I keep a can of pumpkin on the shelf for days when fall shows up early. I made this fudge on a Sunday afternoon with coffee going and a sweater I did not need. It sets soft and creamy with warm spice and a clean pumpkin finish. I cut a few squares for neighbors then wrapped the rest for the freezer, which did not help because I know exactly where they are.

Why this works

• You reduce the pumpkin so the fudge sets clean, not wet

• Sweetened condensed milk keeps the texture smooth

• White chocolate carries the spice without tasting too sweet

Recipe snapshot

• Prep: 15 minutes

• Cook: 10 minutes

• Chill: 2 to 3 hours

• Yield: 36 small squares in an 8 inch pan

• Difficulty: Easy

Ingredients

Pumpkin mixture

• 2/3 cup (160 g) pumpkin puree, not pie filling

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp ground nutmeg

• 1/8 tsp ground cloves

• 1/2 tsp fine sea salt

Fudge base

• 14 oz (397 g) sweetened condensed milk

• 18 oz (510 g) good white chocolate chips or chopped bars

• 2 tbsp (28 g) unsalted butter

• 1 tsp vanilla extract

Finish

• 1/2 cup (60 g) toasted pecans or pepitas, chopped

• Flaky salt, a small pinch

Instructions

1. Line an 8 inch square pan with parchment. Let the paper overhang so you can lift the slab out later.

2. Reduce the pumpkin. Add pumpkin puree, cinnamon, ginger, nutmeg, cloves and salt to a small skillet. Cook over medium heat 3 to 5 minutes, stirring often, until the puree thickens and measures about 1/3 cup. Take off the heat.

3. Melt the base. Place condensed milk, white chocolate and butter in a medium saucepan. Warm on low. Stir slowly until the chocolate is just melted and the mixture is smooth. Do not boil.

4. Flavor. Stir in the vanilla and the warm reduced pumpkin until fully blended. The fudge should look glossy and thick.

5. Pan it. Scrape into the lined pan. Smooth the top. Sprinkle pecans or pepitas and a small pinch of flaky salt.

6. Chill. Refrigerate until firm, 2 to 3 hours. Lift the slab out by the paper. Cut into small squares with a hot knife. Wipe the blade between cuts.

Pro tips

• Reducing the pumpkin is the move. Water is the enemy of smooth fudge. Starting with 2/3 cup then cooking it down to 1/3 cup keeps the texture creamy.

• Use low heat. White chocolate can scorch fast. If it looks grainy, pull the pan off the heat and whisk in 1 to 2 tsp condensed milk.

• Sharp cuts. Warm a chef’s knife under hot water, dry it, then slice. Clean the blade after each pass.

Substitutions

• Dairy free version: use dairy free sweetened condensed coconut milk and dairy free white chips.

• Spice swap: trade the spice mix for 1 tsp pumpkin pie spice if that is what you have.

• Nut free: skip the nuts and finish with pepitas or leave the top plain.

Variations

• Brown butter fudge: brown 2 extra tbsp butter in a small pan and whisk it into the melted base for a nutty note.

• Maple pumpkin fudge: replace 2 tbsp condensed milk with maple syrup and add a small pinch of extra salt.

• Chocolate swirl: melt 2 oz dark chocolate. Drizzle over the pan and swirl with a toothpick before chilling.

Troubleshooting

• Fudge did not set: the pumpkin was not reduced enough or the chocolate overheated. Re-melt gently with 3 oz more white chocolate, stir smooth, then reset in the pan.

• Oily top: the chocolate got too hot. Stir in a splash of condensed milk off heat until it comes back together.

• Grainy bite: cool the base slightly before adding pumpkin and stir slow. Rapid stirring can seize white chocolate.

Make ahead and storage

• Store covered in the fridge up to 1 week.

• For gifts freeze pieces on a tray 30 minutes, then pack in tins. Freeze up to 2 months. Thaw in the fridge so no condensation forms.

A small personal note

I cut the first square while it was still a little soft and called that quality control. The kitchen smelled like spice and quiet. This is the kind of treat I slip into lunch boxes and my own coat pocket because a small square of pumpkin fudge turns a busy day into something kinder. If you make it, hide a few in the back of the fridge. Future you will be proud of that plan.