If you’re looking to capture the cozy spirit of fall in a treat that’s both rich and delightfully indulgent, you absolutely must try this Butterscotch Pumpkin Fudge. It’s a creamy, decadent fusion of velvety butterscotch sweetness and the warm, fragrant spices of pumpkin. Every bite melts in your mouth, delivering a perfect balance of buttery smoothness and just the right hint of autumn’s favorite flavors. This fudge is not only a feast for your taste buds but also a charming showstopper that’s incredibly easy to whip up. Once you try this Butterscotch Pumpkin Fudge, it’s sure to become your go-to for festive gatherings, cozy nights, or whenever you crave a bite of seasonal comfort.

Butterscotch Pumpkin Fudge Recipe - Recipe Image

Ingredients You’ll Need

To make this irresistible Butterscotch Pumpkin Fudge, you only need a handful of simple, pantry-friendly ingredients. Each one plays a crucial role: the butterscotch chips add that buttery caramel flavor, pumpkin puree brings a rich, velvety texture and quintessential fall sweetness, and the spices give it that perfect warm kick. Together, they create a fudge that tastes like the heart of autumn wrapped up in every square.

1 cup canned pumpkin puree: Adds moisture, natural sweetness, and the classic pumpkin flavor that defines this fudge.
1 cup butterscotch chips: Gives the fudge a luscious, creamy base with deep caramel notes.
1 cup sweetened condensed milk: Acts as the binding agent, enriching the fudge with smooth sweetness.
1/2 cup unsalted butter (1 stick): Brings richness and helps achieve that perfect melt-in-your-mouth texture.
1 teaspoon vanilla extract: Enhances the overall flavor profile with a subtle, comforting aroma.
1 teaspoon ground cinnamon: Provides warmth and a signature spice that pairs beautifully with pumpkin.
1/2 teaspoon ground nutmeg: Adds a hint of earthy sweetness to deepen the spice blend.
1/2 teaspoon ground ginger: Lends a gentle, zesty brightness to balance the richness.
1/4 teaspoon salt: Cuts through the sweetness and rounds out the flavors perfectly.
1 cup chopped walnuts or pecans (optional): Optional crunch that adds texture and a nutty contrast to the creamy fudge.

How to Make Butterscotch Pumpkin Fudge

Step 1: Prepare Your Pan

Start by lining an 8-inch square baking dish with parchment paper, leaving plenty of overhang on the sides. This little trick will make lifting out your fudge a breeze once it’s set, helping you avoid any sticky situations. Set the dish aside for now.

Step 2: Melt the Butter, Butterscotch, and Condensed Milk

In a medium saucepan over medium heat, melt together the butter, butterscotch chips, and sweetened condensed milk. Stir constantly to prevent scorching and to ensure a smooth, glossy mixture. This step is the foundation of your fudge’s creamy texture and luscious flavor.

Step 3: Incorporate Pumpkin and Spices

Once your base mixture is silky and completely melted, remove the saucepan from the heat. Stir in the pumpkin puree, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt. Mix thoroughly until you see a uniform, smooth batter. The spices will awaken the pumpkin’s natural sweetness, creating that unmistakable autumnal flavor.

Step 4: Add Nuts (Optional)

If you love a bit of crunch, this is the moment to fold in your chopped walnuts or pecans. Nuts add a wonderful texture contrast but are completely optional if you prefer your fudge smooth and creamy.

Step 5: Transfer and Set

Pour the rich fudge mixture into your prepared baking dish, smoothing out the top with a rubber spatula. Give the dish a gentle tap on the countertop to release any trapped air bubbles. Let it cool on the counter for about 30 minutes, then pop it in the fridge for at least 2 hours until firm and set.

Step 6: Slice and Enjoy

When your Butterscotch Pumpkin Fudge is completely set, use the parchment paper overhang to lift it out of the pan. Place on a cutting board and slice into 12 even squares. Now, the only thing left to do is enjoy each divine bite!

How to Serve Butterscotch Pumpkin Fudge

Garnishes

Enhance your Butterscotch Pumpkin Fudge by sprinkling a pinch of flaky sea salt on top for a sweet-salty contrast, or dust lightly with cocoa powder or cinnamon for extra sparkle. A drizzle of melted white chocolate or a few whole nuts on each square can also make your presentation shine and elevate the flavor.

Side Dishes

This fudge pairs beautifully with a hot cup of spiced chai tea or pumpkin latte, accentuating its cozy fall vibe. For parties, consider serving it alongside vanilla or cinnamon ice cream for a decadent dessert combo that will wow your guests.

Creative Ways to Present

Wrap individual fudge squares in festive cellophane tied with a rustic twine ribbon to create charming homemade gifts. Or arrange them on a wooden board alongside autumn leaves and mini pumpkins for a stunning seasonal dessert table that doubles as décor.

Make Ahead and Storage

Storing Leftovers

Keep your Butterscotch Pumpkin Fudge in an airtight container at room temperature for up to 5 days. If your kitchen is warm, the fridge is a safe bet to maintain its firm texture while preserving that luscious flavor.

Freezing

You can freeze this fudge for up to 3 months. Wrap individual pieces tightly in plastic wrap then place in a freezer-safe bag. When you’re ready to enjoy, thaw them overnight in the fridge to preserve the perfect creamy consistency.

Reheating

Since this fudge is best enjoyed cool and firm, reheating is generally not recommended. However, if your fudge gets too hard from the fridge, simply let it sit at room temperature for 10–15 minutes before serving to soften slightly.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Great question! You can use fresh pumpkin, but make sure to cook and puree it well until smooth. The texture and moisture content might shift slightly, so adjust cooking times if needed for the perfect fudge consistency.

Is there a way to make this fudge dairy-free?

While classic recipes use butter and sweetened condensed milk, you can experiment with dairy-free alternatives like coconut butter and condensed coconut milk. Keep in mind this will change the flavor and texture a bit but can still be delicious!

How do the spices affect the flavor?

The cinnamon, nutmeg, and ginger are what give this fudge its autumn magic. They balance the sweetness and add a cozy warmth that makes each bite feel like fall in dessert form.

Can I skip the nuts if I have allergies?

Absolutely! The nuts are optional and only add crunch, so feel free to omit them if you have allergies or prefer a smoother fudge.

What’s the best way to cut the fudge cleanly?

Use a sharp knife warmed under hot water and wiped dry between cuts. This helps you slice through smoothly without sticking or crumbling.

Final Thoughts

This Butterscotch Pumpkin Fudge is a warm, inviting treat that perfectly captures the flavors and feelings of the season. It’s creamy, spicy, and full of that homey sweetness we all crave when the weather cools down. Whether you’re making it for yourself or sharing with friends, this fudge is a guaranteed crowd-pleaser. I encourage you to give it a try and enjoy a little slice of autumn bliss in every bite!

Butterscotch Pumpkin Fudge Recipe

★★★★★

5.2 from 21 reviews

Author: Sophie
Total Time: 2 hours 40 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This rich and creamy Butterscotch Pumpkin Fudge combines smooth pumpkin puree with sweet butterscotch chips and warm autumn spices to create a decadent seasonal treat. Perfect for fall gatherings or holiday desserts, this fudge offers a comforting blend of buttery sweetness and cozy spice flavors, enhanced with optional crunchy nuts for added texture.

Instructions

Prepare the Dish: Line an 8-inch square baking dish with parchment paper, leaving some overhang on the sides for easy removal later. Set aside.
Melt Ingredients: In a medium saucepan over medium heat, combine the unsalted butter, butterscotch chips, and sweetened condensed milk. Stir continuously until the mixture is completely melted and smooth.
Add Pumpkin and Spices: Remove the saucepan from heat. Stir in the canned pumpkin puree, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt until the mixture is well combined and smooth.
Incorporate Nuts: If using, fold in the chopped walnuts or pecans now, ensuring they are evenly distributed throughout the fudge mixture.
Pour and Smooth: Transfer the fudge mixture to the prepared baking dish. Smooth the surface with a rubber spatula and gently tap the dish on the counter to remove any air bubbles.
Chill: Let the fudge cool at room temperature for about 30 minutes before placing it in the refrigerator. Chill for an additional 2 hours or until the fudge is fully set.
Serve: Using the parchment paper overhang, lift the fudge out of the baking dish. Cut into 12 even squares and serve.

Notes

For best results, use canned pumpkin puree, not pumpkin pie filling.
Store fudge in an airtight container in the refrigerator for up to 1 week.
To soften fudge before serving, leave at room temperature for 10 minutes.
Walnuts and pecans are optional; substitute with other nuts or omit entirely for a nut-free version.
Be sure to stir the melting mixture continuously to prevent burning.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No bake
Cuisine: American