Nothing says fall like the smell of pumpkin spice wafting through the kitchen, right? I wait all year for those first crisp days when I can pull out my crockpot and whip up this ridiculously easy pumpkin fudge. Last October, my neighbor popped over with a pan of her famous pumpkin bars, and I immediately knew I had to create a slow cooker version that would fill my whole house with that same cozy aroma. This crockpot pumpkin fudge recipe has become my go-to – it’s creamy, perfectly spiced, and foolproof enough that even my teenager can make it (though she usually just “helps” by eating half the batch). The best part? You get all that rich pumpkin flavor without turning on the oven!
Ingredients for Crockpot Pumpkin Fudge
Here’s what you’ll need to make this dreamy pumpkin fudge magic happen:
- 3 cups high-quality white chocolate chips (I swear by Ghirardelli)
- 1 can (14 oz) sweetened condensed milk – don’t skimp!
- 1 cup pure pumpkin puree (not pie filling – check that label!)
- 1 tsp pumpkin pie spice (or more if you’re feeling extra cozy)
- 1 tsp pure vanilla extract
- A pinch of salt (about 1/4 tsp) to balance the sweetness
That’s it – just six simple ingredients for fudge that tastes like autumn in every bite!
How to Make Crockpot Pumpkin Fudge
Okay, let’s get to the good part – making this dreamy pumpkin fudge! I swear, your crockpot does most of the work here. Just follow these simple steps, and you’ll have creamy, spiced perfection in no time. The hardest part? Waiting for it to set!
Preparing Your Crockpot
First things first – grab your trusty slow cooker. I use a 4-quart model because it’s the perfect size for this recipe. You’ll want to give the inside a quick spray with non-stick cooking spray or use a slow cooker liner (my secret weapon for easy cleanup). Either way, you’re preventing any sticky situations later. Set that baby to LOW heat – we’re taking it slow and steady for the creamiest results.
Cooking the Pumpkin Fudge Mixture
Now for the fun part! Dump all your ingredients right into the crockpot – yes, all at once, no fancy layering needed. I know it seems too easy, but trust me, it works. Give everything a good stir to combine, then pop the lid on. Here’s the important part: you’ll need to stir every 15 minutes. Set a timer! This keeps the chocolate from scorching and ensures everything melts evenly. After about 45 minutes, you’ll see the magic happen – the mixture turns smooth and glossy, like a pumpkin-scented pot of gold. The smell? Absolutely heavenly.
Setting and Cutting the Fudge
Once your mixture is perfectly smooth (usually takes about an hour total), pour it into an 8×8 baking dish lined with parchment paper. Pro tip: leave some overhang on the sides to make lifting the fudge out easier later. Smooth the top with a spatula, then – here’s the hardest part – walk away. I mean it! Pop that pan in the fridge for at least 4 hours, though overnight is even better. This cooling time is crucial for getting that perfect fudge texture. When it’s finally set, use the parchment to lift it out, then cut into squares with a sharp knife. If the knife gets sticky, run it under hot water between cuts. Now try not to eat the whole batch in one sitting – I dare you!
Why You’ll Love This Crockpot Pumpkin Fudge
Okay, let me count the ways this pumpkin fudge will steal your heart (and probably your waistline):
- Effortless cleanup – No pots boiling over, no chocolate burnt to your best saucepan. Just one crockpot to rinse!
- That velvety texture – We’re talking melt-in-your-mouth creamy with just the right amount of pumpkin spice kick.
- Holiday hero – It looks fancy piled on a plate, but takes zero skill. Your secret? Safe with me!
- The smell! Your whole house will smell like a pumpkin spice latte factory (in the best way possible).
- Gift goldmine – Tied with ribbon in little boxes? Instant favorite neighbor status.
Seriously, this recipe checks all the boxes – easy, delicious, and smells like autumn magic. What’s not to love?
Tips for Perfect Crockpot Pumpkin Fudge
After making this pumpkin fudge more times than I can count (and eating even more!), I’ve picked up some foolproof tricks:
Watch that heat! Chocolate can be temperamental – keep your crockpot on LOW only. If your mixture starts looking grainy, you’ve probably got it too hot. Quick fix? Turn it off, stir in a tablespoon of vegetable oil, and let it melt slowly.
Fresh spices make all the difference. That dusty old pumpkin pie spice from last Thanksgiving? Toss it! Fresh spices give brighter flavor. My secret? I add an extra pinch of cinnamon right at the end.
Patience is key when setting the fudge. I know it’s tempting, but don’t rush the fridge time. Cutting too soon makes messy, soft squares. For clean cuts, run your knife under hot water between slices.
Taste as you go! Want more spice? Add it during the last stir. Prefer less sweet? Swap some white chocolate for butterscotch chips. This recipe is wonderfully forgiving – make it your own!
Crockpot Pumpkin Fudge Variations
Once you’ve mastered the basic recipe (which, let’s be honest, is perfection), it’s time to play with flavors! Here are my favorite ways to mix things up:
Nut lovers: Stir in 1/2 cup chopped pecans or walnuts during the last 10 minutes of cooking – the toasty crunch is heavenly against the creamy fudge.
Chocolate swap: Replace half the white chocolate with butterscotch or semi-sweet chips for a deeper flavor profile.
Spice it up: Add a pinch of cayenne with the pumpkin spice for a sneaky little kick, or toss in some orange zest for bright citrus notes.
The beauty of this fudge? It’s like a blank canvas for your pumpkin spice dreams!
Storing and Serving Crockpot Pumpkin Fudge
This pumpkin fudge keeps beautifully in an airtight container in the fridge for up to a week – if it lasts that long! For longer storage, you can freeze layers between parchment paper for 2-3 months. Let it thaw in the fridge overnight before serving. My favorite way to share? Stack squares in little parchment-lined gift boxes tied with twine. Add a cinnamon stick for decoration – it makes the most adorable (and delicious!) holiday hostess gift. Just be prepared for recipe requests!
Crockpot Pumpkin Fudge FAQs
I get so many questions about this recipe – here are the ones that pop up most often (along with my tried-and-true answers):
Can I use dark chocolate instead of white chocolate?
Absolutely! Dark chocolate gives a richer, less sweet result that some folks prefer. Just know it’ll overpower the pumpkin flavor a bit. I’d recommend using 2 cups dark chocolate chips and keeping 1 cup white for balance.
Why is my fudge grainy?
This usually means the chocolate got too hot. Next time, keep your crockpot on low and stir more frequently. If it happens, try stirring in a tablespoon of coconut oil or vegetable oil – this often smooths things right out!
Can I double this recipe?
You bet! Just use a larger crockpot (6-quart works great) and add about 15 minutes to the cooking time. Keep stirring every 15 minutes – that part’s non-negotiable for perfect texture.
How do I know when it’s done cooking?
The mixture should be completely smooth with no visible chocolate chunks. When you stir, it should flow like thick cake batter. If you see any graininess, cook for another 5-10 minutes.
Can I make this without a crockpot?
While the slow cooker gives the best results, you can use a double boiler on the stove. Just keep the heat very low and stir constantly – it’ll take about 20-25 minutes this way.
Nutritional Information
Just so you know what you’re indulging in (not that it’ll stop you!), here’s the scoop on this pumpkin fudge’s nutrition per piece. These numbers are estimates – your actual results might vary slightly depending on your exact ingredients. But let’s be real, when something tastes this good, who’s counting?
- Calories: 150
- Fat: 7g (4g saturated)
- Carbs: 20g
- Sugar: 18g
- Protein: 2g
Remember, everything in moderation… except maybe pumpkin spice season. That we enjoy to the fullest!
Okay, spill – how did your crockpot pumpkin fudge turn out? I’m dying to hear! Leave a comment below with your twists, tips, or (honest) ratings. Did you add nuts? Swap spices? Let’s swap stories – this recipe’s always better when shared!
PrintCreamy 15-Minute Crockpot Pumpkin Fudge Recipe You’ll Crave
A creamy, spiced pumpkin fudge made easily in a crockpot.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Total Time: 5 hours 10 mins
- Yield: 24 pieces 1x
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Combine all ingredients in a crockpot.
- Cook on low for 1 hour, stirring every 15 minutes.
- Line a baking dish with parchment paper.
- Pour the mixture into the dish and smooth the top.
- Refrigerate for at least 4 hours before cutting into squares.
Notes
- Store in an airtight container in the fridge for up to 1 week.
- Use high-quality white chocolate for best results.
- Adjust pumpkin pie spice to taste.
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 18g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
