This white chocolate pumpkin fudge only takes a few minutes to make and is made in the microwave. The best and easiest pumpkin fudge ever!
It’s Friday night!
Having friends over tonight? Make this fudge.
Going out? Make this white chocolate pumpkin fudge and take it with you.
Staying at home by yourself? Make this fudge. But only 1/4 of the batch or you’ll have an aching tummy.
You melt white chocolate and coconut oil in the microwave and then add pumpkin and spices. It takes like 5 minutes. This is the easiest fudge ever. The hardest part about it was chopping the white chocolate.
Have I mentioned we also don’t have chocolate chips over here? Yeah. I don’t even want to think about how many hours I’ve spent chopping chocolate since I moved over here. But on a positive note, German chocolate, even the cheapest stuff at Aldi, kicks butt. Unfortunately, in general, the white chocolate in the US isn’t nearly as good. If you want to make this recipe (and I hope you do!) please use a high quality white chocolate like Ghirardelli and not the cheap stuff!
Anyway, this fudge? It’s like pumpkin pie but without that pesky crust. And way creamier, quicker and delicious. And it happens to be vegan, if you can find vegan white chocolate.
I know a lot of people don’t like white chocolate but I don’t think that they’d mind it in this fudge. They might not even know it’s in there unless you tell them. But maybe my opinion isn’t valid because I am obsessed with white chocolate pumpkin desserts…
The one downside is that it needs to stay refrigerated. It’s really soft at room temperature and besides, the pumpkin isn’t cooked. I’m keeping mine in the freezer.
The pictures don’t do this fudge justice at all. Every time I took a bite of the fudge to give you a texture picture, the other half of the bite just immediately fell into my mouth. So you’re going to just have to believe me when I say this pumpkin fudge is creamy.
This white chocolate pumpkin fudge is also quite sweet, like fudge normally is, but it’s not too sweet.
I used refined coconut oil, which has no coconut taste. If you don’t mind coconut taste in your fudge, then go ahead and use the unrefined stuff. I can’t imagine it being as tasty, though. And I really recommend using canned pumpkin. I’d be worried about the fudge not setting if you use the homemade stuff as it’s usually more watery and it’s difficult to get it the same exact consistency as the canned stuff.
In one of the batches, I tried doing it on the stove. Perhaps I wasn’t paying attention and ruined the chocolate, but all the batches in the microwave worked. So use the microwave, okay? :)
No-Bake White Chocolate Pumpkin Fudge
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 32 pieces
- 12 ounces (340 grams) white chocolate chips
- 5¾ tablespoons (80 grams) coconut oil
- ⅓ cup (80 grams) canned pumpkin puree
- 1 teaspoon cinnamon1
- ¾ teaspoon ginger
- ½ teaspoon allspice
- ¼ teaspoon nutmeg
- the seeds of one vanilla bean, optional
- Cut the coconut oil into about 8 pieces. In a microwave safe bowl, microwave the white chocolate chips and coconut oil on half power in 30 second increments, stirring after every 30 seconds.
- Once completely melted, take out of the microwave and add the pumpkin puree, spices and the seeds of the vanilla bean, if using. At first the oil might separate and it might look curdled. Just keep stirring and stirring. It'll come together after about a minute.
- Pour into a parchment or wax paper lined loaf pan. Place in the freezer or refrigerator to firm up. It took about 45 minutes in the freezer.
- Store in the fridge or freezer.