Jennifer Causey
Prep Time
20 Mins
Total Time
2 Hours 20 Mins
Yield
Serves 32 (serving size: 1 square)

We turned the classic pumpkin pie (and the trendiest of fall spice blends) into a tasty confection. Fudge doesn't require the tempering, rolling, and shaping of other made-from-scratch candies. If you don't have a candy thermometer, do the cold water test: Drop a small amount of the cooked sugar mixture in cold water. If it forms a soft ball, the mixture is ready for pouring into the prepared pan.

How to Make It

Step 1

Line an 11- x 7-inch glass or ceramic baking dish with foil; coat with cooking spray.

Step 2

Combine sugar, pumpkin, milk, and syrup in a saucepan over medium; cook 30 minutes or until a candy thermometer registers 237°F, stirring frequently. Stir in butter, salt, spice, cream cheese, and chocolate, cooking until melted (mixture will be very thick).

Step 3

Coat a spatula with cooking spray; spoon mixture into prepared dish, smoothing into an even layer. Cool completely at room temperature, 1 1/2 to 2 hours. Cut into 32 squares.

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