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+ servings
a stack of 4 pieces of pumpkin oreo fudge

Pumpkin Oreo Fudge Recipe

This smooth and silky Pumpkin Oreo Fudge, with pure pumpkin and pumpkin pie spice, is sweet, smooth, and crunchy from the crushed golden oreos on top.
Course Dessert
Cuisine American
Keyword Fudge, No Bake Dessert, Oreo Fudge, Pumpkin Fudge, Pumpkin Oreo Fudge
Prep Time 10 minutes
Chill Time: 3 hours
Total Time 3 hours 10 minutes
Servings 16
Calories 319kcal


  • 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


  • Line an 8x8 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!


  • 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 8x8 pans when making a double batch or a much larger pan. 
  • While I’ve used an 8x8 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!


Calories: 319kcal | Carbohydrates: 39g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 13mg | Sodium: 84mg | Potassium: 184mg | Fiber: 1g | Sugar: 35g | Vitamin A: 834IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 1mg