Save A luxurious creamy fudge combining comforting spiced pumpkin with tangy cheesecake and rich caramel makes the perfect treat for autumn or any sweet craving.
One chilly fall evening I brought a batch of this fudge to a family dinner and everyone raved about the rich flavor. Even the non pumpkin fans came back for seconds!
Ingredients
- Fudge Base: 2 cups white chocolate chips 1 cup granulated sugar 1/2 cup unsalted butter 1/2 cup canned pumpkin puree 1/3 cup heavy cream 1 tsp vanilla extract 1 tsp pumpkin pie spice 1/4 tsp salt
- Cheesecake Layer: 8 oz cream cheese (softened) 1/2 cup powdered sugar 1 tsp vanilla extract
- Caramel Swirl: 1/3 cup caramel sauce (store bought or homemade)
Instructions
- Prepare the Pan:
- Line an 8x8 inch (20x20 cm) baking pan with parchment paper leaving overhang for easy removal.
- Make Pumpkin Fudge:
- In a medium saucepan over medium heat combine white chocolate chips granulated sugar unsalted butter pumpkin puree heavy cream vanilla extract pumpkin pie spice and salt. Stir constantly until smooth and melted about 5 to 7 minutes.
- Cool:
- Remove from heat and let cool slightly for 5 minutes.
- Prepare Cheesecake Mixture:
- In a mixing bowl beat cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Layer and Swirl:
- Pour half of pumpkin fudge mixture into the prepared pan spreading evenly. Dollop half of the cream cheese mixture over fudge base and gently swirl with a knife. Drizzle half of the caramel sauce over swirled mixture.
- Repeat Layers:
- Repeat with remaining pumpkin fudge cream cheese and caramel swirl gently for marbled effect.
- Set and Serve:
- Refrigerate for at least 2 hours or until fully set. Lift fudge from pan using parchment overhang and cut into 36 squares. Store in refrigerator.
Save My kids love helping swirl the layers and it always turns into a fun messy kitchen moment that signals autumn in our house.
Required Tools
8x8 inch (20x20 cm) baking pan parchment paper medium saucepan mixing bowls electric mixer or whisk rubber spatula knife (for swirling and cutting)
Nutritional Information (per serving)
Calories: 140 Total Fat: 7 g Carbohydrates: 18 g Protein: 1 g
Allergen Information
Contains dairy possible soy and may contain nuts if using store bought caramel or as a topping. Always check ingredient labels for hidden allergens.
Save Cut the fudge into neat squares for gifting or a sweet finish to any autumn gathering.
Recipe Guide
- → How can I enhance spice flavor?
Add a pinch of ground ginger or nutmeg for a warmer, spiced taste in the fudge layers.
- → Can I use homemade caramel sauce?
Yes, homemade caramel will add extra richness and depth to the finished treat compared to store-bought.
- → What pan size works best?
An 8x8-inch (20x20 cm) baking pan is ideal for uniform thickness and easy layering.
- → How long do leftovers keep?
Store in an airtight container in the refrigerator for up to one week to maintain freshness.
- → Are nuts necessary for this dessert?
Nuts are optional; sprinkle toasted pecans or walnuts between layers for crunch and flavor if desired.
- → Is it safe for vegetarians?
This treat uses no gelatin or animal-based ingredients, making it suitable for vegetarians.
- → How many pieces does one batch yield?
The full batch makes 36 squares, perfect for sharing or gifting.