Pumpkin Fudge Candy Squares Recipe

Enjoy sweet bites of soft & creamy pumpkin fudge that is lightly spiced with cinnamon, nutmeg & ginger. Place the fudge in small plastic bags and wrap with orange ribbon. If desired, gently press a pecan half or candy corn on each square of fudge.

Pumpkin Fudge Candy Squares Recipe

How To Make Pumpkin Fudge Candy Squares

Turn this autumn staple into something sweet and yummy and definitely Halloween-ready!

Prep: 15 mins
Cook: 20 mins
Total: 35 mins


  • 3 cups granulated sugar
  • ¾ cup butter
  • 5 ⅓ oz. evaporated milk
  • ½ cup pumpkin, solid pack
  • 1 tsp. pumpkin pie spice
  • 12 oz. butterscotch morsels
  • 7 oz. marshmallow cream
  • 1 cup pecans, chopped , toasted
  • 1 tsp. vanilla extract


  1. Butter a 13 x 9-inch pan. In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice.
  2. Cook over medium-high heat.
  3. Bring to a boil, stirring constantly until mixture reaches 234 degrees, about 15 - 20 minutes.
  4. The mixture MUST reach 234 degrees! It is the Soft Ball stage of candy, and needs to reach that heat for the candy to set up.
  5. Remove from heat; quickly stir in butterscotch morsels, marshmallow cream, nuts and vanilla.
  6. Mix until well blended.
  7. Quickly pour into greased pan and spread evenly.
  8. Cool and cut into little squares.
  9. Seal the candy in an airtight container and keep it at room temperature for up to two weeks.
  10. A candy thermometer is a must with this recipe!
  11. It is a cheap baking tool that you can find in most grocery stores (trust me, you'll end up using the thermometer for more than candy recipes).
  12. This recipe is great to make with a friend, but can definitely be made solo.


  • Sugar: 46g
  • :
  • Calcium: 35mg
  • Calories: 323kcal
  • Carbohydrates: 50g
  • Cholesterol: 3mg
  • Fat: 14g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 71mg
  • Protein: 1g
  • Saturated Fat: 3g
  • Sodium: 111mg
  • Vitamin A: 715IU
  • Vitamin C: 1mg
Nutrition Disclaimer
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