Peanut Butter Pumpkin Fudge
Combine all of our favorite Fall flavors into one easy dessert.
Peanut Butter Pumpkin Fudge
Seasonal Event:
1 9x5 loaf pan
  • Spiced White Chocolate Layer
  • 12 ounces White Chocolate (~2 cups chips)
  • 7 ounces Condensed Milk (½ can)
  • 2 tablespoons Butter
  • 1 teaspoon Vanilla
  • ¼ teaspoon Cinnamon
  • ¼ teaspoon Ginger
  • ⅛ teaspoon Allspice
  • Pinch Cloves

Pumpkin Layer:

  • 1 cup White Chocolate Chips (~6 ounces)
  • 1 cup Mini Marshmallows
  • ½ cup Pumpkin Puree


  • 4-5 tablespoons Peanut Butter


  1. Spiced White Chocolate Layer
  2. Line a loaf pan with parchment paper. Set aside.
  3. Add white chocolate, condensed milk, butter, vanilla and spices to the top of a double boiler set over a few inches of simmering water.
  4. Stir until all ingredients are completely melted and smooth. The mixture should be pourable, it will take a few minutes to loosen up once the ingredients have all melted.
  5. Keep mixture warm over low heat while you prepare the pumpkin mixture.

Pumpkin Layer

  1. Add white chocolate, marshmallows and pumpkin to the top of a double boiler set over a few inches of simmering water.
  2. Stir until all ingredients are completely melted. Marshmallows will be the last to melt and can be helped along in the process by gently pressing them against the bowl of your boiler while you stir.


  1. When both mixtures are warm and pourable, it’s time to assemble.
  2. Pour the spiced white chocolate mixture into the lined loaf pan.
  3. Pour the pumpkin mixture on top of the spiced white chocolate mixture.
  4. Spoon 4-5 tablespoons of peanut butter in lines across the loaf pan, evenly spaced.
  5. Using a knife, gently swirl the peanut butter into the pumpkin layer by dragging the blade back and forth through the lines of peanut butter.
  6. Put the fudge in the fridge to set for at least 3 hours.
  7. Remove fudge from the fridge when set and slice into squares for serving.