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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.
Prep Time
10 mins
Additional Time
3 hrs
Total Time
3 hrs 10 mins
Servings: 16
Calories: 319 kcal
Course:
Dessert
Cuisine:
American
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 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!
Cup of Yum
Notes
- 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!
Nutrition Information
Calories
319kcal
(16%)
Carbohydrates
39g
(13%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
13mg
(4%)
Sodium
84mg
(4%)
Potassium
184mg
(5%)
Fiber
1g
(4%)
Sugar
35g
(70%)
Vitamin A
834IU
(17%)
Vitamin C
1mg
(1%)
Calcium
121mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 319
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 13mg | 4% |
| Sodium | 84mg | 4% |
| Potassium | 184mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 834IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 121mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.