This Pumpkin Pie Fudge is a delicious sweet treat to celebrate the delicious flavors of the season!
Can you believe we’re already halfway through Fall Cookie Week? Today also marks the first official day of fall! (I know it’s still hard to let go of summer.) To fully welcome this marvelous season. I thought we’d make this Pumpkin Pie Fudge.
I can hear what you’re thinking: “Michael, fudge is not a cookie.” Well, in my family, we put fudge in the cookie category. Be it autumn or the coming holidays, when we make up a cookie tray we include fudge, brownies, and/or cookie bars. Different shapes, textures, and flavors are a must.
Now, before we get into this delicious fudge, I need to make sure everyone is up to speed on a few things. First, if you’re new to FCW, click here for all of the recipes. Julie Blanner and I have teamed up this year for FCW, and you can find all of her cookies here or at the bottom of each of my posts. Secondly, we are doing a fabulous giveaway. Head on over to this post to get the details and enter the drawing. Finally, Julie and I want you to join in on the fun. If you make any Fall Cookie Week recipe, be sure to share a picture on Instagram using the hashtag #FallCookieWeek. Okay, let’s make some fudge.
As you know, pumpkin-flavored foods are among my favorites, so making a pumpkin fudge was a no-brainer.
Pumpkin Pie Fudge:
However, I added a graham cracker crust so this is Pumpkin Pie Fudge. The crust is an extra step, but it’s quick, and I really love the crunch and texture it brings to this recipe.
Now, some of you may know that fudge making can be a bit tricky. It took me three tries to get this recipe right. Yeah, needless to say, I wasn’t very happy with myself. However, hopefully you can learn from my mistakes and only have to make it once.
How to Make Pumpkin Pie Fudge:
What did I do wrong? I didn’t cook the fudge long enough. In order for the fudge to set, it must reach a temperature of 232 degrees. Boiling constantly, this takes about 18 minutes. Trust me on this. Borrow or buy a candy thermometer if you decide to try this recipe, and you’ll be set. (So will your fudge.)
Don’t let my goofs stop you from making this because it really doesn’t get much better than pumpkin pie fudge with a graham cracker crust. It’s taking all of my willpower not to sit down with this entire pan and watch a marathon of Law & Order SVU.
Give me a huge cup of coffee, and it might just happen. Talk about a perfect autumn day, right?
Let me walk you through the recipe.
Makes about 50 pieces
Here's what you will need:
1 cup graham cracker crumbs
2 tablespoons brown sugar
1/4 teaspoon salt
4 tablespoons butter, melted
3 cups sugar
2/3 cup evaporated milk
3/4 cup unsalted butter, melted
1 cup pumpkin puree
2 tablespoons corn syrup
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
9 ounces white chocolate, chopped
7 ounces marshmallow fluff
1 teaspoon vanilla extract
Extra cinnamon for garnish, optional
Line a square 9x9-inch pan with parchment paper.
In a small bowl, combine the graham cracker crumbs, brown sugar, salt, and melted butter. Press firmly into the bottom of the prepared pan. Set aside.
In a large sauce pan over medium-heat, stir together the sugar and evaporated milk. Then add the butter, pumpkin, corn syrup, cinnamon, nutmeg, ginger, and cloves. Stir the mixture constantly until it comes to a boil. Continue cooking and stirring constantly until the mixture hits 232 degrees F on a candy thermometer. This will take about 18 minutes. (The temperature is very important. If you do not reach this temperature, your fudge will not set.)
Remove the pan from heat and stir in the chopped white chocolate and marshmallow fluff.
Pour the mixture onto the prepare crust. Sprinkle the top with cinnamon through a mesh strainer. Let the fudge stand for 2-3 hours or until completely set. Cut it into 1-inch squares.
Fall perfection, right? I thought my love for pumpkin was intense. It just got a whole lot stronger.
It may have taken me a bit to get this recipe right, but you can bet I’ll be making it again.
Hungry for another cookie recipe? You’re in luck! Today Julie Blanner is serving up her Sugar and Spice Shortbread Cookies. Boy, do they look delicious. You can read about them and find the recipe here.
Thanks for joining us all week. We’ll see you back here tomorrow morning with two more recipes.