Hey friends! Can you believe we are halfway through October? Craziness! Fall definitely crept up on me…it might have something to do with the fact that it was 88 degrees earlier this week. (Thank you California for killing my fall vibes). But it is fall in my heart, so today I’m sharing my recipe for pumpkin spice fudge.
Pumpkin spice gets a bad rap. Just mentioning it conjures mental images of black leggings paired with Uggs and Starbucks cups. I’m not ashamed to say I enjoy the occasional pumpkin spice latte, but it does bother me that people think that Starbucks invented pumpkin spice. It only came out in 2003 and the original drink did not contain any pumpkin! They only added pumpkin to it last year. *shock horror* And obviously pumpkin pies with spices have been around for significantly longer, but I digress…
This recipe took a few tries to get right, because I wanted it to include pumpkin puree, which thinned out the fudge mixture. A couple of versions of pumpkin spice slop ended up in The Girl Can Bake trash, but I stuck with it. I am happy to announce that this pumpkin spice fudge tastes like pumpkin and cinnamon, with hints of ginger and clove. The sweetness from the white chocolate comes through just a bit. This recipe is super simple to make and great if you have just a bit of a can of pumpkin puree left from another delicious treat!
If you make this pumpkin spice fudge or any of my other recipes, please let me know in the comments below and share a photo on instagram or twitter. If you don’t want to miss a single recipe subscribe to this blog and you will get an email every time there is a new post. What is your favorite fall/Halloween treat? Do you like pumpkin spice? Let me know in the comments below!
- 14 oz can sweetened condensed milk
- 6 cups white chocolate
- ½ cup of pumpkin
- ½ teaspoon salt
- 1½ teaspoon cinnamon
- ¾ teaspoon ginger
- ¾ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon cloves
- Grease and line a 8x8-inch pan with wax or parchment paper, leaving some overhang on the edges.
- Combine the white chocolate and sweetened condensed milk in a heat safe bowl. Place over a pot of simmering water. Heat over medium heat until the chocolate is melted, stirring frequently
- Add the pumpkin, salt, and spices and mix to combine.
- Pour the mixture into the prepared pan and allow to set in the refrigerator overnight