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This Pumpkin Oreo Fudge proudly displays the bright golden-orange color of smooth canned pumpkin, sweetened with white chocolate chips and silky condensed milk, texturized with crushed Golden Oreos, and given the warmth of baking spices we all love using during Fall!
A slice of this pumpkin fudge looks like a piece of gold and melts in your mouth upon your first bite!
When I made my first batch of this Pumpkin Oreo Fudge, it truly did feel as if I had stumbled across a rare find. I've tried my fair share of fudge but this recipe takes ordinary fudge to a whole new level!
While we're all going a little pumpkin-crazy, you have no excuse not to whip up a fresh batch of this smooth and creamy pumpkin Oreo fudge.
It'll just take 10 minutes of your time with minimal ingredients, no fancy candy-making skills, and a whole lot of 'yum'!
If you liked my Crustless Pumpkin Pie or Pumpkin Fluff, then I think you’ll love this Pumpkin Oreo Fudge. When I make this fudge, I know Fall is here.
Table of Contents
WHY YOU'LL LOVE THIS RECIPE
- Simplicity: It's a no-fuss fudge recipe that doesn't call for additional sugar and won't require the use of a candy thermometer. If you stick to my recipe instructions, it's pretty fool-proof!
- Quick to make: Let’s put the 3 hours of chilling time aside since all fudge recipes call for that. What you should focus on is the fact that you only need 10 active minutes of your time to make this Fall-inspired creamy pumpkin fudge!
- Versatile: Adapt your pumpkin Oreo fudge with additional ingredient add-ins or ingredient swaps to better suit your taste preferences.
- It's Stunning: Honestly, this pumpkin Oreo fudge doesn't just taste amazing, it's also beautiful to look at, bursting with bright pumpkin color that perfectly matches the crushed Golden Oreos! When people see this fudge, they're in awe!
WHY THIS RECIPE WORKS
- This Pumpkin Oreo Fudge has been tested numerous times in my kitchen, enabling me to guide you through the process effortlessly with the aid of simple recipe instructions and step-by-step recipe images.
- This recipe includes frequently asked questions and helpful recipe tips.
- Customization ideas have been provided as well as suggestions of how you can serve this pumpkin fudge.
The affiliate links below will allow you to see the product on Amazon.com. If you purchase one of the items, I will receive a very small commission on the product, which does not increase the price.
DO I NEED ANY SPECIAL KITCHEN TOOLS OR EQUIPMENT TO MAKE THIS FUDGE?
No, not really. In fact, this particular fudge recipe won't even require the use of a candy thermometer!
Having said that, I do recommend that you use the following tools/supplies and equipment to assist you to make the best pumpkin Oreo fudge:
A large glass measuring cup – This can be used in place of a bowl, is helpful for measuring your ingredients accurately, and is microwave-safe.
A silicone spatula – use this to get all the fudge scraped easily out of your bowl or glass measuring cup. Trust me, you don't want to leave any of this delicious fudge behind! I like this one because you can get a whole set for under $20 and it has tons of 5-star views.
Foil or parchment paper – used to line the pan so that you can remove the set slab of fudge with ease for slicing.
A sharp knife – this will help to slice the set fudge but you may also want to score your fudge before it completely sets so that it's easier to make clean slices.
A straight-sided cake pan – one with good depth. For this particular fudge, an 8×8 inch pan is perfect. While you could opt for rounded pans, I don't like the uneven pieces of fudge that you end up with. This is a great set with thousands of 5-star reviews.
How To Make Pumpkin Oreo Fudge
PUMPKIN OREO FUDGE INGREDIENTS
Below, I discuss the ingredients and possible substitutions if you don't have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- White chocolate chips – Use a high quality brand of white chocolate chips like Ghirardelli Classic White Chips. This will provide that ideal balance between sweetness and creaminess in the fudge.
- Condensed milk – Use sweetened condensed milk and make sure not to confuse this with evaporated milk. While both are made through the same process, they are strikingly different end products.
- Canned pumpkin – Also called pure pumpkin puree. Do not use pumpkin pie filling as a substitute.
- Pumpkin spice – Purchased pumpkin spice is great but you can also make your own pumpkin spice from scratch, especially if you anticipate needing more throughout the holiday season.
- Vanilla – Pure vanilla extract is what you need to use.
- Golden Oreos – You will only need 1 sleeve of Oreo cookies but I recommend getting extra just in case you want to make more or as a backup should you need. I crush the Oreos for added crunch but the cookies can be omitted for a smooth fudge instead.
Easy Instructions With Photos
For more detailed instructions, scroll down to the recipe card at bottom of the page, just above the comments.
- Gather all the ingredients. In a large microwave safe bowl, combine white chocolate chips with sweetened condensed milk. Microwave for 30 second intervals, stirring after each time and repeating the batter until smooth and melted. Stir in the pumpkin, pumpkin spice and vanilla until smooth.
- Crush half the oreos and stir them into the fudge.
- Pour the fudge batter into a foil covered pan. Crush the remaining oreos and sprinkle over the top. Refrigerate for at least 3 hours, or until fudge is set.
- Cut into squares and serve!
PRO RECIPE TIPS
- Easily double the ingredients for a larger quantity of fudge. This is a great idea if you plan on hosting a party or want to gift this seasonal fudge to friends, family, or work colleagues. You will obviously then need two 8×8 pans when making a double batch or a much larger pan.
- While I've used an 8×8 pan, you could use a smaller pan or dish with a decent depth. Since your fudge pieces will be thicker, you'll most likely need to chill the fudge in the refrigerator for longer than 3 hours to ensure that your thicker fudge pieces are properly set.
- If you have other food or flavoring ingredients in the refrigerator that give off strong odors (such as garlic), I strongly suggest that you wrap your pan of setting fudge tightly with plastic wrap to prevent the fudge from taking on any of those odors. If you don't, the results may be rather unpleasant! The same applies to any leftover pumpkin Oreo fudge stored in the refrigerator.
- In case your fudge splatters in the microwave while heating, consider placing a paper kitchen towel over the top of the bowl. It's a helpful trick that will save you from any unwanted mess and additional cleanup.
- If you've opted to make your own pumpkin spice for this fudge and other pumpkin-inspired recipes, simply mix the following together: 3 tablespoons of ground cinnamon, 2 teaspoons of ground ginger, 2 teaspoons of ground nutmeg, 1 ½ teaspoons of ground allspice, and 1 ½ teaspoons of ground cloves. You'll definitely have leftover pumpkin spice that can be stored for other tasty Fall treats.
- Serve your pumpkin Oreo fudge chilled or at room temperature – either way, you get to enjoy mouth-watering fudge!
RECIPE VARIATIONS
- If you want a smoother pumpkin fudge then simply omit the Oreos. I absolutely love the added crunch from the crushed Oreos though!
- Consider incorporating additional ingredients to your pumpkin Oreo fudge. This could be chopped nuts, finely cut dried fruit such as dried cranberries, or toffee bits.
- A small amount of flaked sea salt added on top of this pumpkin fudge is amazing – if you haven't tried this on fudge, you really should! Don't be heavy-handed though.
- You could use milk or dark chocolate chips or even butterscotch chips instead of white chocolate chips.
- If you're a lover of the Original Oreos then feel free to use those instead of the Golden Oreos. Sure, your fudge will come out looking a little different to mine but who really cares as long as you love the taste!
- Get fancy with your presentation and drizzle some melted white chocolate over the set pumpkin Oreo fudge. You could even add a small amount of cinnamon to the melted chocolate drizzle too.
WHAT TO SERVE WITH PUMPKIN OREO FUDGE
This pumpkin Oreo fudge can be enjoyed alone or paired with a glass of complimentary wine for a sophisticated dessert offering.
Something like Chardonnay would be a good fit when it comes to pumpkin fudge. If alcohol is not your drink of choice, consider cozying up with your fudge and a tall mug of pumpkin spice latte!
Another great idea is to add this pumpkin Oreo fudge to a Fall-inspired dessert charcuterie board, alongside Pumpkin Magic Bars, Pumpkin Cheesecake Bars, Pumpkin Eggnog Thumbprint Cookies, or Apple Pie Macarons. I think you get the idea!
FREQUENTLY ASKED QUESTIONS (FAQS)
HOW SHOULD I STORE PUMPKIN OREO FUDGE?
Full disclaimer – I seriously doubt that you are even going to have any leftover pumpkin Oreo fudge! BUT…in the event that you do, you can store your fudge:
- In the refrigerator for 2-3 weeks in an airtight container; or
- In the freezer for up to 3 months in an airtight container or Ziploc bag. I also recommend that you wrap the individual fudge pieces with wax paper before storing in an airtight container or Ziploc bag when freezing.
If you want to stack pieces of unwrapped fudge in storage, please do so with a sheet of parchment paper between each layer so that your fudge pieces don't stick together.
You can enjoy your leftover fudge chilled or at room temperature (but don't allow the fudge to sit out at room temperature for too long otherwise it can soften quite a bit).
WHY CAN'T I USE PUMPKIN PIE FILLING INSTEAD OF CANNED PUMPKIN?
Sorry to break it to you but pumpkin pie filling and canned pumpkin are two different things so the one cannot substitute the other!
Pumpkin pie filling already contains sugar and spices whereas canned pumpkin is just that – pumpkin that's been cooked and pureed without additional ingredients added to it. In addition to this, pumpkin pie filling has a thinner consistency than canned pumpkin.
If you use pumpkin pie filling in place of canned pumpkin for this fudge, I'm afraid that you'll alter the taste quite a bit and may risk the fudge not reaching the consistency that it should.
More Recipes
- Pumpkin Tres Leches Cake
- Pumpkin Flan
- Pumpkin Sheet Pan Pancakes
- Pumpkin Magic Bars
- Pumpkin Pie Tacos
- Oreo Fluff
- No Bake Oreo Cheesecake
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Recipe
Ingredients
- 4 cups white chocolate chips
- 1/2 cup sweetened condensed milk (not evaporated milk)
- 1/3 cup canned pumpkin (not pumpkin pie filling)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon pure vanilla
- 12 golden oreo cookies
Instructions
- Line an 8×8 cake pan or pie pan with foil or parchment paper and spray with nonstick cooking spray.
- In a large microwave-safe bowl, combine white chocolate chips, and sweetened condensed milk.
- Microwave for 30-second intervals, stirring after each time and repeating until the mixture is smooth and melted.
- Stir in the pumpkin, pumpkin pie spice, and vanilla extract and continue stirring until smooth.
- Crush half the oreos and stir them into the fudge batter.
- Pour the batter into the pan.
- Crush the remaining oreos and sprinkle them over the top.
- Refrigerate the fudge for at least 3 hours, or until it is set.
- Cut into squares and serve!
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