Chocolate and pumpkin come together beautifully in this Pumpkin Oreo Fudge. It’s simple to make and doesn’t require a candy thermometer.


Hi friends — Mallory here from Chocolate With Grace. Following my last post, I’m sharing another pumpkin recipe for those who love fall flavors. This time pumpkin gets paired with white chocolate and Oreos to make a rich, creamy fudge.
I know pumpkin in desserts can sometimes feel overdone, but the combination of pumpkin, warm spices and chocolate is irresistible. If you love quick, no-fuss holiday treats, this fudge is for you.

A note on texture: I tested this recipe several times to get the ratios right. Pumpkin adds moisture, so the correct balance of white chocolate is key to achieving a soft, sliceable fudge rather than a loose or syrupy mixture.


Pumpkin Oreo Fudge
Ingredients
- 1 ½ cups (300 g) granulated sugar
- 6 Tbsp (85 g) butter
- ⅓ cup (80 ml) heavy cream
- 1 cup (104 g) marshmallow cream
- ⅔ cup (163 g) pure pumpkin
- 1 tsp pumpkin pie spice
- 3 cups (510 g) white chocolate chips
- 2 cups crushed Oreos, divided (approx. 14 Oreos)
Instructions
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Line an 8 x 8 inch baking pan with foil and have all ingredients measured and ready.
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In a medium saucepan over medium heat, combine the sugar, butter and heavy cream.
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Bring to a boil and cook, stirring constantly, for exactly two minutes. Remove from heat and immediately stir in the marshmallow cream until smooth.
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Stir in the pumpkin, pumpkin pie spice and white chocolate chips. Continue stirring until the white chocolate melts and the mixture is smooth; this may take a few minutes of stirring.
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Stir in 1 cup of the crushed Oreos, then pour the mixture into the prepared pan. Press the remaining cup of crushed Oreos onto the surface. Cover and chill overnight, then cut into 1-inch squares.
Notes
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Here are some other chocolate and pumpkin recipes you may love:
Pumpkin Cheesecake Swirled Brownies

Chocolate Sandwich Cookies with Pumpkin Spice Buttercream

Salted Caramel Pumpkin Cheesecake
