Easy Pumpkin Fudge {Microwave}

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Easy pumpkin fudge recipe with gingersnap crust, homemade with simple ingredients in microwave. This starts off with a white chocolate base and is flavored with with pumpkin pie spice and pumpkin puree! It’s no bake, rich and creamy.

*Thank you International Delight for sponsoring today’s post so that I can share this recipe with all of you. As always, all opinions are mine.*

Thanksgiving is almost here and that calls for the best fudge ever. I only make this during the Fall because making it any other time just seems plain weird. In general, I am obsessed with pumpkin, as you can tell from these Easy Pumpkin Truffles or these Easy Pumpkin Donuts or these delicious Pumpkin Bars with Cream Cheese Frosting

Stack of Easy Pumpkin Fudge With Gingersnap Crust.

Key ingredients for spiced pumpkin pie fudge 

  • Gingersnap cookies– Adds to the overall Fall flavor in this recipe.
  • Butter– Use unsalted to prevent the fudge from being salty.
  • Sugar- Be sure to use granulated sugar for best results.
  • White chocolate chips– These pair really nice with that pumpkin flavor.
  • Pumpkin puree– Smooth and thick substance used in a variety of recipes.
  • Sweetened condensed milk– This is not to be confused with Evaporated milk!
  • International Delight ® Pumpkin Pie Spice Coffee Creamer- Helps create a very creamy texture that melts in your mouth.
  • Walnuts– Be sure they are coursly chopped.
  • Orange gel coloring– Brings in such a fun and beautiful color.


Adjust Spice- Based on your preference, you can add or reduce the amount of pumpkin pie spice.

Change the crust- Gingersnap crust can be omitted entirely or replaced with no bake  Graham Cracker Pie Crust or Oreo Pie Crust.

Creamer substitute- If you don’t have creamer, you can simply replace it with heavy cream.

Walnut substitute- You can replace walnuts with chopped pecans or almonds or omit altogether if you are not fond of nuts.

Add peanut butter- Since pumpkin and peanut butter go so well together, mix in a 1 heaped tbsp of creamy peanut butter in the melted chocolate mixture.

Use butterscotch chips- Replace 1/2 cup white chocolate chips with 1/2 cup butterscotch chips for a hint of caramelized flavor.

Replace nuts- With some mini semisweet chocolate chips for a hint of cocoa flavor.

Slices of Microwave Fudge With White Chocolate and Pumpkin Puree on White Dish.

How to make easy pumpkin fudge recipe from scratch?

  1. Mix together- Cookie crumbs and butter.
  2. Dump– Mixture into a pan and pack it down.
  3. Heat- Chips, puree, condensed milk, creamer, spice, and coloring in the microwave.
  4. Pour– Mixture on top of the crust and spread evenly.
  5. Toss– Chopped walnuts on top.
  6. Refrigerate- Fudge overnight to set.
Collage Image With Step by Step Process Shots on How to Make Spiced Pumpkin Pie Fudge.

Tips and techniques

Use best quality– Of white chocolate for the best overall flavor.

Orange gel coloring is optional– But recommended because it gives a more vibrant color.

Elevate flavor further- By mixing in some Pumpkin Butter in the cookie crust mixture.

Condensed milk cannot be replaced with evaporated milk– Because evaporated milk is thinner and not sweetened and that will make the fudge very soft and quite runny. This is the biggest mistake that people make.

Make sure to line your baking dish with aluminum foil- Because this will make it easier to remove slices from the pan.  

Don’t toss extra puree– If you have leftover pumpkin puree, use it in these Pumpkin Brownies or Pumpkin Muffins.

Bottles of International delight pumpkin creamer.

Recipe FAQs

Can I use evaporated milk instead of sweetened condensed milk?

No. Evaporated is thinner and typically not sweetened and using that will make a runny mixture and the fudge will not set.

Can I use pie filling instead of pumpkin puree?

No. They are not the same thing. The pie filling has additional ingredients like sugar, milk e.t.c and that will alter the texture of this candy.

Why didn’t my fudge set and harden?

It’s still soft because there is too much liquid in your recipe. Use measuring cups and don’t eyeball anything. Another reason could be that it’s still warm and needs more time to cool. As it cools, it will become firmer. Refrigerate for a few hours.


Room temperature– Place in a container for up to 3 days.

Fridge– Store any leftovers in a sealed container in the fridge for up to 1 week. 

Freezer– Double wrap and store it in an air tight container for up to 1 month. You may store it as a whole block, thaw, and slice into squares.

Partially Eaten Fudge on Marble Background.

More pumpkin desserts

Stack of Easy Pumpkin Fudge With Gingersnap Crust
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Easy Pumpkin Fudge (Microwave)

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Quick and easy pumpkin fudge recipe with gingersnap crust, homemade with simple ingredients. Rich, creamy and loaded with white chocolate, pumpkin pie spice and pumpkin puree!
Yield: 24 pieces


Gingersnap cookie crust

  • 2 cups Gingersnap cookie crumbs, Finely ground
  • 6 tbsp Butter, Melted unsalted
  • 2 tbsp Granulated sugar


  • cups White chocolate chips
  • cup Pumpkin puree
  • 1 can Sweetened condensed milk, 14 oz. can
  • ¼ cup International Delight ® Pumpkin Pie Spice Coffee Creamer
  • 1 tbsp Pumpkin pie spice, Can be adjusted according to your preference
  • Orange gel coloring
  • 1/3 cup Walnuts, Chopped, For topping


  • In a large mixing bowl, mix together the gingersnap cookie crumbs and melted butter. You will end up with a wet and crumbly mixture.
  • Line an 8 inch rectangular pan with aluminum foil and spray it with oil. Dump the gingersnap cookie mixture into the pan and spread it and and pack it down firmly with the flat bottom of a drinking glass. Chill this in the freezer for 20 minutes while you make the fudge mixture.
  • In a large mixing bowl, add white chocolate chips, pumpkin puree, condensed milk, coffee creamer, pumpkin pie spice and orange gel coloring. 
  • Heat in the microwave at 30 second increments, making sure to mix often, until white chocolate is fully melted and mixture is smooth
  • Pour this pumpkin mixture on top of the gingersnap cookie crust and spread evenly with a spatula. 
  • Toss chopped walnuts on top of the fudge.
  • Place the pan in the fridge and refrigerate overnight (or at least 6 hours) to allow the fudge to set.
  • Then, cut square slices with a sharp knife. Enjoy!


  • Read all my tips above.
  • Creamer can be replaced with heavy cream.
  • Store any leftovers in a sealed container in the fridge for up to 1 week. 


Calories: 282kcal, Carbohydrates: 30g, Protein: 3g, Fat: 16g, Saturated Fat: 9g, Cholesterol: 20mg, Sodium: 77mg, Potassium: 177mg, Sugar: 30g, Vitamin A: 670IU, Vitamin C: 0.8mg, Calcium: 120mg, Iron: 0.3mg
Course: Dessert
Cuisine: American
Calories: 282
Author: Abeer Rizvi

4 comments on “Easy Pumpkin Fudge {Microwave}”

  1. I seriously love this time of the year, too! Pumpkin any other time of the year is just odd…but Fall just isn’t complete without pumpkin treats! This fudge sounds delicious, and what a clever way to boost the flavor with that International Delight creamer. Thanks for sharing!

  2. I love this recipe! I never get bored of cooking with pumpkin

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