Fall desserts don’t have to be complicated. I love making treats that taste like I spent hours in the kitchen, but really only took me fifteen minutes. That’s especially true when the kids are asking for “something pumpkin” every day in October.

That’s why this 3 ingredient pumpkin fudge has become my go-to fall treat. You literally just melt, mix, and chill. No candy thermometer, no stirring for twenty minutes, and no worrying about getting the texture right. I can whip up a batch after dinner and have perfect fudge ready by bedtime.

The best part? It tastes just like those fancy pumpkin fudge squares you see at expensive candy shops. My kids think I’m some kind of dessert wizard, and I’m not telling them how easy it really is.

Why You’ll Love This Pumpkin Fudge

Just 3 main ingredients – You only need chocolate chips, pumpkin puree, and pumpkin pie spice to make this creamy fudge that tastes like fall in every bite.
Keto-friendly treat – Made with keto chocolate chips, this fudge lets you enjoy a sweet dessert while staying on track with your low-carb lifestyle.
Quick and easy – In just about an hour, you’ll have rich, creamy fudge ready to enjoy – no candy thermometer or complicated techniques required.
Perfect fall flavor – The pumpkin and warm spices give you all those cozy autumn vibes without the guilt of traditional high-sugar fudge.

What Kind of Chocolate Chips Should I Use?

For this pumpkin fudge, you can use either keto white chocolate chips or keto milk chocolate chips – both work great and it really comes down to your personal preference. White chocolate will give you a lighter, sweeter fudge that lets the pumpkin flavor shine through, while milk chocolate creates a richer, more decadent treat with deeper flavor notes. Make sure you’re using keto-friendly chocolate chips since regular chocolate chips contain too much sugar and won’t set properly for fudge. Popular keto chocolate chip brands like Lily’s or ChocZero work well, but any sugar-free chocolate chips you can find at your grocery store should do the trick.

Options for Substitutions

This simple fudge recipe is pretty forgiving when it comes to swaps:

Keto chocolate chips: If you’re not following keto, regular white or milk chocolate chips work perfectly fine. You can also use dark chocolate chips if you prefer a less sweet fudge with more chocolate flavor.
Pumpkin puree: Make sure you’re using plain pumpkin puree, not pumpkin pie filling. If you don’t have pumpkin puree, you can substitute with sweet potato puree or butternut squash puree for a similar texture and fall flavor.
Pumpkin pie spice: Don’t have pumpkin pie spice? Mix your own with ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch each of ginger and cloves. You can also just use cinnamon alone if that’s all you have.
Vanilla extract: While vanilla adds a nice touch, you can skip it entirely or try almond extract for a different flavor profile. Use half the amount if using almond extract since it’s stronger.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pumpkin fudge is overheating the chocolate, which can cause it to seize up and become grainy – melt your chocolate chips slowly using 30-second intervals in the microwave or a double boiler on low heat. Make sure you’re using plain pumpkin puree and not pumpkin pie filling, as the latter contains added spices and sugar that will throw off the texture and flavor balance. Another common error is adding the pumpkin puree when the chocolate is too hot, which can cause the mixture to separate, so let the melted chocolate cool for a minute or two before stirring in the pumpkin. For the smoothest fudge, stir gently and avoid overmixing once you add the pumpkin puree and spices, as this can create air bubbles that affect the final texture.

What to Serve With Pumpkin Fudge?

This rich pumpkin fudge is perfect on its own as a sweet treat, but it pairs beautifully with a hot cup of coffee or spiced chai tea to balance out the sweetness. I love serving it alongside other fall desserts at parties – think apple crisp, pecan pie, or even simple vanilla ice cream for a nice contrast. You can also crumble pieces over plain Greek yogurt for a lighter dessert option, or pack individual squares in cute bags as homemade gifts during the holidays. For an extra special touch, try serving it with a glass of cold milk or even a warm mug of hot chocolate on chilly autumn evenings.

Storage Instructions

Keep Fresh: This pumpkin fudge keeps perfectly at room temperature in an airtight container for up to a week. I like to cut it into squares and layer them between parchment paper so they don’t stick together. Just make sure it’s completely set before storing!

Refrigerate: For longer storage, pop your fudge in the fridge where it’ll stay fresh for up to 3 weeks. The cold actually makes it extra firm and gives it a nice snap when you bite into it. Let it sit out for a few minutes before serving if you prefer a softer texture.

Freeze: You can freeze individual pieces wrapped in plastic wrap or stored in a freezer-safe container for up to 3 months. It thaws quickly at room temperature in about 10-15 minutes, making it perfect for when you want just a small treat without making a whole batch.

Preparation Time	10-15 minutes
Cooking Time	45-60 minutes
Total Time	55-75 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 1100-1250
Protein: 10-18 g
Fat: 90-105 g
Carbohydrates: 60-85 g

Ingredients

9 oz keto-friendly white or milk chocolate chips
3 tbsp unsweetened pumpkin puree
1 tsp pumpkin pie spice blend
1/4 tsp vanilla extract (optional)
1/8 tsp salt (optional)

Step 1: Prepare the Loaf Pan

Line a 9 x 5 inch loaf pan with parchment paper, ensuring the paper hangs over the sides for easy removal later.

This will make it much simpler to take the fudge out once it’s set.

Step 2: Melt the Chocolate Chips

9 oz keto-friendly white or milk chocolate chips

Place the keto-friendly white or milk chocolate chips in a medium microwave-safe bowl.

Microwave on high in 20 second intervals, stirring after each interval, until the chocolate is fully melted and smooth.

Be careful not to overheat to prevent the chocolate from seizing.

Step 3: Mix in Pumpkin and Spices

3 tbsp unsweetened pumpkin puree
1 tsp pumpkin pie spice blend
1/4 tsp vanilla extract (optional)
1/8 tsp salt (optional)

Quickly stir in the unsweetened pumpkin puree, pumpkin pie spice blend, and the optional vanilla extract and salt into the melted chocolate until everything is fully combined.

If the mixture firms up before you’re done, microwave it for about 10 seconds to soften it.

I like to add a dash of salt to balance the sweetness, but you can skip it if you prefer.

Step 4: Pour and Chill the Fudge

chocolate and pumpkin mixture from Step 3

Pour the chocolate-pumpkin mixture into the prepared loaf pan and spread it evenly to the edges.

Place the pan in the refrigerator for 45 minutes to 1 hour, or until the fudge is firm.

For best texture, avoid freezing as it can affect the consistency.

Step 5: Cut and Store the Fudge

Once the fudge is firm, remove it from the pan by lifting the parchment paper.

Cut into squares and store leftovers in an airtight container in the refrigerator for up to one week.

Personally, I find letting it sit at room temperature for a few minutes before serving gives the best texture.