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.
Ingredients
Scale
Base Ingredients
- 1 cup canned pumpkin puree
- 1 cup butterscotch chips
- 1 cup sweetened condensed milk
- 1/2 cup unsalted butter (1 stick)
- 1 teaspoon vanilla extract
Spices
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
Optional
- 1 cup chopped walnuts or pecans
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
Nutrition
- Serving Size: 1 piece (1/12 of recipe)
- Calories: 190
- Sugar: 20g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: butterscotch fudge,pumpkin fudge,fall dessert,holiday fudge,butterscotch pumpkin,autumn sweets,quick fudge recipe
