2 Ingredient Pumpkin Fudge Recipe

If you’re craving an insanely simple but utterly delicious treat this season, this 2 Ingredient Pumpkin Fudge Recipe is going to be your new best friend in the kitchen. Seriously, I stumbled upon this gem when I wanted something quick, easy, and oh-so creamy without any complicated steps — and let me tell you, it did not disappoint. Stick around because I’ll share every tip to make sure your fudge turns out perfect, just like mine every single time!

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Ingredients You’ll Need

The magic of this 2 Ingredient Pumpkin Fudge Recipe is how such a simple list can deliver such rich flavor and creamy texture. Choose high-quality ingredients, especially the white baking chips, to get the best results — they melt perfectly smooth and blend beautifully with pumpkin.

• White baking chips: I recommend white chocolate chips labeled “baking” because they melt more evenly and smoothly than regular chips, making your fudge silky.
• Pumpkin puree or pumpkin butter: Make sure your pumpkin puree is at room temperature — cold pumpkin can seize the chocolate right away, making it hard to mix. I’ve tried pumpkin butter too; it’s a bit sweeter and creamier but needs a bit more softening time.

Variations

I love playing around with this 2 Ingredient Pumpkin Fudge Recipe depending on the occasion. It’s so easy to tweak that you can customize the flavor or texture with just a few tweaks — making it a total crowd-pleaser no matter your preferences.

• Add a pinch of cinnamon or pumpkin pie spice: My family goes crazy when I add a little warming spice — it brings that cozy fall vibe into each bite.
• Use pumpkin butter instead of puree: This creates an even creamier fudge, but I like to soften it a bit at room temperature before mixing to keep the texture smooth.
• Mix in chopped nuts or mini chocolate chips: For a little crunch or extra chocolate goodness, sprinkle some on top before freezing.
• Dairy-free version: Look for dairy-free white chocolate chips to make this recipe vegan-friendly without sacrificing taste.

How to Make 2 Ingredient Pumpkin Fudge Recipe

Step 1: Prep Your Pan

First things first, line an 8 x 4-inch loaf pan with parchment paper. Leaving an overhang on the sides makes it super easy to lift out the fudge once it’s frozen. Trust me, this little trick made a huge difference in how neat my cuts were.

Step 2: Melt the White Chocolate Chips

Place your white baking chips in a microwave-safe bowl. Heat them in short bursts of 15-30 seconds, stirring after each burst to avoid burning. Alternatively, if you prefer, you can melt them using a double boiler on your stove. You’ll want your chocolate completely smooth and fluid, with no lumps — that’s when you know you’re ready to move on.

Step 3: Stir in the Pumpkin

Once your white chocolate is silky, stir in the pumpkin puree (or butter) slowly until the mixture is totally uniform in color. Make sure your pumpkin isn’t cold because cold pumpkin can make the chocolate seize up. I discovered this the hard way and had to re-melt my chocolate several times — so let your pumpkin sit out a bit before starting!

Step 4: Transfer & Freeze

Pour the fudge mixture into your prepared loaf pan, spreading it out evenly with a spatula. Cover it with plastic wrap and pop it in the freezer. It usually takes a couple of hours until the surface feels firm to the touch, but you can leave it longer if you want to cut it into perfect squares.

Step 5: Cut and Enjoy

Once frozen solid, lift the fudge out by the parchment overhang and place it on a cutting board. Using a sharp, large knife, cut it into 1-inch squares. Even though the fudge feels firm, it’s still creamy and soft inside — such a lovely texture straight from the freezer! I usually serve mine immediately, but you can store leftovers in an airtight container back in the freezer.

How to Serve 2 Ingredient Pumpkin Fudge Recipe

Garnishes

I like to sprinkle a tiny pinch of flaky sea salt on top of each fudge square before freezing — it adds a lovely contrast to the sweetness that hits all the right notes. Sometimes I add a dusting of cinnamon sugar for an extra festive touch that my guests always appreciate.

Side Dishes

This fudge pairs beautifully with a cup of strong coffee or chai tea. Whenever I serve it at gatherings, I usually arrange it alongside crisp apple slices or candied pecans for a fun mix of textures and complementary autumn flavors.

Creative Ways to Present

I love lining a rustic wooden board with parchment paper and arranging these fudge squares alongside mini pumpkins, cinnamon sticks, and autumn leaves for a warm seasonal vibe. For gifts, I stack them in a cute glass jar with twine and a little tag — seriously charming and so simple!

Make Ahead and Storage

Storing Leftovers

Leftovers keep best in an airtight container in the freezer. I learned that storing fudge at room temperature makes it soft and sticky super quickly, which makes it tricky to serve or eat. Keeping it frozen means it stays firm and creamy — just let it rest a few minutes at room temp before enjoying.

Freezing

Because this recipe freezes so well, I often double the batch and keep extras in the freezer for a quick, sweet treat on demand. Just wrap the fudge tightly in parchment and then foil or plastic wrap before placing it into the container to avoid freezer burn.

Reheating

I usually eat this fudge straight from the freezer or let it sit out for 5-10 minutes to soften — no reheating needed. But if you want to warm it slightly, just pop a piece in your hands or microwave it carefully for about 5 seconds to soften without melting.

FAQs

Final Thoughts

I absolutely love how this 2 Ingredient Pumpkin Fudge Recipe turns out every single time — it’s quick, reliable, and packed with that perfect pumpkin-white chocolate flavor combo that’s just irresistible. When I first made it, I couldn’t believe how easy and delicious it was, and now it’s become my secret weapon when friends drop by unexpectedly. I really hope you’ll enjoy making and sharing this fudge as much as I do — it’s the kind of simple treat that feels like a warm hug in every bite!

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