Microwave pumpkin fudge recipe that requires no boiling and tastes delicious! So easy to make and tastes just like a bite of pumpkin pie fudge for the Fall! Just one of many microwave recipes on our site.
It’s that time again!! What do I mean…well when everything is pumpkin, LOVE it! I am obsessed with this flavor right around September and this year we decided to make this finger lickin’ good treat…literally. (affiliate links present)
Pumpkin Fudge Recipe
It’s that time again!! What do I mean…well we add this puree into all the things. I am talking about brownies with pumpkin, into creamer, muffins and all different kinds of treats like this one.
If you made our dark chocolate fudge last year this is yet another creation that needs just a few ingredients, and you can make it ahead of time before guests arrive.
When it comes to fudge it’s all about flavor. This pumpkin fudge recipe is great because you can make it in your microwave, so it is fun to do with your kids (they can help). NO bake desserts are the best aren’t they?
You only need a few ingredients to make it taste great! It contains no milk just pumpkin and white chocolate chips basically so it’s easy to throw together.
I love pumpkin throughout the year and if I can get away with not turning on my stove or oven I’m all about a recipe like that. This candy treat is quite easy. NO stove, oven or candy thermometer necessary friends. Just nuke, cool and enjoy your fudge set of squares.
It is quite rich so just a little square is all you need to satisfy your pumpkin pie sweet tooth and it saves nicely in the fridge for a good week so you will have some sweets on hand for a little while.
That’s right, no sticky marshmallow creme or evaporated milk needed for this one. You don’t even need a can of sweetened condensed milk. Just mix these 4 ingredients and spread into a baking dish to cool. Then slice and enjoy!
If you’re looking for more no bake pumpkin recipes we have another below that is fun and super yummy. Put a little dollop of whipped cream on top after you cut into squares when you serve them. It looks cute as well as adding a bit of creaminess too.
Ingredient Notes
- Pumpkin – in a can or you can make puree homemade with our recipe for pressure cooker pumpkin
- White chocolate chips will be melted to become the smooth base
- Sweetened condensed milk thins it out after melted together, you can find this dairy free online.
- Vanilla extract is optional but a nice duo of flavor
- Pumpkin pie spice will further enhance the Fall flavors
- Baking pan to pour it into
- parchment paper on the bottom is helpful
Best tip: Use paper bowls and spoons to make this, makes the cleanup SO much easier!! AND let your kids help. Since there is no “cooking” or baking required they’ll love getting involved.
Pumpkin Fudge
Equipment
- 1 8×8 pan
- 1 Bowl
Ingredients
Instructions
- Melt chocolate chips and condensed milk in a microwave safe bowl for 1 min. at 50% power stirring and then again in 30 second intervals until it is smooth and thick without any chunks. If you only barely melt it and it's not hot enough it won't get firm enough later on
- Add all other ingredients and stir until combined well.
- Line 8×8 pan with non stick foil or parchment paper. Spoon pumpkin fudge mixture inside. Smooth so it is evenly distributed in the pan.
- Put in the fridge for at least 4 hours or until firm. Lift parchment paper out and use sharp knife to cut into squares. Enjoy
- Keep in fridge if there are leftovers.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Other Fall desserts you’ll love
- After you make this you should try our most popular pumpkin zucchini muffins are here
- We also have microwave chocolate peppermint bark is great
- Easy pumpkin hand pies
- Pumpkin pudding cake is truly an amazing bite every time
- This pumpkin monkey bread is just to die for I tell you
How long can you store homemade fudge?
Leftovers should be kept in your fridge though so they keep their shape vs. at room temperature. Feel free to refrigerate this easy pumpkin fudge recipe in air tight containers can extend its life to two to three weeks.
TIP: With both easy microwave fudge recipes I like to lay a piece of parchment paper on the bottom before I pour into the prepared pan. This makes it really EASY to lift the whole thing out and slice cleanly. You could prepare the pan with foil but I prefer to use wax or parchment instead. Freezing in the initial cooling stage really solidifies it vs. putting it into your refrigerator.
Want to try making dinner in a microwave too? It’s totally possible because here we show how to boil pasta in the microwave and make into butter noodles at the end. Enjoy that with fudge as a dessert, or our cookie in a mug and you won’t need a stove!
Can I freeze homemade fudge?
Yes, but it’s best to do it uncut. Wrap in plastic wrap, then inside a freezer bag and freeze. Allow to thaw before slicing when you’re ready to enjoy it again. That way it will be smooth and creamy again.
Yes. Pumpkin puree is what you get in the Libby’s can. The one labeled pumpkin pie filling is different. Pureed is used to make a number of recipes and desserts because it is not sweetened and 100% pure without anything else.
So easy, perfect for what I was looking for. And the taste is wonderfully fall!
Oh nice idea! Perfect for handing out at Halloween
I love how easy this Fall inspired fudge is to make. It’s a perfect treat.
This fudge came out great! I can’t believe how easy it is to make. 10/10 recommend this recipe!
This was such a rich and creamy recipe that does not disappoint! Exactly what I needed to cure my sweet tooth, indeed! Easily, a new fall favorite!
@Diane, I had problems with the coconut oil, too.
I made a few alterations… I used 11oz white chips, 4TBSP coconut oil, 2 1/2 tsp pumpkin pie spice, 1 tsp vanilla and 1/3 cup pumpkin purée.
The 11oz chips is because that’s the sugar free white chip pkg size. (I’m diabetic, and this recipe offers me the opportunity to make the alterations without altering the amazing flavor!!) The all pumpkin pie spice because I didn’t have the other spices. Vanilla… well, because I love the depth the vanilla brings out. I decreased the coconut oil because I had a reduced amount of chips, and I was adding the vanilla.
Oh my goodness… best pumpkin fudge recipe I’ve ever tried. I can’t thank you enough for sharing this recipe!!
Glad you loved it
This recipe tastes exactly like pumpkin pie. It’s amazing.
Have you ever tried a condensed version of this pumpkin fudge as a mug recipe at all? I’m on the hunt for mug recipes and I think this might make a great one but am not savvy at baking enough to try and figure out the ins and outs of altering.