Pumpkin Cookies and Cream Fudge

Name: Pumpkin Cookies and Cream Fudge
Prep time: 20 min
Total time: 4 h 20 min
Yield: 36
Cuisine: American
Ingredients: 3 cups white chocolate chips; 2 Tablespoons unsalted butter; 1 - 14 ounce can sweetened condensed milk; 1 - 3.4 ounce box instant pumpkin spice pudding*; 1 cup marshmallow cream; 2 cups Oreo cookie chunks (16-20 cookies)

Published: Nov 12, 2019 · Modified: Feb 18, 2020 by Jocelyn · As an Amazon associate, I earn from qualifying purchases. This post may contain affiliate links · 46 Comments

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This Pumpkin Cookies and Cream Fudge needs a place on your dessert table this fall. Soft, pumpkin fudge with chocolate cookie chunks...yes, please.

I have jumped back on the fudge making train. For a little while I was trying to make a new flavor every month, but I slacked off lately.

Recently I got the fudge making urge again, and now I can't stop thinking of fun flavors to create.

I think fudge all year round sounds so much better than fudge at the holidays. Any time we visit craft fairs, markets, or theme parks I have to check out their fudge booths.

You never know what fun flavors you might find there. This Turtle Cheesecake Fudge was inspired from one of the fairs we visited one year.

I was so excited to see instant pumpkin spice pudding in stores the other day. Our local grocery store has it again this year, and I couldn't wait to make something fun with it.

Of course, fudge is on my brain, so I knew this would be the perfect flavor to add to a cookies and cream fudge. These Pumpkin Oreo Cheesecakes are one of our favorite recipes, so I knew a pumpkin Oreo fudge would be delicious too.

The pumpkin pudding just adds a small pumpkin spice flavor that is so enjoyable, and the cookies get soft from being swirled into the fudge. I had a hard time only eating one piece.

My advice, stop at the store and find the pumpkin pudding ASAP. It is a seasonal item, and I don't know how long it will stick around.

I recommend buying a few boxes, so you can make these M&M Pumpkin Pudding Cookies and this Pumpkin Fudge Eclair Cake too.

This pumpkin fudge does take some time to set up, so give yourself some time when you make it. Do the laundry, vacuum, or catch up on your favorite tv show.

Whatever you do, make sure you wait to cut into it. I actually like to make it the night before, so it is ready to cut in the morning.

How to make Pumpkin Cookies and Cream Fudge:

Add the white chips, butter, and sweetened condensed milk to a large pot. Stir over medium heat until melted and creamy.
Pour in the dry instant pudding mix and continue to stir for a few minutes, so the pudding mix has time to dissolve some.
Stir in the marshmallow cream, then add the cookies chunks and stir gently.
Spoon the fudge into a pan and refrigerate until set.
Cut into squares and let them sit until they come to room temperature. (full recipe below)

Tips for making this Pumpkin Fudge:

Line your pan with foil or parchment paper. Do not use waxed paper because the hot fudge will melt the paper and it will stick to the finished fudge.
Keep the fudge in the refrigerator all night. The next day take it out of the pan and cut into small bite-sized pieces. Let the fudge come to room temperature, as it will finish setting up and drying out a bit.
Do not cut into this fudge too soon. Be patient because if you cut into it too early, it will be too soft. If you are serving this for parties or giving it as a gift, let the cookies and cream fudge set completely.

Other easy fudge recipes you may like:

Recipe

Pumpkin Cookies and Cream Fudge

Yield: 36 pieces of fudge

Prep Time: 20 minutes

Inactive Time: 4 hours

Total Time: 4 hours 20 minutes

This Pumpkin Cookies and Cream Fudge is loaded with Oreo cookie chunks. Add this easy cookies and cream fudge to your holiday trays this year.

Ingredients

3 cups white chocolate chips
2 Tablespoons unsalted butter
1 - 14 ounce can sweetened condensed milk
1 - 3.4 ounce box instant pumpkin spice pudding*
1 cup marshmallow cream
2 cups Oreo cookie chunks (16-20 cookies)

Instructions

Line an 8x8 pan with foil or parchment paper.
In a large saucepan stir together the white chips, butter, and sweetened condensed milk. Heat over low-medium heat until melted and creamy.
Add the packet of dry instant pudding and cook for 1-2 minutes, stirring constantly. Add the marshmallow cream and stir until melted and creamy.
Gently stir in the cookie chunks, being careful to not crush them.
Pour the hot fudge into the prepared pan. Refrigerate until set, about 3-4 hours.
Lift the paper and fudge out of the pan and cut into 36 squares using a hot knife. Let the fudge come to room temperature before covering it. The air will help it dry out better.
Store in a loosely sealed container on the counter.

Notes

If you can't find the pumpkin pudding, try adding 1-2 teaspoons pumpkin pie spice to a white chocolate pudding mix.

Nutrition Information:

Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 207Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 10mgSodium: 89mgCarbohydrates: 30gFiber: 1gSugar: 24gProtein: 3g

*The post for Pumpkin Cookies and Cream Fudge was first published on October 17, 2013. The post and photos have been updated and republished on November 12, 2019.

More Fudge and Candy

Comments

Trish - Mom On Timeout

October 22, 2013 at 3:57 pm

Totally yummy Jocelyn! Great tips about letting the fudge set up too - it sure can be hard sometimes 🙂

Reply
Chels R.

October 22, 2013 at 2:51 pm

Looks super good! I need to play with fudge more often.

Reply
- Jocelyn Brubaker
  
  October 22, 2013 at 3:02 pm
  
  Thanks Chels! And yes, yes you do 🙂
  
  Reply
Valerie | From Valerie's Kitchen

October 18, 2013 at 10:04 pm

I think this is the first time I've been to your site and I can't imagine how that is even possible! I love it and will be back for sure. I have never seen pumpkin spice pudding but now I am super intrigued. This is such a great one for Halloween!

Reply
- Jocelyn Brubaker
  
  October 19, 2013 at 10:59 pm
  
  Thank you Valerie!! I'm so glad you've stopped by!! 😉
  
  Reply
Erin | The Emerging Foodie

October 18, 2013 at 9:48 pm

Yum! Love this idea for pumpkin + cookies and cream, Jocelyn! 🙂

Reply
- Jocelyn Brubaker
  
  October 19, 2013 at 10:58 pm
  
  Thanks Erin!!
  
  Reply
Nicole @ Young, Broke and Hungry

October 18, 2013 at 5:35 pm

Omg I love this! Cookies and cream is my favorite but with the pumpkin, amazing.

Reply
- Jocelyn Brubaker
  
  October 19, 2013 at 10:58 pm
  
  Thanks Nicole!!
  
  Reply
Brenda @ SweetSimpleStuff

October 18, 2013 at 5:35 pm

I am very happy that you hopped on the fudge train, again! Patience is definitely the hardest part of making fudge ... I'm sure that tons of fudge are eaten with spoons 😉

Reply
- Jocelyn Brubaker
  
  October 19, 2013 at 10:58 pm
  
  You're probably right! 😉 Thanks Brenda!!
  
  Reply
Megan - The Emotional Baker

October 18, 2013 at 2:28 pm

Oh. My. Goodness. This looks and sounds amazing. Can't wait to give it a try 🙂

Reply
- Jocelyn Brubaker
  
  October 19, 2013 at 10:57 pm
  
  Thanks Megan!!
  
  Reply
Peter @Feed Your Soul Too

October 18, 2013 at 1:35 pm

Love the addition of pumpkin to this fudge. I bet these are super rich. I featured them in my Friday Five – chocolate addition over @ Feed Your Soul Too – http://www.feedyoursoul2.com/2013/10/friday-five-chocolate-addition.html

Reply
- Jocelyn Brubaker
  
  October 19, 2013 at 10:53 pm
  
  Thank you so very much Peter!! 🙂
  
  Reply
Liz

October 17, 2013 at 11:04 pm

I can't wait to whip some of this up for my girls weekend! Thanks Jocelyn! 🙂

Reply
- Jocelyn Brubaker
  
  October 19, 2013 at 10:52 pm
  
  Please let me know how you liked it!! 🙂
  
  Reply
Marcie

October 17, 2013 at 10:51 pm

You are so inspiring me to make fudge...which I've never made in my life. Please don't judge me! I've just never been excited about it until recently seeing all of your delicious flavors!

Reply
- Jocelyn Brubaker
  
  October 19, 2013 at 10:51 pm
  
  You totally need to!! I'm serious!! 🙂
  
  Reply
Tieghan

October 17, 2013 at 10:21 pm

I only ever think of fudge around Christmas and I have no idea why! It is so good, I need to make it more! I Love how cute and Halloweeny these look!

Reply
- Jocelyn Brubaker
  
  October 19, 2013 at 10:51 pm
  
  Yes, you do! 😉 Thanks Tieghan!!
  
  Reply
Dorothy @ Crazy for Crust

October 17, 2013 at 10:07 pm

I'm all over the fudge train! Especially this one!

Reply
- Jocelyn Brubaker
  
  October 19, 2013 at 10:50 pm
  
  Thanks Dorothy!!
  
  Reply
Averie @ Averie Cooks

October 17, 2013 at 6:38 pm

The little cookie pieces are such a contrast to the orange and they look so neat and tidy. Whenever I've made fudge w/ cookies, there's always lots of crumbs and messy bits!

Reply
- Jocelyn Brubaker
  
  October 19, 2013 at 10:50 pm
  
  I've definitely had that happen before!! 😉
  
  Reply
Jess @ On Sugar Mountain

October 17, 2013 at 5:23 pm

I am falling in love with this fall fudge lol! 😀 I already love cookie and cream, and adding pumpkin sounds awesome!

Reply
- Jocelyn Brubaker
  
  October 19, 2013 at 10:48 pm
  
  Thanks Jess!!
  
  Reply
Laura @ Lauras Baking Talent

October 17, 2013 at 4:50 pm

Love pumpkin fudge. We were on Mackinac Island for vacation in the Fall once.. and we went to every shop and taste tested their "pumpkin" fudge to find the best 🙂 I may have to try this out and see how it compares.

Reply
- Jocelyn Brubaker
  
  October 19, 2013 at 10:48 pm
  
  I'd love to know how mine compares!! 🙂
  
  Reply
Nancy P.@thebittersideofsweet

October 17, 2013 at 3:07 pm

I love the pumpkin spice pudding! I have boxes of it in my cabinet! You are the fudge queen! Love it!

Reply
- Jocelyn Brubaker
  
  October 19, 2013 at 10:47 pm
  
  Thanks Nancy!!
  
  Reply
Erin | The Law Student's Wife

October 17, 2013 at 2:31 pm

Fudge is a good idea at anytime of year and this pumpkin version is perfect for fall! PS. I have made that wax paper mistake too--definitely something you only try once!

Reply
- Jocelyn Brubaker
  
  October 19, 2013 at 10:47 pm
  
  Thanks Erin!!
  
  Reply
Beth @ bethcakes

October 17, 2013 at 2:22 pm

Love those big Oreo chunks! I haven't seen that pumpkin spice pudding, but I'm going to have to keep my eye out for that! And please don't ever get off the fudge train. 🙂

Reply
- Jocelyn Brubaker
  
  October 19, 2013 at 10:46 pm
  
  Thanks Beth!! 🙂
  
  Reply
Aimee @ ShugarySweets

October 17, 2013 at 1:35 pm

Gorgeous. And delicious I'm sure. But I'm still giggling at you saying "fudge urge". hehe. Sounds hilarious!!!!

Reply
- Jocelyn Brubaker
  
  October 19, 2013 at 10:45 pm
  
  Now I can't stop saying it!! Lol! Thanks! 😉
  
  Reply
Ashley @ Wishes and Dishes

October 17, 2013 at 1:29 pm

Your photos are always so amazing!! Teach me your ways! 😉 I love all your pumpkin recipes and this one is no exception...

Reply
- Jocelyn Brubaker
  
  October 19, 2013 at 10:44 pm
  
  Aww, thanks Ashley!! 😉
  
  Reply

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Pumpkin Cookies and Cream Fudge

How to make Pumpkin Cookies and Cream Fudge:

Tips for making this Pumpkin Fudge:

Other easy fudge recipes you may like:

Recipe