Pumpkin Oreo Fudge

Hi Friends! It’s Mallory again from Chocolate With Grace, and true to my last post here, I’m back with another pumpkin recipe for all of you fanatics.

This time, instead of a savory twist, I’m pairing it with chocolate in a delicious fudge for a decadent treat. If you can resist Oreos and Pumpkin together, you have my admiration, but you’re missing out! (Have you tried the new Pumpkin Spice Oreo flavor? It’s on my bucket list this fall and sounds fantastic!)

Limited edition Pumpkin Spice Oreos are delicious enough on their own, but my Pumpkin Spice Oreo Fudge is even better. If you haven’t tried Pumpkin Spice Oreos yet, you are missing out! Delicious vanilla cookies with a creamy pumpkin spice filling will have you wishing these cookies were always in season. I wanted to create a quick and easy fall dessert for upcoming company so I whipped up this batch of fudge. My recipe inspiration was from last year’s Easy Oreo Mint Fudge, that fudge was dangerously delicious.

All you need are Pumpkin Spice Oreos (available at most of your local grocery stores), white chocolate chips, sweetened condensed milk, M&Ms, and vanilla extract. I used almond M&Ms in my fudge but you can use any type of M&Ms you prefer; peanut butter, plain, crispy, pretzel or dark chocolate. I also picked out all of the green and blue candies so I had the perfect batch of fall colors.

If it were up to me, every recipe I created in the fall would include pumpkin. If you were to check out my blog lately you would think that is the case, although I’m trying hard to stretch my creative skills this fall with an apple recipe or two.

Anyway, this fudge needs to be made, probably this week and no excuses, because it doesn’t even require a candy thermometer.

I had to make this fudge three times to get the ingredient ratios right. The first couple batches were like a a thick syrup. For all my love of pumpkin, it can be a hard ingredient to incorporate into fudge as it waters it down. I finally upped the amount of white chocolate in the batch and it firmed up, making a beautiful soft and creamy fudge.

Ingredients

• 3 cups white chocolate chips
• 2 Tablespoons butter
• 1 can sweetened condensed milk (14 oz.)
• 1 box instant pumpkin spice pudding
• 1 cup marshmallow cream
• 2 cups Oreo cookie chunks

Instructions

1. 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 box of instant pudding and cook for 1-2 minutes, stirring constantly. Add the marshmallow cream and stir until melted and creamy.
2. Gently stir in the cookie chunks, being careful to not crush them. Pour the hot fudge into an 8x8 pan that has been lined with parchment paper. Refrigerate until set, about 3-4 hours.
3. 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 putting away. 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.

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