Description

This Pumpkin Fudge with White Chocolate (plant-based) and Marshmallows is a rich, creamy, and festive treat combining the warm flavors of pumpkin with luscious white chocolate, fluffy marshmallows, and a soft, fudgy texture. Perfect for cozy evenings, sharing, or gifting during fall gatherings, this easy-to-make dessert balances sweetness and seasonal spice beautifully.

Ingredients

Scale

Main Ingredients

1 cup White Chocolate (plant-based) Chips
1/2 cup Pumpkin Puree
1 cup Marshmallows
1/4 cup Butter (plant-based), softened
1 1/2 cups Powdered Sugar
1 teaspoon Vanilla Extract (natural)
1/4 teaspoon Salt
1 teaspoon Natural Gelling Agent

Optional Variations

1/2 teaspoon Cinnamon (natural)
1/4 teaspoon Nutmeg (natural)
1/8 teaspoon Cloves (natural)
1/2 cup Chopped toasted Pecans or Walnuts
1/4 cup Melted Dark Chocolate (plant-based) for drizzling
Maple Extract (natural) to substitute vanilla extract

Garnishes

Crushed Smoked Turkey Bacon Bits (optional)
Cinnamon Powder (natural) for dusting
Toasted Pumpkin Seeds

Instructions

Prepare the Ingredients: Gather all ingredients and measure them precisely. Soften the plant-based butter by leaving it at room temperature. Have the powdered sugar and white chocolate chips ready for easy use.
Melt White Chocolate and Butter: Using a double boiler or a heat-resistant bowl over simmering water, gently melt the white chocolate chips together with the softened butter. Stir frequently until the mixture is smooth and creamy, ensuring it does not burn.
Add Pumpkin Puree and Flavorings: Remove the mixture from heat and stir in the pumpkin puree, vanilla extract (natural), salt, and natural gelling agent. Mix thoroughly until smooth, glossy, and evenly combined with a vibrant orange color.
Add Powdered Sugar and Marshmallows: Gradually sift in the powdered sugar, folding it into the mixture until it thickens slightly but remains smooth. Gently fold in the marshmallows so they are evenly distributed throughout the fudge.
Pour Mixture into Pan and Chill: Line a square baking pan with parchment paper. Pour the fudge mixture evenly into the pan and spread it with a spatula. Chill in the refrigerator for at least 3 hours or until the fudge is fully set and firm enough to slice.
Slice and Serve: Remove the fudge from the pan by lifting the parchment paper. Cut carefully into bite-sized squares. Serve immediately or store as desired.
Optional Garnish: Before chilling or after slicing, sprinkle with crushed smoked turkey bacon bits, dust lightly with cinnamon powder, or add toasted pumpkin seeds for extra flavor and texture.
Optional Chocolate Swirl: Drizzle melted dark chocolate (plant-based) over the top of the fudge before chilling for a beautiful contrast.

Notes

Use room temperature ingredients for smoother blending and to avoid clumping.
Melt the white chocolate and butter gently to prevent graininess or burning.
Fold marshmallows gently to maintain their fluffy texture within the fudge.
Allow sufficient chilling time (at least 3 hours) for clean, firm squares.
Choose high-quality pumpkin puree with no additives for the best flavor.
For vegan option, ensure marshmallows and butter are plant-based.
Substitute vanilla extract with maple extract (natural) for a woodsy sweetness.
Add chopped toasted nuts for extra crunch and earthiness as preferred.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 150
Sugar: 18g
Sodium: 50mg
Fat: 7g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg

Keywords: pumpkin fudge, white chocolate fudge, plant-based fudge, marshmallow fudge, fall dessert, vegan fudge, creamy fudge, easy fudge recipe