Easy Chocolate Pumpkin Fudge with Pecan Crunch

Chocolate Pumpkin Fudge is the ultimate fall treat that comes together in about 20 minutes. Layers of creamy pumpkin spice and rich chocolate are topped with crunchy pecans for a decadent dessert perfect for sharing at parties or gifting to friends.

I love a good chocolate dessert, and when fall rolls around, mixing pumpkin and chocolate is a no-brainer for satisfying my sweet tooth and capturing all the best fall flavors. This simple fudge recipe makes plenty to share and stores beautifully, making it one of my favorite pumpkin desserts.

When fall baking season hits, one of the most common questions I get is which pumpkin to use. Canned pumpkin purée is perfectly fine, but skip the pumpkin pie filling. It already has sugar and spices that can alter the flavor and texture. For the richest taste, I love making it from scratch. My Homemade Pumpkin Purée recipe adds a fresh, carmelized flavor that makes every pumpkin dessert taste even better.

Why You’ll Love This Pumpkin Fudge

• Quick and easy: No candy thermometer stress — just simple steps and everyday ingredients.
• Rich fall flavor: A blend of pumpkin, chocolate, and warm spice gives every bite a seasonal twist.
• Crowd favorite: Perfect for bake sales, holiday trays, or edible gifts.
• Make-ahead friendly: Prepares in advance and stays fresh for days.
• Customizable: Leave off the pecans or swap for walnuts, toffee bits, or candy pieces.

Ingredients You’ll Need

Pumpkin layer:

• Sugar & brown sugar: Create a soft, melt-in-your-mouth texture.
• Evaporated milk & butter: Add creaminess and help the fudge set.
• Pumpkin purée: Provides rich flavor and natural color — use 100% pure pumpkin, not pie filling. Use my homemade pumpkin puree is easy and best flabor.
• Pumpkin pie spice: Enhances the pumpkin flavor with cozy cinnamon and nutmeg notes.
• White chocolate chips: Give the fudge its creamy body and sweetness.
• Marshmallow crème: Keeps a creamy texture and prevents crystals.

Chocolate layer:

• Sugar, butter, & evaporated milk: Classic fudge base for silky texture.
• Marshmallow crème & vanilla extract: Add flavor depth and smoothness.
• Bittersweet & milk chocolate chips: Combine for balanced flavor — creamy but not overly sweet.

Pecan topping:

• Chopped pecans: Add crunch and contrast — toast them first for extra flavor.

How to Make Chocolate Pumpkin Fudge with Pecan Crunch

1. Prepare the pan: Line a 13×9-inch pan with aluminum foil, parchment, or wax paper and lightly coat with nonstick spray.
2. Make the pumpkin layer: In a large saucepan over medium heat, combine both sugars, evaporated milk, butter, pumpkin purée, and pumpkin pie spice. Stir constantly until it comes to a boil. Continue stirring for 10–12 minutes or until the mixture reaches 240°F.
3. Add mix-ins: Remove from heat and quickly stir in white chocolate chips and marshmallow crème until smooth. Spread evenly into the prepared pan.
4. Make the chocolate layer: In a clean saucepan, combine sugar, butter, evaporated milk, and marshmallow crème. Bring to a boil over medium heat, stirring constantly. Continue boiling and stirring for 5 minutes. Remove from heat and stir in vanilla and both types of chocolate chips until melted and smooth.
5. Add topping: Pour the chocolate mixture over the pumpkin layer. Sprinkle with chopped pecans and press lightly with the back of a spoon to help them stick.
6. Set and chill: Refrigerate for at least 6 hours or overnight before cutting into 1-inch squares.

Expert Tips & Substitutions

• Nut-free option: Skip the pecans or replace with crushed pretzels for crunch.
• Storage tip: Use parchment between layers to prevent sticking.
• Lighter variation: Swap half the butter for coconut oil for a slightly lighter texture.
• Flavor swap: Add a teaspoon of instant espresso powder to the chocolate layer for mocha flavor.

Storing & Making Ahead

• Refrigerator: Store in an airtight container for up to 1 week.
• Freezer: Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge before serving.
• Make-ahead: Perfect for prepping holiday desserts in advance. It sets beautifully and slices cleanly once chilled.
• Scaling: Double the batch for gifting or large gatherings.

FAQs

Can I make pumpkin fudge without marshmallow crème?
Marshmallow crème helps create a smooth texture and prevents sugar crystals. You can use 1 cup of melted mini marshmallows per 7 ounces of crème if needed.

How do I know when the fudge is done cooking?
The mixture should reach 240°F or form a soft ball when dropped into cold water. Don’t worry if it looks slightly thick. It will smooth out once the chocolate and marshmallow are stirred in.

Can I use dark chocolate chips instead of milk and bittersweet?
Yes! Dark chocolate gives a bolder flavor and balances the sweetness of the pumpkin layer.

What’s the best way to cut fudge cleanly?
Use a sharp knife warmed under hot water, then wipe between slices.

Can I make this pumpkin fudge ahead of time for gifting?
Absolutely. It keeps well for several days at room temperature or longer in the fridge, making it a perfect homemade holiday treat.

More Pumpkin Flavor Recipes

If you loved this, try these pumpkin-packed favorites!

• Mini Pumpkin Pies
• Baked Pumpkin Donuts
• Pumpkin Cheesecake Bars
• Best Pumpkin Pie From Scratch
• Soft Pumpkin Chocolate Chip Cookies
• Moist Pumpkin Bread with Maple Glaze

Enjoyed this Chocolate Pumpkin Fudge with Pecan Crunch? Leave a quick review and tell us how yours turned out!