Pumpkin Spice Latte Fudge

Pumpkin Spice Latte Fudge | browneyedbakerk.com #recipe

Based on my social media feeds, it appears as though pumpkin spice lattes have a serious cult following. I’ve never been a coffee drinker, so there are really only two types of coffee drinks that I get excited about – mocha frappuccinos and over-sweetened iced coffees. Outside of those, I don’t do much coffee drinking at all, unless I have a cup in front of me for the sole purpose of dunking biscotti.

So while I don’t get excited to drink pumpkin spice lattes, last fall I became obsessed with baking with those same flavors, thanks to the uber popular pumpkin spice latte cupcakes. I’ve made a basic pumpkin fudge before, but wanted to revisit that combination of pumpkin, coffee and spices, and I was thrilled with how these turned out!

Pumpkin Spice Latte Fudge | browneyedbakerk.com #recipe

This fudge is one of the easiest and most foolproof that I’ve made to date. Stir most of the ingredients together, let it boil, then remove it from the heat and stir in the marshmallows and white chocolate to melt. I haven’t found another recipe that beats it in terms of simplicity.

If you spend the last days of summer pining for a pumpkin spice latte, this fudge is going to be right up your alley. It would make a great addition to a Halloween party or a Thanksgiving dessert table!

Pumpkin Spice Latte Fudge | browneyedbakerk.com #recipe

One year ago: Honey-Peanut Butter Cookies
Two years ago: Butternut Squash & Bacon Mac n’ Cheese
Four years ago: The Baked Brownie
Seven years ago: Hearty Beef Stew

Pumpkin Spice Latte Fudge

Servings 64 pieces of fudge
Prep 5 minutes
Cook 12 minutes
Total 17 minutes
Course:Snack
Cuisine:American
Author: Michelle
All the amazing flavors of a pumpkin spice latte, in fudge form!

Ingredients:

  • cups
    granulated sugar
  • cups
    evaporated milk
  • ½
    cup
    canned pumpkin
    (pumpkin puree)
  • 2
    tablespoons
    unsalted butter
  • 1
    tablespoon
    espresso powder
  • 1
    teaspoon
    salt
  • 1
    teaspoon
    cinnamon
  • ½
    teaspoon
    ground ginger
  • ¼
    teaspoon
    ground allspice
  • ¼
    teaspoon
    ground nutmeg
  • 12
    ounces
    good-quality white chocolate
    (finely chopped)
  • 2
    cups
    miniature marshmallows
  • 1
    teaspoon
    vanilla extract

Directions:

  1. Line an 8-inch square baking dish with foil and spray with non-stick cooking spray.
  2. In a medium saucepan, stir together the sugar, evaporated milk, pumpkin, butter, espresso powder, salt, cinnamon, ginger, allspice and nutmeg. Place over medium heat and bring to a boil, then boil for 12 minutes, stirring often.
  3. Remove from the heat and stir in the white chocolate chips and marshmallows until melted, then stir in the vanilla.
  4. Pour into the prepared pan and place in the refrigerator until set, about 30 minutes. Cut into squares and store at room temperature or in the refrigerator in an airtight container for up to 2 weeks.

Recipe Notes:

Note: You can substitute 2 teaspoons of pumpkin pie spice for the cinnamon, ginger, allspice and nutmeg.
Nutritional values are based on one piece of fudge

Nutrition:

Calories: 59kcal
Fat: 2g
Saturated fat: 1g
Cholesterol: 2mg
Sodium: 45mg
Potassium: 29mg
Carbohydrates: 9g
Sugar: 9g
Vitamin A: 315%
Vitamin C: 0.2%
Calcium: 18%
Iron: 0.1%

Did you make this recipe?

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