This easy Thanksgiving fudge recipe is perfect for sharing during the holidays. It’s a sweet treat everyone will love with lots of perfectly fall flavors included. There’s pumpkin, shortbread cookies, and even cranberries!
Thanksgiving recipes aren’t just turkey, stuffing, and side dishes! You can do so much more with your favorite holiday flavors…like make delicious desserts! Check out this super simple no cook fudge recipe and see what I mean.
You can’t go wrong with a combination of pumpkin, cranberry, pecans, and of course white chocolate for the fudge flavor we all crave. This great Thanksgiving fudge recipe is the perfect compliment to your holiday dessert table, everyone will love it!
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The best part about the holidays is the desserts! It’s a great time to try new things and experiment with flavor combinations. That’s what we’re doing here today.
We’re combining a bunch of the usual suspects that you’d find in your holiday desserts into one popable, bite sized, portable treat! This is one of those holiday recipes that travels really well so if you travel to see loved ones or family members and need a dessert to share…give this thanksgiving fudge recipe a try.
I also love this one because it’s really flexible. You can change things up if you want to or make it your own with a few tweaks. More on that below.
Can I make this Thanksgiving fudge recipe gluten free?
This recipe contains shortbread cookies which are not gluten free. You can find a shortbread or vanilla cookie that is gluten free and use that instead if you need to make this one appropriate for allergies!!
Otherwise the recipe is gluten free as written which is nice. Just one simple swap and you can enjoy this recipe with everyone at your holiday gatherings.
This is a really simple recipe to make too which makes it an excellent choice for those of you who want an easy to prep recipe that will still look and taste great and can be modified to be gluten free as well.
What you’ll need to make Thanksgiving fudge:
For this recipe you will need white chocolate or baking chips, sweetened condensed milk, pumpkin puree, pumpkin pie spice, chopped pecans, dried cranberries, and some shortbread cookies!
Pretty much everything in this recipe be kept on hand. It’s a great recipe that can be thrown together without much trouble because of how simple it is and because of the easy to find ingredients.
When the holidays start rolling around I just keep most of these items in the pantry so that whenever I need a last minute dessert I can make a batch of this pumpkin cranberry thanksgiving fudge.
Kitchen essentials for tasty no bake recipes:
When you head into the kitchen to make some of these great recipes you’ll want to have the best tools on hand.
Of coursemixing bowls, amixer,spatula, and somewhisksshould be on your list if you don’t have ones that you love. I also like to have a set ofcooling racksso that my recipes can properly cool before they’re scarfed down by my family!
I like these casserole dishes from Pyrex which are great for no bake recipes and for all your favorite dinners, brownies, cakes, and more.
You can’t go wrong with some good sharp knives and a cutting board. They will always come in handy in the kitchen for recipes of any kind, even desserts!
How to make this delicious no cook fudge:
Line an 8×8 baking pan with parchment paper or foil. Set aside.
In a large microwave safe bowl, add the white chips and sweetened condensed milk. Melt in 30-second intervals, stirring after each until the mixture is smooth. If you prefer, you can melt the chips and condensed milk over a stove top with a medium-low heat, stirring regularly so the mixture doesn’t burn.
Mix in the pumpkin puree and pumpkin pie spice.
Gently mix or fold in ½ cup of the pecans and ½ cup of the dried cranberries until thoroughly combined.
Add the mixture to the prepared baking pan and top with the remaining cranberries and pecans. Sprinkle the crushed shortbread cookies on top. Refrigerate for at least 4 hours or until firm.
How many servings does this recipe make?
As always you can find that information in the printable recipe card at the bottom of the post but keep in mind this one will make about 36 pieces of fudge. You can cut them smaller or larger as you wish, of course, but that’s typically what I consider the servings on this one.
It’s a flexible recipe so feel free to cut it in half or double it based on what you need for servings. I always make extra because I know everyone will want some to take home with them.
Looking for more delicious thanksgiving dessert recipes to try?
If you are ready to start planning your holiday menus you will need to check out some of these other delicious desserts that are perfect for Thanksgiving! Don’t miss out on all of these great holiday flavors.
- Jello Recipes for Thanksgiving
- Thanksgiving Dessert Ideas
- Mini Apple Pie Pockets
- Easy Cranberry Fluff Recipe
- Easy Layered Pumpkin Pudding
- Cranberry Lemon Muffins
- Easy Pumpkin Fudge
- Pumpkin Spice Fudge
Printable Thanksgiving Fudge Recipe:
Yield: 36 Servings
Thanksgiving Fudge Recipe
This easy Thanksgiving fudge recipe is perfect for sharing during the holidays. It’s a sweet treat everyone will love with lots of perfectly fall flavors included. There’s pumpkin, shortbread cookies, and even cranberries!
Prep Time15 minutes
Chill Time1 hour
Total Time1 hour 15 minutes
Ingredients
- 24 ounces of white chocolate or baking chips
- 10 ounces of sweetened condensed milk
- 2 tablespoons pumpkin puree
- ½ tablespoon pumpkin pie spice
- 1 cup chopped pecans, divided
- 1 cup dried cranberries, divided
- ¼ cup shortbread cookies, crushed
Instructions
- Line an 8x8 baking pan with parchment paper or foil. Set aside.
- In a large microwave safe bowl, add the white chips and sweetened condensed milk. Melt in 30-second intervals, stirring after each until the mixture is smooth.If you prefer, you can melt the chips and condensed milk over a stove top with a medium-low heat, stirring regularly so the mixture doesn’t burn.
- Mix in the pumpkin puree and pumpkin pie spice.
- Gently mix or fold in ½ cup of the pecans and ½ cup of the dried cranberries until thoroughly combined.
- Add the mixture to the prepared baking pan and top with the remaining cranberries and pecans. Sprinkle the crushed shortbread cookies on top.
- Refrigerate for at least 4 hours or until firm.
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Nutrition Information:
Yield:
36Serving Size:
1
Amount Per Serving:Calories: 183Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 8mgSodium: 40mgCarbohydrates: 23gFiber: 1gSugar: 21gProtein: 2g
I am not a medical expert. These calculations are provided as a courtesy.
