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This microwave fudge has a fun autumn twist. It’s rocky road fudge with pumpkin chips, marshmallows, pecans and cranberries! Make this recipe in only 5 minutes!
The Thanksgiving holiday is right around the corner. After the classic meal of turkey or a holiday ham, most (if not all) of us serve dessert. You could serve something traditional like chocolate pumpkin pie or Southern pecan pie.
But if you want to surprise your guests with an extra special sweet treat this Thanksgiving, serve up some fall-inspired, microwave fudge!
Pumpkin Rocky Road Fudge
The classic ingredients in most rocky road desserts are marshmallows and walnuts, and they are typically made with milk or dark chocolate.
This gourmet microwave fudge has marshmallows like rocky road, but pecans instead of walnuts. Plus, it’s a pumpkin fudge, and I use dried cranberries and dried cherries for more texture and extra holiday flair.
So, is this recipe for pumpkin fudge or rocky road fudge? Well, it’s sort of both… and better, because it’s made in only 5 minutes!
Ingredient notes and substitutions
Classic rocky road fudge is made with chocolate chips, sweetened condensed milk, mini marshmallows and walnuts. The ingredients for this microwave fudge have a pumpkin fudge twist.
- White chocolate chips
- Pumpkin spice chips– During the months of September, October, and November, you can find pumpkin spice chips at almost any grocery store, plus places like Target, Walmart, and even on Amazon. They’re sold by Nestle, and if you need to cut back on the sugar, Lily’s makes a sugar-free version.
Substitutes for pumpkin spice chips
If you can’t find pumpkin chips, don’t worry; they’re simply white chocolate chips with flavor and color added. You can use all white chocolate chips instead, plus any of the following for flavor and/or color:
- Ground pumpkin pie spice
- Pumpkin coffee syrup – The Torani brand makes a pumpkin spice flavored syrup
- Pumpkin extract – This ingredient can be really tough to find, but it’s an option if you can find it
- Gel food color – If you want to add artificial color, I recommend only gel food coloring. Liquid food coloring is going to water down your fudge mixture, so it may not set up properly.
- Dried fruit– To give the pumpkin rocky road fudge more of a Thanksgiving theme, I add dried cranberries and dried cherries. You can use one, both, or if you don’t care for dried fruit, leave them out altogether.
If you DO like dried cranberries, buy some extra… then make a batch of cranberry pecan stuffed waffles or some wild rice pilaf.
- Nuts– I use pecans because the flavor works really well with the other fall-inspired flavors. Feel free to swap them out for walnuts, almonds, or any other nut of your choice.
Tools for making microwave fudge
Aside from a microwave, you’ll need a few basic kitchen items:
- microwave safe bowl
- silicone or other heat-safe non-stick mixing spoon
- square 9×9-inch pan
- parchment paper
- Chill for at least an hour. The fudge needs an hour to set up. Otherwise, you won’t be able to cut it into slices.
- Storing the warm fudge. Because the pumpkin rocky road fudge will be warm when it comes out of the microwave, it’s best to place it in the fridge above foods could easily melt from the rising steam, like cheese.
Are you ready for this? 5 minutes and you’ll have a batch of gourmet holiday fudge. Let it chill and then cut it into squares and serve. Or, wrap it into packages to give away as holiday food gifts.
It couldn’t be any easier, and it’s simple enough for kids to help with, too!
This post, first published on Kevin Is Cooking on Nov. 20, 2015, was last updated with new content on Oct. 30, 2021.
Pumpkin Rocky Road Microwave Fudge
- Line a 8×8” pan with parchment paper, leaving some excess on 2 sides for easy removal of fudge.
- In a microwave safe glass bowl melt the chocolate and water in 30 second pulses. Remove and stir. Microwave for another 30 seconds. Remove and stir again until melted and smooth. Do this for both the white and pumpkin spice chips, but in separate bowls.
- Add your chopped nuts and dried cranberries to the white chocolate and stir. Next add the marshmallows and stir to mix thoroughly. Quickly add the pumpkin spice chocolate and fold in to create a swirl, being careful not to mix to much.
- Pour and spread the white chocolate mixture evenly into the parchment lined pan. Refrigerate for 1 hour minimum, or until ready to serve. Allow to sit out for 5 minutes prior to cutting. Lift from pan using parchment paper and cut into 16 squares.
- If pumpkin spice chips aren’t available, substitute an equal amount of white chocolate chips plus 1/8 tsp pumpkin extract. Feel free to add a drop or two of gel food coloring for color, if desired.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.