Go Back
Print Pin
No ratings yet

Pumpkin Butterscotch Fudge

You're going to love the delicious flavor of this Pumpkin Butterscotch Fudge! Creamy and incredibly delicious! Perfect for the fall and holiday season!
Course Dessert
Cuisine American
Keyword fudge, pumpkin butterscotch fudge
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 64 pieces
Calories 97kcal
Author Trish - Mom On Timeout


  • 2 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter
  • 1 cup half-and-half
  • 1/2 cup canned pumpkin
  • 3/4 tsp pumpkin pie spice
  • dash of ground cloves
  • 12 oz butterscotch chips
  • 7 oz marshmallow creme
  • 1 tsp vanilla extract
  • 1 cup chopped pecans or walnuts optional


  • Line an 8-inch or 9-inch square pan with foil.
  • Butter the foil generously and set aside.
  • Bring sugars, butter, half-and-half, pumpkin, and spices to a boil over medium to medium-low heat in a heavy-bottomed 5 quart pot, stirring frequently.
  • Continue cooking, stirring constantly, to the soft ball stage using a candy thermometer, about 235F. I use this digital candy thermometer and highly recommend it!
  • Remove from heat and stir in butterscotch chips until fully melted. This takes several minutes.
  • Add the marshmallow creme and stir until blended.
  • Add the vanilla and nuts and stir until combined.
  • Pour into prepared dish and cool.
  • Cut into squares and store in an airtight container.


Calories: 97kcal | Carbohydrates: 18g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 23mg | Potassium: 18mg | Fiber: 1g | Sugar: 16g | Vitamin A: 362IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg