and it comes together quickly in the microwave, in just about 10 minutes. Gourmet fudge recipes can’t get any easier than that!
The layer of chocolate fudge at the bottom is so decadent, and then the top layer is a creamy pumpkin fudge with all the flavors of a classic pumpkin pie. It’s the perfect marriage of flavors for a sweet fall treat that everyone will love.
I made this easy fudge recipe for my husband’s employees to have during their weekly staff meeting, and they gobbled it up fast and begged for more. Lucky for them, I’ve got fudge recipes coming all fall and winter long for them.
I’m a sucker for a delicious piece {or two} of fudge…especially when it’s an easy fudge recipe, like this chocolate pumpkin fudge or even this pumpkin pie fudge. Fudge is probably one of my favorite desserts, because I only need a little bit and I’m totally satisfied.
Chocolate Pumpkin Fudge Recipe
Chocolate Pumpkin Fudge
With a bottom layer of sweet chocolate fudge and a top layer of creamy pumpkin fudge, this easy fudge recipe is perfect to serve during the fall holidays.
Ingredients
- 3/4 cup sweetened condensed milk
- 1-1/3 cup semi-sweet chocolate chips
- 4 cups (2 12oz bags) white chocolate chips
- 1/4 cup pumpkin puree (NOT pumpkin pie filling)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon pure Vanilla Extract
Instructions
- Line an 8x8 pan with foil and spray with non-stick cooking spray, then set aside.
- In a microwave-safe bowl combine semi-sweet chocolate chips and 3/4 cup of sweetened condensed milk. Microwave on high for 1 minute; stir and put back in microwave, stirring every 30 seconds, until completely melted.
- Pour chocolate mixture into the prepared pan. Spread it evenly and place in the refrigerator to set.
- In a clean, microwave-safe bowl, place white chocolate chips and microwave for 1 minute; stir and put back in microwave, stirring every 30 seconds, until completely melted. Add the pumpkin, spice, and vanilla then stir to completely combine.
- Pour the mixture on top of the chocolate layer, gently spread pumpkin mixture evenly over the chocolate layer, then refrigerate for 2 hours or overnight.
- Slice the fudge with a sharp knife and enjoy. Refrigerate leftovers for up to one week.
Nutrition Information:
Amount Per Serving: Calories: 99Total Fat: 4.7gSaturated Fat: 2.9gCholesterol: 3.3mgSodium: 14.5mgCarbohydrates: 13.9gFiber: 0.6gSugar: 12.7gProtein: 1.1g
Thanksgiving is all about family, friends, and of course delicious food. Luckily, the food blogging community is all about these things as well. To celebrate the holiday, Meghan from Cake ‘n Knife and Susannah from Feast + West and I are hosting Blogsgiving Dinner. There are more than 20 blogs sharing recipes today! WOOT WOOT!
The idea is based on an old-fashioned potluck dinner party. Each blogger brought a dish or two to the party, so be sure to stop by each one to get some ideas for your own Thanksgiving meal. We’ll be posting to social media with the hashtag #blogsgivingdinner, but you can see the entire menu below in our recipe roundup.
Drinks:
Ginger Pumpkin Beer Shandy by Feast + West
glühwein/mulled wine by Tag&Tibby
White Chocolate Pumpkin Martini by The Culinary Compass
Apple Ginger Punch by The Little Epicurean
Appetizers & Sides:
Cheesy brussels sprouts dip by Living Well Kitchen
Sun Dried Tomato & Goat Cheese Spread by Life’s Ambrosia
Cranberry Goat Cheese Tarts by Cake ‘n Knife
Roasted Butternut Squash Apple Ginger Soup by The Secret Ingredient Is
Brussels Sprout Salad with Farro and Walnuts by Sugar Dish Me
Sheet Pan Carrot Soup by Macheesmo
Kale + butternut squash mac and cheese by Family Food on the Table
Twice Baked Parmesan Butternut Squash by A Mind Full Mom
Twice The Onion Green Bean Casserole by Melanie Makes
Lightened Up Green Bean Casserole by Dash of Herbs
Easy Corn Casserole by Love Bakes Good Cakes
Cranberry Honey Butter by Little Dairy on the Prairie
Main Dishes:
Butternut Squash Lasagna by Hello Little Home
Beer-Brined Stuffed Turkey Loin by Beer Girl Cooks
Roasted Mushroom Pot Pie by The Cookie Writer
Desserts:
Chocolate Pumpkin Fudge by Around My Family Table
Carrot Cake by bell’alimento
Praline Pumpkin Upside Down Cake by The Speckled Palate
Roasted Banana Pecan Cheesecake by Lady Behind The Curtain
Chai-Spiced Apple Crumble Blondies by The Crumby Cupcake
Pecan Pie Crumble Bars by A Joyfully Mad Kitchen
Pecan Pie Milkshake by Brunch-n-Bites
Hi! My students tried this recipe but the pumpkin layer separated and had a buttery, liquid-y layer on the top. What happened?
Hi! Can you tell me more about the ingredients and process you used to make the fudge? I’d love to help figure out what happened. w-